Archive | October, 2012
Warm Ravioli Salad

Warm Butternut Squash Ravioli Salad

Tweet It seems to me that no sooner have the last of the trick-or-treaters gone home to sort out their bounty and I have polished off any remaining Halloween candy, that the holiday season is standing at the front door. Whether you are in a state of quiet calm or crazy chaos when you open […]

Continue Reading

Spaghetti & Meatballs

Tweet Sometimes it’s okay to play with your food.  Traditional, no … Fun, Yes!           Ingredients: Spaghetti Meatballs     Use a thick spaghetti, not thin like capellini, insert into cooked meatballs. Drop into boiling water, cook until pasta is done to your liking, drain. Serve with sauce or use in […]

Continue Reading

Fettuccine with Parmesan Cheese Sauce

Tweet This sauce is a lighter version of the American fettuccine Alfredo. I say “American”  because if you ask for this dish in a restaurant in Italy, they will look at you as if to say, “Who is this Alfredo?” Now, if you were to order pasta al burro or pasta bianco, the “real”  Alfredo, […]

Continue Reading
Mostaccioli with Marsala Cream Sauce

Mostaccioli in Marsala Cream Sauce

Tweet Caramelized onions, crimini mushrooms and mostaccioli pasta, all smothered in a rich Marsala cream sauce is a recipe for satisfying comfort food. I usually prepare this when I have leftover steak or chicken. It’s an easy meal to fix, even easier to eat and with the addition of the meat, transforms this simple pasta […]

Continue Reading

Pasta Girl

Tweet Italian-Americans were instrumental  in the creation of Columbus Day. It was on October 12, 1866, that the Italian community of New York City organized a festa (celebration) in honor of the explorer’s discovery of America on that same date in 1492.  Other cities followed suit, San Francisco in 1869, then the states, Colorado being […]

Continue Reading

Rigatoni Rustico

Tweet Rustico, rustic in Italian, is a country type of dish. Rigatoni Rustico has all the flavors of a lasagna but not all the work. You’ll need to saute the onions and Italian sausage and cook the pasta, but assembling the ingredients only takes a few minutes. Put it all together, refrigerate (even overnight) for […]

Continue Reading

Spaghetti al Finocchio

Tweet Many of the meals that I prepare, particularly those I’ve created, are actually born out of a previous meal. This is not creative genius on my part, rather a result of growing up in a household that could not afford to waste food. Bread that had become stale, had a new lease on life […]

Continue Reading

Cooking Pasta the Italian Way

Tweet Cooking pasta properly is not rocket science, but according to a survey by Barilla, an Italian pasta manufacturer, more than half of Americans do not cook it correctly. You would think that cooking pasta is as easy as boiling water and it is … almost. This month I will be preparing a variety of […]

Continue Reading

Pasta & Sauce

Tweet “Marco Polo did not introduce pasta to Italy from China. During the days of the Roman Empire, wheat was imported into Italy from Egypt and the northwestern African coast (then called the province of Africa), by the later days of the empire, Sicily had become the granary of the Mediterranean world. Wheat cultivation transformed […]

Continue Reading