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.
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.
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!
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.
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.
This is a simple recipe of rolled pasta, filled with fresh ricotta and fresh herbs. The cannelloni is served with a fresh tomato sauce.
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.
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!
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.
This is a very easy dish to make, requiring few ingredients. It’s a perfect dish for a quick weeknight meal.
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).
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).
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.
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”.
I have made pasta with a prosciutto and pea cream sauce for years. It is usually a crowd favorite.
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.
My Mom makes this fresh tomato sauce, especially in the summer when the Jersey Tomatoes are ripe and in season.
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.
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.
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!
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.
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.
