When the sun dips low and the breeze turns warm, there’s a certain kind of magic in the air. That’s what inspired A Golden Hour Affair—our intimate NYC gathering to toast Cosabella’s Spring 2026 Collection. Set against a backdrop of striped umbrellas, hand-rolled pasta, and sparkling prosecco, the evening was a celebration of Italian summer: slow, sensory, and deliciously unforgettable.
An Ode to the Italian Summer
This season, we’re bringing the warmth of southern Italy to the city—where linens breathe, time lingers, and beauty is found in every detail. Guests joined us for a hands-on pasta-making class that echoed our brand’s DNA: rooted in tradition, crafted by hand, and meant to be savored. No rush, no fuss—just good ingredients and great company.
The Recipe: Cavatelli all’Arrabbiata
We kept it simple, spicy, and deeply satisfying. Bold and rustic, this southern Italian dish is about flavor over fuss. Made with only a handful of ingredients, it delivers unforgettable depth with every bite. Just like our lingerie, it’s crafted with intention—and best enjoyed slowly.
What You’ll Need
For the Dough:
- 100 g semolina flour (¾ cup)
- 60 g warm water (¼ cup)
- A pinch of salt
For the Sauce:
- 60 ml extra virgin olive oil (¼ cup)
- 2 garlic cloves, thinly sliced (subtle yet seductive)
- 1 tsp chili flakes (or more, if you like it fiery)
- 255 g (9 oz) whole peeled tomatoes, crushed by hand (the messier, the better)
How to Make It
Bring it together. Toss the pasta in your sauce, top with pecorino—or leave it bare. Either way, it’s a dish made to linger over.
Start with the dough. Create a well in the flour, sprinkle in salt, and slowly add warm water while stirring with a fork. Knead until smooth and elastic. Let it rest—just like you do on vacation.
Shape your pasta. Roll the dough into ropes, slice into bite-sized pillows, and press with your fingertips to shape the iconic cavatelli. They’re delightfully chewy and built to hold sauce.
Craft the sauce. Warm olive oil, let garlic dance until golden, then stir in chili flakes. Add your hand-crushed tomatoes, season with salt, and let everything simmer gently. Sip something crisp while it cooks.
More Than a Meal
Much like our new collection, this dish is about slowing down, indulging in beauty, and savoring life’s small luxuries. From Positano to New York, Cosabella brings a little la dolce vita to every table—and every drawer.
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