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 »

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 »

Mac ‘n’ Cheese with Prosciutto

Ingredients 3/4 pound pennette (small penne) or elbow macaroni 1-3/4 cups grated fontina or Asiago cheese 1 cup whipping cream 1-1/2 cups whole milk 1/4 pound prosciutto, sliced and torn 1/4 cup grated Parmesan cheese Instructions Lightly oil a 12-inch deep-dish pizza pan or a baking pan that measures about 12×8. In a large potMore »

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 »

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 alla Norma

Ingredients 2 eggplants, cut into 2-inch cubes 3 red bell peppers, cleaned and cut into 2-inch strips 2 cloves garlic, peeled 2 ribs celery, chopped 10 springs of parsley 1/2 cut extra-virgin olive oil 3 pounds canned plum tomatoes, drained Salt and freshly ground pepper Pinch of dried red pepper flakes 1-1/2 pounds rigatoni FreshlyMore »

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 »

Pasta with Sausage, Onion Tomato and Ricotta

Ingredients 1 tablespoon olive oil 4 ounces raw sausage meat (hot sausage is particularly good) ½ teaspoon chopped garlic ½ cup cooked diced onion ½ cup tomato sauce ½ cup ricotta Salt and pepper to taste 1 ½ cups cooked pasta such as rigatoni, penne or shells 1 tablespoon grated parmesan 1 teaspoon chopped parsleyMore »

Fettuccine con Capesante e Scarola

Ingredients 2 cloves garlic, sliced 2-3 tablespoons extra-virgin olive oil 1 pound scallops ¼ cup dry white wine 1 cup bottled clam juice 2 teaspoons dried thyme, crumbled ½ pound escarole, washed thoroughly and chopped coarse 6 quarts water 1 pound fettuccine Salt to taste Instructions 1. In a skillet or sauté pan large enoughMore »