Virtual Restaurant Quality Pasta at Home

Wednesday, August 5th, 2026 3:00 pm to 4:00 pm, MST

Master the techniques behind creating refined pasta dishes with confidence and consistency in your own kitchen through this online class focused on restaurant-quality results at home. You will learn how to properly cook pasta, build balanced sauces, layer flavors, and use timing and technique to achieve elevated results inspired by restaurant dining. Featuring the precision and performance of Wolf appliances alongside the freshness-preserving technology of Sub-Zero refrigeration, this class highlights how premium kitchen design supports exceptional pasta preparation and everyday culinary excellence.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Rigatoni alla Vodka

by: Chef Matt Chatfield

Compatible Wolf Appliances:

YIELDS
4
Servings
Prep Time
15
minutes
Cook Time
15
minutes

Ingredients

  • 1 pound rigatoni pasta

  • 4 Tablespoons olive oil 

  • 1 pound Italian sausage, removed from the casing, crumbled or chopped 

  • 32 ounce jar marinara sauce 

  • 1/2 cup vodka 

  • 3/4 cup heavy cream 

  • 1 to 2 Tablespoon fresh basil leaves, chiffonade

  • Parmigiano-Reggiano, freshly grated, for garnish 

  • fresh basil spring, for garnish

Instructions

Bring a medium saucepan of salted water to a boil. Add the pasta and cook, stirring occasionally, until just al dente, 6-7 minutes. 

Drain in a colander, reserving some of the pasta water, and return noodles to the saucepan. 

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes.

Add the marinara sauce to the sausage, then add the vodka and cook until the alcohol has dissipated and you can no longer smell spirits, 3 to 4 minutes.

Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat.

Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving.

Top with cheese and a sprig of basil and serve immediately.

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Chef Matt Chatfield

Chef Matt Chatfield

Kansas City, Missouri

Matt received his Culinary Arts training in the Kansas City area while working alongside some of the region’s most acclaimed Chefs. With experience in restaurants, country clubs, hotels , teaching classes, and TV appearances, he has made a name as one the top demonstration chefs in the Kansas City food scene. He is welcoming, with a relaxed style and enjoys helping others in the kitchen.

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