Bombolini Pasta

I was so excited to try Bombolini Pasta that I placed on my Bucket List for this summer. In order to prepare for my excursion, I checked out their website (http://www.bombolinipasta.com/) and read the biographies of the couple who founded it. I looked at the products and created some ideas of what to purchase. Then, I called my grandma and asked her if she wanted to have an Italian fest the next day. It was pizza and Bombolini Day!

When we drove up, I cheered because they had a mini parking lot. YAY! Next, walking in, I saw that two people who were working behind the counter were the owners. Immediately as we walked in, they greeted us with a large welcome and began telling us about the shop after asking if we had been there before. John Kreckman, one of the owners, even offered us a sample of a red wine he was selling.

Bombolini Pasta has fresh pasta that comes with different flavors and cuts. You can purchase the long cuts in the store by choice, and they will cut it there for you! The smaller cuts, such as the ravioli and penne, come prepackaged. I ended up purchasing Sausage Ravioli and Black Pepper Fettuccine.

Since we are preparing to move, we used these purchases to help clean out our fridge. We made our Sausage Ravioli just from things we had in the fridge, freezer, and pantry. The Black Pepper Mushroom Fettuccine was more of a masterpiece that was created from many thoughts and careful planning. The recipes are below.

Black Pepper Mushroom Fettuccine Recipe

Ingredients

4 Tbsp olive oil

4 large Portobello Mushroom Caps, thickly sliced

½ yellow onion, diced

1 Tbsp garlic, minced

¼ cup butter

3 Tbsp cooking sherry

Juice from ½ lemon

Salt and Pepper to taste

1 lb Black Pepper Fettuccine, cooked (or any cooked pasta)

Method

1. Heat olive oil and garlic in a large frying pan

2. When oil is hot, add the mushrooms and onion and cook on medium low heat until the mushrooms reduce in size and become soft

3. Add the sherry and lemon. Continue cooking until flavors have combined, about an additional three minutes

4. Serve mushroom mixture and sauce over cooked pasta

Clean out the Pantry Sausage Ravioli Recipe

Ingredients

1 lb Italian Sausage

1 lb Diced Canned Tomatoes (Redpack Preferred)

1 jar Italian Sausage Pasta Sauce (I used Classico)

1 lb cooked sausage ravioli

Method

1. In a large frying pan, cook the sausage, then drain the fat.

2. Add the sausage back to the pan. Add the tomatoes and sauce. Heat the mixture until desired warmth.

3. Spoon sausage and sauce mixture over ravioli.