Tortellini with Meat Sauce

Ingredients 2 tablespoons olive oil 2 cloves garlic, crushed 1 cup chopped yellow onion 1/4 cup finely chopped flat-leaf parsley 1/2 pound sweet or mild Italian sausage 3/4 pound ground chuck 2 quarts tomato puree 1 tablespoon dried oregano, crumbled 1 tablespoon dried basil, crumbled 1/2 teaspoon sugar Salt and freshly ground pepper, to tasteMore »

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 Alla Gricia

Ingredients 4 ounces minced guanciale, pancetta, or good bacon 1 tablespoon virgin olive oil 1 pound spaghetti or other long, thin pasta ½ cup grated Pecorino Romano Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy and golden. Do not drain fat fromMore »

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 »

Pasta with Prosciutto, Parmesan and Peas

Ingredients 24 ounces tagilatelle or other pasta 1-1/2 tablespoons butter 2 shallots, finely chopped 1 cup heavy cream 1 10-ounce package frozen peas, thawed 8 ounces prosciutto, sliced paper thin & halved 2 tablespoons fresh lemon juice 2 tablespoons finely grated lemon zest 1 cup finely grated Parmesan cheese, plus more for serving Kosher saltMore »

Eggplant alla Parmigiana

Ingredients 2 medium eggplants, washed, sliced a bit less than 1/4-inch thick 3/4 cup grated Parmesan cheese 1 pound shredded mozzarella 2 cups marinara sauce or seasoned pasta sauce Instructions Prep the eggplant slices by laying then on a sheet pan and brushing one side with olive oil. Broil until golden brown. You can broilMore »

Fusilli with Pesto Pantesco and Pecorino

Ingredients 1/2 cup fresh mint leaves ½ cup fresh basil leaves 1 cup flat-leaf parsley 2 cloves garlic 2 tablespoons caper, rinsed and drained 4 medium plum tomatoes, chopped roughly 1 tablespoon black pepper, freshly ground ½ cup extra-virgin olive oil Salt to taste 1 pound fusilli, cooked al dente, refreshed under cold water, drainedMore »

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 »

Mac ‘n’ Cheese with Prosciutto

Ingredients ¾ pound pennette (small penne) or elbow macaroni 1 ¾ cups grated fontina or asiago cheese 1 cup whipping cream 1 ½ cup whole milk ¼ pound prosciutto, coarsely chopped ¼ cup grated Parmesan cheese Instructions 1. Lightly oil a 12-inch deep-dish pizza pan, or a baking pan that measures about 12 x 8.More »

Traditional Lasagna

Traditional Lasagna

Ingredients 26 ounces ricotta cheese7.5 ounces mozzarella-provolone cheese blend2.75 ounces Romano cheese5 large eggs, beaten1/4 cup parsley, minced2 1/4 teaspoons salt3/4 teaspoons freshly ground black pepper1.5 quarts marinara sauce, fully prepared15 lasagna noodles, cooked al dente and drained2.25 pounds sausage, cooked and drained8.5 ounces Romano cheese, grated9.5 ounces large eggs, hard-boiled, peeled and chopped2.5 poundsMore »