Fusilli alla Siciliana

Fusilli alla Siciliana   Print Author: Pizza Today Recipe type: entrees Ingredients ¼ cup green olives, pitted ½ cup oil-cured black olives, pitted ¾ cup roasted red bell peppers (jarred peppers are fine) ¼ cup extra-virgin olive oil Salt and freshly ground pepper to taste ¾ pound fusilli or similar short pasta Freshly grated ParmesanMore »

Pasta alla Norma II

Pasta alla Norma II   Print Author: Pizza Today Recipe type: entrees Ingredients ½ cup olive oil 2 small, firm eggplants (about 2 pound), trimmed (but not peeled), cut into 12-inch cubes 1 cup chopped onion 2 garlic cloves, minced or pushed through a garlic press 2 teaspoons crushed red pepper flakes (or to taste)More »

Rigatoni with Fresh Tomatoes and Arugula

Rigatoni with Fresh Tomatoes and Arugula pasta recipe

Rigatoni with Fresh Tomatoes and Arugula   Print Author: Pizza Today Recipe type: entrees Ingredients ¾ pound rigatoni, cooked until al dente, drained, cooled slightly ¾ cup balsamic vinegar 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled, minced ½ cup chopped red onion 8 ripe Roma tomatoes (about 3 pounds), cored and cut intoMore »

Cheese and Prosciutto Manicotti Filling

Cheese and Prosciutto Manicotti Filling   Print Author: Pizza Today Recipe type: entrees Ingredients 2 cups ricotta 2 medium eggs, lightly beaten ¼ pound prosciutto, coarsely chopped ½ cup grated Romano or Parmesan 3 cups shredded mozzarella 3 tablespoons fresh parsley, minced Instructions In a mixing bowl, beat the ricotta until it is creamy, AddMore »

Lasagne (A Lot of)

Lasagne (A Lot of)   Print Author: Pizza Today Recipe type: entrees Ingredients MEAT SAUCE (Ingredients) 3 tablespoons olive oil 2 cloves garlic, sliced thin ½ cup chopped onion ¼ cup dry red wine ¾ pound sweet Italian sausage, casing removed ¾ pound ground chuck 7 cups all-purpose ground tomatoes 1 teaspoon sugar 2 tablespoonsMore »

Pasta with Prosciutto, Parmesan and Peas

Pasta with Prosciutto, Parmesan and Peas   Print Author: Pizza Today Recipe type: entrees Ingredients 24 ounces tagilatelle or other pasta 1-1/2 tablespoons butter 2 shallots, finely chopped 1 cup heavy cream 1 10-ounce package frozen peas, thawed 8 ounces prosciutto, sliced paper thin & halved 2 tablespoons fresh lemon juice 2 tablespoons finely gratedMore »

Eggplant alla Parmigiana

Eggplant alla Parmigiana   Print Author: Pizza Today Recipe type: entrees Ingredients 2 medium eggplants, washed, sliced a bit less than ¼-inch thick ¾ cup grated Parmesan cheese 1 pound shredded mozzarella 2 cups marinara sauce or seasoned pasta sauce Instructions Prep the eggplant slices by laying then on a sheet pan and brushing oneMore »

Bow Ties with Asian Chicken

Bow Ties with Asian Chicken   Print Author: Pizza Today Recipe type: entrees Ingredients 2 ½ pounds bow tie pasta (farfalle) 1 ounce olive oil 6 ounces soy sauce 3 ounces honey 3 ounces lime juice 1 ½ ounces country-style Dijon mustard (with seeds) 3 pounds boneless, skinless chicken breast, cut into ½ –inch cubesMore »

Pasta and Olive Salad

Pasta and Olive Salad   Print Author: Pizza Today Recipe type: entrees Ingredients 1 pound penne or farfalle pasta ½ cup olive oil 1 28-ounce can plum tomatoes, drained, crushed by hand in the can and drained again 2 cloves garlic, crushed 1 7-ounce can oil-packed tuna, drained 6 anchovy fillets, drained, rinsed and choppedMore »

Rigatoni with Gorgonzola Cream Sauce

Rigatoni with Gorgonzola Cream Sauce   Print Author: Pizza Today Recipe type: entrees Serves: Enough sauce for 12 ounces of cooked pasta. Ingredients ¾ pound rigatoni or ziti 2 tablespoons unsalted butter 1-1/2 cups whipping cream 2 ounces (1/2 cup) Gorgonzola cheese, crumbled ½ cup freshly grated Parmesan cheese Instructions Cook pasta until al dente,More »