vomFASS Remembrance of Things Pasta

 olive oils have started a revolution in home cooking, especially for pasta sauces.  The daunting pasta sauce was always spoken of in hushed, reverent tones in respect for the countless hours and numerous ingredients our beloved nonna’s devoted to the family’s ancient recipe.   All of that has changed for today’s home cooks, thanks to vomFASS’ superb extra virgin olive oils.

Garden Fresh Tomato Pasta is a great option for that basketful of ripe garden tomatoes.

Pasta sauces are handy “pantry based” dinner solutions that are less dependent on heavy proteins and lend themselves to easy, weekday prep. 

Pantries stocked with the usual suspects – canned tomatoes, pasta varieties, great olive oils – plus some standard fridge favorites – eggs, Parmesan cheese, cream – make pasta dishes a “go to” for quick and delicious dining.

Visit your local vomFASS shop to experience the many exquisite oils that will elevate your next pasta sauce to the nonna level.  Below are five easy on the cook recipes, maximizing flavors through our traditional or infused olive oils, and craft pastas.


Keep that “just picked” fresh taste with this no-cook sauce.

Garden Fresh Tomato Pasta (see photo above)



  1. Finely chop tomatoes, basil, parsley and garlic.  Add vomFASS Tomato Oil and mix thoroughly.  (This can be done in a food processor.)
  2. Cook vomFASS fettuccine in boiling, salted water until al denté.  Drain pasta and put into large serving bowl.
  3. Add fresh tomato sauce; toss to coat.
  4. Divide into serving bowls; drizzle with extra vomFASS Tomato Oil. 
  5. Top with grated or shaved Parmigiana Reggiano.


vomFASS Pepone extra virgin olive oil brings a delicious peppery kick to classic carbonara.

Tagliatelle Carbonara

This savory dish gets its name from the miners who used to take this pasta for their lunch meal.



  1. Sauté pancetta in vomFASS Pepone until lightly browned.
  2. Cook vomFASS Tagliatelle in salted boiling water until al dente.  Drain.
  3. Crack eggs into serving bowl and beat well.  Add pancetta and oil mixture to eggs, stirring constantly until smooth.
  4. Add pasta to egg mixture; toss thoroughly to coat.  Add parmigiana and parsley; toss to coat.  Serve immediately


This is a wonderful combination of shrimp and asparagus brightened to a new level with vomFASS Lemon Extra Virgin Olive Oil.

Shrimp and Asparagus with Lemon Olive Oil Pasta

vomFASS Lemon Extra Virgin Olive Oil is infused with premium essential oils.



  1. Heat a large pot of salted water (should taste like the ocean) for the pasta.
  2. In a deep skillet, heat 1T. of vomFASS Lemon Oil over medium heat. Add the shrimp and garlic and season with salt and pepper. Cook, stirring occasionally, until shrimp are barely done, about 2 minutes. Remove from pan and reserve.
  3. Meanwhile, cook the pasta.
  4. To the skillet, add the asparagus and scallions and cook over medium heat about 2 minutes, just until tender-crisp. Remove from pan and reserve.
  5. Add wine to skillet and cook until nearly evaporated. Add cream and bring to a boil.
  6. Drain pasta, reserving 2 T. of cooking water per serving.
  7. Add pasta and reserved cooking water to skillet. Add scallions, shrimp and asparagus. Toss to combine. Season to taste with salt and pepper and cook over medium heat until creamy. Stir in thyme leaves. Drizzle with remaining 1 T. of vomFASS Lemon Oil and serve immediately.


When it comes to comfort food, it is hard to beat the creamy sweetness of vodka sauce and pasta.

Penne Pasta alla Vodka

vomFASS craft distilled vodka lends its smooth body to this hearty meal.


  • 3 T. Butter
  • 1 T. vomFASS Pepone Extra Virgin Olive Oil
  • 4 cloves Garlic, minced
  • 1 med. Onion, diced
  • ¼ t. Crushed red pepper flakes
  • 1 c. vomFASS Vodka
  • 15 oz. Tomato Sauce
  • Salt & pepper to taste
  • 1 c. Heavy cream
  • 16 oz. Penne pasta
  • Parmigiana Reggiano, grated


  1. Melt butter and vomFASS Pepone Olive Oil together in a saucier over medium heat.
  2. Add garlic, onions and red pepper flakes.  Cook until onions are translucent, about 10 minutes.
  3.  Add vomFASS vodka and simmer 15 minutes.
  4.  Meanwhile, cook penne pasta in boiling, salted water until al dente; about 12 minutes.
  5.  Add tomato sauce, salt and pepper.  Bring to a simmer for 5 more minutes.
  6.  Add heavy cream and stir to combine.  Bring sauce to a simmer again and remove from heat.
  7.  Drain cooked pasta; place in large bowl.  Pour sauce over pasta and stir to combine.
  8.  Top with grated Parmigiana and serve.



Basil Pesto Farfelle

Here’s a beautiful pesto highlighted with vomFASS Basil oil.


  • 3 c. Fresh basil leaves, lightly packed
  • 1/3 c. Parmigiana Reggiano, grated
  • 2 cloves   Garlic, minced
  • 1 t. Lemon zest
  • ¼ c. Toasted pine nuts
  • 2 t. Fresh lemon juice
  • ½ c. vomFASS Basil Infused Extra Virgin Olive Oil
  • Pinch Crushed red pepper flakes
  • 8 oz. Farfelle pasta


  1. Cook pasta in bowling water; rinse well in cool water; set aside.
  2. In the bowl of a food processor or blender, combine basil leaves; parmigiana; garlic; lemon zest; pine nuts; lemon juice and red pepper flakes.  Blend or pulse until ingredients break down.  Stream in the vomFASS Basil Oil and allow ingredients to emulsify.  Taste and adjust seasoning, adding garlic or cheese to taste.
  3. Toss over drained and cooled pasta.  Serve at room temperature.

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