Wood Stone Ovens
Recipes

A collection of recipes for your Wood Stone equipment.

Pasta al Forno

Serves 8 The balance of top and bottom heat in our ovens produces beautifully browned baked pasta dishes, and Pasta al Forno—“fire-kissed” pasta—is one of our favorites. You can make the associated pink sauce any time your oven is hot and freeze it for your next dinner. Better yet, freeze the sauce in 8-ounce portions and you’ll have the foundation for a simple and spontaneous fireside dinner.  

Ingredients

  • 32 oz. Pink Sauce (below)
  • 1 1/2 lbs. penne rigate, al dente
  • 1ea. red pepper, cored and sliced into 1/4-in. rounds
  • 1ea. yellow pepper, cored and sliced into 1/4-in. rounds
  • 1ea. red onion, sliced into 1/4-in. rounds
  • 8 oz. prosciutto, sliced into 2-in. pieces
  • 4 Tbsp. unsalted butter
  • 1 1/2 cups pecorino romano, grated
  • Basil leaves

Preparation

  1. Oven Temperature: 570-600 degrees
  2. Bring 5 qts. of salted water to a boil. Add penne and cook 4-5 minutes, or until al dente. Drain in a colander and rinse briefly with cold water. Set the penne aside.
  3. Arrange the pepper and onion slices evenly on a large baking sheet and roast in the searing/sauté zone, turning as necessary until slightly charred and roasted.
  4. In a large bowl, combine the penne, pink sauce, roasted vegetables, and prosciutto, tossing gently until all ingredients are well incorporated.
  5. Divide the pasta mixture evenly among 8 ea. 12-16-oz. cazuelas, or similar oven-safe ceramic dishes.
  6. Top each dish with a few broken pieces of butter, and a sprinkling of romano.
  7. Place the pasta in the finishing zone of the oven, rotating once as side closest to the flame begins to color.
  8. When sauce is bubbling and the pasta is evenly colored, briefly move the dishes in front of the flame. When the tops are nicely browned, remove the pasta dishes from the oven.
  9. Garnish with a few fresh basil leaves.
   

Pink Sauce

Makes 32 oz. Embracing the beauty of fresh roasting, the naturally sweet flavors of the freshly roasted peppers and tomatoes create a signature flavor that cannot be duplicated.  

Ingredients

  • 5 ea. red bell peppers, roasted, peeled, and seeded
  • 5 ea. roma tomatoes, stemmed, halved, and roasted
  • 1/2 cup pecorino romano, grated
  • 3 Tbsp. fontina cheese, grated
  • 1/2 cup whole milk ricotta
  • 3/4 cup heavy cream
  • Kosher salt to taste
 

Preparation

  1. Oven Temperature: 570-600 degrees
  2. In a shallow roasting pan, roast the peppers in the Searing/Saute zone. Rotate as necessary to achieve a char on all sides. Cool the peppers, then peel and seed them, reserving the nectar (if possible) and the red pepper meat for use.
  3. Set the tomatoes, split side down in a lightly oiled, shallow roasting pan. Season lightly with salt, and place in the Raw Landing Zone. Roast until the tomatoes feel tender and the skin is slightly charred.
  4. Use a food processor to pulse the roasted peppers and tomatoes. Slowly add the cheeses and heavy cream while pulsing, leaving a bit of texture in the sauce. Season with salt to taste.
  5. Freeze into portions or refrigerate up to 4 days.