Entrees

Four Cheese Ravioli

Four Cheese Ravioli

Ingredients Dough 2/3 pound flour 3 large eggs, beaten 1/3 teaspoon salt 4 teaspoons cooking oil In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour. Divide the dough into 2 equal parts. RollMore »

Spaghetti Carbonara

Spaghetti Carbonara

Ingredients 3 cups mushrooms with stems, sliced 1/4 inch 1 red pepper 16 slices bacon, precooked, crumbled 1/4 cup rendered bacon drippings 2 pounds cooked spaghetti (1 pound dry weight), precooked 4 tablespoons pure olive oil 3 cups béchamel sauce Freshly ground black pepper 2 teaspoons parsley, finely chopped 4 tablespoons Parmesan cheese, freshly gratedMore »

Eggplant Parmesan Lasagna

Eggplant Lasagna

3 medium eggplants Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces Parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Preheat broiler. Trim ends and peel the eggplant, and cut cross-wiseMore »

Rigatoni al Filo di Fumo

Rigatoni al Filo di Fumo

Ingredients 1/4 pound pancetta in a chunk about 1/2 inch thick 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes (no juices), crushed 1/2 cup frozen peas 1 pound cooked rigatoni 1/2 pound shredded or chopped fresh mozzarella 4 tablespoons freshly grated Parmesan cheese Instructions Pare the rind from theMore »

Bucatini Carbonara

Pasta carbonara

Ingredients One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta) Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon. One tablespoon extra-virgin olive oil Five egg yolks, beaten Four ounces grated Pecorino-Romano cheese Coarsely ground pepper Hot pasta water as neededMore »

Penne Carbonara

Penne Carbonara

Ingredients 2 tablespoons butter 1 small red onion, chopped 1 small yelllow onion, chopped 4 ounces portobello mushrooms, chopped 4 cloves garlic, rinsed 7 ounces bacon, cooked & crumbled into large pieces 12 ounces chicken breast, grilled & sliced 2 cups heavy cream 1/4 cup Romano cheese 1/4 cup Asiago cheese Salt & pepper, toMore »

Sausage-stuffed Ravioli with Basil Cream Sauce

Sausage-stuffed Ravioli with Basil Cream Sauce

Ingredients 3 tablespoons butter 1 small yellow onion, finely chopped 2 cloves garlic, minced 4 basil leaves, chiffonade 1/2 tablespoon green chilies, chopped 2 cups heavy cream 1/2 cup Pecorino Romano cheese, grated 1 medium tomato, diced 2/3 cup crimini mushrooms, sliced Sausage ravioli Salt & pepper to taste Instructions Warm pan to medium-high heat.More »

Pasta Puttanesca

Pasta Puttanesca

Ingredients 2 tablespoons olive oil 2 cloves garlic thinly sliced 5 anchovy fillets, lightly chopped 12 Gaeta or kalamata olives, stoned and coarsely chopped 2 tablespoons capers, rinsed 2 teaspoons crushed red chili flakes 1 quart canned whole peeled plum tomatoes 1 pound spaghetti 1/2 cup grated Parmesan Instructions In a large saute pan, warmMore »

Mac and Cheese

Pan of macaroni and cheese

½ gallon half and half 1 pound butter 2 tablespoons salt 1 teaspoon black pepper 1 tablespoon granulated garlic 2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese) 3 pounds pasta (elbow macaroni or small shells) Heat half & half and butter. Add to it a couple of tablespoonsMore »

Tomato & Arugula Pasta

Tomato & Arugula Pasta

Ingredients 12 cups fresh summer tomatoes, any variety, diced 1/2-inch 4 teaspoons garlic, minced 1 tablespoon salt 1 teaspoon ground black pepper 2/3 cup extra virgin olive oil 7 ounces cooked cavatappi or orrechiette pasta 1 cup arugula (or spinach), washed and dried 1 ounce ricotta salata, crumbled (can be substituted with grated Parmesan) InstructionsMore »