Category: Pasta

Stanley Tucci’s Favorite Zucchini Pasta

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If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish, Zucchini all Nerano on Stanley Tucci‘s special, Searching for Italy, I wasn’t initially that interested.

But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to give this a try.

And frankly it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.

Stanley Tucci has often spoken about his love of risotto as well. If you’d like to learn the technique, take a look at my guide to making perfect risotto. Mastering Simple Risotto: A Step-by-Step Guide

What is the number one tip to make this zucchini dish incredible?

The number one thing you can do to make this dish sing is to let the fried zucchini rest in the fridge overnight. Trust me.

Ingredients

2 cups Sunflower Oil, infused with one lightly crushed clove of garlic. Removed before frying.

6- 8 medium Zucchini 

Extra-virgin Olive Oil

1 pound Spaghetti

Large bunch of fresh Basil, torn. Avoid the stems. 

3 cups grated Parmigiano-Reggiano and aged Provolone mixed or pure Provolone del Monaco if you can find it.

Sea Salt to taste

2-3 Tbsp Butter

Preparation:

Put the sunflower oil in a large pot and bring to 375F over medium-high heat. Infuse the oil with the lightly crushed clove of garlic, but remove before frying.

Slice the zucchini into thin rounds and fry in batches until golden brown.

Remove and set aside on paper towels to drain. 

Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 

Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.

Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 

Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 

Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

If you interested in exploring another Italian classic dish, click here Authentic Sunday Sauce: A Family Tradition

Stanley Tucci’s Favorite Zucchini Pasta

If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish on Stanley Tucci‘s special Searching for Italy, I wasn’t initially that interested. But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to get this a try.
And, it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 2 cups Sunflower Oil
  • 6- 8 medium Zucchini
  • Extra-virgin olive oil
  • 1 pound Spaghetti
  • Large bunch of fresh Basil torn. Avoid the stems.
  • 3 cups grated Parmigiano-Reggiano
  • Sea salt to taste
  • 2-3 Tbsp Butter Optional
  • 1 clove Garlic lightly crushed. Optional

Equipment

  • Heavy Pan
  • Stainless Pot
  • Glass Bowl with Lid

Method
 

  1. Put the sunflower oil in a large pot and bring to 375F over medium-high heat.
    Slice the zucchini into thin rounds and fry in batches until golden brown. Remove and set aside on paper towels to drain.
    Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 
    Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.
    Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 
    Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 
    Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

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Quick Pasta Dish: Rigatoni with Tomato Sauce and Sausage

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This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.

If you’re thinking about something with chicken then check out this classic Italian recipe, Authentic Chicken Cacciatore Recipe

A bowl of rigatoni pasta topped with a rich tomato sauce, sprinkled with grated Pecorino Romano cheese and garnished with fresh basil.

Ingredients:

6 Italian Sausages, cubed, seared and drained. 

1 lb of Pasta, tube like rigatoni is ideal

2 Tbsp Olive oil
1/4 tsp Oregano 
1 Onion, minced
1 Carrot, minced
4-5 cloves Garlic, crushed with side of knife. 
1-24 oz bottle of Passata 
1 Bay Leaf

Fresh Basil 
Pecorino Roman

Preparation:

Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and break in into smaller pieces, then drain it. 

To the same pan add your onion and garlic, and allow it to sauté and soften. Add back the sausage and your passata, bay leaf, oregano and cook for at least one hour. Then add your fresh basil and allow it to continue cooking until the oil separates. I prefer to add the basil later, as I feel if it cooks too long it loses flavor.

A pot filled with rigatoni pasta mixed with Italian sausage in a rich tomato sauce, garnished with fresh herbs.

Before you drain your pasta, remove about 1/2-3/4 of a cup of the pasta water. Drain your pasta and add it back to the pan with the reserved pasta water and allow it to finish cooking.

The addition of the pasta water really creates a silky sauce and will vastly improve the final dish. I find this to be true for most pasta dishes. I finished with grated Pecorino Romano cheese.

Authentic Pesto Recipe Inspired by Marcella Hazan

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Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.

Summer is the perfect time to make pesto. With all the rain we’ve been having, my basil has been going crazy. There are many recipes for pesto, but I think Marcella gets the balance just right. I make a small change, because I’m not a huge fan of pine nuts. I’ve even seen authentic recipes from Genoa where they use walnuts, but I love pecans, so that’s my hack. Of course you can use whatever you prefer.

Additionally, while many pesto recipes do not use butter, I feel it gives a great flavor. It’s your choice. Finally, the mortar and pestle method is considered by many to be the best way to prepare pesto, but I have a method I use were I can use a mini prep processor and get excellent results. Again, your choice.

Top tip to improve your Pesto

Put you mini prep food processor bowl and blade in the refrigerator before you begin, this will keep you from overheating the pesto.

A close-up view of a wicker basket filled with fresh, vibrant Genovese basil leaves on a kitchen countertop.

Ingredients:

1 lb Pasta, I think fusilli, orecchiette or farfalle work well, as the ridges catch the pesto.
2 cups Genovese basil leaves, tightly packed, no hard stems.
1/4 – 1/2 cup Extra Virgin Olive Oil, you’ll need the 1/2 if you choose to skip the butter.
2 cloves Garlic, crushed with flat side of your knife and finely minced
1/2 tsp Sea Salt
2 Tbsp Pecans or Walnuts or pine nuts if you like them.
3 Tbsp Butter
3/4 cup finely grated Parmesan
1/4 cup finely grated Romano

Preparation:

Put the salt, nuts and garlic and 1/4 cup of olive oil into the food processor and pulse until you get a smooth consistency. Then add your basil in in batches, just pulsing gently until fully incorporated.

Transfer into a bowl and fold in the butter and cheese by hand until the mixture is smooth and cover and put into the refrigerator. It can start to blacken if left on the counter.

Take your pesto out of the refrigerator. Start the water for pasta, once its boiling give it a heavy dash of salt. Add in your pasta. About 4 minutes before the pasta is done scoop out some hot pasta water and set aside.

Cook the pasta for another 2 minutes, drain and add the pasta back to the cooking pan. Add the pesto and a splash of the pasta water over very low heat and stir to coat the pasta for an additional 2 minutes. You may not need all of the reserved pasta water. Serve with additional cheese as desired.

Authentic Pesto Recipe Inspired by Marcella Hazan

Marcella Hazan is the chef that taught me how to cook authentic Italian. She was tough and demanded authentic ingredients and no short cuts, but the recipes are timeless and still work today as well as they did 30 years ago. If you want one cookbook on Italian cooking, you can’t go wrong with her classic, “Essentials of Classic Italian Cooking”.
Summer is the perfect time to make pesto. With all the rain we’ve been having, my basil has been going crazy. There are many recipes for pesto, but I think Marcella gets the balance just right. I make a small change, because I’m not a huge fan of pine nuts. I’ve even seen authentic recipes from Genoa where they use walnuts, but I love pecans, so that’s my hack. Of course you can use whatever you prefer.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 1 Bowl
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Pasta I think fusilli, orecchiette or farfalle work well, as the ridges catch the pesto.
  • 2 cups Genovese basil leaves tightly packed, no hard stems.
  • 1/4 – 1/2 cup Extra Virgin Olive Oil you’ll need the 1/2 if you choose to skip the butter.
  • 2 cloves Garlic crushed with flat side of your knife and finely minced
  • 1/2 tsp Sea Salt
  • 2 Tbsp Pecans or Walnuts or pine nuts if you like them.
  • 3 Tbsp Butter
  • 3/4 cup finely grated Parmesan
  • 1/4 cup finely grated Romano

Equipment

  • Bowl
  • Mini Food Processor or Mortar and Pestle

Method
 

  1. Before you begin, take you food processor bowl including blade and top and pop it into the refrigerator. This will help you from overheating the pesto.
  2. Put the salt, nuts and garlic and 1/4 cup of olive oil into the food processor and pulse until you get a smooth consistency. Then add your basil in in batches, just pulsing gently until fully incorporated.
  3. Transfer into a bowl and fold in the butter and cheese by hand until the mixture is smooth and cover and put into the refrigerator. It can start to blacken if left on the counterTake your pesto out of the refrigerator. Start the water for pasta, once its boiling give it a heavy dash of salt. Add in your pasta. About 4 minutes before the pasta is done scoop out some hot pasta water and set aside.
  4. Cook the pasta for another 2 minutes, drain and add the pasta back to the cooking pan. Add the pesto and a splash of the pasta water over very low heat and stir to coat the pasta for an additional 2 minutes. You may not need all of the reserved pasta water. Serve with additional cheese as desired.

Notes

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Comforting Jumbo Pasta Shells Recipe

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These jumbo pasta shells are the kind of comfort food that I really enjoy cooking. It is the kind of food your Nonna would make on Sunday, and it is both comforting and very tasty.

It takes a little prep time, but I find the end result really satisfying. It’s still amazing to me how such simple ingredients can transform into something so incredibly good.  And, they are wonderful the next day, if they last that long.

How do I make it easier to fill the shells?

Put this mixture into a gallon freezer bag  and twirl the bag to make a piping bag, then cut a 1/2 inch corner off the end to fill the shells. This makes it much easier.

Ingredients:

1 12 oz box of Jumbo Pasta Shells
2 Egg Yolks
1 Egg
1 Package of Ricotta Cheese
1/2 cup Parmesan Cheese, grated.
2 cups Mozzarella Cheese, grated.
1/4 cup Parsley, chopped.
Freshly grated Nutmeg, just a bit, or a pinch.
1/8 tsp Oregano
3-4 cups Marinara, good quality store bought is fine, but feel free to make your own if you’re inspired.

Preparation:

Begin by boiling water in a large pot, once the water is boiling, salt it generously and add the shells. Give it a soft stir, but don’t disturb the shells too much. Timing is critical here, because if you over cook the shells, you will have a mushy mess.

Follow the package directions and cut the highest time by half and start tasting for doneness at that point. Example, the package of shells I used said 10-13 minutes. I started tasting at 7 minutes. Had I cooked them for even 10 minutes, they would have been too soft. I found 9 minutes was perfect.

When they are cooked very al dente, pour them into a colander and rinse them well with cold water. Separate them with your fingers and continue to rinse until they are cool. As they are rinsed, they will not stick together.

Beat together your two egg yolks and your egg and them fold in the ricotta, Parmesan and mozzarella. Add in salt, pepper, parsley and nutmeg. Put this mixture into a gallon freezer bag  and twirl the bag to make a piping bag, then cut a 1/2 inch corner off the end to fill the shells.

Put about 1 1/2 cups of you marinara on the bottom of your baking dish and then take each shell and pipe in the ricotta mixture. Squeeze the shells slightly and lay them next to each other in the dish.

When all the shells have been filled, or you are out of room, sprinkle on the oregano, add the rest of the marinara and add more Parmesan and or mozzarella cheese. Cover tightly with foil and into a 375F oven for 35-40 minutes. Cook until it is bubbling. Remove from the oven, uncover and let it rest for 5 minutes and serve.

Makes 6 hefty portions.

Comforting Jumbo Pasta Shells Recipe

These jumbo pasta shells are the kind of comfort food that I really enjoy cooking. It is the kind of food your Nonna would make on Sunday, and it is both comforting and very tasty.
It takes a little prep time, but I find the end result really satisfying. It’s still amazing to me how such simple ingredients can transform into something so incredibly good.  And, they are wonderful the next day, if they last that long.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 12 oz box of Jumbo Pasta Shells
  • 2 Egg Yolks
  • 1 Egg
  • 1 Package of Ricotta Cheese
  • 1/2 cup Parmesan Cheese grated.
  • 2 cups Mozzarella Cheese grated.
  • 1/4 cup Parsley chopped.
  • Freshly grated Nutmeg just a bit, or a pinch.
  • 1/8 tsp Oregano
  • 3-4 cups Marinara good quality store bought is fine, but feel free to make your own if you’re inspired.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by boiling water in a large pot, once the water is boiling, salt it generously and add the shells. Give it a soft stir, but don’t disturb the shells too much. Timing is critical here, because if you over cook the shells, you will have a mushy mess.
  2. Follow the package directions and cut the highest time by half and start tasting for doneness at that point. Example, the package of shells I used said 10-13 minutes. I started tasting at 7 minutes. Had I cooked them for even 10 minutes, they would have been too soft. I found 9 minutes was perfect.
  3. When they are cooked very al dente, pour them into a colander and rinse them well with cold water. Separate them with your fingers and continue to rinse until they are cool. As they are rinsed, they will not stick together.
  4. Beat together your two egg yolks and your egg and them fold in the ricotta, Parmesan and mozzarella. Add in salt, pepper, parsley and nutmeg. Put this mixture into a gallon freezer bag and twirl the bag to make a piping bag, then cut a 1/2 inch corner off the end to fill the shells.
  5. Put about 1 1/2 cups of you marinara on the bottom of your baking dish and then take each shell and pipe in the ricotta mixture. Squeeze the shells slightly and lay them next to each other in the dish.
  6. When all the shells have been filled, or you are out of room, sprinkle on the oregano, add the rest of the marinara and add more Parmesan and or mozzarella cheese. Cover tightly with foil and into a 375F oven for 35-40 minutes. Cook until it is bubbling. Remove from the oven, uncover and let it rest for 5 minutes and serve.

Notes

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Homemade Italian Meatballs in Marinara Sauce

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While this is not traditionally a dish found in restaurants around Italy, I think it’s pretty much synonymous with Italian American cuisine. My approach is to keep it simple and treat it as two dishes combined. Meatballs in a marinara sauce. 

There are so many options for meatballs and so many things you can add. This is my basic recipe and feel free to experiment. 

Ingredients:

Meatballs:

1 lb Beef, ground, but not too lean. 80/20 is perfect. 

1 lb Pork, ground

2 Tbsp Breadcrumbs 

2 Tbsp Milk, whole. 

2 Eggs, beaten 

1 Tbsp Parmesan or Romano Cheese, grated

Salt and Pepper

1 Tbsp Onion, grated. 

1 clove Garlic, crushed. 

Dash of freshly grated Nutmeg. 

Gently combine the meat using two forks to pull it together without compacting it. The key to a good moist meatball is not to overwork the meat. Then combine the breadcrumbs and milk and add the two eggs and beat the mixture. 

Gently mix the garlic, onion, grated cheese and nutmeg into the meat mixture and add the breadcrumb, milk and egg mixture in a bit at a time gently incorporating it with a fork and then finish with salt and pepper. Cover it, and into the fridge for at least an hour.

Sauce:

Olive Oil

1 medium Onion, minced

1/2 cup Carrot, minced

1/2 cup Celery, minced

2 cloves Garlic, minced

1/4 cup Marsala or White Wine 

2- 28oz cans of whole peeled Tomatoes, crushed by hand. 

Salt and Pepper

Preparation:

Form your meatballs into the size of about a golf ball. Then you have two choices. You can lightly sear them in a sauté pan with olive oil or you can drop them into your simmering sauce. I believe either way is good.

Sauté your onion, carrot, celery, and garlic until it’s translucent, and the smell changes slightly. The key to a good sauce is a properly prepared sofritto.

Deglaze with your wine and add your tomatoes and bring to a gentle simmer. Add in your meatballs and simmer gently for 2-3 hours.

Serve with spaghetti and traditionally some garlic bread. Perfect!

Homemade Italian Meatballs in Marinara Sauce

While this is not traditionally a dish found in restaurants around Italy, I think it’s pretty much synonymous with Italian American cuisine. My approach is to keep it simple and treat it as two dishes combined. Meatballs in a marinara sauce. 
Print Recipe
Prep Time 1 hour
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • Meatballs:
  • 1 lb Beef ground, but not too lean. 80/20 is perfect.
  • 1 lb Pork ground
  • 2 Tbsp Breadcrumbs
  • 2 Tbsp Milk whole.
  • 2 Eggs beaten
  • 1 Tbsp Parmesan or Romano Cheese grated
  • Salt and Pepper
  • 1 Tbsp Onion grated.
  • 1 clove Garlic crushed.
  • Dash of freshly grated Nutmeg.
Sauce:
  • Olive Oil
  • 1 medium Onion minced
  • 1/2 cup Carrot minced
  • 1/2 cup Celery minced
  • 2 cloves Garlic minced
  • 1/4 cup Marsala or White Wine
  • 2- 28 oz cans of whole peeled Tomatoes crushed by hand.
  • Salt and Pepper

Equipment

  • Heavy Pot

Method
 

Meatballs
  1. Gently combine the meat using two forks to pull it together without compacting it. The key to a good moist meatball is not to overwork the meat. Then combine the breadcrumbs and milk and add the two eggs and beat the mixture.
  2. Gently mix the garlic, onion, grated cheese and nutmeg into the meat mixture and add the breadcrumb, milk and egg mixture in a bit at a time gently incorporating it with a fork and then finish with salt and pepper. Cover it, and into the fridge for at least an hour.Form your meatballs into the size of about a golf ball. Then you have two choices. You can lightly sear them in a sauté pan with olive oil or you can drop them into your simmering sauce. I believe either way is good.
Sauce:
  1. Sauté your onion, carrot, celery, and garlic until it’s translucent, and the smell changes slightly. The key to a good sauce is a properly prepared sofritto.
  2. Deglaze with your wine and add your tomatoes and bring to a gentle simmer. Add in your meatballs and simmer gently for 2-3 hours.
  3. Serve with spaghetti and traditionally some garlic bread. Perfect!

Notes

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Classic Ragu Bolognese Sauce Recipe: Slow and Delicious

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There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.

Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.

In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when its ready.

If you’re in the mood for chicken, try my Authentic Chicken Cacciatore Recipe

If you’re interested in exploring another Italian classic recipe, click here Authentic Sunday Sauce: A Family Tradition

A quick read through the recipe prior to beginning is a good idea. 

Ingredients:

3 Tbsp Extra Virgin Olive Oil

2 Tbsp Butter

1 large Carrot, finely diced

1 large Onion, finely diced

1 stalk Celery, finely diced

1/4 cup Pancetta, finely diced

1 lb Beef, ground 

1 lb Pork, ground

1 cup Whole Milk 

Nutmeg, freshly grated 

Salt and Black pepper 

1 cup (235ml) white wine

1 – 28 oz. (800g) canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Preparation:

Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.

Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone. 

Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.

When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.

If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.

Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

Classic Bolognese Sauce Recipe: Slow and Delicious

There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna. 
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
In my recipe, the order of the ingredients is important. Make sure to add the milk before the wine. And remember this is slow food. It’s always on simmer. Set aside at least 5 hours of cooking time, or even a bit more. The smell will tell you when its ready
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 6 hours
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Butter
  • 1 large Carrot finely diced
  • 1 large Onion finely diced
  • 1 stalk Celery finely diced
  • 1/4 cup Pancetta finely diced
  • 1 lb Beef ground
  • 1 lb Pork ground
  • 1 cup Whole Milk
  • Nutmeg freshly grated
  • Salt and Black pepper
  • 1 cup 235ml white wine
  • 1 – 28 oz. 800g canned whole peeled tomatoes, crushed or pulsed. I like to crush them with my hands.

Equipment

  • Heavy Pot

Method
 

  1. Add your butter and olive oil, and bring it up to a medium simmer, then add the pancetta, and allow it to gently release its fat, then add the beef, and then add the pork. You’re going to cook each of the meats until they just lose their rawness. A little pink is okay. At this point a little bit of salt and a little bit of pepper is good.
  2. Then add your whole milk, and a few gratings of fresh nutmeg, and gently simmer it until the milk is almost gone. Then, you will add your wine and gently simmer until it is almost gone.
  3. Now add your tomatoes and gently simmer for 5 + hours. Be careful to avoid sticking. If it gets too thick, you can always add a little bit of water. This is where a cast iron heat diffuser comes in very handy.
  4. When it’s finished, you will serve with fresh egg pasta, like tagliatelle or pappardelle and a little bit of Parmesan Reggiano.
  5. If you can’t find fresh pasta, a quality dried egg pasta is perfectly fine. Remember not to overload the pasta, as this is a rich sauce and you want to taste the pasta as well.
Note: This makes a lot of sauce, so divide it up and freeze it. It freezes well. I like to let it defrost in the fridge and then gently reheat with a tiny bit of water.

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    Classic Italian Comfort Food: Neapolitan Pasta Genovese

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    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor. 

    Tip: I use a cast iron Dutch oven or a large sauté pan, but a crock pot could work also. If you choose to use a crock pot, you’ll need to sauté the vegetables and onions before adding them in. 

    Interested exploring another Italian classic, click here Classic Bolognese Sauce Recipe: Slow and Delicious

    Tip for making the Pasta Genovese even better

    I’ve cooked this both ways, using ground beef and using chucks of meat like the image below. Both are good but the chucks turned out to have a lot more flavor. If you have the option, choose the chucks of beef.

    Ingredients:

    4 Tbsp Olive Oil 

    5 cups of sliced Onions

    1/2 cup of diced Celery

    1/2 cup of diced Carrots

    2 lbs Beef chuck/shoulder, trimmed of excess fat, cut into 4-6 pieces. 

    1 Bay Leaf

    3/4 cup White Wine

    Parmesan Cheese 

    Preparation:

    Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth. 

    After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese. 

    Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Classic Italian Comfort Food: Neapolitan Cuisine Secrets

    This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. Low and slow is what develops the flavor. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 4 hours
    Servings: 6
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 Tbsp Olive Oil
    • 5 cups sliced Onions
    • 1/2 cup diced Celery
    • 1/2 cup diced Carrots
    • 2 lbs Beef chuck/shoulder trimmed of excess fat, cut into 4-6 pieces.
    • 1 Bay Leaf
    • 3/4 cup White Wine
    • Parmesan Cheese

    Equipment

    • Heavy Pan

    Method
     

    1. Sauté your vegetables until fragrant, then add your onion and sauté until it reduces by half, then add your meat, throw in your bay leaf, cover and cook on low simmer for 3 hours. Stirring regularly. If it seems dry, add a spash of water or beef broth.
      After 3 hours, add the wine and simmer uncovered for another hour and serve with ziti or any other tube pasta and Parmesan cheese.
    2. Note: This sauce benefits from resting overnight in the refrigerator, and it freezes well.

    Notes

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    How to Make the Perfect Amatrice-Style Pasta Sauce

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    This was a speciality of Florence’s in Boston’s North End. Sadly Florence passed away and the original restaurant closed in 2015. I like the idea of keeping the dish alive. I’ve heard they’ve reopened as the Florentine Cafe.

    After I moved away from Boston, I tried to recreate Florence’s recipe, and I think this is very close to the original. This sauce can be made thicker and more concentrated by just using one can of tomatoes. It’s your choice.

    For the purists, they would likely disagree that this is the famous pasta from the town of Amatrice. However I like both. If you want to sample the “real” dish from Amatrice, here is a link. https://www.ciaoitalia.com/seasons/season-2300/episode-2316/pasta-allamatrice

    Ingredients:

    1 large finely chopped Onion

    5 cloves of Garlic, finely chopped

    ½ lb. Pancetta (Italian Slab Bacon), either cut into ¼ inch cubes or ¼ inch strips 

    2- 28 oz. cans of crushed Tomatoes, or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best.

    3 tsp. Red Pepper flakes or a few whole red chili peppers – Optional

    2 Tbsp. Butter

    Few grindings of fresh Nutmeg

    Salt and freshly ground Black Pepper

    Grated Romano and/or Parmesan Cheese

    Pasta of choice. Bucatini is traditional, but I’ve used penne too.

    Preparation:

    Melt the butter over medium heat, and add the pancetta. After the pancetta starts to release it’s aroma and renders down, add the onion, garlic, and cook until translucent. 

    Now add the nutmeg, red pepper flakes and the salt and pepper. You want to just let the mixture sauté gently until it smells fantastic, usually about 5 to 10 minutes over medium heat. 

    Then add the tomatoes, bring it back to a simmer, and let it slowly cook. After 1 to 2 hours, you will have an amazing rich sauce, which is perfect with any tube pasta. Florence always served it with penne, so I do the same. 

    Before you add the sauce, always sprinkle your grated cheese over the drained pasta, toss and then add the sauce and toss again, and then add more Parmesan cheese. Tossing is the key to a well-made pasta dish.

    How to Make the Perfect Amatrice-Style Pasta Sauce

    This was a speciality of Florence’s in Boston’s North End. Sadly Florence passed away and the original restaurant closed in 2015. I like the idea of keeping the dish alive. I’ve heard they’ve reopened as the Florentine Cafe. After I moved away from Boston, I tried to recreate Florence’s recipe, and I think this is very close to the original. This sauce can be made thicker and more concentrated by just using one can of tomatoes. It’s your choice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 large finely chopped Onion
    • 5 cloves Garlic finely chopped
    • ½ lb. Pancetta Italian Slab Bacon, either cut into ¼ inch cubes or ¼ inch strips
    • 2- 28 oz. cans of crushed Tomatoes or whole tomatoes that are lightly chopped in the processor. San Marzano’s are the best.
    • 3 tsp. Red Pepper flakes or a few whole red chili peppers – Optional
    • 2 Tbsp. Butter
    • Few grindings of fresh Nutmeg
    • Salt and freshly ground Black Pepper
    • Grated Romano and/or Parmesan Cheese
    • Pasta of choice. Bucatini is traditional but I use penne.

    Equipment

    • Saute Pan
    • Large Stainless Pot for pasta

    Method
     

    1. Melt the butter over medium heat, and add the pancetta. After the pancetta starts to release it’s aroma and renders down, add the onion, garlic, and cook until translucent.
    2. Now add the nutmeg, red pepper flakes and the salt and pepper. You want to just let the mixture sauté gently until it smells fantastic, usually about 5 to 10 minutes over medium heat.
    3. Then add the tomatoes, bring it back to a simmer, and let it slowly cook. After 1 to 2 hours, you will have an amazing rich sauce, which is perfect with any tube pasta. Florence always served it with penne, so I do the same.
    4. Before you add the sauce, always sprinkle your grated cheese over the drained pasta, toss and then add the sauce and toss again, and then add more Parmesan cheese. Tossing is the key to a well-made pasta dish.

    Notes

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    Recreating Rustic Taglierini al sugo d’arrosto Pasta at home

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    Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.

    They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Taglierini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?

    Well, when I found this Spaghetti with Marmite on Nigella Lawson’s blog, I thought this would be great place to start recreating the sugo d’arrosto. With some minor changes and additions it came out absolutely amazing. Basically, we are recreating a roast beef flavor using Marmite, garlic and rosemary. Then I added some roasted beef chunks and voila.

    Ingredients:

    1 lb Spaghetti

    2 cups Roasted Beef, chuck roast or short ribs. It’s easiest to roast them in the oven on a sheet pan or griddle pan. Save the juices to add to the dish.

    3 Tbsp Butter

    1 Tbsp Extra Virgin Olive Oil

    1 1/2 tsp Marmite

    1 clove Garlic, peeled and crushed

    One sprig of fresh Rosemary

    Freshly ground Black Pepper

    Parmesan Cheese

    Preparation:

    You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.

    Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper, beef drippings and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.

    When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.

    Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

    Recreating Rustic Taglierini al sugo d’arrosto at home

    Years ago I had this authentic rustic dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
    They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Taglierini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 20 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Italian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Spaghetti
    • 2 cups Roasted Beef chuck roast or short ribs.
    • 3 Tbsp Butter
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 1/2 tsp Marmite
    • 1 clove Garlic peeled and crushed
    • One sprig of fresh Rosemary
    • Freshly ground Black Pepper
    • Parmesan Cheese

    Equipment

    • Heavy Pot
    • Sauce Pan

    Method
     

    1. You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.
    2. Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.
    3. When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.
    4. Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

    Notes

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    The Secrets of Premium Italian Pasta: What Makes It Different?

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    I have probably had this conversation with more people than just about any other subject in Italian cooking. The usual comment is, “Isn’t all dried pasta basically the same”? “Are the imported pastas really worth the extra money”?

    Well, let me get the first question out of the way. Yes, if you are looking at a reputable brand, which we will discuss later, they should all be made with 100% Durum wheat semolina and water.

    As for the second question, well that requires a bit of explanation.

    If the ingredients are basically the same, then what could contribute to a better tasting pasta? I believe there are a few fundamental differences.

    One, the wheat used should be 100% Durum wheat semolina, not durum flour. This is one the most basic differences. And, how does this effect the final result? If a pasta is made with durum flour, it will tend to be starchy and not really hold up to be al dente when cooked. This durum flour is commonly used in American pastas, and is cheaper. Remember, just because it says it’s the number one pasta in Italy, it doesn’t mean that the basic recipe is the same as in Italy.

    The other major difference is the speed with which the pastas are dried. This appears to be the most fundamental difference and from my taste test really does effect the final result. Bottom line, the slower the pasta is dried, the better it will hold up to cooking and the better it tastes. The easiest way to describe it is, it has body and depth of flavor. Your artisan pasta brands from Italy will have been dried very slowly on racks.

    Finally, the higher end Italian brands most often use bronze dies to extrude the pasta, and thus the surface texture is a little rougher, which means it holds the sauce better.

    So, where does this leave us? I have rated a few of the pastas I have personally tried. Some are expensive, but others are more reasonable. I suggest you try a few and find one that you like. It really does make a difference.

    Basic Can’t Go Wrong Pasta:

    De Cecco – This is probably the easiest to find of the premium pastas and it is good quality and reasonable. It’s the blue box. I feel it might be slipping a bit, but still good. Available in most grocery stores.

    Rummo – This is readily available and a favorite of Stanley Tucci. I’d say that’s a pretty good endorsement. I prefer it over De Cecco.

    One Step Up Pasta:

    Martelli – This is the one in the yellow bag and is normally available at some higher end retailers and online. A very good choice with wonderful flavor. Great when you just want a pasta with butter and cheese. Available online at www.gustiamo.com

    Rustichella D’Abruzzo – This is one of my absolute favorites. Amazing taste and texture. This is the pasta that really changed my mind about how good a higher quality pasta could taste. Available online.

    Faella – Not easy to find, but really top notch. This is pushing into the premium brand category. Available online at www.gustiamo.com

    The Best Of The Best:

    La Molisana – I’m a big fan of this pasta brand. It can be tough to find, but its worth searching out.

    Columbro – One of very best and not easy to find in stores, but easy to find online. It is expensive, but the flavor is like nothing you’ve every tried. This is a special occasion pasta. They are especially known for their egg noodles. Available online at http://www.olioandolive.com

    How to I prepare my pasta for maximum taste?

    Now that we have reviewed the pastas, let me share a few fundamentals to make sure your pasta turns out perfectly.

    1) Use a lot of water. Do not skimp on the water. Pasta needs to be able to move around the pot. You absolutely do not need to add olive oil to the water.

    2) Salt the water heavily. The Italian saying is that it should taste like seawater. This will infuse the salt into the pasta and then most will be poured away, so no need to worry about it being too salty.

    3) Choose the right pasta for the sauce. Use thin pastas, like spaghetti and linguine for oil based and cream sauces and larger shapes for more robust sauces like marinara.

    4) Do not add too much sauce. The sauce is a complement to the pasta, not the other way around. If there is one thing that ruins good pasta, it’s too much sauce, because it covers up the flavor of the beautiful pasta.

    5) Finally, do not overcook. Look at the directions and check it at least 2-3 minutes before the lowest time and then check every minute from then on. Example, if it says to cook from 8-12 minutes, then check at 7, 8, 9, 10, etc. I can’t tell you how many times this has saved me from overcooking pasta.

    6) Scoop out a little of the pasta cooking water about 4 minutes before the pasta is done, and set it aside. I use a Pyrex measuring cup.

    5) Finally, to finish your pasta, drain it and add it back to the cooking pan, add a bit of sauce, a bit of the reserved pasta water, then a bit of cheese and stir until it starts to glisten. Add a bit more cheese on top and serve immediately. Cold pasta is a travesty.