Spicy Chicken Penne

Spicy Chicken Penne

2 cloves garlic, crushed 3 cups canned plum tomatoes, with juices, hand crushed ¾ cup torn fresh basil leaves 1 pound penne pasta 2 teaspoons crushed red pepper flakes Brown the garlic in a sauté pan. Add the tomatoes. Simmer over medium-high heat to reduce the liquid. While liquid is reducing, cook the pasta inMore »

Penne with Chicken and Pesto

Penne, Chicken, Pesto, pasta

1 pound penne pasta 2 teaspoons olive oil 2 cloves garlic, crushed or chopped fine 2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces 1 cup pesto sauce (see recipe below) ½ cup toasted pine nuts Grated Parmesan Cook pasta in boiling, salted water until al dente. Reserve 1 cup of theMore »

Heirloom Tomato & Pancetta with Papardelle

Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE For the tomato sauce: 5 pounds heirloom tomatoes, mixed varieties 1 onion 10 garlic cloves Olive oil Salt and pepper, to taste Core the tomatoes and rough chop. Peel and slice onion. Heat olive oil in a large saucepan and sweat the onion (no color). AddMore »

Fusilli with Chicken and Peppers

fusilli with chicken and peppers, pasta

Ingredients 6 quarts water 1 tablespoon salt 1 pound Fusilli or other corkscrew pasta ½ cup chicken stock or chicken broth ¾ pound boneless, skinless chicken breast 2 roasted red bell peppers, peeled and cut into strips ¼ cup extra-virgin olive oil 1 tablespoon red wine or balsamic vinegar 1 teaspoon dried oregano, crumbled 1More »

Marco’s Gramma’s Manicotti

Marco’s Gramma’s Manicotti

Ingredients BATTER 8 eggs 1 stick butter 4 cups milk 4 cups flour 1 teaspoon salt FILLING 5 pounds ricotta 1 cup Romano cheese 1 teaspoon fresh chopped garlic 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped curly parsley 3 eggs 1 teaspoon black pepper 12 ounces tomato sauce Parsley for garnish 1 ounceMore »

Linguine with Clam Sauce

Linguine with Clam Sauce

Ingredients 1 cup water 1/2 cup dry white wine 32 manila or littleneck clams, scrubbed 1 cup bottled clam juice 2 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1/4 cup chopped flat-leaf parsley 1/2 teaspoon crushed red pepper lakes 2 teaspoons dried thyme, crumbled Salt and fresh ground pepper to taste 1 pound linguineMore »

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 »

Chicken Marsala

Chicken Marsala

Ingredients 1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms, fresh or canned 1/2 cup Marsala wine 3 tablespoons chicken stock Fresh parsley for garnish Instructions In a shallowMore »

Baked Ziti with Sausage

Baked Ziti with Sausage

Ingredients • 2 tablespoons olive oil • 1/2 cup onion, coarsely chopped • 1 pound sweet Italian sausage, casing removed • 3½ cups tomato puree • 2 teaspoons dried oregano • 2 teaspoons dried basil, crumbled • 8 ounces ricotta • 1 teaspoon salt • ¼ cup chopped flat-leaf parsley • ½ cup grated ParmesanMore »

Anna’s Spinach Tortellini Carbonara

Annas Carbonara brian weavel pasta

Courtesy of Brian Weavel, Anna’s Pizza & Pasta, Winnabego, Illinois 3 ounces baby spinach 2 ounces Romano cheese 2 ounces extra-virgin olive oil 1 tablespoon unsalted butter 3 ounces finely chopped bacon 2 cups cheese tortellini 4 large cloves of garlic Pinch of black pepper In a medium sauté pan, add the oil and butterMore »