Silky, glossy pasta sauces don’t come from cream—they come from technique. In this demonstration-style class, Chef Sue will show you how Italian kitchens create rich, luxurious sauces using just a few simple ingredients and the power of emulsification. You’ll learn how to properly cook dried pasta, control heat, and use pasta water to build sauces that are smooth, balanced, and beautifully cohesive.
We’ll focus on two essential styles of emulsions: a classic butter and Parmigiano Reggiano sauce, and a vibrant tomato-based sauce brought together with olive oil and pasta water.
Along the way, you’ll see how simple ingredients—like olive oil, tomatoes, and bread—can be transformed with gentle heat and thoughtful technique. This is the kind of cooking that changes the way you make pasta at home.
Our menu will include:
Whipped Ricotta with Lemon & Olive Oil
Garden Tomatoes al Forno
Shaved Fennel & Arugula Salad Citrus, Olive Oil, Light Parmesan
Pasta Demonstrations
Fettuccine al Burro (Classic Roman Alfredo) Butter, Parmigiano Reggiano
Spaghetti al Pomodoro (Emulsified Tomato Sauce) San Marzano Tomatoes, Olive Oil, Garlic, Basil
Mascarpone Cream with Strawberries, Mint, Aged Balsamic
Demonstration Class - sit back and relax while the chef prepares the meal in front of you offering cooking techniques, ingredient choices and tips to recreate the cuisine at home.
Instructor: Chef Sue Fawcett
Silky, glossy pasta sauces don’t come from cream—they come from technique. In this demonstration-style class, Chef Sue will show you how Italian kitchens create rich, luxurious sauces using just a few simple ingredients and the power of emulsification. You’ll learn how to properly cook dried pasta, control heat, and use pasta water to build sauces that are smooth, balanced, and beautifully cohesive.
We’ll focus on two essential styles of emulsions: a classic butter and Parmigiano Reggiano sauce, and a vibrant tomato-based sauce brought together with olive oil and pasta water.
Along the way, you’ll see how simple ingredients—like olive oil, tomatoes, and bread—can be transformed with gentle heat and thoughtful technique. This is the kind of cooking that changes the way you make pasta at home.
Our menu will include:
Whipped Ricotta with Lemon & Olive Oil
Garden Tomatoes al Forno
Shaved Fennel & Arugula Salad Citrus, Olive Oil, Light Parmesan
Pasta Demonstrations
Fettuccine al Burro (Classic Roman Alfredo) Butter, Parmigiano Reggiano
Spaghetti al Pomodoro (Emulsified Tomato Sauce) San Marzano Tomatoes, Olive Oil, Garlic, Basil
Mascarpone Cream with Strawberries, Mint, Aged Balsamic
Demonstration Class - sit back and relax while the chef prepares the meal in front of you offering cooking techniques, ingredient choices and tips to recreate the cuisine at home.
Instructor: Chef Sue Fawcett
