| Recipes |


All recipes courtesy of Kosher.com


Curling up with a bowl of pasta on a dark and chilly night is what memories are made of. Noodles rule. Saucy, cheesy, or simply coated in olive oil, there’s nothing that screams comfort food louder than a bowl of pasta. And we have just the recipes for you, no matter how you choose to noodle. Enjoy!

Tip: Mix the pasta and sauce in a separate mixing bowl (instead of adding the pasta to the pot of sauce) to ensure your preferred balance of pasta to sauce.

— Moshe Nafisi


Pasta with Veal Bolognese

This pasta Bolognese is a little lighter than most, as it’s prepared with ground veal. It’s packed with sophisticated flavors yet easy enough to prepare on a weeknight.


  • 1 16-oz (450-g) box campanelle pasta, or your favorite pasta, prepared al dente
  • olive oil, for frying
  • 5 cloves garlic, peeled and minced, divided
  • 1 Tbsp salt, divided
  • 2 tsp fresh cracked Gefen Black Pepper, divided
  • 4 tomatoes on the vine, diced
  • 4 oz (110 g) Tuscanini Tomato Paste (about ½ the tube)
  • 3 sprigs marjoram, finely chopped
  • 3 sprigs sage, finely chopped
  • 3 sprigs tarragon, finely chopped
  • 3 sprigs rosemary, finely chopped
  • 3 sprigs basil, finely chopped
  • 1 cup Baron Herzog Cabernet Sauvignon
  • 1 lb (450 g) fresh ground veal
  • fresh cracked pepper and basil, for garnish

Heat the olive oil in a small saucepan on medium heat. Sauté half the minced garlic with ½ Tbsp salt and 1 tsp pepper. Mix until garlic turns translucent. Add the diced tomatoes and tomato paste, mixing well for about 5 minutes. Then add the finely chopped herbs and wine, bring to a simmer, and turn down to low.

In a skillet, heat more olive oil, adding the rest of the minced garlic, salt, and pepper. After about 3 minutes, add the ground veal and brown the meat for about 5–7 minutes. Add the tomato sauce, mix, and let simmer for 10 minutes.

Mix the sauce with the cooked pasta right before serving. (See intro tip.)

Garnish with fresh cracked pepper and basil.

Tip: When preparing the pasta, substitute water with chicken stock. This will add a depth of flavor to the pasta.


Creamy Rosé Spinach Pasta

Level up your basic pasta dinner with this creamy rosé sauce. It’s simple to make and absolutely delicious.


  • 1 16-oz (450-g) box Tuscanini Penne Pasta, or fettuccine or shells, prepared according to pkg directions
  • ¼ cup unsalted butter
  • ¼ cup flour
  • 1½ cups whole milk
  • ¾ tsp sea salt
  • freshly ground Gefen Black Pepper, to taste
  • ½ tsp ground mustard
  • ½ tsp dried basil
  • ½ tsp dried parsley
  • ½ cup Tuscanini Crushed Tomatoes
  • ⅔ cup frozen spinach, thawed and liquid squeezed out
  • ½ cup ricotta cheese
  • 1 cup grated, smoked Gouda cheese
  • ¼ cup Parmesan cheese
  • basil, for garnish (optional)

Melt butter over medium heat. Mix with flour until well incorporated. Slowly add milk, a little bit at a time, mixing well so no clumps form.

When sauce is nice and creamy, mix in salt, pepper, ground mustard, basil, and parsley. Pour in crushed tomatoes and mix well to incorporate. Add in cheeses and stir until melted. Remove from heat and mix with the pasta.

Garnish with basil, if desired.


Farfalle with Pesto Tomatoes

You’ll love these farfalle (bowtie) noodles in this creamy sauce with fresh tomatoes, basil, and pine nuts, topped off with Parmesan cheese. This comforting Italian-inspired dish hits all the right notes.


  • 12 oz (340 g) farfalle pasta, or your favorite pasta, prepared according to pkg directions
  • 3 large cloves garlic, chopped, or 3 cubes Gefen Frozen Garlic
  • ½ cup Gefen Olive Oil
  • 3 medium plum tomatoes, seeded and chopped
  • 1½ cups heavy cream
  • 2 cups fresh basil, packed
  • ½ tsp salt
  • ⅛ tsp black pepper
  • ¼ cup pine nuts
  • ½ cup Parmesan cheese, grated

Sauté garlic in olive oil until translucent. Add plum tomatoes, heavy cream, basil, salt, pepper, and pine nuts.

Add the sauce to the pasta. Stir in cheese until melted.

Serve immediately.


Penne with Oven-Roasted Vegetables

Another upgraded classic. This recipe can also be enjoyed without the pasta and dressing.


  • 2 zucchinis, unpeeled and sliced lengthwise
  • 3 portobello mushrooms, sliced
  • 1 large red pepper, sliced lengthwise
  • 1 large yellow pepper, sliced lengthwise
  • 1 large orange pepper, sliced lengthwise
  • 1 eggplant, diced
  • 2 tsp Gefen Olive Oil
  • 3 tsp Tuscanini Balsamic Vinegar
  • ⅛ tsp salt
  • 1 16-oz (450-g) pkg tricolor pasta, such as Tuscanini Pasta Fusili


  • 3 cloves garlic
  • ½ cup vinegar
  • ½ cup Gefen Olive Oil
  • 1½–2 tsp Gefen Oregano
  • ½ tsp salt
  • ½ tsp black pepper

Place vegetables onto a greased baking sheet.

Combine olive oil, balsamic vinegar, and salt and pour the mixture over the vegetables.

Preheat the oven to 350°F (175°C). Bake vegetables for 30–40 minutes.

Cook the pasta, rinse, and let stand.

Combine the dressing ingredients with a hand blender or place in a container and shake well.

Combine the vegetables and pasta. Bake, covered, at 350°F (175°C) for 20 minutes.

Pour the dressing over the pasta vegetable mixture and serve.


Pasta with Cream Sauce

If it was up to my kids, we would have pasta seven days a week. Any kind, as long as it’s noodles. The slurpier the better! This creamy sauce does not disappoint.


  • 1 16-oz (450-g) box Tuscanini Rigatoni Pasta, or your favorite pasta, prepared according to pkg directions
  • 3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic
  • 2 tsp oil
  • 1 24.7-oz (700-g) jar Tuscanini Crushed Tomatoes
  • 8 oz (225 g) heavy cream
  • 1 tsp crushed red pepper (optional)
  • salt, to taste
  • pepper, to taste

Heat oil in a pot and add garlic. Sauté until nice and fragrant, about 3 minutes. Add the crushed tomatoes, cream, and spices. Bring to a boil, then lower to a simmer. Add the pasta and toss.

Tip: This sauce can be made in advance and frozen.


(Originally featured in Family Table, Issue 867)

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