Penne all’Arrabbiata

Ingredients 1/4 cup extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes with juices 3/4 cup torn fresh basil leaves 1 pound penne or rotini pasta 2 teaspoons (or to taste) crushed red pepper flakes Instructions 1. In a sauté pan large enough to hold all of the pasta after it hasMore »

Fettuccine Alfredo

Ingredients 3/4 pound fettuccine 6 tablespoons unsalted butter 1 cup heavy whipping cream 3/4 cup freshly grated Parmesan cheese Salt & pepper Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it is al dente. Drain and reserve. While the pasta is cooingMore »

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 »

Gnocchi & Gorgonzola Cream Sauce

Gnocchi & Gorgonzola Cream Sauce

Ingredients GNOCCHI 1 pound ricotta cheese, drained of excess water 2 extra-large eggs 1/4 cup freshly grated Parmesan cheese 1/4 teaspoon salt 3-1/2 – 4 cups all-purpose flour GORGONZOLA CREAM SAUCE 2 tablespoons unsalted butter 1 carton (half-pint) whipping cream 2 ounces (1/2 cup) Gorgonzola cheese, crumbled 1/2 cup freshly grated Parmesan cheese Instructions ToMore »

Spaghetti Alla Carbonara

Spaghetti Alla Carbonara

Ingredients 1 cup finely dices prosciutto 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, crushed 3 large eggs 1 cup grated Parmesan 1 tablespoon freshly ground pepper 1 pound spaghetti Freshly grated parmesan on the side Instructions Put the prosciutto in a small saute pan set over med. heat. Cook andMore »

Maccheroni al Forno (Baked Macaroni & 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 or rotini pasta 1/4 pound shredded provolone cheese (about 1 cup) 1/4 pound grated Asiago cheese (about 1 cup) 1/4 pound shredded mozzarella (about 1 cup) 1/2 cup gratedMore »

Vegetable Stromboli

Ingredients 1 12-inch pizza dough 4 ounces mozzarella, thinly sliced 4 ounces Fontina cheese, thinly sliced 1 Roma tomato, sliced 4 ounces roasted bell pepper, fresh or canned 3 ounces broccoli florets, blanched in Kosher salt, then chopped Instructions Layer mozzarella then tomato, peppers and broccoli atop pizza dough. Top with fontina. Roll dough andMore »

Baked Ziti with Ricotta

Ingredients 2 cups ricotta cheese 1/2 pound mozzarella cheese, cubed 3/4 cup grated Parmesan cheese, divided 2 tablespoons chopped fresh parsley 1/2 teaspoon salt 2 large eggs, lightly beaten 1 pound ziti pasta 3 cups house marinara sauce Instructions Combine the ricotta, mozzarella, 1/2 cup Parmesan, parsley, salt and eggs in a large bowl; setMore »

Pasta and Olive Salad

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 chopped 18 black, oil-cured olives, pitted and chopped 2 tablespoons chopped, flat-leaf parsleyMore »

Cheese & Spinach Manicotti Filing

Ingredients 2 cups ricotta 1/4 cup grated Parmesan 1/4 cup grated Romano 3 cups shredded mozzarella 2 medium eggs, lightly beaten 1 cup fresh spinach, chopped Instructions In a mixing bowl, beat the ricotta until it is creamy.Fold in the Parmesan, Romano and mozzarella. Beat in the eggs and spinach. This recipe is enough toMore »