Entrees

Rigatoni con Asiago e Spinaci

Ingredients 12 ounces fresh spinach, washed, heavy stems cut off, leaves torn 1/2 pound Asiago (or Fontina) cheese, shredded 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 1/4 teaspoon ground pepper 1 pound rigatoni 1/4 cup freshly grated Parmesan cheese Instructions In a large serving bowl, combine the spinach, cheese, olive oil, garlic andMore »

Ziti Al Forno con Salsiccia (Baked Ziti with Sausage)

Ingredients 2 tablespoons olive oil 1/2 cup coarsely chopped onion 1 pound sweet Italian sausage (casing removed), or uncooked bulk Italian sausage with fennel 3 cups tomato puree or pizza sauce (if already seasoned; leave out basil and oregano) 2 teaspoons dried oregano, crumbled 2 teaspoons dried basil, crumbled 1cup (8 ounces) ricotta cheese 1More »

Chicken Parmigiana

Chicken Parmigiana

Ingredients 10 6-8 ounce chicken breasts 10 whole eggs, beaten 2 cups grated Parmesan cheese 1/2 cup chopped parsley 3 tablespoons crushed garlic 15 ounces Italian bread crumbs Salt and pepper to taste Dash of milk Olive oil 2 to 3 cups shredded mozzarella House tomato sauce Instructions Fillet chicken breasts into two. Pound withMore »

Fusilli with Turkey Bolognese

Ingredients 3 tablespoons olive oil 1/4 cup chopped yellow onion 1 pound fresh ground turkey (breast meat only) 1 tablespoon fennel seeds 1/4 cup milk 1 quart plum tomatoes with juices, crushed 3 tablespoons chopped flat-leaf parsley 2 teaspoons dried oregano, crumbled 1/2 cup canned chicken broth Salt and freshly ground pepper to taste 3/4More »

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Ingredients 10 ounces fresh spinach, washed, heavy stems cut off, leaves torn ½ pounds Asiago or Fontina cheese, shredded 5 ounces oil-packed sun-dried tomatoes, drained, sliced ¼ cup extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon freshly ground pepper ¾ pound cavatappi or other short pasta, such as fusilli or rotini, cooked al denteMore »

Shrimp Scampi with Linguine

Ingredients 2 cups all purpose flour Sea salt and fresh ground pepper 8 large shrimp peeled, deveined, tail on 3 tablespoons extra virgin olive oil 2 tablespoons minced garlic 3 ounces Roma tomatoes, diced 2 lemon wedges 8 ounces seafood stock 2 ounces white wine (Chablis works well) 10 ounces imported linguine, cooked al denteMore »

Bucatini All Amatriciana

Ingredients 3/4 pound buatini pasta or spaghetti5 tablespoons extra-virgin olive oil4 ounces pancetta, sliced & cut into strips1 1-inch dried peperoncino (14 teaspoon dried crust red pepper)1/2 cup freshly grated Pecorino Romano cheese or Parmesan cheese Instructions In a large pot of salted boiling water, cook the pasta until it is al dente. Reserve 1/4More »

Linguine with Smoked Salmon and Peas

Ingredients ½ cup frozen peas 1 pound linguine 2 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil ½ cup whipping cream ¼ pound thinly sliced, smoked salmon cut into julienne strips ½ cup grated Fontina cheese Salt and freshly ground pepper to taste ½ cup grated Parmesan cheese Instructions 1. Soak the peas in hotMore »

Penne with Chicken and Gorgonzola Cream Sauce

Ingredients 16 ounces penne pasta 16 ounces boneless, skinless chicken breast, cut into strips or diced 1 tablespoon olive oil 1 large clove of garlic, minced 1/4 cup white wine 1 cup heavy whipping cream 1/2 cup chicken broth 12 ounces Gorgonzola cheese, crumbled 8 sage leaves, cut into strips Salt & pepper to tasteMore »

Tortellini with Tomatoes

Ingredients 12 ounces cheese-filled tortellini 1 large tomato, chopped 3/4 cup pesto sauce*(recipe follows) 2.5 ounces salami, shaved 2 ounces sun-dried tomatoes, chopped * Basic Pesto Sauce 5 cups packed basil leaves 1/2 cup pine nuts 4 medium-sized garlic cloves 1 1/2 cups grated Parmesan 1 teaspoon salt freshly ground pepper, to taste 1 1/4More »