Make restaurant quality meals at home with pasta sauces from Stefano Faita
Level up your home cooking with these premium pasta sauces from Montreal's top restaurateur and chef Stefano Faita. Try them in these delicious recipes tonight.
We love eating out at nice restaurants as much as the next person (probably more), but nothing beats a cozy, comforting, home cooked meal — especially when it's restaurant quality. Whether you need all the help you can get in the kitchen or are ready for a stint on MasterChef, making quality cuisine at home starts with choosing the right ingredients. To help home cooks of all skill levels elevate their meals with authentic Italian flavours, Montreal restaurateur and chef Stefano Faita created his own line of premium pasta sauces.
Inspired by his time spent in the kitchen with his mother and grandmother growing up, Stefano's pasta sauces were made to help Canadians create their own special memories in the kitchen. These high-quality, chef-designed pasta sauces are made in Canada with all-natural ingredients, including juicy tomatoes from the Striano region of Italy. They don't use any added preservatives, water or sugar, and they're completely gluten-free.
Because they're made with such high-quality ingredients, Stefano's pasta sauces are incredibly versatile. Need a quick and easy weeknight dinner? Cook your favourite shape of pasta, open a jar of Stefano's and voilà. The rich flavours in Stefano's pasta sauces are enough to make even a basic dish shine. But don't let that stop you from getting creative — Stefano's pasta sauces can also be used as your favourite home cooking helper to add flavour and depth to more elaborate dishes.
From the sweet and savoury marinara to the smooth and creamy classic rosée, there are so many Stefano's pasta sauces to enjoy and experiment with. Try the alfredo in a savoury ham and cheese penne bake. The versatile tomato basil sauce works well in everything from a rich lasagna to a simple spaghetti and meatballs dish.
To find Stefano's premium pasta sauces, look no further than your local grocery store. Stefano's sauces are carried at Sobeys, Loblaws, Metro and other major grocery stores across the country. Retailing for around $7 or $8, depending on the location, Stefano's sauces are an easy and wallet-friendly way to elevate your favourite pastas and tomato sauce dishes. Home cooks of all skill levels can appreciate the ease and quality that comes with using Stefano's.
Try the recipes below for a beautiful Tuscan minestrone soup made with Stefano marinara sauce and a crowd-pleasing Roman rigatoni with Stefano tomato basil sauce.
Popular in Rome's trattoria's, this sauce is the perfect mix of amatriciana, carbonara and cacio e pepe, served with rigatoni — a very Roman pasta shape.
Serves 4–6
Preparation time 20 minutes
Cooking time 20 minutes
Ingredients
3 large egg yolks
¼ cup romano cheese, grated
¼ cup parmesan cheese, grated
2 Tbsp Stefano extra virgin olive oil
½ cup pancetta, cubed
1 package Stefano sausages of your choice, casings removed
1 onion, chopped
1 jar Stefano tomato basil sauce
1 pack Stefano mezzi rigatoni pasta
Freshly ground black pepper, to taste
Method
In a medium-sized bowl, beat together the eggs, about half the quantity of each cheese and some black pepper.
In a large pan, heat the olive oil over medium heat. Add the pancetta and cook for about 8 minutes, stirring often, until golden brown.
Add the sausage to the pancetta and cook, tossing occasionally, until lightly browned, about 5 minutes.
Add the onion and cook for about 5-7 minutes.
Add the sauce and let simmer.
In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
Add the drained pasta to the sauce and toss vigorously to coat. Add the reserved pasta water and cook until the sauce coats the pasta, about 2 minutes.
Remove from the heat and add egg yolk mixture. Stir and toss rapidly until well combined, about 1 minute.
Season with black pepper and serve topped with the remaining cheeses.
Acquacotta
This minestrone soup is a taste of Tuscany by the spoonful. Enjoy this vegan version, or add grated parmesan and a boiled egg for an extra kick.
Serves 4–6
Preparation time 15 minutes
Cooking time 35 minutes
Ingredients
¼ cup Stefano extra virgin olive oil
1 onion, finely diced
3 celery stalks, finely diced
2 garlic cloves, minced
½ fennel bulb, finely diced
Salt and freshly ground black pepper, to taste
2 cups (loosely packed) green cabbage, roughly chopped
2 cups (loosely packed) kale, roughly chopped
2 bay leaves
1 jar Stefano marinara sauce
540 ml canned cannellini beans, with liquid
4 cups water
1 baguette, sliced diagonally into ½-inch pieces
Method
In a large pot, heat the olive oil over medium heat. Add the onion, celery, garlic and fennel, and cook while stirring for 5–7 minutes. Season with salt and black pepper.
Add the cabbage and kale, and cook until they are wilted, 4–6 minutes. Season with salt and black pepper.
Add the bay leaves, marinara sauce, beans with their liquid and the water. Season with salt and black pepper. Bring to a simmer, cover and let cook for 20–25 minutes.
Meanwhile, preheat the oven to 350 F and line a baking sheet with parchment paper.
Lightly brush the baguette slices with olive oil, place on the prepared baking sheet, and bake for 10–12 minutes. The bread should be golden brown.
Once the soup is cooked, place 1 or 2 slices of grilled bread in a bowl and ladle the soup over the bread. If desired, garnish with a drizzle of olive oil and freshly ground black pepper before serving.
