Kitchen Feed
Marinara Sauce
<p>Simple light and versatile seafood. Hand crush, chop or puree canned whole tomatoes to your desired consistency. Grea...
Spaghetti Cacio-e-Pepe
Rome’s classic pasta Cacio-e-Pepe (cheese & pepper) uses Pecorino Romano for the fat rather then olive oil.
Spaghetti Aglio-e-Olio
Aglio-e-Olio ( Garlic & Oil) is the foundation to many pasta dishes such as Spaghetti Aglio-e-Olio. A simple 4 ingredien...
Pasta Vongole
Pasta with clams, we call it pasta with clams in white sauce, as apposed to a tomato based sauce. It can be made with ot...
Pasta alla Carbonara
Carbonara is a classic Italian pasta dish from the Lazio region, known for its creamy sauce made from eggs, hard cheese ...
Arrabbiata
Traditionally, Arrabbiata sauce is served with penne rigate, but any of the tubular pasta shapes would work as well. Jus...
Amatriciana
Traditionally made with guanciale (cured pig jowl), pancetta can be used if guanciale is unavailable. Do not use the sal...
Spaghetti With Caramelized Onions
Adding caramelized onions to basic aglio e olio sweetens the dish a bit, while black olives add color and saltiness.
Spaghetti con Aglio Olio e Alici
Spaghetti with garlic olive oil and anchovies was almost a weekly dinner growing up especially on meatless Fridays or af...
Shrimp Fra-Diavolo
Building on Arrabbiata, the "Angry Sauce", Fra-Diavolo is "Brother Devil" and commonly served with shrimp over linguini....
Tuscan Beans with Pancetta & Cavolo Nero
Tuscan Beans with pancetta and cavolo nero cabbage (Tuscan Kale) is one of my all time favorite dishes. The beans are t...
Pomodoro Sauce
This basic tomato sauce sans meat or Spaghetti alla Napoletana is similar to marinara with a smoother puree and thicker ...
Pasta Puttanesca
Building on aglio e olio with anchovies, capers, olives, red pepper flakes and tomatoes, Spaghetti alla puttanesca is a ...
Pasta e Fagioli or as we say Pasta Fazool
This family version is simple, similar to <a href="recipe-detail.php?id=126">Tuscan Beans with Pancetta & Cavolo Nero</a...
Gumbo
Gumbo is a rich, flavorful stew from Louisiana, known for its dark roux base, the "holy trinity" of celery, bell peppers...
Ditalini with Ham and Peas
A simple derivation of pasta e fagioli (pasta and beans) with green peas and the addition of cream.