Episode 68: Supporting the Arts (and Stealing the Show)

Shoes, Shows & Angel Hair Fanucci

This week’s episode of Three Little Fishes is all about celebrating the arts — from the bright lights of Broadway to the glitz of the Emmys, and even the comfort of a home-cooked Italian recipe.

🎭 Why the Arts Matter

The sisters dive into a conversation about why supporting the arts is more important than ever. Whether it’s your local theater, the neighborhood band playing at the bar down the street, or the Broadway shows that keep New York buzzing, the arts give us joy, connection, and community. And even in tight times, showing up matters.

🎟️ A Secret for Broadway on a Budget

If you’ve ever wanted to see a Broadway show without emptying your wallet, Nancy shares the inside scoop: Rush Tickets. These are same-day seats, often available at a fraction of the price, and they can be an amazing way to experience world-class theater right in your city. The sisters share their tips for scoring them and why it’s worth braving the line.

👠 Emmy Night: Nancy’s Recap

Of course, Nancy brings us behind the velvet ropes with her Emmy recap. Tim took home a win (!!!), and while the awards were thrilling, it was Nancy’s hot-pink Jessica Simpson shoes that turned heads. The sisters debate Emmy fashion, after-party energy, and why sometimes it’s the little details — like the perfect pair of shoes — that steal the show.

🍝 What’s for Dinner: Angel Hair Fanucci

This week’s dinner segment is extra special: Kathy shares her friend Donna’s family recipe for Angel Hair Fanucci, a rich, comforting pasta dish that blends sausage, peas, and cream into a silky tomato sauce. It’s hearty, flavorful, and perfect for feeding a crowd (or just treating yourself midweek).

Recipe: Angel Hair Fanucci

Ingredients:

• 1 lb angel hair pasta

• ⅔ cup Vidalia onions

• ⅔ cup sweet sausage, casings removed

• ½ cup frozen peas

• 28 oz crushed tomato

• 1 cup heavy cream

• 2 tbsp olive oil

• 2 tbsp butter

• 1 clove garlic (½–1 tsp), optional

Roux:

• 2 tbsp flour

• 2 tbsp butter

• 2 tbsp parmesan cheese

Instructions:

1. Cook pasta al dente.

2. In a large pan, brown garlic and onions in olive oil and butter. Add sausage and sauté until cooked through.

3. Stir in crushed tomato and simmer for about 10 minutes. Add heavy cream and simmer for 3 minutes.

4. In a separate pan, prepare roux: melt butter, whisk in flour and parmesan until smooth. Add roux to main sauce.

5. Add frozen peas and simmer for a couple of minutes.

6. Serve hot over angel hair pasta and enjoy!