AUTUMN RISOTTO WITH ROASTED BUTTERNUT SQUASH
Jennifer Nevins on 10/01/2020

AUTUMN RISOTTO WITH ROASTED BUTTERNUT SQUASH

This is a delicious dish to make in the autumn season. The addition of roasted butternut squash is extremely flavorful. I have used pumpkin as a substitute…and it is equally delicious.

MOM'S MANICOTTI
Jennifer Nevins on 05/01/2020

MOM'S MANICOTTI

We always begin a traditional holiday meal with a pasta course. These homemade manicotti are soft, creamy and delicious. The crepes are not difficult to make...expect to discard the first couple of crepes while the skillet comes to temperature. The filling can also be changed to create different dishes.

LINGUINI PESCATORE DI PAPA
Jennifer Nevins on 06/04/2019

LINGUINI PESCATORE DI PAPA

We enjoyed this delicious dish in Italy too. The Italian word “pescatore”, translated means “fisherman”. My dad, Leo, is the best fisherman I know. The pasta dishes he makes with the seafood he catches are fantastic. This dish reminded me of home!

PASTA PRIMAVERA WITH CHICKEN
Jennifer Nevins on 04/01/2019

PASTA PRIMAVERA WITH CHICKEN

This pasta dish is creamy and delicious. The addition of chicken makes this dish especially hearty. Feel free to add or substitute any of your favorite vegetables to this dish.

ITALIAN MACARONI & CHEESE
Jennifer Nevins on 02/01/2019

ITALIAN MACARONI & CHEESE

I have made this version of “macaroni and cheese” many times. It’s always a fan favorite, so be prepared to share the recipe. The combination of the asiago and fontina cheeses makes this dish really rich and delicious. The cheese can be varied based upon your preference. I have also varied the breadcrumb topping, utilizing a crushed cheddar cracker topping.

CANNELLONI WITH RICOTTA & FRESH HERBS
Jennifer Nevins on 01/01/2019

CANNELLONI WITH RICOTTA & FRESH HERBS

This is a simple recipe of rolled pasta, filled with fresh ricotta and fresh herbs. The cannelloni is served with a fresh tomato sauce.

TORTELLINI ALFREDO WITH PROSCIUTTO & PEAS
Jennifer Nevins on 11/01/2018

TORTELLINI ALFREDO WITH PROSCIUTTO & PEAS

Whenever I host a dinner party or holiday gathering, this dish is always included on the menu. I tend to eliminate the prosciutto so I can offer a vegetarian option. I always make this a day in advance, which allows the tortellini to plump up and absorb the cream.

SCIALATIELLI WITH MUSSELS, CLAMS & SHRIMP
Jennifer Nevins on 08/02/2018

SCIALATIELLI WITH MUSSELS, CLAMS & SHRIMP

This is another delicious pasta dish we were served at “La Favorita O’ Parrucchiano” in Sorrento, Italy. Fresh seafood is so abundant there that every dish tasted spectacular!

SPAGHETTI WITH GOAT CHEESE & SPINACH
Jennifer Nevins on 07/01/2018

SPAGHETTI WITH GOAT CHEESE & SPINACH

The tartness and creaminess of the goat cheese makes a delicious sauce for this dish. Add fresh baby spinach for beautiful color, and feel free to add toasted nuts to the dish if desired.

SPAGHETTI WITH GARLIC & OLIVE OIL
Jennifer Nevins on 04/03/2018

SPAGHETTI WITH GARLIC & OLIVE OIL

This is a very easy dish to make, requiring few ingredients. It’s a perfect dish for a quick weeknight meal.

BAKED SPAGHETTI
Jennifer Nevins on 03/06/2018

BAKED SPAGHETTI

This is a delicious recipe....it is reminiscent of a lasagna in form, but much easier to make. Like lasagna, let the dish sit for 15-20 minutes after being removed from the oven to allow the dish to set (it will cut a lot easier when it is slightly cooled).

LASAGNA NAPOLETANA
Jennifer Nevins on 02/06/2018

LASAGNA NAPOLETANA

This is another dish that is heartier with the addition of meatballs and sausage. This recipe is delicious and worth the effort! Make sure you let the lasagna sit for 15-20 minutes after baking to allow the lasagna to set (or you will end up with a soupy mess).

LINGUINE - PUGLIA STYLE
Jennifer Nevins on 02/01/2018

LINGUINE - PUGLIA STYLE

This recipe was intriguing….I never saw pasta cooked raw with all the ingredients “one pot style”. This recipe is from the Puglia region of Italy, and was written by Martha Stewart.

RISOTTO WITH WILD MUSHROOMS
Jennifer Nevins on 02/01/2018

RISOTTO WITH WILD MUSHROOMS

This risotto dish is delicious, especially with the addition of the wild mushrooms. It is a great side dish to any of the meat dishes in this cookbook. Any leftover risotto is a great foundation for the rice ball “Arancini”.

STUFFED SHELLS
Jennifer Nevins on 10/05/2017

STUFFED SHELLS

This is a delicious pasta dish. If jumbo pasta shells are not available in your market, use cannelloni or manicotti shells. This recipe incorporates spinach into the stuffing mixture, however, any combination of flavors can be substituted.

MOM'S FRESH TOMATO SAUCE
Jennifer Nevins on 07/31/2017

MOM'S FRESH TOMATO SAUCE

My Mom makes this fresh tomato sauce, especially in the summer when the Jersey Tomatoes are ripe and in season.

FETTUCCINE ALFREDO
Jennifer Nevins on 03/31/2017

FETTUCCINE ALFREDO

Fettuccine Alfredo is a delicious, rich pasta dish. I have made this dish for many special occasions. Grilled chicken or shrimp can be added to this recipe to make a heartier pasta dish.

DELICIOUS BAKED ZITI
Jennifer Nevins on 02/15/2017

DELICIOUS BAKED ZITI

Baked Ziti is a standard Italian American dish, and can be modified by including a variety of ingredients to taste. I have often added chopped meatballs and sliced cooked sausage to make this dish even heartier. This dish is best when served warm with grated parmesan cheese.

BEST EVER MACARONI & CHEESE WITH PANCETTA
Jennifer Nevins on 02/01/2017

BEST EVER MACARONI & CHEESE WITH PANCETTA

This is an incredibly delicious, four cheese creamy pasta with sautéed pancetta and onions. It’s topped with a rich breadcrumb topping…..this is not to be missed!

HOLIDAY PASTA WITH A PUMPKIN, MASCARPONE SAUCE & TOASTED WALNUTS
Jennifer Nevins on 01/27/2017

HOLIDAY PASTA WITH A PUMPKIN, MASCARPONE SAUCE & TOASTED WALNUTS

I first made this delicious pasta dish during a cooking class at Alla Madonna del Piatto in Assisi, Italy. The dish has been slightly modified to include pumpkin puree and mascarpone cheese for the Thanksgiving holiday. I used Fusilli pasta in my recipe, but feel free to modify as you see fit. The sausage ragu sauce is really the star of this dish.

OVEN ROASTED TOMATO CREAM SAUCE
Jennifer Nevins on 01/02/2017

OVEN ROASTED TOMATO CREAM SAUCE

Roasting the tomatoes really brings out a delicious, intense flavor. Adding oven roasted tomatoes to a thick, savory cream sauce creates a wonderful topping for many different pasta dishes. Feel free to substitute roasted peppers instead of the oven roasted tomatoes for a quicker cream sauce option.