This Homemade Pasta Recipe is Like a Trip to Italy

Rip & Tan: What role do food and cooking play in your life? Any early memories you’d like to share?

Francesca Pittaluga: Food and cooking play a significant role in my life. From an early age, my parents instilled in me the importance of home-cooked meals, fresh ingredients, and carving out time for daily connection. I’ve carried these values throughout my life, even while living in New York City, where eating out was the norm!

Today, as a newlywed starting to grow our family, preparing meals not just for myself but for others feels like one of the most loving things I can do for those around me. I find joy in trying new recipes and picking up the week’s groceries from the farmer’s market. Eating out and trying a new restaurant is our “splurge” and a way to inspire new ideas in my home kitchen.

Rip & Tan: What are some of the signature characteristics of a Francesca Pittaluga dish?

Francesca Pittaluga: Less is more! I strive to keep flavors uncomplicated and minimal, allowing the ingredients to shine. I use quality olive oil and vibrant spices like Evermill to enhance the natural taste of the food. Typically, my rule in the kitchen is to use six core ingredients or fewer for any dish you’re preparing.

Rip & Tan: Can you tell us a little about Ciao Pappy? What inspired the venture? As you’ve watched it grow, what have been some of the most memorable moments?

Francesca Pittaluga: Ciao Pappy began during the COVID pandemic while I was compiling a cookbook, sifting through 250 of my Italian father’s recipes. I found myself frequently making our family marinara sauce, Marinara alla Pappy. After gifting the sauce to friends and family during the holidays, it quickly became a favorite, and everyone wanted more.

Despite having spent 14 years working in fashion, including a seven-year tenure at Brunello Cucinelli, neither my husband nor I had any experience in the food industry. However, this challenge excited me. Navigating this new territory, I learned about business, supply chain, economics, and grocery retail—areas I never thought I’d explore. We embarked on this venture not only to create a fun and inspiring food experience, but also, to elevate the standards of what’s currently available in the market.

Beyond the joy of seeing my father’s face and his recipes on retail shelves, the most memorable moments have been sharing this journey with my husband. This endeavor has also kept my father active and connected while he is in retirement overseas. The countless pop-ups, store demos, trade shows, and events would not have been the same without their unwavering support and contributions. Plus, blending my Italian and California roots to create our one-of-a-kind Italifornia™ sauces has made me feel more connected to my heritage than ever.  We hope we’ve changed the perception of jarred sauces by creating an option for the “anti-jarred tomato sauce” crowd that is clean, artisanal, time-saving, and delicious.

Rip & Tan: How would you define your entertaining ethos? What makes a gathering truly great?

Francesca Pittaluga: Casual and connected. I prefer a relaxed atmosphere, embracing family-style serving and have a weakness for gorgeous table linens. I love incorporating beautiful and sentimental serving dishes along with simple, single-vase flowers. When guests feel comfortable and at home, it fosters meaningful connections and memorable moments, so I prefer a more laid-back energy with gatherings.

Rip & Tan: Walk us through this delicious bolognese. What’s the story behind it? 

Francesca Pittaluga: I grew up on my Pappy’s Bolognese, and I could genuinely eat it every day if I could. There are several ways to make Bolognese, depending on the region of Italy. Our version uses three different meats, giving the sauce a nicely balanced flavor. We add a little whole milk to the pan at the very end, which brings a wonderful richness to the dish as it starts to cool down.

Rip & Tan: What are three kitchen essentials every home cook needs?

Francesca Pittaluga: A microplane grater, a quality knife set, and something that brings you joy in the kitchen. This could be a serving dish passed down through generations or an old wooden spoon your mom used when you were growing up—anything that makes your kitchen experience more meaningful.

Rip & Tan: Season to season, which pantry staples are you never without?

Francesca Pittaluga: A fresh block of imported Parmigiano Reggiano, high-quality and single-origin olive oil, flaky sea salt, and cracked black pepper. You can make pretty much anything delicious with these three ingredients alone. 

Rip & Tan: Whether general or specific to this recipe, can you share a few of your favorite quick tips for home cooks?

Francesca Pittaluga: Avoid cutting corners and use fresh ingredients. Not only are they more nutritious, but they also add a much richer flavor to your dish and last longer in your fridge. When making pasta, generously salt your pasta water with rock salt and cook it al dente, which is one minute less than the recommended cooking time!

Rip & Tan: What does living well mean to you?

Francesca Pittaluga: Living most of my life in urban cities, I’ve come to appreciate the value of quiet more than ever. When the world feels like it’s moving a million miles an hour, it’s easy to get caught up in life’s rat race and an ever-growing to-do list. It can feel overwhelming if I let it.

To me, the essence of living well is staying grounded, no matter where you are. Being able to pause and find genuine happiness in silence creates space for true gratitude and introspection. It costs nothing and offers everything I need in return. The mantra, “the best things in life are free,” truly defines the root of living a happy and well life.

Instructions to Prepare

Mix well in a bowl the onion, carrot, celery and bacon with the ground meats. In a medium saucepan melt the butter to golden; then add the mix of meats and sauté well stirring. Add the wine, ½ of the glass of warm broth, and a quarter teaspoon of beef bouillon piece, melted in warm water. When the broth has evaporated, add the other ½ glass of broth and continue to cook. Add a half jar of tomato sauce, salt and pepper freshly ground. Mix well for a minute or two. Then, add hot milk on the top to cover, but do not stir it in, leave the milk on the surface. Cover, then lower the heat and cook until the milk is consumed. Turn off the heat and let sit for 2 to 4 hours with the lid on.

Another option is to add small cubes of prosciutto to the meat with wild mushrooms (softened for 30 minutes in water and then dried and chopped).