Canestri Alla Vodka Pasta

Piano Piano

Canestri Alla Vodka Pasta

With Garlic Bread, Caesar Salad & Tiramisu
One of Piano Piano’s fan favourite pastas produced completely in house, with a combination of smoky and spicy ‘Nduja tossed in their spicy tomato sauce marbled with Ricotta cheese for a silky rosé finish. The final product is combined with fresh Canestri noodles produced in house. It is paired with a Piano Piano classic, their Caesar Salad, and garlic cheese bread that dreams are made of. Finish your meal with their take on a traditional Italian dessert: their Nutella-infused Tiramisu with layers of fluffy mascarpone mousse and brown butter cake.

Wine NOT currently included with meal kit – coming soon!

Unfortunately, allergies and substitutions cannot be accommodated.

Images are for illustration purposes only. Actual Drop components may vary based on the current listing details.
Serves 2
•   Easy Prep
•   Ready in 10 Minutes



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  • 1 bag Canestri Pasta
  • 1 bag Alla Vodka Sauce
  • 2oz container Grana Padano
  • 1/4 loaf Focaccia
  • 4oz Salami
  • 4 heads Baby Gem Lettuce
  • 40g Grana Padano
  • 16 pieces Bacon
  • Caesar Dressing
  • Focaccia Croutons
  • 8 pieces Anchovies
  • 1 cup Tiramisu


Mixing Bowl, Sauce Pan, Large Pot, Baking Sheet, Cooking Spoon, Strainer/Sieve, Tin Foil, Salt and Pepper



1. Boil heavily salted water in a sauce pan.

2. In a separate large pot over medium heat, pour Alla Vodka Sauce, mixing in a couple tablespoons of boiling salted water. Bring Alla Vodka Sauce to a light simmer.

3. Add Canestri Pasta to boiling water and cook for 2-3 minutes. Using a strainer or a sieve, transfer the pasta to the pot with sauce.

4. On medium-low, cook the Alla Vodka Sauce with the pasta down while lightly stirring occasionally.

5. Mix in the Grana Padano and season with salt to taste.


1. Preheat your oven to 375°F.

2. Place Garlic Bread on a sheet pan and cover with a piece of tinfoil. Cook in the oven for 12-15 minutes until cheese is melted.

3. After 10 minutes, remove from the oven and let the Garlic Bread cool down.

4. Serve after 3 minutes.


1. Preheat oven to 475°F.

2. Cut Baby Gem Lettuce into quarters.

3. Place Croutons and Bacon on baking sheet. Once oven is preheated, bake Croutons and Bacon for 2 minutes. Remove from oven.

4. Toss Lettuce and Bacon with Dressing, and top salad with Croutons and Anchovies.

Victor Barry

Executive Chef