Bosa Foods

10/16/2026

Got 30 minutes? Then make this amazing dish! Serves 4.

Pasta with Italian Sausage, Pecorino and Chilis.
Ingredients:
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
¼ cup Italissima Extra Virgin olive oil, plus more for drizzling
1 medium red onion, diced
1 pound BOSA FOODS Italian sausage, casings removed
1 Fresno chile, thinly sliced
2 tablespoon Anna's Country Kitchen apple c***r vinegar
1 (28-ounce) can Italissima crushed tomatoes
Leaves from 2 sprigs oregano, finely chopped
3 basil leaves
1 pound dried Italissima rigatoni
4 tablespoon butter
3 tablespoons finely chopped parsley
1 cup finely grated Italissima Pecorino, plus more to garnish
Here's How:
1. Set a large pot of salted water over high heat and bring to a boil.
2. Meanwhile, set a large pan over medium heat. Add garlic and oil and cook until aromatic, 1 minute. Add onions and sauté until translucent, about 3 minutes. Add sausage and cook, breaking up meat, until lightly browned, about 4 minutes. Add chiles, vinegar, tomatoes, oregano and basil. Simmer to meld flavours, 15 minutes.
3. Boil pasta in salted water until just shy of al dente. Strain, reserving 2 cups cooking water. Transfer pasta to pan with sauce and toss to combine. If needed, add splashes of water to loosen sauce. Continue simmering until pasta is al dente, about 3 minutes.
4. Off heat, stir in butter, parsley and cheese. Stir until cheese dissolves and sauce cloaks pasta. Season with salt and pepper. Garnish with more cheese.

10/14/2026

Preferisco Pasta, all the cuts, all the quality - all the time.

10/09/2026

Ahoy there! Looking for squid, anchovies, tuna and more? We have them!

10/07/2026

These delicious potatoes will fit in beautifully to any holiday meal you have planned. Very easy crowd pleaser!
GARLIC-PARMESAN ROASTED RED POTATOES
Ingredients
2 lbs baby red potatoes, halved or quartered
2­ to 3 Tbsp Italissima Extra Virgin olive oil
1 Tbsp (about 2 cloves) fresh garlic, minced
1/2 cup + 1 Tbsp grated Italissima Parmesan cheese, divided
3 Tbsp flat leaf Italian parsley, minced
1 Tbsp fresh thyme or rosemary, minced
kosher salt and freshly­ ground black pepper, to taste
Instructions
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.
2. Add the chopped potatoes to a large mixing bowl. Drizzle with just enough olive oil to coat well. Toss with the garlic, 1/2 cup Parmesan, and herbs, until combined.
3. Arrange the potatoes in an even layer on the prepared sheet pan. Season generously with salt and pepper.
4. Bake for 30­ to 40 minutes, turning once or twice, until crispy and golden. You’ll know the potatoes are ready when the skins are beginning to wrinkle, and can be easily pierced with a fork.
5. Remove from the oven, and while still warm, toss the potatoes with the remaining 1 Tbsp of Parmesan.
Season with more salt and pepper, if needed. Serve warm.

10/06/2026

Chestnut Mascarpone Mousse
Directions:
1. Place the chestnut purée and mascarpone in a bowl. Add the sugar, cocoa powder, and Amaro, and mix until well combined.
2. Pour the mousse into serving cups.
3. Sprinkle with diced, chestnuts and garnish with candied orange peel. Ready to serve!

09/30/2026

Say Cheese! 😁 🧀 This is just a fraction of our selection every single day!

09/25/2026

Here's an easy recipe for a classic Italian pasta dish: Spaghetti alla Carbonara.
Ingredients:
1 pound Italissima spaghetti
4 ounces Italissima pancetta, diced
4 large eggs
1 cup grated Italissima Parmesan cheese
2 cloves garlic, minced
Salt and black pepper, to taste
1/4 cup chopped fresh parsley
1 tablespoon Italissima Exrtra Virgin Olive Oil
Instructions:
Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti and set it aside.
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until it's crispy and browned, about 5-7 minutes.
Add the garlic to the skillet and cook for another minute, until fragrant.
In a medium bowl, whisk together the eggs and Parmesan cheese. Season with salt and black pepper to taste. Add the drained spaghetti to the skillet with the pancetta and garlic, and toss until well combined. Remove the skillet from the heat and add the egg and cheese mixture to the spaghetti, tossing quickly to combine. If the pasta seems dry, add a little bit of the reserved pasta water to loosen it up. Sprinkle with chopped parsley and serve immediately.
Enjoy your delicious and classic Italian Spaghetti alla Carbonara!

09/24/2026

Pestos of all descriptions, total tomato triumph - it's all here at BOSA Foods! 🍅

09/23/2026