iso good pasta re ipe from italy
- Thread starter BigFoot
- Start date
I'm watching this thread closely for some good recipes. LOVE Italian food and have been eating a lot of it lately.
I know this offers little help, but when I'm lazy or pressed for time and can't make my own sauce I use Al Dente brand sauce. Its the only canned sauce I like. Its pretty hard to find though. There's one specialty store in town where I can get it and have even mail ordered it before. If they carry it at your local stores I highly recommend trying it.
I know this offers little help, but when I'm lazy or pressed for time and can't make my own sauce I use Al Dente brand sauce. Its the only canned sauce I like. Its pretty hard to find though. There's one specialty store in town where I can get it and have even mail ordered it before. If they carry it at your local stores I highly recommend trying it.
Pasta for people from Italy? Man thats a setup for failure. I say go for something 'MERICAN.
I can send fresh pasta and home made sauce. Let me see what the father in law has made us that we have in the freezer. And yes, he's Italian.
PM me your addy. If you can wait for me to ship on Monday I got you covered.
Let me know.
PM me your addy. If you can wait for me to ship on Monday I got you covered.
Let me know.
Well, I'm not "Handy" (leave it alone), but I have been married to the family for 18 years and I still haven't been able to sneak his recipe's. He has about 8 different ones he makes and all are to die for.
Maybe next time. Good luck.
Keep it very simple, that's usually the easiest and turns out the best.
1 spanish onion (or yellow onion)
4 gloves garlic
2 carrots
2 stalks of celery
2 28oz cans of San Marzano crushed tomatoes
Olive Oil (not EVOO)
Fresh Basil
Barilla Pasta
Chop the onion and celery fairly small
Peel the carrots and grate them using a small grater or micro planer (this will give your sauce nice sweetness)
Smash and finely chop the garlic
Heat the olive oil, and then sautee onions, carrots, and celery. Once they are almost done, add the chopped garlic and let it sautee but don't let it burn.
Once everything is sauteed, and a little brown around the edges, add the two cans of tomatoes, and let simmer for a couple hours if you can. Chop the basil and add it to the sauce about 10 minutes before you plan to serve it.
Serve with Barilla pasta (the Italian Olympic team eats it, so if it's good enough for them...)
One addition you can make, if you and your guests like wine, you can add a cup of red (or white if you want more sweetness) wine to the veggies, and let reduce for a few minutes before adding the tomatoes.
1 spanish onion (or yellow onion)
4 gloves garlic
2 carrots
2 stalks of celery
2 28oz cans of San Marzano crushed tomatoes
Olive Oil (not EVOO)
Fresh Basil
Barilla Pasta
Chop the onion and celery fairly small
Peel the carrots and grate them using a small grater or micro planer (this will give your sauce nice sweetness)
Smash and finely chop the garlic
Heat the olive oil, and then sautee onions, carrots, and celery. Once they are almost done, add the chopped garlic and let it sautee but don't let it burn.
Once everything is sauteed, and a little brown around the edges, add the two cans of tomatoes, and let simmer for a couple hours if you can. Chop the basil and add it to the sauce about 10 minutes before you plan to serve it.
Serve with Barilla pasta (the Italian Olympic team eats it, so if it's good enough for them...)
One addition you can make, if you and your guests like wine, you can add a cup of red (or white if you want more sweetness) wine to the veggies, and let reduce for a few minutes before adding the tomatoes.
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1 box of large past shells
1 tub ricotta cheese
1 tub grater parmeasan (not the powdered kind)
fresh basil, chopped
favourtie pasta sause
fresh mozzarella cheese
Super easy!
1) Cook shells per instructions, set aside.
2) mix ricotta, parmeasan and basil (salt and pepper to taste), set aside. If you put in fridge for a while, flavour will be better, but be sure to cover it.
3) Put some of sauce on the bottom of cookware
4) Fill shells with ricotta mixture. I find it best if you pinch the long ends of the shells and use a spoon. Place filled shells into cookware.
5) Pour rest of sauce onto the shells (cover them as much as you can). Put slices of mozzarella on top.
6) Bake at 375 for 30 mins or until cheese is bubbly.
I've made this for many a girl, and it has always gotten the job done!
Also served to guests and get a great response. Good with some garlic bread.
Enjoy!
1 tub ricotta cheese
1 tub grater parmeasan (not the powdered kind)
fresh basil, chopped
favourtie pasta sause
fresh mozzarella cheese
Super easy!
1) Cook shells per instructions, set aside.
2) mix ricotta, parmeasan and basil (salt and pepper to taste), set aside. If you put in fridge for a while, flavour will be better, but be sure to cover it.
3) Put some of sauce on the bottom of cookware
4) Fill shells with ricotta mixture. I find it best if you pinch the long ends of the shells and use a spoon. Place filled shells into cookware.
5) Pour rest of sauce onto the shells (cover them as much as you can). Put slices of mozzarella on top.
6) Bake at 375 for 30 mins or until cheese is bubbly.
I've made this for many a girl, and it has always gotten the job done!
Also served to guests and get a great response. Good with some garlic bread.Enjoy!
dinner was awsome. ending up tossing some orrichette with broccoli rabe, olive oil and garlic. also made an organic greens salad with grapes, walnuts and goat cheese. thanks for the recipes, ill making one this week i hope!!!!!!