You asked. We answered. 🍅✨
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From what’s inside the jar to how to use it (and who it’s perfect for), here’s everything you’ve ever wanted to know about Nonna Pia’s pasta sauces — no guesswork required.
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✔️ Crafted in Parma, Italy in small batches
✔️ Bold, authentic flavor ready straight from the jar
✔️ Gluten-free across the entire line
✔️ Vegan & vegetarian options available
✔️ Clean ingredients with no shortcuts
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Wondering about vegan options?
• Arrabbiata & Siciliana → 100% vegan/vegetarian
• Puttanesca → Not vegan (contains anchovies for that classic depth of flavor)
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And once opened?
Just pop it in the fridge and enjoy within a few days — if it even lasts that long. 😉
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Swipe through to get the full breakdown, then let us know:
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𝐖𝐡𝐢𝐜𝐡 𝐬𝐚𝐮𝐜𝐞 𝐚𝐫𝐞 𝐲𝐨𝐮 𝐫𝐞𝐚𝐜𝐡𝐢𝐧𝐠 𝐟𝐨𝐫 𝐭𝐨𝐧𝐢𝐠𝐡𝐭?
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Sunday 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Italian Ragu
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There’s nothing like a rich, savory ragù to bring everyone home — this Italian Ragù 𝐈𝐭𝐚𝐥𝐢𝐚𝐧 𝐑𝐚𝐠𝐮 uses ground pork, aromatic veggies, and Nonna Pia’s Puttanesca Sauce to create a hearty, comforting pasta sauce that clings beautifully to wide noodles. 🍝❤️
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Serves: 4
Total Time: 50 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 450 g pappardelle or tagliatelle
• 2 tbsp olive oil
• 1 lb ground pork
• 1 yellow onion, diced
• 3 cloves garlic, sliced
• 1 fennel bulb, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 tbsp fennel seed
• ½ tsp chili flakes
• 3 tbsp tomato paste
• ½ cup red wine
• 1 jar (19.4 oz) Nonna Pia’s Puttanesca Sauce
• Salt & pepper, to taste
• ½ cup grated Parmesan, for garnish
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Cook pasta per package instructions; reserve 1 cup pasta water.
2️⃣ Brown pork in 1 tbsp olive oil; set aside.
3️⃣ In the same pot, heat remaining oil and sauté onion, garlic, fennel, carrot, celery, fennel seed, and chili flakes ~15 min; season well.
4️⃣ Add pork back with tomato paste; cook 5 min.
5️⃣ Pour in red wine and scrape up any browned bits; cook ~3 min.
6️⃣ Add Puttanesca Sauce, season with salt & pepper; simmer 10 min.
7️⃣ Toss pasta into the sauce with reserved pasta water.
8️⃣ Garnish with Parmesan and serve warm.
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✨ Save this recipe for a cozy, slow Sunday supper — and follow @nonnapias for more Italian‑inspired comfort meals.
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Meet our Italian vinegar collection — crafted with care, rooted in tradition, and made to elevate everyday cooking.
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From rich, smooth balsamic to bright, versatile wine vinegars, these are the kind of pantry staples you’ll reach for again and again.
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Drizzle, marinate, finish, repeat. 🍋🥗🥖
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Swipe to meet each one — and find them now at Whole Foods Market across the U.S. 🛒
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Sunday 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Oven Roasted Asparagus with Melted Parmesan
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This week, we’re keeping things fresh and elegant with 𝐎𝐯𝐞𝐧 𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐀𝐬𝐩𝐚𝐫𝐚𝐠𝐮𝐬 𝐰𝐢𝐭𝐡 𝐌𝐞𝐥𝐭𝐞𝐝 𝐏𝐚𝐫𝐦𝐞𝐬𝐚𝐧.
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Tender asparagus spears get blanched, roasted, and finished with golden Parmesan and a generous drizzle of Nonna Pia’s Classic Balsamic Glaze — a light-and-bright vegetable side that pairs with just about any meal. 🥗
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Serves: 2–4
🕒 Total Time: ~15–20 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 1 bunch fresh asparagus
• 1 tomato, chopped
• 1 cup freshly grated Parmesan
• Nonna Pia’s Classic Balsamic Glaze
• Salt & pepper, to taste
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Preheat oven to 375°F.
2️⃣ Wash and trim asparagus, then blanch in boiling water until slightly tender.
3️⃣ Arrange asparagus on a baking sheet and top generously with Parmesan.
4️⃣ Bake until cheese melts and begins to brown.
5️⃣ Plate, drizzle with Nonna Pia’s Classic Balsamic Glaze, and garnish with chopped tomato.
6️⃣ Serve warm as a simple, flavorful vegetable accompaniment.
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✨ Save this recipe to bring a little Nonna-style comfort to your next Sunday supper — and follow @nonnapias for weekly recipes, cozy kitchen inspiration, and delicious ways to elevate everyday meals.
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𝐒𝐮𝐧𝐝𝐚𝐲 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚 — Baked Sausage & Eggplant Gratin
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Welcome back to 𝐒𝐮𝐧𝐝𝐚𝐲 𝐒𝐮𝐩𝐩𝐞𝐫 𝐰𝐢𝐭𝐡 𝐍𝐨𝐧𝐧𝐚— where every Sunday we share a comforting, made-with-love recipe you’ll want to gather around the table for.
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This week’s dish is a 𝐁𝐚𝐤𝐞𝐝 𝐒𝐚𝐮𝐬𝐚𝐠𝐞 & 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 𝐆𝐫𝐚𝐭𝐢𝐧, a hearty Italian classic layered with golden eggplant, melted mozzarella, and rich Nonna Pia’s Puttanesca Sauce.It’s cozy, rustic, and the perfect recipe to serve straight from the oven.
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🍆 Serves: 4–6
🕒 Total Time: 50 minutes
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𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
• 1 tbsp olive oil
• 1 lb crumbled Italian sausage, casing removed
• 1 ½ cups Nonna Pia’s Puttanesca Sauce
• 2 tbsp olive oil (plus more as needed)
• 1 large eggplant (1 ½–2 lbs), cut into ½-inch slices
• Salt & pepper, to taste
• 1 cup shredded mozzarella
• ¼ cup panko
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𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬:
1️⃣ Preheat oven to 400°F and lightly grease a 9x13-inch baking dish.
2️⃣ In a frying pan, warm olive oil and brown sausage. Drain excess fat, stir in Puttanesca Sauce, and set aside.
3️⃣ In a separate pan, heat olive oil and fry eggplant slices for about 2 minutes per side, until golden. Season with salt and pepper.
4️⃣ Spread half of the sausage mixture on the bottom of the baking dish. Layer the eggplant slices, spooning a bit of sauce mixture onto each one.
5️⃣ Top with remaining sauce mixture, sprinkle with mozzarella and panko, and bake 30 minutes or until golden and bubbling.
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✨ Save this recipe to bring a little Nonna-style comfort to your next Sunday supper — and follow @nonnapias for weekly recipes, cozy kitchen inspiration, and family-favorite dishes.
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