In Italian cuisine, a ragù is a meat-based sauce, which is commonly served over pasta. The Italian gastronomic society, l’Accademia Italiana Della Cucina, has documented 14 different ragùs. The commonalities among the recipes are that they are all meat-based and all are used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù) and ragù alla Barese (sometimes made with horse meat).
In the northern Italian regions, a ragù is typically a sauce of meat, chopped or ground, and cooked with sautéed vegetables in a liquid. The meats are varied and may include beef, chicken, pork, duck, goose, lamb, mutton, veal or game, as well as offal from any of the same. The liquids can be broth, stock, water, wine, milk, cream or tomatoes and often include a combination of these. If tomatoes are included, it is usually a small amount. Characteristically, a ragù is a sauce of braised or stewed meat that may be flavored with tomato, to distinguish it from a tomato sauce that is flavored with the addition of meat.
In southern Italian regions, especially Campania, ragùs are often prepared with whole cuts of beef, pork and regional sausages, cooked with vegetables and tomatoes. After a long braise (or simmer), the meats are then removed and may be served as a separate course. Examples of these styles of ragùs are the well-known ragù alla Napoletana (Neapolitan ragù) and carne a ragù.
Sometimes a thick meatless, vegetable based sauce is referred to as a ragu, such as mushroom ragu.
Pork Ragu
This sauce is excellent served over potato gnocchi.
Ingredients
- 2 pound boneless pork shoulder
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon kosher salt
- 2 tablespoons chopped garlic (about cloves)
- 1/2 teaspoon crushed red pepper (chili) flakes
- 1/2 cup white wine
- 3 cups canned Italian plum tomatoes, crushed by hand
- Water
- 1/4 teaspoon freshly grated nutmeg
Directions
Trim the fat from the exterior of the pork. Cut it into bite-sized pieces, about 3/4-inch cubes, trimming more fat and bits of cartilage as you divide the meat. Pat the pieces dry with paper towels.
Pour the olive oil into a large pan, set it over medium heat and add the pork. Spread out the pieces in the pan and season with the salt. Cook the pork slowly for 15 minutes or so, turning to brown the pieces on all sides.
When the pork is brown, add the chopped garlic and chili flakes. Raise the heat and pour in the white wine, stir and bring to a boil. Add the crushed tomatoes and 1 cup of water; grate the fresh nutmeg over all and stir.
Cover the pan and bring the sauce to a boil, then adjust the heat to maintain a steady simmer. Cook for about 1 1/2 hours or until the pork is tender and the sauce has thickened. If the liquid is still thin toward the end of the cooking time, set the cover ajar and raise the heat a bit to reduce it. Use immediately or cool and refrigerate until needed.
Mushroom Shallot Sauce
This sauce is excellent for pasta, baked in a lasagna or poured over polenta, cooked into risotto or as a condiment for grilled steak or fish.
Makes 6 cups
Ingredients
- 2½ pounds fresh mixed mushrooms, small and firm
- 1/2 ounce dried porcini, soaked in 1 1/4 cups warm water
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4-inches long
- 1 sprig fresh sage, with 4 big leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 cup shallots, finely chopped
- 1 medium onion, finely chopped (about 1 cup)
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup tomato paste
- 1 cup dry Marsala
- Freshly ground black pepper
- 4 cups hot meat or vegetable broth
Directions
Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide. Strain the soaking water and set aside.
Clean, trim and slice the fresh mushrooms into thin slices, barely 1/4-inch wide.
Tie all the fresh herb sprigs together with piece of kitchen twine.
Put the oil and butter in the large skillet or saucepan and place over medium heat. When the butter melts, add the onions and shallots and 1/4 teaspoon of salt and stir well. Cook slowly for 6 minutes-stirring often-until they’re soft, wilted and shiny, without any brown color.
Add the fresh mushrooms and porcini to the pan and sprinkle with 1/4 teaspoon salt. Add the herb bouquet, raise the heat a little and cover the pan. Cook, covered for about 3 minutes, so the mushrooms release their liquid.
Uncover and continue to cook over fairly high heat, stirring frequently, until the mushrooms shrink and the liquid evaporates, 5 minutes or more. When the pan is dry and the mushrooms begin to brown, clear a spot, add the tomato paste and stirring,cook for a minute or so, then stir it into the mushrooms.
Pour in the Marsala and stir constantly until the wine evaporates. Add the porcini mushroom water and 2 cups of the hot stock. Bring to a boil, stirring up any caramelization in the pan. Lower the heat to keep the sauce bubbling gently and cover the pan. Cook for about 20 minutes, occasionally stirring and adding stock to keep the mushrooms covered in liquid; expect to add at least a 1/2 cup, if not more.
Uncover the pan and cook for another 20 minutes, maintaining a simmer and adding stock as needed. Remove the herb bouquet and discard it. Taste and add salt, if needed, and freshly ground black pepper to taste.
Use the sauce immediately or let it cool. Store it in the refrigerator for a week or freeze, for use within several months.
Neapolitan Ragu
Ingredients
- 2 pound boneless pork butt or shoulder, in 1 piece
- 2 teaspoons salt, divided, more to taste
- Pepper
- 2 tablespoons finely minced parsley
- 1 pound onions, chopped
- 4 cloves garlic
- 1/3 cup chopped pancetta
- 1/4 cup chopped prosciutto
- 1/4 cup olive oil
- 2 cups dry red wine
- 1 (6-ounce) can tomato paste
- 1 cup crushed tomatoes
- 1/2 pound Italian sausage, crumbled
Directions
Season the pork all over with 1 teaspoon salt and pepper to taste.
In a food processor, chop together the parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.
Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until no more liquid appears when the paste is stirred, about 7 minutes.
Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.
Add the red wine, place the cover back but leave ajar and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally.
If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.
Reduce to low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed and cover. Continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2 1/2 hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or two of water.
Remove the roast to refrigerate and reheat when dinner is served, if desired. Crumble the Italian sausage into the sauce and cook until the sauce is a deep red color and thickened, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)
Winter Squash and Tomato Sauce
Ingredients
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup sliced shallots
- 1 tablespoon chopped garlic
- 1/4 teaspoon crushed red pepper (chili) flakes, or to taste
- 2 cups chopped canned Italian tomatoes
- 1 1/2 to 2 pounds (about 5 cups) winter squash, peeled and cut into small cubes
- 1/2 cup white wine
- 1/4 cup mascarpone cheese, at room temperature, optional
- 8 ounces ziti or penne cut pasta
- Freshly chopped parsley or Parmesan cheese, for garnish
Directions
Put the olive oil in a large skillet over medium heat. Add shallots, garlic and pepper flakes and cook for about 1 minute; add the white wine and cook for a few minutes.
Add the tomatoes and squash and season with salt and pepper.
When the squash is tender, about 20 minutes or so for small cubes. Remove the pot from the heat and mash the sauce with a potato masher.
Stir in the mascarpone cheese, if using. Keep warm while the pasta cooks.
Bring a large pot of salted water to a boil and cook the pasta until it is al dente.
Mix the sauce and pasta together and serve garnished with parsley or Parmesan cheese.
Sicilian Pesto
If fresh basil is not available in your market this time of year, substitute with fresh flat leafed parsley and 1 tablespoon dried basil.
Ingredients
- 1 pint cherry tomatoes
- 3/4 cup sliced almonds, toasted
- 1/2 cup packed basil leaves, (see substitute above)
- 1/2 cup finely grated parmesan, plus more for serving
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons golden raisins
- 2 tablespoons capers, drained
- 1/4 teaspoon crushed red chili flakes
- 3 anchovy fillets in oil, drained
- 2 cloves garlic, chopped
- 1 pepperoncini (Italian pickled pepper), stemmed, seeded, and roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- Short pasta, such as corkscrew or penne
Directions
Place the cherry tomatoes in a food processor and process until finely chopped; pour tomatoes into a fine strainer and drain off excess juices. Return the pulp to the processor.
Process the tomato pulp along with the almonds, basil, Parmesan, olive oil, raisins, capers, chili flakes, anchovies, garlic and pepperoncini in a food processor until finely ground.
Season with salt and pepper.
Bring a large pot of salted water to a boil over high heat, add pasta and cook, stirring, until al dente. Drain, reserving ¼ cup cooking water, and transfer pasta to a large bowl along with the pesto; toss to combine, adding a couple of spoonfuls of pasta cooking water, if needed, to create a smooth sauce.
Transfer to a large serving platter or individual bowls and serve with more Parmesan cheese.
Classic Italian foods such as pizza, bruschetta, pasta, rice, soups, and stews all typically include this blend of herbs. The mixture can be used to season lamb, pork, poultry, fish, and beef dishes. Sandwiches, meat marinades, salads, and flavored breads can also be seasoned with Italian herbs.
One popular use of Italian seasonings involves mixing them with butter and Parmesan cheese to make a spread to use on breads, crackers, and other foods. Vegetables that are particularly good when flavored with Italian seasonings include potatoes, tomatoes, zucchini, and eggplant. Italian seasoning can be used to flavor vinegar, olive oil, and other dips and sauces as well.
Italian seasoning blend is considered a staple herbal mix in most pantries. It can be purchased pre-mixed from grocery stores, farmer’s markets and most places where food supplies are sold. Italian seasonings are usually sold in a plastic or glass jar, though some fresh varieties can be purchased in sealed bags or other airtight packages. Blends can, also, be created from fresh herbs at home.
ESSENTIAL ITALIAN SPICES
Rosemary: The fresh, strong taste of rosemary enhances poultry, fish, and seafood. Italian cooks often add it to roasted lamb with potatoes and many grilled meats as well. Try it in any vegetable dish and in breads, especially focaccia. The woody stems are often used in place of skewers for grilling kabobs.
Sage: This herb is typically found in stuffings, poultry and meat dishes, sausages and soups. Italian cooks also use it, along with garlic, to flavor butter for pasta dishes. It enhances salads (especially bean salads), and dressings. Sage is traditional in Tuscan white beans and in Saltimbocca, a veal dish. Chopped sage can be added to cornbread for a different flavor combination.
Chilies: Italian cooks sometimes use pungent chili peppers to enliven sauces, stews, and seafood dishes. They’re also often found in Italian sausages. Experiment with different varieties for different effects.
Fennel Seeds: The distinct, licorice-like fennel is found in Italian meatballs and sausage and with roasted meats and fish. To enhance the flavor, toast the seeds lightly before adding to your dish.
Chives: For a mild onion flavor, Italian cooks use chives in salads and dressings, pasta dishes, casseroles, soups and stews. Dried chives are a convenient staple.
Marjoram: Like its relative oregano, marjoram is used liberally in Italian kitchens. It’s a versatile seasoning, compatible with many vegetables, meats and poultry. You’ll find it used in recipes for Italian soups, stews, sauces, and salad dressings.
Thyme: Its affinity for tomatoes makes thyme a good choice in Italian cooking. Aromatic and pungent, it takes just a light touch to season poultry, seafood, fish, meats, marinades and stuffing. Sprinkle thyme on top of blue cheese and serve with fresh figs for a great appetizer.
Bay: Bay leaves are an important addition to Italian broths, soups and stews, grilled meats, and roasted poultry. It generally takes just one leaf to fully season a large serving.
Onions: “Sauté onion and garlic” begins many an Italian recipe. Dried onion flakes, onion powder, onion granules, minced onion and onion salt provide maximum convenience. Add them directly to soups and sauces, dressings and casseroles.
Nutmeg: Not just a dessert spice in the Italian kitchen, nutmeg adds a rich scent and flavor to ravioli filling and tortellini dishes. You’ll also find it in recipes for Bolognese meat sauce and Italian stews.
Basil: A member of the mint family, basil has shiny green leaves and a fragrant aroma. Basil’s flavor is sweet and pungent. Good in all tomato, pepper and eggplant dishes. Try adding chopped basil to corn on the cob.
Sauces
Salsa Verde
Salsa verde is used as a condiment or dipping sauce for grilled meats, fish, poultry, or vegetables.
Ingredients:
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 1 whole garlic clove
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup olive oil
- 1/4 cup low sodium chicken broth
Directions:
Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, salt, and pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the oil and chicken broth in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor until ready to serve; pulse to re-emulsify just before serving.
Low-Fat Fettuccine Alfredo
Recipe makes enough sauce for 9 ounces fresh fettuccine pasta, cooked
4 Servings
Ingredients:
- 1 teaspoon unsalted butter
- 2 teaspoons all-purpose flour
- 3/4 cup whole milk
- 1/4 cup half-and-half
- 1 garlic clove, peeled and lightly crushed but kept whole
- 1/2 teaspoon black pepper
- 1 pinch nutmeg
- 1 cup grated Parmesan cheese
Directions:
In a small saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer.
Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
Spaghetti Carbonara Low Fat Version
I prefer to use egg substitute instead of the traditional raw eggs in this recipe.
4 servings.
Ingredients:
- 1 pound cooked whole wheat spaghetti,
- 2 bacon strips cooked, coarsely chopped
- 1 tablespoon olive oil
- 1 tablespoon freshly chopped garlic
- 1/2 cup egg substitute
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley leaves (for garnish)
- Salt and pepper to taste
Directions:
Mix parmesan cheese with egg substitute. Set aside.
Heat a large sauté pan and add olive oil. Sauté garlic until fragrant. Add the cooked pasta to the garlic and sauté for about 1 minute to heat
the pasta up. Add the egg substitute mixture and cook until thickened but not scrambled.
Serve in individual portions and sprinkle each with the crumbled bacon and chopped parsley
Sicilian Pistachio Sauce
This orange-scented sauce from Sicily can be served with fish or vegetables, or as a topping for crostini.
Ingredients:
- 2 garlic cloves
- 1/2 teaspoon salt, preferably kosher salt
- 1/2 cup fresh breadcrumbs, moistened with water and squeezed dry
- 1 cup shelled pistachios
- 1 teaspoon finely grated orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 cup extra virgin olive oil
Directions:
Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the salt, bread crumbs and pistachios and process to a paste. Scrape down the sides of the bowl as necessary. Turn on the machine and add the orange zest, orange juice, and lemon juice. With the machine still running slowly pour in the olive oil. Taste and adjust salt.
Yield: Makes about 1 1/4 cups
Advance preparation: This will keep for 3 or 4 days in the refrigerator. It will become more pungent.
Piedmontese Tomato Sauce
Good with gnocchi or as a side with grilled flank steak.
Ingredients:
- 1 medium red bell pepper, seeded and roughly chopped
- 1 large tomato, cored, seeded and roughly chopped
- 1/2 medium onion, roughly chopped
- 2 tablespoons extra-virgin olive oil
- Fine sea salt
- 2 tablespoons white wine vinegar
Directions:
In a large skillet combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Process with an immersion blender or strain through a mesh colander and transfer to a serving bowl and set aside.
Sicilian Pesto
Servings: 4-6
Ingredients:
- 2 cups lightly packed fresh basil leaves
- 1/2 cup fresh mint leaves
- 3 garlic cloves
- 1 to 2 serrano chilies, cored, and seeded, depending on how spicy you like your food
- 1 tablespoon hot red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/4 cup sliced blanched almonds
- 1/2 cup extra virgin olive oil
- 1/4 cup plus ¼ cup freshly grated Pecorino Romano
- Salt
Directions:
Place the basil, mint, garlic, chilies, red pepper flakes, fennel seeds, and almonds in a food processor and pulse three times to start the chopping process. Add in the oil in a thin stream and pulse four or five times to create a thick paste (not a thin, oily sauce). Add ¼ cup of the cheese and pulse once to mix it in.
Season the pesto with salt, if it needs it.
Butter and Sage Sauce 
Good sauce for ravioli or gnocchi and will cover a 8-9 oz. of fresh pasta.
Serves: 4 servings
Ingredients:
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Directions:
While your pasta cooks, melt butter in a small saute pan and continue cooking until a golden brown color just starts to appear . Add sage leaves and remove from heat. Add lemon juice and the cheese. Drizzle over cooked pasta.
Easy Pizza Sauce
Makes enough sauce for 2 pizzas.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon red chili flakes
- 1- 28-oz. container Pomi strained tomatoes
- 1 teaspoon honey
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat until sauce starts to bubble. Lower heat to a simmer and cook, uncovered, stirring occasionally until thickened, 20 minutes. Stir in honey, basil and salt and pepper to taste.
Spices
Homemade Italian Seasoning
Makes about 2 cups
- 1/2 cup dried basil
- 1/4 cup dried oregano
- 1/4 cup dried rosemary
- 1/4 cup dried marjoram
- 1/4 cup dried parsley
- 1/4 cup dried thyme
- 1/4 cup dried savory
- 2 tablespoon ground black pepper
- 1 1/2 tablespoons dried sage
- 1 teaspoon red pepper flakes
Combine all ingredients; store in an airtight glass container.
Italian Parmesan Paste
This is a cheese rub that contains herbs and spices for flavor and olive oil and red wine vinegar to turn the mixture into a thick paste. Use this rub on any grilled meat to add great Italian flavor.
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon fresh ground black pepper
- 4 cloves garlic, minced
Combine all ingredients in a processor and pulse just until combined. Pour into a nonreactive airtight container and refrigerate.
Marinades
Chicken or Steak Italian Marinade
Ingredients:
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons oregano
- 2 tablespoons dry parsley
- 6 cloves garlic, crushed
- 1/4 teaspoon fennel seed
- 1/4 teaspoon crushed red pepper flakes
Mix above ingredients. Use to marinate chicken or steak for up to 3 days in refrigerator.
Vegetable Marinade
Ingredients:
- 1 1/4 cups water
- 2 tablespoons balsamic vinegar
- 1/3 cup cider vinegar
- 2 tablespoons lemon juice
- 2 teaspoons white pepper
- 2 cloves garlic, minced
- 1/4 cups chopped parsley
Directions:
Combine water, both vinegars, lemon juice, pepper, garlic and parsley in large saucepan. Bring to a boil, cover, simmer 10 minutes. Remove from heat. Cool to room temperature, cover and chill at least 2-3 hours. Drizzle over cooked vegetables.
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” The shapes pasta takes are numbered in the hundreds, and the sauces that can
be devised for them are beyond numbering, but the principles that bring pasta
and sauce together in satisfying style are few and simple.”
Marcella Hazan
Pasta comes in many shapes and lengths and there are hundreds of combinations of pastas and sauces. These pairings may seem random, but to Italians, there’s a surprisingly logical process that goes into choosing the perfect pasta shape for a given sauce.
You would not want to pair a chunky sauce with thin noodles because the sauce will separate from the noodles and wind up in the bottom of the bowl. Meat sauces or other chunky sauces are best with larger hollow tubes such as rigatoni and penne, or in the cupped shape of conchiglie (shells). Spaghettini, thin spaghetti, is usually the best vehicle for an olive oil based seafood sauce. Many tomato sauces work better with thicker, hollow strands known as bucatini or perciatelli. Fusilli is excellent with a dense, creamy sauce, that clings to all its twists and curls.
Here is a link to a chart that gives you a picture of the various pasta shapes and the sauces that go well with them:. http://www.chow.com/assets/2009/03/pasta_chart.pdf
Did you know there is a reason why you might use ruffle-edged lasagna noodles instead of flat-edged? In the book, The Geometry of Pasta, is the explanation that lasagne ricci, the ruffled noodles, may allow lighter sauces to penetrate the dish better. It is also more decorative, which may be why it is a staple of the Christmas table in Sicily. http://www.geometryofpasta.co.uk/index.php
Here are some well-matched pasta and sauce recipes for you to try.
Eggplant Bolognese
6 servings
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped onion
- Kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 pound ground sirloin or ground turkey, (leave out for a vegetarian meal)
- 8 cups chopped eggplant (about 1 1/2 pounds)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1 (28-ounce) container Italian chopped tomatoes
- 10 ounces uncooked rigatoni
- 1 tablespoon kosher salt
- 1/4 cup small fresh basil leaves
Directions
Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and beef; cook 10 minutes or until the beef is browned, stirring to crumble beef.
Add eggplant, garlic, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally.
Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally.
Cook pasta according to package directions, adding kosher salt to the cooking water. Drain. Toss pasta with the eggplant sauce; sprinkle with basil leaves.
Creamy Fettuccine With Asparagus
Ingredients
Serves 4
- 1/2 pound fettuccine
- 1 pound asparagus, trimmed and diagonally sliced
- 2 teaspoons olive oil
- 4 medium garlic cloves, minced
- 1 tablespoons all-purpose flour
- 1 1/4 cups milk
- 4 tablespoons reduced-fat cream cheese
- 6 tablespoons shredded cheese, such as Italian Fontina
- Salt
- Coarsely ground black pepper and Parmesan cheese
- 2 tablespoons finely chopped toasted walnuts
Directions
Bring a large pot of water to a boil over high heat. Add the fettuccine and cook for 6 minutes, stirring often. Stir in the asparagus, and cook 4 to 6 minutes more, or until the fettuccine is al dente and asparagus crisp-tender. Scoop out 1/2 cup pasta-cooking water and reserve. Drain the pasta and asparagus and return to the cooking pot; cover to keep warm.
Combine milk and flour, whisking until smooth. Meanwhile, in a medium nonstick saucepan over medium heat oil and garlic and cook, stirring, 30 seconds, or until fragrant. Gradually add the milk, whisking constantly. Bring to a boil. Reduce the heat and simmer, stirring often, about 5 minutes, or until thickened and smooth. Remove from the heat.
Whisk in the cream cheese and Fontina until smooth and blended. Season to taste with salt and pepper. Add the sauce to the pasta and toss, adding pasta water to moisten, if necessary. Sprinkle with the walnuts.
Angel Hair Pasta with Cherry Tomatoes and Basil
Optional: add 1 lb. shelled and deveined shrimp to the skillet when adding the tomatoes
Ingredients
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 pints fresh cherry tomatoes, quartered
- 5-6 large basil leaves, torn into pieces
- Salt to taste
- 16 oz. package angel hair pasta
- 1/2 cup Pecorino Romano cheese
Spinach Mushroom Lasagna
- 9 uncooked lasagna noodles
- 1 container (15 oz.) ricotta cheese
- 1 egg
- 2 cups (8 ounces) finely shredded mozzarella cheese, divided
- 3/4 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil cooking spray
- 1 tablespoon water or red wine
- 8 ounces cremini mushrooms, sliced (or large Portabellas, chopped)
- 1 small onion, finely diced
- 1 package (10 ounces) frozen chopped spinach, thawed and well-drained
- 1 recipe homemade marinara sauce, see post for recipe: http://jovinacooksitalian.com/2012/04/19/hello-world/
Directions
Preheat oven to 350°F. Cook noodles according to package directions. Drain noodles and lay out on clean kitchen towels.
In a large bowl stir together ricotta cheese, egg, 1 1/2 cups mozzarella cheese, Italian seasoning, garlic powder, and black pepper; set aside.
Coat a nonstick skillet with cooking spray, add 1 tablespoon water (or wine) and sauté mushrooms and onion over medium heat 5–6 minutes, or until onion is tender.
Stir in spinach and set aside.
Coat an 11″ x 7″ baking dish with cooking spray. Layer 3 noodles, half of the cheese mixture, half of the spinach mixture and 1/3 of pasta sauce. Repeat layers.
Top with remaining 3 noodles and remaining pasta sauce.
Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella and bake for 5 minutes more, or until cheese melts. Let stand 10 minutes before cutting.
Yield: 8 servings.
Italian Style Pasta with Tuna
Ingredients
- 4 oz. whole-wheat spiral pasta
- 1 tablespoons extra-virgin olive oil
- 1 large onion, preferably red, chopped
- 2 large garlic cloves, finely chopped
- 1 cup seeded and diced fresh plum tomatoes
- 12 sun-dried tomato-halves, packed in oil, drained and minced
- 1 teaspoon dried oregano
- Pinch of dried red pepper flakes or to taste
- 1 can (15 oz.) rinsed and drained cannellini beans, or cooked dried beans, see post
- http://jovinacooksitalian.com/2012/04/23/how-to-use-beans-in-italian-cooking/
- 1 can (6 oz.) tuna, well-drained
- 1 tablespoon small capers, rinsed and drained
- Salt and freshly ground black pepper
- Minced flat-leaf parsley leaves
Cook pasta according to package directions and drain.
Heat 1 tablespoon oil in a small skillet over medium-high heat. Sauté onion, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring frequently, about 1 minute.
Transfer mixture to a bowl and set aside. Mix the sun-dried tomatoes and plum tomatoes with the onion mixture. Add oregano and pepper flakes to taste.
Add beans, tuna and capers to the skillet and cook, breaking up tuna, until the mixture is completely heated through. Mix in the tomatoes and the onion/garlic mixture.
Cook, stirring often, until completely heated through. Add cooked pasta and heat through, tossing to mix well. Season to taste with salt and pepper. Serve garnished with parsley.
Makes 6 servings.
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