Recipes

Bring Maestri home. Every jar is made in Italy, ready to become a real plate of pasta in minutes. Pick your sauce, follow the steps, and finish it your way.

Amatriciana

An intense and flavorful sauce, where crispy guanciale meets tomato in a perfect balance of sweetness and saltiness. The result is full-bodied and rounded, with a slightly spicy note that rounds out the flavor.

Amatriciana originated in Amatrice and is one of the symbols of Lazio cuisine, famous throughout Italy.

Ingredients

Serves 2

280g MDP Amatriciana sauce
300g pasta
2 tablespoons extra virgin olive oil
Black pepper (optional)
Pecorino cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Add the MDP Amatriciana sauce and stir.
3Let it heat for 6 to 8 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Sprinkle with pecorino cheese.
7Finish with black pepper to taste.

Arrabbiata

A perfect balance between the sweetness of the tomato and the spiciness of the chili pepper, with a hint of garlic that adds depth. A lively sauce that ignites the palate without overpowering the flavor of the pasta.

Born in the Roman tradition, arrabbiata takes its name from the strong character of the chili pepper.

Ingredients

Serves 2

280g MDP Arrabbiata sauce
300g pasta
2 cloves garlic
Chili flakes (to taste)
3 tablespoons extra virgin olive oil
Salt to taste
Parsley (optional)

Method

1Heat the oil in a pan over medium heat.
2Add the garlic and brown it lightly.
3Pour in the MDP Arrabbiata sauce and stir.
4Add chili flakes to taste.
5Let it heat for 5 to 7 minutes.
6Cook the pasta and drain it al dente.
7Toss the pasta in the sauce for 1 minute.
8Remove the garlic before serving.
9Add fresh parsley for a fresher finish.

Puttanesca

A bold and flavorful sauce, where the saltiness of the anchovies blends with the freshness of the tomato, while olives and capers add depth and character. Every bite is intense, balanced, and full.

Puttanesca originated between Naples and Rome and is famous for its flavor as well as its provocative name.

Ingredients

Serves 2

280g MDP Puttanesca sauce
300g pasta
2 cloves garlic
Chili flakes (to taste)
3 tablespoons extra virgin olive oil
Salt to taste
Basil (optional)

Method

1Heat the oil in a pan over medium heat.
2Add the garlic and brown it lightly.
3Pour in the MDP Puttanesca sauce and stir.
4Add chili flakes to taste.
5Let it heat for 5 to 7 minutes.
6Cook the pasta and drain it al dente.
7Toss the pasta in the sauce for 1 minute.
8Remove the garlic before serving.
9Add fresh basil for a fresher finish.

Bolognese

A rich and enveloping sauce, where the meat blends with the tomato, creating a deep and harmonious balance. Soft and full, with a structure that fills the palate without being heavy.

Bolognese ragù originated in Bologna and is one of the pillars of Italian cuisine, passed down through generations.

Ingredients

Serves 2

280g MDP Bolognese sauce
300g pasta
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper (optional)
Parmesan cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Pour in the MDP Bolognese sauce and stir.
3Let it heat for 6 to 8 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Add a drizzle of extra virgin olive oil if needed.
7Serve with Parmesan cheese and a sprinkle of black pepper.

Pomodoro e Basilico

Fresh, light, and fragrant. The tomato expresses all its natural sweetness, while the basil adds an aromatic note that makes the sauce balanced and instantly recognizable.

Tomato and basil is the essence of Italian cuisine: few ingredients, maximum expression of flavor.

Ingredients

Serves 2

280g MDP Pomodoro e Basilico sauce
300g pasta
2 tablespoons extra virgin olive oil
Salt to taste
Fresh basil (optional)
Parmesan cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Pour in the MDP tomato and basil sauce and stir.
3Let it simmer for 5 to 7 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Add fresh basil at the end.
7Serve with Parmesan cheese, if desired.

Take the recipes with you

Download the full recipe book, with every sauce in English, French and Italian.

Download the PDF

Taste it in the shop

The same pasta and sauces, made fresh and served in minutes at your nearest Maestri.

Discover the menu

Recipes

Bring Maestri home. Every jar is made in Italy, ready to become a real plate of pasta in minutes. Pick your sauce, follow the steps, and finish it your way.

Amatriciana

Amatriciana originated in Amatrice and is one of the symbols of Lazio cuisine, famous throughout Italy.

Ingredients

Serves 2

280g MDP Amatriciana sauce
300g pasta
2 tablespoons extra virgin olive oil
Black pepper (optional)
Pecorino cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Add the MDP Amatriciana sauce and stir.
3Let it heat for 6 to 8 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Sprinkle with pecorino cheese.
7Finish with black pepper to taste.

Arrabbiata

Born in the Roman tradition, arrabbiata takes its name from the strong character of the chili pepper.

Ingredients

Serves 2

280g MDP Arrabbiata sauce
300g pasta
2 cloves garlic
Chili flakes (to taste)
3 tablespoons extra virgin olive oil
Salt to taste
Parsley (optional)

Method

1Heat the oil in a pan over medium heat.
2Add the garlic and brown it lightly.
3Pour in the MDP Arrabbiata sauce and stir.
4Add chili flakes to taste.
5Let it heat for 5 to 7 minutes.
6Cook the pasta and drain it al dente.
7Toss the pasta in the sauce for 1 minute.
8Remove the garlic before serving.
9Add fresh parsley for a fresher finish.

Puttanesca

A bold and flavorful sauce, where the saltiness of the anchovies blends with the freshness of the tomato, while olives and capers add depth and character. Every bite is intense, balanced, and full.

Puttanesca originated between Naples and Rome and is famous for its flavor as well as its provocative name.

Ingredients

Serves 2

280g MDP Puttanesca sauce
300g pasta
2 cloves garlic
Chili flakes (to taste)
3 tablespoons extra virgin olive oil
Salt to taste
Basil (optional)

Method

1Heat the oil in a pan over medium heat.
2Add the garlic and brown it lightly.
3Pour in the MDP Puttanesca sauce and stir.
4Add chili flakes to taste.
5Let it heat for 5 to 7 minutes.
6Cook the pasta and drain it al dente.
7Toss the pasta in the sauce for 1 minute.
8Remove the garlic before serving.
9Add fresh basil for a fresher finish.

Bolognese

A rich and enveloping sauce, where the meat blends with the tomato, creating a deep and harmonious balance. Soft and full, with a structure that fills the palate without being heavy.

Bolognese ragù originated in Bologna and is one of the pillars of Italian cuisine, passed down through generations.

Ingredients

Serves 2

280g MDP Bolognese sauce
300g pasta
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper (optional)
Parmesan cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Pour in the MDP Bolognese sauce and stir.
3Let it heat for 6 to 8 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Add a drizzle of extra virgin olive oil if needed.
7Serve with Parmesan cheese and a sprinkle of black pepper.

Pomodoro e Basilico

Fresh, light, and fragrant. The tomato expresses all its natural sweetness, while the basil adds an aromatic note that makes the sauce balanced and instantly recognizable.

Tomato and basil is the essence of Italian cuisine: few ingredients, maximum expression of flavor.

Ingredients

Serves 2

280g MDP Pomodoro e Basilico sauce
300g pasta
2 tablespoons extra virgin olive oil
Salt to taste
Fresh basil (optional)
Parmesan cheese (recommended)

Method

1Heat the oil in a pan over medium heat.
2Pour in the MDP tomato and basil sauce and stir.
3Let it simmer for 5 to 7 minutes over low heat.
4Cook the pasta and drain it al dente.
5Toss the pasta in the sauce for 1 minute.
6Add fresh basil at the end.
7Serve with Parmesan cheese, if desired.

Take the recipes with you

Download the full recipe book, with every sauce in English, French and Italian.

Download the PDF

Taste it in the shop

The same pasta and sauces, made fresh and served in minutes at your nearest Maestri.

Discover the menu