Last month we brought you a casual, intimate Italian Dinner Party tabletop with friends (if you missed it, definitely check it out!), but today we’re showing you our top 10 favorite essentials from Williams-Sonoma for throwing that party!

an intimate italian dinner party table setting | coco+kelley Prosciutto Leek and Mushroom Spaghetti Recipe | coco+kelley our top 10 favorite items for an italian dinner party | coco+kelley

1 fortessa herringbone flatware // 2 green staub casserole dish // 3 fortessa coupe pasta bowl // 4 marble bistro table // 5 marble cheese knives // 6 striped bottle of extra virgin olive oil // 7 schott zwiesel pure decanter // 8 green buffalo plaid napkins // 9 schott zwiesel pure burgundy wine glass // 10 imperia pasta machine

When it comes to celebrating my Italian heritage, I don’t mess around. But I prefer a subtle nod to la dolce vita in green and red, rather than anything too obvious. I few of those striped olive oil bottles (how cute are they!?) on the table paired with green buffalo plaid napkins should do the trick! Also, my entire family (and even the chef at our restaurant) has dubbed these bowls by Fortessa as the most perfect pasta dish ever.

And speaking of which…

Prosciutto Leek and Mushroom Spaghetti Recipe | coco+kelley

I promised the recipe for that pasta dish we featured on the table in that last post, so here it is, straight from Radici, our family’s Italian restaurant in Seattle.

Prosciutto Leek and Mushroom Spaghetti Recipe | coco+kelley

Prosciutto Leek and Mushroom Spaghetti // serves 2

  • 4 medium or 2 large Crimini mushrooms sliced
  • One medium leek, white part only, washed, dried and julienned
  • 2 oz domestic prosciutto cut into matchstick portions
  • One clove of garlic minced
  • ¼ cup dry Marsala
  • Sage, chopped, 1 tsp
  • 2 tbsp olive oil
  • 2 tbsp butter

Prep the spaghetti and start to cook. Coat the bottom of a large saute pan with olive oil. When the oil begins to shimmer add prosciutto and leeks, saute a minute at medium heat tossing a couple of times. Next, add the garlic and mix it in, then toss in the mushrooms, sauteing another couple of minutes. Add the marsala and reduce. Add sage and butter and toss to coat the ingredients. Add the cooked pasta, mix and serve! If you want to add a bit more olive oil or butter at this point to coat the pasta, feel free to do so to your taste.

Prosciutto Leek and Mushroom Spaghetti Recipe | coco+kelley

And there you have it! This is one of the easiest, but very satisfying dishes we whip up at home. Speaking of home – have you entered the ‘Coming Home to Sonoma‘ contest that’s being sponsored by Fortessa and Williams-Sonoma? They are recreating the amazing trip we went on last fall for some lucky winners! You can enter right here until March 15th.

photography by meghan klein for coco+kelley

This is a sponsored conversation written by me on behalf of Fortessa. The opinions and text are all mine.

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