The new Netflix movieNonnas tells the heartwarming story of Joe Scaravella (Vince Vaughn), who decides to open an Italian restaurant with food cooked by four grandmothers. The nonnas bicker at first and don’t work well together, but eventually end up turning out high-quality, homestyle food.
The film is based on the true story of Enoteca Maria, an Italian restaurant in the Staten Island borough of New York City. “At Enoteca, several Italian grandmothers from different Italian regions cook their own menus on a rotating schedule,” the real Joe Scaravella wrote on the real restaurant’s website.
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Leading the Nonnas cast with Vince Vaughn are Joe Manganiello as Bruno and legendary actress Susan Sarandon in the role of Gia, a skilled pastry chef and hairdresser who was close to Joe’s late mother. But while Sarandon’s on-screen specialty is sweets, the 78-year-old shared with Netlflix’s Tudum that in real life, her signature recipe leans savory. Even better: She came up with it herself.
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What Makes Susan Sarandon’s Favorite Pasta Sauce So Great?
It’s called Susan’s Sun-Dried Sauce, and she’s clearly proud of it. “This was one of my go-to pastas when I was living in Rome,” she said. “And I invented it, mostly because, since it was my own recipe, no one could tell me the right way to do it.”
At the heart of the dish is an entire jar of sun-dried tomatoes, which are packed with umami goodness. Sarandon’s recipe also calls for a log of goat cheese to add a creamy texture and a tangy flavor. Add in fundamental Italian ingredients, like onions, garlic and plenty of olive oil, and you’ve got yourself a recipe for a delicious dinner.
Sarandon said she even passed this recipe down to her daughter. “Now my daughter Eva has perfected it, and she tells me how to do it,” she said.
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How to Make Susan Sarandon’s Sun-Dried Sauce
Start by bringing a large pot of salted water to a boil. While the water heats up, sauté chopped garlic and onion in olive oil until soft, then add sun-dried tomatoes and cook for a few more minutes. Lower the heat and stir in a log of goat cheese until melted and smooth. Season with salt and pepper, then turn off the heat.
Cook your pasta (Sarandon likes to use penne or farfalle) according to the package directions, making sure to reserve a cup of pasta water before draining. Reheat the sauce, stirring in some of the pasta water to create a creamy consistency, then toss in the cooked pasta until well coated. Serve warm, topped with grated Parmesan cheese, if you’d like. For the Italian grandma experience, eat the pasta on the couch while you watch Nonnas!
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