For many, the must-visit destination once they arrive in Rome is the Colosseum or Trevi Fountain, but for chefs, food professionals and pasta aficionados, it's Salumeria Roscioli. The restaurant has become a landmark itself, drawing in crowds for their outstanding pasta dishes.
Lucky for us, you no longer need a passport to enjoy them. Roscioli has packaged their pasta sauces—made with the same premium ingredients that you would find in their restaurant's kitchen—into convenient jars so you can recreate the Roman dining experience at home.
Market Hall Foods is extremely proud to be just one of a few American retailers carrying these delicious sauces. Read more from the New York Times about the Roscioli legacy.
Find instructions below for making pasta with their iconic sauces: Cacio e Pepe, Amatriciana, and Tomato and Basil.
Roscioli Cacio e Pepe
4 servings
Ingredients:
- 14 oz pasta of your choice. We recommend spaghetti or bucatini.
- 10 tbsp (between ½ to ¾ cup) of Roscioli Cacio e Pepe sauce
Instructions:
- Fill a large pot with water and bring to a boil over high heat. Add a good pinch of salt to the water.
- Once the water is boiling, add in the pasta. Stir the pasta occasionally to prevent it from sticking.
- While the pasta is cooking, pour Cacio e Pepe sauce into a bowl.
- Before draining, save a scoop of cooking water (2/3 cup) and set aside. This is for emulsifying the pasta sauce later.
- Once the pasta is al dente, drain and add it to the bowl with the sauce.
- Melt the sauce by adding the reserved pasta cooking water to the bowl.
- Stir and serve.
2 servings
Ingredients:
- 6 oz pasta of your choice. We recommend mezzemaniche or penne rigate.
- 1 jar (9.52 oz) of Roscioli Amatriciana sauce
Instructions:
- Fill a large pot with water and bring to a boil over high heat. Add a good pinch of salt to the water.
- Once the water is boiling, add in the pasta. Stir the pasta occasionally to prevent it from sticking.
- While the pasta is cooking, pour Amatriciana sauce into a pan and warm it over low heat.
- Before draining, save a scoop of cooking water (1/2 cup) and set aside. This is for emulsifying the pasta sauce later.
- Once the pasta is al dente, drain and add it to the pan with the sauce and increase to medium heat.
- Stir the pasta with the sauce for about 2 minutes. If the sauce is too thick, add a spoonful of the reserved cooking water and serve.
Roscioli Tomato and Basil
2 servings
Ingredients:
- 6 oz pasta of your choice. We recommend linguine or fusilli.
- 1 jar (9.52 oz) of Roscioli Tomato and Basil sauce
Instructions:
- Fill a large pot with water and bring to a boil over high heat. Add a good pinch of salt to the water.
- Once the water is boiling, add in the pasta. Stir the pasta occasionally to prevent it from sticking.
- While the pasta is cooking, pour Tomato and Basil sauce into a pan and warm it over low heat.
- Before draining, save a scoop of cooking water (1/2 cup) and set aside. This is for emulsifying the pasta sauce later.
- Once the pasta is al dente, drain and add it to the pan with the sauce and increase to medium heat.
- Stir the pasta with the sauce for about 2 minutes. If the sauce is too thick, add a spoonful of the reserved cooking water and serve.
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