Tinibell Pasta is every local foodie’s dream: It’s handmade by Hoosier chef and owner Sarah Dygard, pops on the ‘gram thanks to its bright, all-natural ingredients, and features mouthwatering flavor combinations like goat cheese, roasted asparagus + lemon zest.

If you need to be further sold on trying these homemade raviolis (and pierogies), Tinibell is still on the rise — so you can totally impress your friends at your next dinner party. Right now, you can find the pasta in a pop-up freezer at vintage store Lux & Ivy + stay tuned on Tinibell’s Instagram for future ventures to come.

The pasta flavors change monthly, so we’d recommend running out and picking up some Corn To Be Wild ASAP — it’s a yellow + green agnolotti shape made with buttered Indiana sweet corn, Genovese basil, ricotta, parmesan, and chili powder. Bonus: Since Sarah recommends letting the pasta be the star of your dish, she’s graced us with two summer sauce recipes to make this seasonal pasta shine.

Dive into Sarah's decadent ravioli next time you're not sure what to make for dinner. | Photo via @tinibellpasta

Parmesan Cream Sauce

“This sauce can be used with most pasta flavors we have, as it’s so versatile and delicious. It’s an easy and fairly quick recipe that will brighten up your dish.” — Sarah

Ingredients:

1/2 cup butter, cubed or sliced
2 cups heavy whipping cream
1 clove garlic, minced (optional)
1/4 teaspoon kosher salt
2 cups freshly grated parmesan

Instructions:

Set a large non-stick skillet over medium-low heat. Combine butter and cream and whisk until butter is melted.
Whisk in garlic and salt until smooth.
Bring to a low simmer (but be sure not to boil).
Continue to stir for 3-4 minutes until the sauce thickens.
Once the sauce has reached desired thickness, add the cooked pasta directly to the sauce and toss.

Notes:

If the sauce needs to thicken more, let it set off heat for a few minutes before tossing the pasta in.
If the sauce seems too thick, add some of the water you boiled your pasta in.
Pair with Tinibell Pasta’s Corn To Be Wild.

Stay tuned for seasonal flavors from Sarah, too — think butternut squash in the fall + roasted asparagus in the spring. | Photo via @tinibellpasta

Browned Butter Sauce

“This sauce can be made many different ways to suit plenty of flavor profiles by simply switching out which herbs you use. While this is typically thought of as a cold weather sauce, it can top lots of summer flavors as well.” — Sarah

Ingredients:

1/2 cup salted butter
1 clove garlic, minced
1 tablespoon of one of the following herbs (depending on what flavor profile you want): basil, sage, oregano, flat-leaf parsley, chives or 1/2 teaspoon thyme
A pinch of black pepper

Instructions:

In a medium saucepan, combine butter and garlic over medium heat. Stir until butter is melted.
Continue to cook for 6-8 minutes until butter has browned. Be sure to stir occasionally and skim foam as needed.
Remove from heat and immediately stir in herbs.
Drizzle over pasta (top with parmesan if desired) and serve.

Notes:

Pair with Tinibell Pasta’s Corn To Be Wild.