Celebrate Festa Italiana with Safeway
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Featured Recipes

Learn how to make our recipes featured from past events

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Pasta Marinara & Meatballs
Rigatoni Aurora & Fresh Burrata in the Parmesan Wheel
Caprese Salad Skewer
Chicken Bites Pizzaiola Sauce
Balsamic Dressing
LavAzza Affogato
Sun-dried Tomato Ricotta Crostini Appetizer
Pasta with Tomato Sauce and Roasted Eggplant
Gnocchi with Tomato, Basil, and Olives
Butter and Sage Sauce
Salsa Arrabbiata
Maltagliati with Onion-Tomato Sauce
Velvety Pumpkin Soup with Crispy Prosciutto
Strawberries with Monini Balsamic Glaze
Gelato with Monini Balsamic Glaze

Rigatoni Aurora & Fresh Burrata in the Parmesan Wheel

Ingredients

3 oz pasta

1 cup or more Carbone arrabbiata cream Sauce (3/4 cup arrabbiata sauce + ¼ cup heavy cream or Panna Italiana)

3 each leaf fresh basil hand torn

1/2 each burrata (2oz size cut in half)

1 teaspoon extra virgin olive oil

1 tablespoon parmesan cheese grated (garnish)

Salt & pepper to taste if needed

Directions

Place Arrabbiata Sauce, Heavy Cream and oil in a sauté pan and turn on medium heat. Drop pasta in a basket in boiling water and stir gently. Cook pasta as needed.
After slightly reducing sauce, adjust seasoning if needed, and pull basket from water. Drain a touch of water to the pan and pour in pasta. Continue to reduce, if needed, and coat pasta completely.
Transfer to plate, making sure to place it in the middle. Garnish with burrata on top, and black pepper on top of the cheese.
Place large pieces of torn basil around the cheese on the pasta. Drizzle olive oil on the cheese and around the pasta.

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Caprese Salad Skewer

Ingredients

3 ea. Ciliegine Mozzarella

3 ea. Cherry tomatoes, or pear tomatoes washed

1 teaspoon Cento pesto

Whole black peppercorn in a grinder (garnish)

Salt to taste

Directions

Thread the tomatoes and mozzarella alternately onto skewers, placing 3 pieces of tomatoes and mozzarella on each skewer. Arrange the skewers decoratively on a serving platter.
Add salt and pepper, drizzle Pesto on top. Arrange the skewers decoratively on a serving platter.

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Chicken Bites Pizzaiola Sauce

Ingredients

1 ea. 4oz chicken breast cut in large cubes

1 Cup Cento marinara sauce

1 ¼ cup cooking white wine

1 pinch dry oregano

1 teaspoon extra virgin olive oil

Whole black peppercorn in a grinder (garnish)

Salt to taste

Directions

In a sauté pan on medium heat, add oil, after 10 seconds add diced chicken breast.
Add oregano, salt, and pepper, let it sear for 3 minutes each size.
Deglaze with the wine, let it evaporate for 10 seconds.
Add the marinara sauce and let it cook.

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Balsamic Dressing

Ingredients

1/3 cup plus 1 tablespoon balsamic vinegar

2 tablespoon minced red onion

2 tablespoon mustard dijon

1 tablespoon brown sugar

½ teaspoon salt

1 cup olive oil

1 tablespoon fresh basil

Directions

Keep the oil a side; add the remaining ingredients into the blender.
Start the blender on medium speed until for 2 minutes.
Reduce the speed and very slowly drizzle the oil into it until it obtains a smooth and thick consistency.

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LavAzza Affogato

Ingredients

Talenti vanilla gelato

1 Shot of freshly brewed Lavazza Espresso Coffee

Directions

Put Talenti vanilla gelato into a serving bowl.
Pour in Lavazza espresso.
Enjoy!

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Sun-dried Tomato Ricotta Crostini Appetizer

Ingredients

20-25 crostini pieces

15 oz of Frigo ricotta cheese

1 cup of sun-dried tomatoes in oil

3 garlic cloves

1/2 cup of of fresh basil leaves

Fresh thyme leaves

1/2 tsp of pepper

1/4 tsp of salt

Carapelli extra virgin olive oil

Directions

Chop sun-dried tomatoes, basil, garlic thinly sliced and add salt & pepper. You can chop it in a food processor if you prefer.
Spread ricotta over crostini pieces and top with sun-dried tomato mixture.
Finish it up with a drizzle of Carapelli extra virgin olive oil.

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Pasta with Tomato Sauce and Roasted Eggplant

Ingredients

1 medium or large eggplant

1 16 oz box of Barilla pasta

1 28 oz can of Mutti tomatoes (finely chopped)

Fresh basil

2 garlic cloves

Salt & pepper

Fresh thyme leaves

5 oz of Frigo shredded parmesan cheese

Carapelli extra virgin olive oil

Directions

Lay diced eggplant on a sheet pan and toss with plenty of Carapelli extra virgin olive oil, salt, pepper and fresh thyme leaves.
Roast at 400°F for 20-25 minutes and flip halfway through. Thinly slice the garlic cloves and place in a pan with 2-3 tsp of Carapelli extra virgin olive oil.
Sauté on low heat until soft and golden. Then add the Mutti tomato sauce, salt & pepper and cook for 10-15 minutes on a low heat.
In the meantime, bring a pot of salted water to a boil and cook pasta al dente. Drain pasta and place it in a bowl.
Then add the roasted eggplant to the tomato sauce and mix all together. Add some shredded Frigo parmesan cheese, fresh chopped basil leaves and enjoy!

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Gnocchi with Tomato, Basil, and Olives

Ingredients

1/2 cup of pitted gaeta black olives or pitted cerignola large green olives

2 tbsp of unsalted butter

1 1/2 cups tomato sauce

6 quarts of salted water

1 pack of gnocchi

5 fresh basil leaves, shredded

1/2 cup of freshly grated grana padano cheese

Salt & freshly ground black pepper

Directions

In a large, deep skillet, heat the butter over medium high heat until foaming. Add the olives and cook until sizzling about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from the heat and set aside.
Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi.
Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated.
Stir in the grated cheese and basil. Season with salt and pepper if needed, transfer the gnocchi to a platter, and serve immediately.

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Butter and Sage Sauce

Ingredients

1 1/2 sticks of butter, or more to taste

10 fresh whole sage leaves

1/4 tsp of freshly ground pepper or to taste

1 cup of hot water from the cooking pot of your pasta of choice

1 cup of grana padano cheese, grated

8-oz of your favorite pasta

Directions

Boil your favorite pasta according to package directions.
Melt the butter in a pan over medium heat until it’s foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up after about a minute.
Ladle in 1 of cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce.
Keep the sauce hot over very low heat; return to a simmer just before adding pasta. Finish the cooked pasta by adding to the sauce. Remove from heat and toss in the cheese just before serving.

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Salsa Arrabbiata

Ingredients

3 cups (one 28-oz can) of canned San Marzano or other Italian plum tomatoes with juices

2-3 tbsp of extra virgin olive oil

1-1/2 cups of sliced onions, 1/4 thick “half moons”

1 cup (about 6-oz) strips of prosciutto or thick bacon cut in 1/2-inch pieces

3 bay leaves

1/2 cup of Tuscan-style peperoncini in vinegar, drained, seeded and sliced in strips (from about 8-10 whole pickled peppers), or more, to taste

Hot water from the pasta cooking pot

1/2 tsp of salt or more to taste

Directions

Boil your favorite pasta according to package directions.
Dump the tomatoes and juices into a large bowl and squeeze the tomatoes into small chunks with your hands. Pour the olive oil into the skillet, toss in the onion slices and the prosciutto or bacon strips, and set over medium-high heat. Stir well, toss in the bay leaves and cook, stirring and shaking the pan occasionally. If using bacon, start over medium heat and turn it up as the bacon releases its fat.
After 5 minutes or so, when the onions have softened, drop the strips of peperoncino into a clear part of the skillet and toast them in the hot spot for a minute. Pour the crushed tomatoes into the pan; rinse out the tomato can and bowl with 1 cup of pasta cooking water, and pour it into the skillet too. Add the salt, stir well, and rapidly bring the sauce to a boil, then lower the heat so it is bubbling steadily.
Cook at a gentle boil for 8 to 10 minutes until the sauce has thickened and reduced by a third or so. The onions and peppers should be cooked through but still retain their shape and texture to the bite.
Remove bay leaves, then toss and cook the pasta with salsa arrabbiata together. Remove the skillet from the heat and toss in the cheese just before serving.

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Maltagliati with Onion-Tomato Sauce

Ingredients

1 lb of dry lasagna, broken into irregular pieces, about 2-inches wide

5 tbsp of extra virgin olive oil

3 oz of thick-cut bacon, in 1/2-inch pieces ( 1/2 cup)

1 medium sliced onion (1-1/2 cups)

1/2 cup of diced celery

1 tsp of salt or to taste, plus salt for the pasta pot

1/2 tsp of peperoncino or to taste

3 cups (or a 28-oz can) of canned Italian plum tomatoes

1 cup of freshly grated pecorino

Directions

Pour 3 tablespoons of olive oil in the big skillet and set over medium-high heat. Toss in the bacon pieces and cook, stirring, for a couple of minutes as they sizzle and render their fat. Stir in the sliced onion, cook half a minute, stir in the diced celery and season with 1/2 teaspoon or so of salt and the peperoncino. Cook, tossing and stirring frequently, until the vegetables soften and start to color, about 5 minutes. Pour in the crushed tomatoes, season with more salt, stir well, and bring to a boil. Cook the sauce at a nicely perking simmer for 10 minutes or so.
Meanwhile, heat 6 quarts of water with 1 tablespoon of salt in large pot and bring to a boil. Drop in the maltagliati, and cook until al dente. Lift the pasta from the cooking pot, drain briefly, and drop it onto the simmering sauce.
Toss pasta and sauce together for a minute or two. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the dish is soupy, toss it over high heat until concentrated.
Turn off the heat, toss in the grated pecorino, and drizzle with remaining olive oil. Serve directly from the skillet, or from a warm serving bowl with additional cheese for garnish.

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Velvety Pumpkin Soup with Crispy Prosciutto

Ingredients

3 1/3 cup of vegetable broth

1 pinch of nutmeg

1/2 cup of leeks

3.5 oz of heavy cream

4 cups of clean pumpkin (about 2.2 lbs)

2 slices of prosciutto Italiano

1.4 oz of Monini orignale extra virgin olive oil

1.4 oz of Monini balsamic glaze

Salt & pepper to taste

Directions

To prepare the pumpkin soup, start by cleaning the leek and cutting it into slices. Heat the Monini olive oil in a large saucepan, then add the leek and sauté them for a few minutes, over a low heat, making sure it does not burn but are lightly browned. This sauté will give a good roasted aftertaste to the velvety soup. If necessary, blend with a little vegetable broth.
Thinly slice prosciutto and sauté. While the prosciutto sautés, clean and cut pumpkin. When prosciutto becomes crispy, remove from heat. When crispy, remove from fire and set on a separate plate. Add the cubed pumpkin to the saucepan and let it cook for a few minutes, then add the hot vegetable broth so that the vegetables are covered. Stir often. After 15-20 minutes the pumpkin should be very soft. Season with nutmeg, salt and pepper to taste. Now add the cream, set aside a small amount for the final garnish of the dishes, and blend thoroughly with the immersion mixer.
To finish the soup, pass through a narrow mesh strainer to make it velvety. Finally portion it, top with your crispy prosciutto strips, garnish with Monini olive oil and balsamic glaze to taste and enjoy your very hot pumpkin soup with an Italian touch!
Suggestion: The pumpkin soup can be kept in the fridge covered for 2-3 days. It can be frozen for 1 month if you have only used fresh ingredients.

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Strawberries with Monini Balsamic Glaze

Directions

Take your fresh strawberries and slice it into quarters. Drizzle with Monini balsamic glaze and enjoy!

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Gelato with Monini Balsamic Glaze

Directions

Pick your favorite gelato flavor (strawberry, chocolate, vanilla or pistachio). Scoop and drizzle.

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Throw your Own Festa Italiana at Home!

Get inspiration from Chef Massimo Gaffo and team, with features from brands like Carbone, Cento, DeCecco, Cooked Perfect Meatballs, Talenti, and many more!