Archive for the 'Pasta Recipes' Category

Ingredients

• 30 oz. can crushed tomatoes
• 15 oz. can diced tomatoes
• 
• 6 oz. can of tomato paste
• 1/2 cup water
• 1 clove garlic
• 1 tsp. sugar
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1/2 tsp. parsley
• 1/4 cup chopped onions
• 1/4 cup chopped green peppers
• 1/2 lb. ground beef (if desired)

Directions

• Add all ingredients except ground beef to large saucepan.
• Brown ground beef and add to sauce mix.
• Simmer on medium heat for 15 minutes.

Giuseppe

Ingredients:

• 30oz. large can of tomato puree
• (3) 6oz. can of tomato paste
• Sweet basil
• Oregano
• Salt and pepper
• Garlic salt
• Grated cheese
• Baking soda

Directions:

Set the stove on low.
Add the tomato puree and tomato paste in a large pot on the stove.
Rinse an empty tomato paste can and add four cans full of water.
Stir these ingredients together on Low. Sauce should be thin and watery.
Cover the top of the sauce with sweet basil and oregano.
Wait a few minutes, and then add a pinch of salt, pepper, and garlic salt.
Stir all ingredients.
Next, add a teaspoon of baking soda to remove the tangy acid taste from the tomato paste.
Check sauce occasionally.
Sauce will thicken over time.

Notes:

This recipe dates back to my great-great grandmother and has been passed on from one Italian generation to the next. In order to get the most out of this Italian recipe, my nana cooks the sauce on low and stirs it periodically over the course of a few hours. Often times we joke that she never leaves the kitchen and stirs all day long, but an Italian has to do what an Italian has to do!

BB

Ingredients

• 2 medium-sized zucchini, cleaned and cut into thin slices
• Coarse grained salt
• 2 lbs ripe fresh tomatoes, seeded and cut into 1 inch pieces
• 1/2 cup olive oil
• 1 cup lukewarm chicken or beef broth
• 1 large pinch of ground saffron
• 4 oz Prosciutto in one piece, cut into 1 inch cubes with all the fat removed
• Salt and freshly ground pepper
• 1 lb Penne pasta

Directions

Soak the zucchini in a bowl of cold water with coarse salt added for one half hour.
Bring a large pot of cold water to a boil over medium heat.
Drain the zucchini and rinse under cold water to remove all the salt.
Put tomatoes in a glass bowl, add 1/4 cup of oil and mix well.
Heat the remaining 1/2 cup of oil in a large skillet over medium heat, add contents of bowl to skillet, raise heat and sauté for 5 minutes, stirring every so often with a wooden spoon.
Dissolve the saffron in the broth and add it to skillet.
Add coarse salt to the pot of boiling water, then add the pasta and cook for 8-11 minutes, depending on brand. This is one minute less than for normal “al dente”.
Add Prosciutto to skillet and lightly season with salt and pepper. Sauté for one minute, drain the pasta and add it to skillet. Mix very well and cook for one minute more.
Sprinkle parsley leaves over and transfer to a large warmed serving platter.
Serve immediately with optional freshly grated Parmesan cheese.

Denise

Ingredients

• 2 lbs Ricotta Cheese
• 4 large eggs
• 1/4 cup of grated Romano cheese
• 1/2 lb shredded Mozzarella cheese
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tsp. of parsley (crushed with hands when adding)

Directions

• Partially cook Lasagna macaroni for about 5 minutes.
• (or use Lasagna that does not require precooking).
• Mix ingredients in blender or large mixing bowl to make filling.
• Add 1 cup of sauce on bottom of 13 x 9 x 2 pan.
• Alternate layers of macaroni, filling, and sauce.
• Bake covered with aluminum foil at 400 for 45 minutes.
• Bake uncovered an additional 15 minutes.

Rita