Family recipes help shape our memories, the food we crave into adulthood, and our senses of self. Those are some of the reasons I love the idea of the movie “Nonnas” premiering on Netflix on May 9, 2025 (not coincidentally, two days before Mother’s Day). It’s inspired by the true story of a man who owns a real restaurant in Staten Island that hires Italian grandmothers (nonnas) as well as grandmothers from other countries, to be the chefs at the restaurant. It also appealed to me, born-and-bred in Denver because of North Denver’s long history as the “Italian neighborhood.” It was where you went for great Italian food and where so many Italian families settled. The producers of “Nonnas” were kind enough to share a recipe from one of the stellar actresses who play a Nonna in the movie, Susan Sarandon. Here’s her recipe for Sun-Dried Sauce that is easy enough to whip up after a busy day.
“Nonnas,” debuting on May 9, 2025 on Netflix, tells the story of a man, Jody Scaravella, who, after the loss of his mother, risks everything to honor her by opening an Italian restaurant with a group of local grandmothers as the chefs. Nonnas stars Vince Vaughn, Lorraine Bracco, Talia Shire, Brenda Vaccaro, Joe Manganiello, Drea de Matteo, Campbell Scott, Michael Rispoli, with Linda Cardellini and Susan Sarandon. It’s written by Liz Maccie. To learn more about the movie, click HERE. To learn more about the restaurant, click HERE. Watch the video preview below the recipe.
Susan’s Sun-Dried Sauce
“This was one of my go to pastas when I was living in Rome. And I invented it, mostly because, since it was my own recipe, no one could tell me the right way to do it and now my daughter, Eva has perfected it and she tells me how to do it.” – Susan Sarandon
Ingredients:
2 TBS extra virgin olive oil
2 cloves garlic, diced
1/2 large onion, diced
1 8oz. jar of sun-dried tomatoes, drained and diced
1 small log of goat cheese
8oz of penne or farfalle
Salt & pepper, to taste
Directions:
Start by putting the pasta water on to boil. I always add four TBS of sea salt to the pot, but this is optional.
Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the garlic and onions and sautée until the onion is translucent.
Then add the sun-dried tomatoes, stirring occasionally for about three more minutes.
Next, lower the heat to low and add the log of goat cheese, breaking it up with the spoon. Stir until the goat cheese melts and becomes uniform with the rest of the sauce. Season to taste with salt and pepper and turn the burner off.
At this point, the water should be boiling in the pot so add the pasta. If the water boils while you are still doing the above steps for the sauce, add the pasta earlier.
Cook pasta according to package directions, about 10 mins, until the pasta is al dente (soft but with a firm bite).
BEFORE YOU DRAIN THE PASTA, reserve a cup of the cooking liquid and set aside.
Drain the pasta and turn the flame back on medium-low under the sauce, and add half of the cup of cooking liquid, stirring as it heats in the pan and loosens the sauce into a more creamy consistency. This amount of cooking liquid should be enough to loosen the sauce but if you would like it looser just add more liquid little by little.
Now, return the pasta to the pan with the sauce and toss to coat.
Turn off the heat and enjoy!
Here’s the link to actor Joe Manganiello’s Sauce & Meatballs on our sister site, RealFoodTraveler.com.
– Courtney Drake-McDonough, Publisher & Managing Editor of In Good Taste Denver
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