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 »

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 »

Vero Amore Shrimp Scampi

Vero Amore Shrimp Scampi

Ingredients 1 ounce clarified butter ½ teaspoon mixture of dried basil and oregano ½ teaspoon mixture granulated garlic, salt and pepper 1 tablespoon fresh garlic, chopped Pinch, crushed red pepper 5 large shrimp, butterflied, tail-on ½ cup dry white wine 9 ounces linguini 1 tablespoon fresh parsley, chopped Instructions Combine butter with dry ingredients inMore »

Stuffed Shells

Stuffed Shells

Ingredients 12 jumbo pasta shells 2 cups ricotta cheese 1 cup shredded mozzarella 1/2 teaspoon each salt & pepper 1 large egg, lightly beaten 2 teaspoons dried oregano, crumbled 1/2 cup grated Parmesan Instructions In a large pot of boiling water, cook pasta shells until they are not quite al dente (they will finish cookinMore »

Baked Capellini with Fresh Ricotta

Baked Capellini with Fresh Ricotta

Ingredients • 1 tablespoon salt • 1 pound dried capellini • 4 cups Besciamella Sauce • 9 teaspoons grated Parmigiano-Reggia- no, divided • Salt and pepper • 4 large eggs, beaten and strained 3 tablespoons whole milk • ¾ cup fresh whole-milk ricotta Instructions Preheat oven to 375 F. Lightly grease a 13- by 9-More »

Rigatoni with Chicken & Ricotta

Rigatoni with Chicken & Ricotta

Ingredients 1 pound rigatoni 1/2 cup chopped pancetta 1/3 cup extra-virgin olive oil 1/2 cup finely chopped onion 2 boneless, skinless, chicken breast halves, sliced into 1/4-inch strips 1-1/2 cups part-skim ricotta cheese 1/2 cup chopped fresh basil 1 cup grated Parmesan cheese 1/2 teaspoon salt Freshly ground pepper, to taste Instructions Cook pasta inMore »

Farfalle Pasta with Artichoke Hearts and Tomatoes

Farfalle Pasta with Artichoke Hearts and Tomatoes

Ingredients 10-12 ounces farfalle (bowtie) pasta cooked al dente, drained, kept warm 2 tablespoons extra-virgin olive oil 2 cloves garlic, pressed 2 cups ground tomatoes or canned plum tomatoes with juices 1 8-ounce package frozen artichoke hearts, thawed, cut in half 2 teaspoons dried oregano 2 teaspoons dried basil 1 cup roasted red bell peppers,More »

Egg Poached in Red Sauce

Egg Poached in Red Sauce, Manzo

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI 8 ounces marinara sauce 1 ounce fresh basil 1 large egg 3 ounces pancetta 1½ ounces extra-virgin olive oil 1 ounce Pecorino-Romano cheese 1 thick slice of rustic focaccia bread Place 1 ounce of extra virgin olive oil in sauté pan. Heat the pan andMore »

Chicken Tequila

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 6 ounces spinach fettuccini, cooked 5 ounces marinated chicken, small dice 1 ounce bell peppers cubed 1 ounce red onion, julienned 3 ounces tequila 1 ounce butter 1 ounce soy sauce 5 ounces manufacturing cream 1 teaspoon fresh garlic 1 tablespoon fresh cilantro 2 teaspoons cannedMore »

Quick ‘n’ Easy Mac ‘n’ Cheese

Quick 'n' Easy Mac 'n' Cheese

Ingredients 12 ounces elbow macaroni, cooked, drained, held 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 teaspoon dry mustard 3/4 cup milk 1 1/2 cups grated mild or sharp cheddar Instructions Melt the butter over medium heat. Add the flour and whisk into the butter. Add the dry mustard. Cook for abut 2 minutes.More »