Category: Pasta

Salumi Bolognese Casarecce

This recipe is adapted from Food and Wine’s Pasta with Salumi Bolognese – a smart, efficient, and tasty way to make the most of your salumi ends!

1 box Baia pasta, Casarecce
2 14.5oz. can of whole tomatoes
2 tbsp. tomato paste
2 oz. prosciutto or country ham ends
2 oz. mixed salumi ends
8 oz. ground beef
1 cup red cooking wine
1 cup water
2 tbsp. olive oil
1 garlic clove, grated on a microplane
2 basil springs
1 bay leaf
Salt and pepper

1. Heat olive oil in a large saucepan or heavy-bottomed pot over medium heat. Add the salumi, prosciutto, and ground beef to the pot and brown on all sides. Strain excess fat and add the grated garlic and tomato paste, allowing them to toast until the tomato paste becomes a dark brick red. Deglaze the pan with 1 cup of red cooking wine. Then add the canned tomatoes, breaking them up as they cook. Once all of the tomatoes are crushed to the desired amount, add 1 cup of water and continue to cook. Add the bay leaf, basil sprigs, salt and pepper and allow the sauce to simmer.
2. As the sauce is simmering, fill a 6 quart pot halfway up with hot water and bring it to a boil. When the water is at a rolling boil, add two handfuls of kosher salt and allow it to dissolve. Add 1 box of dry pasta to the boiling water and cook for about twelve minutes (or longer, depending on the desired doneness), stirring occasionally to avoid sticking.
3. Strain the pasta when it is cooked to the desired doneness, reserving two cups of the starchy pasta water. Add the strained pasta to the salumi bolognese over low heat and stir, adding pasta water as needed to loosen up the final product.

Pasta alla Medici


This week’s recipe showcases our delicious new Baia Pasta and our favorite Heritage Maple Cured Hams (now available in smaller sizes!). They combine to make the perfect Pasta alla Medici!


1 pound of Baia pasta

4 tablespoons of butter

1 small onion diced (about 3/4 cup)

1 tablespoon minced garlic

¾  cup frozen or fresh shelled peas

4oz of diced Heritage Maple Cured ham (about 1 cup)

¼ cup White Wine

1 ½ cups heavy cream

¾ teaspoon salt

½ teaspoon fresh cracked pepper

¾ cup grated Parmesan

Begin by cooking the pasta in a large pot per the directions on the box. We have been loving this recipe with our new Baia Sardinians pasta, but it also works great with rigatoni or orecchietti. Drain pasta and set aside.

While the pasta is cooking set a large sauté pan over medium-high heat. Add 2 tablespoons of butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and ham to the pan. Cook for another 2 minutes, being careful to watch the garlic so it doesn’t burn. Deglaze the pan by adding white wine and stirring well until the wine is nearly evaporated, about 20-40 seconds. This will free any delicious brown bits at the bottom of the pan and add complexity of flavor. Add the cream, peas, salt, and pepper to the pan. Turn down the heat to medium and let the cream reduce by half, 4 to 5 minutes.

Pour over your pasta in a large serving bowl and toss to combined and sprinkle with grated Parmesan.

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