However, Unilever will retain the Bertolli trademark and it intends to continue manufacturing Bertolli pasta sauce in its Kentucky facility.
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And Number One Food Group, which was to feature Greg Norman pasta sauce and other foods, never got off the ground.
The rest work on Buitoni pasta and sauce in a separate facility at the plant.
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As you toss the pasta and sauce, the goal is to build an emulsion between the clam juice, oil and as many spoonfuls of pasta water as it takes to create a uniform texture.
WSJ: Marc Vetri's Spaghetti in Parchment With Clams | Slow Food Fast
Students can get pasta and fresh sauce made to order and also salads, such as a Caesar with chicken that is grilled on the spot.
"I've often said if I had to choose my last dish on earth it would be a bowl of pasta with tomato sauce, " says Ms. Rogers.
WSJ: Ruth Rogers's Pappardelle With Stewed Pancetta and Creamy Tomato Sauce | Slow Food Fast
In Courmayeur, it was stuffed with ground walnuts into sunflower-shaped pasta topped with cream sauce.
Products withdrawn include pasta dishes with meat sauce, shepherd's pie and moussaka.
They tuck with aplomb into a street-food supper of kushari (a local snack-food staple of pasta, lentils, tomato sauce and fried onions), bought in steaming ladlefuls from a little stall in the capital's old city.
One thousand Aramark chefs have been cooking up vats of pasta and cauldrons of carbonara sauce -- and, perhaps inevitably, those pans of meatloaf of indeterminate color, that seem to be the staple of large-scale food service from school cafeterias to military mess halls.
In the end, you want a sauce that "literally hugs the pasta, " Mr. Vetri said.
WSJ: Marc Vetri's Spaghetti in Parchment With Clams | Slow Food Fast
You could have two dishes of pasta, and one is incredibly spicy red sauce, and the other is just butter and Parmesan cheese, and any person could prefer either one.
As I watched the chef stirring tomato sauce and heard her saying "dried pasta, " "extra-virgin olive oil, " "Parmigiano cheese" and "salt-dried capers, " I began to envision a brighter future for my kitchen.
The Italian-owned Restaurante Molinet in Las Palmas matches a striking red and black interior with an intrepid menu of ostrich with muscatel sauce, langoustines, and calamari with homemade pasta.
It also offers an arsenal of simple, flavor-packed recipes like golden, fragrant cauliflower pasta tossed with saffron and herbs, and tender artichokes with a nutty Turkish-style tarator sauce.
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