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 »

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 »

Fettuccine with Fresh Tomatoes & Arugula

Ingredients 3/4 cup balsamic vinear3 tablespoons extra-virgin olive oil2 cloves garlic, minced1/2 cup chopped red onions8 ripe tomatoes (about 3 pounds) cored, seeded, cut into bite-size pieces1-1/2 cups tightly packed, chopped or torn, arugulaSalt & freshly ground pepper to taste1 pound fettuccine1 cup grated Parmesan Instructions In a large mixing bowl, whisk together vinegar andMore »

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 »

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 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 »