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 »

Pasquale’s Mac & Cheese

Ingredients 6 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups milk 1 1/2 teaspoons dry mustard 1/8 teaspoon cayenne 1/8 teaspoon salt 1 pound cavatappi 1/4 pound each of shredded provolone Asiago and mozzarella (about 1 cup of each cheese) 1/3 cup grated Parmesan 1 cup fresh breadcrumbs (or Panko) 1 tablespoon dried oregano,More »

Ziti Puttanesca

puttanesca ziti

Ingredients 3/4 pound ziti or penne pasta 4 tablespoons extra-virgin oil 1 clove minced garlic 4 cups canned plum tomatoes, drained and coarsely chopped 6 anchovy fillets, rinsed and chopped 12 kalamata (or other oil-cured) olives, pitted and chopped 1 tablespoon balsamic vinegar 2 tablespoons minced flat-leaf parsley Freshly ground pepper, to taste Instructions CookMore »

Baked Ziti and Pepper with Meat Sauce

Ingredients 8 pounds ziti 1 recipe meat sauce 3 pounds ricotta cheese 4 pounds mozzarella cheese, grated or shredded Instructions 1. Cook ziti until just short of al dente. Drain well. 2. In a large mixing bowl, combine ziti with meat sauce.3. In a baking pan that measures 12x20x4-inches high, spoon half the ziti andMore »

Double-Layered Cajun Lasagna

Ingredients 1 pound andouille sausage, quartered & sliced 1 pound boneless, skinless chicken breasts, large dice 2 teaspoons Cajun seasoning Olive oil for sauteing 1/2 cup Vadalia onion, chopped 1/2 cup celery, chopped 1/4 cup green bell pepper, chopped 1 tablespoon minced garlic White Sauce (recipe follows) 10 to 12 uncooked lasagna noodles 1-1/2 cupsMore »

Potatoes with Lemon Chicken

Ingredients 1 whole boneless, skinless chicken breast 1 ounce oil 1 ½ tablespoons chopped fresh garlic, divided 1 tablespoon chopped parsley Juice of ½ fresh lemons 6 large red potatoes 1 teaspoon rosemary ½ teaspoon salt ½ teaspoon black pepper 1 19-inch dough ball 1 small Bermuda onion, sliced 6 ounces Wisconsin Cheddar, shredded 3More »

Fusilli with Chicken and Peppers

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 »

Chicken Parmigiana Stromboli

Ingredients 10 ounces pizza dough 1/2 cup tomato sauce 3 tablespoons grated Romano cheese 4 ounces grated mozzarella 1 cup chicken breast cooked and chopped 1 teaspoon dried oregano, crumbles 1 tablespoon olive oil Instructions Roll or stretch the pizza dough into a rectangle about 9 inches wide by 12 inches long. Place dough onMore »

Pasta all’ Amatriciana

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 1 medium onion, minced 6 ripe Roma tomatoes, peeled, seeded, and sliced into thin strips 1 ½ teaspoon hot red pepper flakes Salt to taste 16 ounces dried linguine, spaghetti, or other thin pasta 4 ounces freshly grated Pecorino RomanoMore »

Black Bean Ravioli with Chipotle Cream Sauce

Ingredients Filling 2-3 dried pasilla or chipotle chilies 2 cloves garlic, peeled 1/4 cup chopped yellow onion 2 cups canned black beans, drained and rinsed 1/4 cup chopped fresh coriander (cilantro) Chipotle Cream Sauce 2 tablespoons vegetable oil 1/3 cup chipotles in adobo sauce 2 cloves garlic, peeled and minced 2 cups whipping cream salt,More »