For those who consider making pasta a self-care ritual, let us introduce you to Saturday Night Pasta. The brainchild of epicurean extraordinaire Elizabeth Hewson, the #saturdaynightpasta movement began as a self-care ritual, followed by a book, a product line and, most recently, a limited-edition and Australian-made food range. The small-batch range stars a dirty martini sauce, a flavourful concoction made using Australian Roma tomatoes, Toolunka Estate naturally fermented olive brine and Archie Rose Native Botanical Vodka. Its perfect companion comes in the form of the Pipette pasta (which translates to little pipes), a short, rounded, ridge pasta built to capture the dirty martini pasta sauce in all its curves and crevices.

To make this decadent pasta dish all you have to do is cook the Pipette pasta in a large saucepan of salted water while bringing the jar of sauce to a gentle simmer for five minutes. Toss through your hot pasta along with 80-ml of full-fat pouring cream, a generous splash of pasta cooking water, a knob of butter and a sprinkling of parmigiano reggiano. This time around, don’t listen to a certain Mr Bond as this dirty martini pasta is better stirred, not shaken. Those salivating at the sound of these delicious creations will be pleased to learn that Saturday Night Pasta’s dirty martini sauce and Pipette pasta are now available to snag in Brisbane. You can find both the dirty martini sauce and the Pipette pasta at Harris Farm Markets in West End, with the grocer being the first Queensland stockist (of hopefully many).

Both the sauce and the pasta are small-batch and limited edition, so we suggest hopping to Harris Farm Markets West End ASAP or jumping online to the Saturday Night Pasta website to secure some for your pantry.