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.
Continue reading “Classic Ragu Bolognese Sauce Recipe: Slow and Delicious”
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.
Continue reading “Neapolitan Pasta Genovese-Italian Comfort Food:”
This was a speciality of Florence’s in Boston’s North End. Florence Romano Foti opened her restaurant in 1974. This was the dish I ordered evert time I went.
Continue reading “Pasta all’Amatriciana- North End Version”
Years ago I had this authentic rustic pasta dish in an old converted farmhouse restaurant near Turin. Loosely translated, Taglierini al Sugo d’Arrosto 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.
Continue reading “Recreating Rustic Taglierini al Sugo d’Arrosto-Pasta in Roast Gravy at home”
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”?
Continue reading “The Secrets of Premium Italian Pasta: What Makes It Different?”
I think Cacio e Pepe is one of my favorite Italian dishes. When I need a pasta fix, this is my go-to recipe.
Continue reading “Easy Cacio e Pepe Recipe: Pure Italian Comfort Food”
Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.
Continue reading “Homemade Mac and Cheese: A Guide to Creative Cheesy Goodness”
Italian food has a wonderful variety of different regions and styles. I have learned to appreciate the uniquness of the various regional cuisines. This is one of those recipes that reflects true home style cooking of Rome.
Continue reading “How to Make Spaghetti alla Puttanesca”
I’ve always been a big fan of crudo sauces that require no cooking. While not a follower of raw food, I do appreciate the healthy qualities. This is a wonderfully light and healthy pasta. The lemon, parsley and walnuts work very well together.
Continue reading “Lemon and Walnut Pasta Sauce Recipe”
If you can get these late summer perfectly ripe cherry tomatoes or Romas, here is my favorite raw, no cook tomato sauce for pasta. The Italians refer to this as a “crudo” sauce, because it is not cooked. Basically it translates as “raw”.
Continue reading “Fresh Raw/Crudo Tomato Sauce for Pasta”