It is a truth, universally acknowledged, that pasta reigns supreme among comfort foods: It’s easy, it’s delicious, it keeps for ages in our cupboard. Carlo Mirarchi, the executive chef and owner of the famous Roberta’s in New York and Los Angeles, knows this better than anyone. Amid the COVID-19 pandemic (and his restaurants’s related closures), he’s now offering take-home-pasta kits for the masses: you can order an oxtail tagliatelle box, for example—which comes with oxtail ragu, parmigiana, and horseradish—and learn how to cook it on their IGTV. (Pie lovers, take note: they made take-home pizza kits, too.) In a true act of culinary altruism, they’ve also delivered catered pasta, pizza, salad, bottled water, and more to hospitals in both cities. On March 18, Roberta’s posted a video from Brooklyn Methodist Hospital, where medical personnel waved as they grabbed their lunch. “Food helps,” they wrote. “Thank you to those who are on the front lines of this pandemic.”

So, we asked Mirarchi to serve up some Italian inspiration by sharing one of his favorite easy pasta recipes: spaccatelli amatriciana. “This is a traditional Roman pasta, originating from the town of Amatrice in Reiti. It is extremely simple to prepare and incredibly satisfying,” he says.

Learn how to make it, below. And if you’re wondering how you can help Mirarchi, his restaurants, and his staff during this unprecedented time, here’s his answer: “We have an amazing team both in Los Angeles and New York that really came together to quickly adapt the majority of our menu to take out and delivery. Our Frozen Pizza has been cranking out of our factory, our bakery is producing fresh sourdough breads and pastries everyday. We have also created a lot of comforting menu items for delivery and take out, such as oxtail spacatelli and a killer meatball sandwich,” he says. “Please support your local restaurants that have been able to remain open if you want them to be there when this is all over!” Additionally, you can donate through Roberta’s GoFundMe.

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