A Neapolitan classic with hand sheeted yolk dough Tagliolini pasta. Puttanesca is made with tomatoes, Calabrian chilies, Castelvetrano olives, garlic, pickled shallots, anchovy and capers. A briney and spicy pasta loved by folks around the world! 

Serving For Two People

– 325g Hand Sheeted Tagliolini
- 500ml Puttanesca Sauce
– 80g Fresh Stracciatella
– Italian Flat LeafParsley Garnish

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes.

2) In a sauce pan, heat puttanesca sauce until simmering.

3) Add cooked pasta along with a couple spoonfuls of pasta water. Allow to reduce.

4) Toss and plate. Finish with stracciatella cheese and garnish with parsley.

Bronze die extruded Casarecce pasta with a creamy roasted butternut squash sauce, butter, confit garlic, thyme, candied walnuts, fried sage and Grana Padano cheese. Serves two people.

Serving For Two People

– 330g Casarecce
- 500ml Roasted Butternut Squash Sauce
– Fried Sage
– 30g Grana Padano

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes.

2) In a sauce pan, heat sauce until simmering.

3) Add cooked pasta along with a couple spoonfuls of pasta water. Allow to reduce.

4) Toss and plate into two large pasta bowls. Finish with Grana Padano cheese and garnish with fried sage.

The "Spirit of Autumn" is the perfect moniker for a wine that's so evocative of a beautiful time of year, when ingredients are bountiful and aromas are at their most vivid — but "Spirit of the Mediterranean" would do just as well. It's an organically farmed confluence of Syrah, Grenache and Carignan, deftly combining fruit and spice in outsized proportions to match the lusty bombast of puttanesca.

– 750 ml Bottle

– Must provide 18+ ID at the time of delivery

Such a big hit we had to jar this sauce – Rigatoni Vodka & Burrata is a forever favorite at La Mano. Our Vodka sauce is made with San Marzano tomatoes, chilies, cream, and of course Vodka. Pair this up with fresh Italian Burrata, micro basil, and our Rigatoni pasta and you have yourself a wonderful and easy to make kit!

- Serves two people

- Vegetarian friendly

- Cook or freeze product within 4 days

Method:

Bring a pot of salted water to a boil. In a separate pan pre-heat some cooking oil over medium. Our Vodka Sauce has minimal heat, so feel free to add some chilies or flakes, or punch it up even more with extra garlic. Add the jar of Vodka Sauce and bring up to a simmer.

Cook the fresh Rigatoni for 2-3 minutes, then finish cooking by transferring to sauce pan. Season with salt to taste then plate. Finish with half a ball of fresh burrata per plate, garnish with heirloom basil and cracked black pepper.

Our hand laminated egg yolk Tagliatelle is one of our favourite pastas to make! Matched up with our slow cooked Bolognese ragù made with grass fed beef, San Marzano tomatoes, Italian tomato paste, and soffritto. 

- 400g Bolognese Ragù

- 300g Premium Yolk Tagliatelle Pasta

- Contains beef

- Cook or freeze within 7 days

Method:

Bring a pot of salted water to a boil. In a separate pan pre-heat some cooking oil over medium. Heat garlic (add chili flakes if desired) and bolognese.

Add Tagliatelle to boiling water and cook for approximately 3 minutes. Add a large spoonful of pasta water to saucepan to loosen the sauce.

Transfer cooked Tagliatelle to sauce pan and allow to reduce. Season with salt to taste. Finish by tossing in fresh basil. Plate on two plates or large serving bowl, garnish with Grana Padano cheese.

An all-time favourite from our Pasta Club collection — Spaghetti All'Amatriciana. This kit includes everything you need: locally cured Guanciale,  La Mano Pomodoro sauce, Calabrian chilies, Garlic, Pecorino Romano cheese, and of course fresh Spaghetti.

- Serves two people

- Includes pork

- Cook or freeze product within 5 days

Method:

Bring a pot of salted water to a boil. In a separate pan add guanciale and heat over medium until very crisp. Remove pieces of meat and set aside, leaving the rendered fat in the pan. Add thinly sliced chilies and garlic, allowing the garlic to soften for a few seconds before adding Pomodoro sauce. 

While your sauce is simmering on low, add Spaghetti to boiling water for 2-3 minutes until just cooked. Use small spoons of pasta water in your sauce for consistency. Add spaghetti to the sauce. Toss to coat evenly, then plate. 

Garnish with crisp Guanciale and Pecorino Romano. Finish with fresh cracked black pepper as desired.