We love Pasta in our home. It’s a staple in our diet, especially because Bolognese is the first thing I ever learned to cook.

Well over the years we settled on Penne as our “go to” for Pasta. During the pandemic we discovered a brand new pasta and shape called Cascatelli Pasta. It was invented by Dan Pashman and Sfoglini.

This pasta is made from Durum wheat flour and semolina. It has a unique shape that is excellent for holding on to any sauce. It’s really a marvel of engineering food.

The pasta is designed to maximize three things

• Sauceability: How readily sauce adheres to the shape

• Forkability: How easy it is to get the shape on your fork and keep it there

• Toothsinkability: How satisfying it is to sink your teeth into it

This is not an easy past to get a hold of. It’s sold through Sfogline and you can purchase it in max quantities of 12 boxes. They ship 2-3 weeks after you order. I stock up on it these days.

I’ve included our Pasta Bolognese recipe if interested. You need to experiment with it yourself to get it to your liking.

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Pasta Bolognese Recipe

Servings: Yield 8
Prep: 30
Cook: 30

Ingredients

• 2 lb ground meet (80% lean)

• 1 large onion

• 6 cloves garlic

• 28oz can diced tomatoes

• 28oz can whole peeled tomatoes

• 2 oz (1/2 tube) tomato paste

• 1/2 cup red wine

• 1 tbsp Worschester sauce

• 1 tbsp basil

• 1 tsp parsley

• 1 tsp rosemary

• 1 tsp oregano

• 1 tsp kosher salt

• 1 tsp fresh ground pepper

• 1 tbsp olive oil

• 2 tsp butter

• 3 bay leaves

Instructions

1. Add butter and olive oil to a pan and add chopped garlic cloves

2. Add onion and saute till soft

3. Add ground meat and cook on high heat, adding a few drops of Worschester sauce followed by red wine. Add rosemary, salt and pepper to taste. Cook till meat is done.

4. Add tomato paste to sauce and stir, lower heat to medium

5. Add strained and chopped tomato and remainder of spices and put heat on simmer for 30-45 min