Bucatini With Italian Sausage

Bucatini With Italian Sausage
A Very Rustic, Hearty & Flavorful Dish!
Difficulty: Easy

Ingredients
1 package Bucatini pasta, cooked according to directions.
3 fresh sweet Italian sausages, cooked and sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
1/2 large yellow onion, sliced
2 baby eggplants, cubed
4 cloves garlic, sliced thin
1/2 cup kalamata olives, pitted and halved
2 cups of fresh marinara sauce
10 fresh basil leaves, whole
2 tbsp fresh oregano leaves
3 tbsp butter
4 tbsp olive oil
salt
pepper

Directions
In a large skillet, add olive oil and butter, sauté eggplant first for a few minutes, then add; onions, green pepper, red pepper and garlic.  Cook vegetables until slightly tender. Add basil leaves, oregano, marinara sauce, kalamata olives, salt and pepper and simmer for additional 5 minutes.  Add cooked sausage and cooked and drained pasta, then toss and cook for additional minute so the marinara sauce reduces and coats all the pasta.  Adjust seasoning to taste.
Serves 6

Spaghetti And Turkey Meatballs In Merlot Marinara

Spaghetti And Turkey Meatballs In Merlot Marinara
Looking For A Change From The Traditional?
Difficulty: Easy

Ingredients
4 cups marinara sauce
1 cup Merlot Wine
1 1/2 lbs. ground turkey (dark meat)
1/2 lb. ground turkey Italian sausage (bulk)
3/4 cup panko bread crumbs
1 tbsp olive oil
1 medium onion, finely minced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
salt
pepper
1 large egg, lightly beaten
1/4 cup parmesan cheese
1 box dried thin spaghetti (cooked according to directions)
grated parmesan cheese, for garnish

 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground turkey, turkey sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs on baking sheet and place in oven for 30 minutes.  Place half cooked meatballs into the marinara sauce and cook for an additional 30 minutes.  In a large pasta serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti and toss gently until pasta is coated, add fresh grated parmesan cheese on top.
Serves 6

Rigatoni Guanciale

Rigatoni Guanciale
A Replication Of A Fantastic Meal In The Maurizi Home, Rome Italy
Difficulty: Easy

Ingredients
1 box Rigatoni pasta, (Barilla) cooked according to directions.
1/2 lb. Guanciale (cured pork cheeks)can't find cured, than fresh (diced)
1 cup onion, minced
2 tbsp olive oil
2 cloves garlic, minced
4 bay leaves
1/2 cup Amarone wine
4-5 cups marinara sauce
salt
pepper
parmesan cheese

Directions
In a large skillet on medium heat, add Guanciale and sauté for 5 minutes; add onions and garlic.  Cook until the fat has rendered down and the onions start to caramelize, be careful not to burn! Add wine and deglaze, cook for a few more minutes then add marinara sauce, olive oil, salt, pepper and bay leaves to the pork onion mixture and cook for 30 minutes on low heat, stir occasionally.  Cook the pasta according to manufactures directions. Add drained cooked pasta in the marinara sauce and toss until evenly coated.  Serve with grated parmesan cheese.
Serves 4



Shrimp Ala Vodka

Shrimp Ala Vodka
Delicious And Easy!
Difficulty: Easy

Ingredients
2 Tbsp olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, minced
1 tbsp minced oregano
2 tbsp. chopped basil
1/2 cup frozen peas
2 cups marinara sauce
1/2 cup vodka
1 cup heavy cream
lb. medium shrimp (35 to 40 per lb.), peeled and deveined
salt
pepper
1 package of dried conchiglie, lumaconi or penne, cooked

Directions
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 3 minutes. Add the garlic, oregano, and basil; stir for 30 seconds. Add the marinara sauce, stir well, and cook for 10 minutes.  Remove the pan from the heat and add the vodka. (By removing the pan from the heat, you reduce the chance that the alcohol will flame. If the vodka does flame, simply place the lid over the pan to put out the flame.) Stir until the vodka is well incorporated with the tomato mixture. Place the pan back over medium heat and add the cream. When the sauce comes to a simmer, add the raw shrimp, and cook, stirring constantly, until pink and firm, about 2 minutes.  Add frozen peas and simmer for a minute, then put in the cooked pasta and toss until everything is coated, season with salt and pepper.
Serves 4

 



Braciole

Braciole
Difficulty: Moderate

Ingredients
1 beef flank steak (1-1/2 to 2 lbs.)
4 tbsp olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup pignoli (pine nuts)
1/2 cup raisins
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
1/2 tsp pepper, divided
3/4 cup onion, diced
1 large jar of marinara sauce
1/2 cup water
1 tsp Italian seasoning
1/2 tsp sugar

 

 

 



Directions
Flatten steak to 1/2-in. thickness. Rub with 1 tbsp. oil. Combine the bread crumbs, onions, raisins, pignoli, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.   In a Dutch oven, brown meat in remaining oil on all sides.  Stir in the marinara sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours. Remove meat from sauce and discard string. Cut into slices; serve with sauce over polenta if desired.
Serves 6



 

Pappardelle Pasta With Meatballs and Marinara

Pappardelle Pasta With Meatballs and Marinara
Difficulty: Moderate

 

 

Ingredients

Pappardella Pasta, fresh or dry for (6 serving)
Cook according to directions
 

Ingredients for Meatballs
1/2 lb. ground round  85/15
1/2 lb. boneless short rib ground ( you will have to ask your local butcher to grind it for you)
1/4 lb. sweet italian sausage, bulk
1/4 cup grated parmasan cheese
1/2 cup panko bread crumbs
1 tbsp fresh basil chopped
1 tbsp fresh oregano chopped
1 tbsp fresh parsley chopped
1 tsp garlic minced
1/4 cup onion grated
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 cup whole milk

 

 

Directions to make meatballs
Preheat oven 370 degree F
Place the ground meats, bread crumbs, parsley, basil, oregano, onion, garlic, parmesan, salt, pepper, egg and milk in a bowl. Combine with your hands until well incorporated. Using your hands, lightly form the mixture into 2-inch meatballs and place on nonstick baking pan. You will have a dozen meatballs.  Bake for 30 minutes, pull out of oven (the meatballs will be three quarters done) place meatballs in the marinara sauce to continue cooking on simmer for additionl 30 minutes.

 

Ingredients for Marinara Sauce
1/2 cup extra-virgin olive oil
1 large Spanish onions, cut into small dice
Kosher salt to taste
4 large garlic cloves, smashed and chopped
2 (28-ounce) cans Italian plum San Marzano chpped tomatoes
1 (14-ounce) can San Marzano tomato sauce
1/2 cup fresh basil chopped
1 tbsp sugar 

Directions to make sauce
heat the olive oil in the  large pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1minute Stir in the tomatoes, tomato sauce, sugar, basil, salt.  Simmer the sauce for about 30 to 40 minutes for the sauce to become flavorful before placing the meatballs into the sauce.
Remove the meatballs into a serving dish with some of the marinara sauce, set aside in warm location.  Cook and drain pasta, toss in the marinara sauce until well coated.  Place into serving bowls and place two meatballs on top with extra marinara sauce, garnish with shaved parmasan.
Serves 6

 

Cook's note
This is a marinara recipe I use when time allows.  I have found your local vendors have premium quality tomato and marinara sauces and I often use them in my recipes.  I have two vendors locally that are excellent! Carfagna's Tomato Sauce and Vicenzo's Marinara Sauce!