Sweet Sausage Sugo with White Wine and Fennel →

In Italian, “sugo” means juice. Sugo di Pomodoro (tomato sauce) is juicier than marinara sauce and lighter than a slow-cooked ragú. This recipe, adapted from Chef Andrew Carmellini, is an updated, refined version of a dish my grandmother used to make when I was a kid. Marinating the sausage in a mixture of white wine, grated garlic, black pepper, and red pepper flakes tenderizes the pork, adds depth, and balances the richness of the sauce. Quick and easy to prepare, this sugo is loaded with flavor your family will love. My grandmother would be smiling. Mangiare mi familia!

SWEET SAUSAGE SUGO WITH WHITE WINE AND FENNEL
Serves 4-6
Ingredients

• 4 garlic cloves, grated (about 1 tablespoon)

• 1 1/3 cups dry white wine, divided

• 1 pound sweet Italian sausage, casings removed

• 1 teaspoon ground fennel

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper

• ¼ cup extra-virgin olive oil

• 1 small yellow onion, finely chopped

• 1 small carrot, finely chopped

• 1 celery stalk, finely chopped

• 1 (28-ounce) can whole peeled tomatoes, undrained and crushed (San Marzano tomatoes recommended)

• 1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed

• 1/8 teaspoon kosher salt

• 1 pound uncooked spaghetti (I prefer thin linguine or spaghetti rigati)

• ½ cup grated Parmigiano-Reggiano cheese

• ¼ cup chopped fresh basil, plus small leaves for garnish

• ½ cup chopped fresh flat-leaf parsley, plus more for garnish

Preparation

1. Stir together the grated garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours.
2. Heat oil in a large skillet over medium until shimmering. Increase heat to high and add the sausage mixture; cook, breaking up the sausage until lightly browned. Stir in the onion, carrot, and celery and sauté until the onion is translucent and the celery and carrot are softened, about 4 minutes. Add the remaining 1 cup of wine, scraping up any browned bits on the bottom of the skillet, until the wine is nearly evaporated. Stir in the crushed tomatoes with juices and salt. Bring the mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, about 30 minutes.
3. While the sauce is simmering, bring a large pot of salted water to a boil over high. Add spaghetti and cook according to package directions for al dente, about 6-8 minutes. Drain the pasta, reserving 1 cup of cooking liquid. Add ¼-½ cup of pasta water to the sauce to thin it. Add a cup of the sauce to the hot pasta and stir to coat the pasta. Stir in the cheese, basil, and parsley. Serve the hot pasta with additional sauce spooned over and garnished with extra Parmesan, chopped basil, and parsley. Serve with crusty bread.

Wine pairing: Chianti, Sangiovese, Zinfandel, Syrah, Cotes du Rhone

Pasta with Breadcrumbs, Artichokes, and Sausage →

 If you need a break from your routine dinner recipes, this delicious, easy-to-prepare dish is perfect to add to your weeknight meal repertoire. Serve with crusty bread and a fresh garden salad. Make the recipe vegetarian by leaving out the sausage. If you have perfected your pasta cheese sauces on dishes like Cacio e Pepe, use the same technique. If you are inexperienced at making creamy Parmesan sauces using starchy pasta water, try using a blender to mix the Parmesan and starchy water into a smooth sauce before adding it to the pan with the other ingredients. This is an extra step, but if you follow the instructions, you will produce a silky, creamy sauce. Buon appetite!

PASTA WITH BREADCRUMBS, ARTICHOKES, AND SAUSAGE
serves 4

Ingredients

• 1 can of artichokes in water (8-10 count)

• 2-3 sweet Italian sausages (6-8 inches long)

• 6 tablespoons extra-virgin olive oil

• ½ cup lemon breadcrumbs (see Note)

• 2 tablespoons fresh lemon zest

• 2 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper, to taste

• ½ pound of spaghetti or a tubular pasta like rigatoni or penne

• 4 tablespoons unsalted butter

• ¼ teaspoon crushed red chile flakes

• 4 cloves garlic, minced

• 2/3 cup freshly grated Parmesan

• 2 tablespoons minced fresh parsley 

Preparation
While you prep the food, bring a pot of salted water to a boil.

1. Drain the can of artichokes and dry them on paper towels. Slice the artichokes into quarters lengthwise. Set aside.

2. Fry the sausages in a 12-inch skillet making sure to brown all sides. Slice the sausages ½ inch thick and set aside. Drain off all but 1 tablespoon of fat from the skillet.

3. To the same pan, over medium heat, add 2 tablespoons of Evoo and heat until shimmering. Working in batches, if necessary, add the artichokes face down in the skillet and fry until just beginning to brown. Using a slotted spoon remove the artichokes to a paper towel and set aside.

4. Add the pasta to the pot of boiling water; cook, stirring occasionally, until almost al dente (about 2 minutes less than recommended on the package for al dente). Drain the pasta, reserving 1 cup of pasta water; set aside.

5. Over medium heat, melt 3 tablespoons of butter in the skillet used to fry the sausage and artichokes; add the garlic and chile flakes and cook, stirring, until the garlic is soft and fragrant (don't burn the garlic). Lower the heat to medium-low, add the quartered artichokes, and sauté for 2 minutes. Add the lemon juice, zest, cooked pasta, and ½ cup of Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce with the consistency you want. (If your pan is too hot the cheese will become clumpy and stringy.) Alternatively, add ½ cup of Parmesan to a blender with ½ cup of starchy pasta water and buzz briefly until you have a creamy sauce. Add the sauce to the pan with the other ingredients and stir over medium-low heat until the pasta is well coated. If the sauce is too thick add a tablespoon at a time of the remaining pasta water, stirring constantly until the sauce is the consistency you want. Stir in the sausage and cook until heated through (1-2 minutes). Season to taste with salt and pepper.

6. To serve, divide the sausage, artichoke quarters, and pasta evenly between four bowls and garnish lightly with lemon breadcrumbs, Parmesan, and parsley. Serve with crusty bread and a green salad. Enjoy! 

(Note: for lemon breadcrumbs: in a skillet, melt 1 tablespoon of butter and 1 tablespoon of Evoo over medium heat.  Add ½ cup of fresh breadcrumbs or Panko breadcrumbs and 2 teaspoons of lemon zest stirring until well incorporated and slightly brown. Remove from heat and reserve.)

Wine: Unoaked Chardonnay, Chablis, Soave Classico, Vermentino, Rosé.

Pesto Genovese →

This recipe is adapted from Pesto World Championship finalist, 77-year-old Maurizio Valle. Valle’s specialty is “pesto genovese” which uses garden fresh basil, pine nuts, garlic, good quality olive oil, a mixture of Parmesan and Pecorino Romano cheeses, and coarse salt. One of the most famous and versatile Italian sauces worldwide, the word “pesto” comes from the Italian “pestare” meaning to crush. According to Saveur, the recipe for Pesto Genovese first appeared in Giovanni Battista Ratto’s “La Cuciniera Genovese” in 1863. This version of Valle’s recipe adds a bit of lemon zest and uses an easy two-step method that is less labor intensive than using a mortar and pestle to crush the ingredients with similar results. I hope you enjoy it as much as I do. Mangiare bene!

PESTO GENOVESE
Ingredients

• 3 cups of fresh basil leaves (smaller leaves preferred)

• 3 tablespoons of pine nuts

• 1 clove of garlic

• 1/2 teaspoon coarse Kosher or sea salt

• 1 teaspoon finely grated lemon zest

• a mixture of 4 tablespoons of grated Parmigiano Reggiano, plus ½ tablespoon Pecorino Romano

• 1/3 cup mildly flavored extra-virgin olive oil

• Optional: ¼ teaspoon red pepper flakes

Preparation (you can do it the traditional way using a mortar and pestle and a lot of elbow grease, or use the two-step method below)

1. Place all the ingredients into a small food processor. Blend as finely as you can, pausing to scrape down the sides of the processor until you have a paste.

2. Scrape the paste into a Weck jar or other jar slightly wider than the immersion blender. (I use a 4-cup Pyrex measuring cup.) Process using an immersion blender until you have a smooth emulsified paste.

3. Use three tablespoons of the pesto paste for every four ounces of dry pasta. Cook the pasta to al dente and drain reserving a small amount of the cooking water. Add the cooked pasta to the paste and mix well. The water from the pasta will loosen the paste to create your pesto sauce. If necessary, add a small amount of the reserved pasta cooking water to achieve the sauce consistency you prefer.

4. Garnish with shaved Parmesan or a sprinkle of toasted Panko bread crumbs.

Note: try walnuts in place of pine nuts

Shrimp Pesto

For Freezing: some people will blanch the basil leaves and immediately give them a cold water bath to preserve the bright green color of the leaves. If you take this extra step, dry the leaves well before processing them. Process the pesto as above. As a rule of thumb, use 3 tablespoons of pesto per 4 ounces of dry pasta; 3/4 cup (12 tbs.) of pesto will sauce about a pound of pasta. Measure and freeze the pesto in freezer containers topped off with a thin layer of olive oil to help prevent the basil from oxidizing and turning an unappetizing color. Alternatively, spoon the pesto into ice-cube trays, top with olive oil (optional), and freeze. Once frozen, the pesto-cubes can be stored in zip-lock plastic bags in your freezer for up to 6 months. For reference later, it's helpful to note how many tablespoons of pesto you use for one cube or each container.

Wine pairing:
White wines: Viognier, Pinot Gris, Sauvignon Blanc, Pinot Grigio, Vermentino
Red wines: Rosé or a light-bodied red wine like a Beaujolais or Pinot Noir

Adapted from: https://food52.com/blog/25401-how-to-make-pesto

Pasta and Crab with Prosciutto and Green Peas →

Here's a light and delicious pasta dish to serve as a small plate starter or as a quick and indulgent weeknight meal accompanied by a green salad. I collected the recipe many years ago from Food and Wine Magazine and have tweaked it to enhance the flavor profile and dress it up a bit. I hope you like it. Food is intimately connected to memories. Lump crab meat is an indulgence these days, unlike my childhood when my grandfather and I would fill a bushel basket full of blue crabs from Quonochontaug Pond in South County, Rhode Island. Here's to you Grampa! Thanks for that memory.

Pasta and Crab with Prosciutto and Green Peas
Serves 4 

INGREDIENTS
·   1 tablespoon extra-virgin olive oil
·   2 thin slices of prosciutto, cut into thin strips
·   3 tablespoons unsalted butter
·    ½ cup sliced shallots
·    1 small garlic clove, thinly sliced
·    ¾ cup dry white wine
·     ½ pound lump crab meat
·     1 ½ teaspoons chopped thyme
·     1 ½ teaspoons chopped fresh oregano
·     1/3 cup blanched green peas
·     ¼ teaspoon red pepper flakes
·     2 teaspoons lemon zest
·     ½ pound thin linguini (or Angel-hair pasta)
·     Salt and freshly ground pepper
·     2 tablespoons chopped parsley

DIRECTIONS
1.  In a deep skillet, heat the oil over medium-high heat. Add the prosciutto and cook over moderate heat, tossing, until hot; transfer the prosciutto to a plate.
2.  Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, but not brown. Add the garlic and red pepper flakes and cook until fragrant. (1-2 minutes Don’t burn the garlic.)
3.  Add the wine and boil until reduced by half, about 2 minutes. Add the crab, green peas, thyme, and oregano and toss until hot.
4.  Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain, reserving 2/3 cup of the cooking water.
5.  Add the prosciutto, pasta, lemon zest, reserved cooking water, and remaining 2 tablespoons of butter to the skillet; mix well. Season with salt and pepper.
6.  Garnish the pasta with parsley and serve. Grated parmesan is optional.

Wine pairing: a dry, white wine like Pinot Blanc, Chablis, Vermentino, Albariño, Viognier
Adapted from: https://www.foodandwine.com/recipes/angel-hair-pasta-crab-and-country-ham

Lemon Pasta (Pasta al limone) →

Pasta al limone is another wonderful example of Italian cucina semplice (“simple cooking”). Like so many classic Italian dishes, it seems like every Italian chef and cook has their own version, but regardless of how you get there, the goal is a light pasta dressed with a creamy, lemony sauce. The lemony sauce for this delicious dish is achieved by the emulsion of starchy pasta water, butter, and pecorino romano cheese infused with finely grated lemon zest and lemon juice and it only takes about 15 minutes to prepare! Prepare to fall in love with this simple Italian classic recipe. Serve it as a light starter for a larger meal or add a piece of grilled chicken or some spicy shrimp and a green salad for a tasty, quick, and easy weeknight meal. Sit back, close your eyes and imagine you’re with a special friend in a small bistro on the Italian Amalfi coast. Buon appetito!

Lemon Pasta (Pasta al limone)
Serves 4  

INGREDIENTS
·  8 ounces linguini
·  2 cloves garlic thinly sliced
·  1 red chili or 1 Calabrian chili thinly sliced or ¼ teaspoon red pepper flakes (optional)
·  3 tablespoons olive oil
·  3 tablespoons butter
·  1 cup pasta water
·  1/3 cup fresh lemon juice
·  3 tablespoons grated lemon zest (about 1 good size lemon) + 2 tablespoons for garnish
·  1/3 cup pecorino romano
·  ¼ cup parmesan for garnish
·  salt and pepper
·  1/3 cup fresh parsley (you can also use mint or fresh basil)

PREPARATION
1.  Cook the pasta for half the time in the directions; use less water than you normally would so the pasta water is more starchy than usual.
2.  Over medium heat, sauté the garlic and red pepper in the olive oil for a minute or two until fragrant. (don't burn!)
3.  Add the lemon zest and swirl around to incorporate the zest into the garlic-olive oil.
4.  Immediately add the half-cooked pasta to the saucepan and stir to combine; reserve the pasta water.
5.  Add 1/3 cup pasta cooking water and the lemon juice; stir and bring to a boil; reduce the heat to medium.
6.  Add the parsley and stir to incorporate.
7.  Cook the pasta for the remaining recommended time until it is al dente and the starchy water has mostly evaporated and is creamy (like risotto); add an additional small amount of pasta water if the pasta is too dry.
8.  Add 3 tablespoons of butter and stir to melt and combine into the sauce.
9.  If the sauce isn’t loose enough, add an additional small amount of pasta water to bring the sauce to the creamy consistency you want. Keep stirring.
10. Remove the pan from the heat and, while stirring, sprinkle on 1/3 cup freshly grated pecorino romano, continuing to stir until the pecorino melts and the sauce is creamy.
11.  Adjust the salt and pepper to taste.
12.  Garnish with lemon zest and parmesan

Wine pairing: Chablis, Albariño, Verdicchio, Pinot Grigio, a soft, Loire Valley Sauvignon Blanc, or even a fresh Vinho Verde. In Italy a light red Valpolicella is often the wine of choice with pasta al limone.

Adapted from Gennaro Contaldo’s tribute to his longtime friend Antonio Carluccio:  https://www.youtube.com/watch?v=SwDJi_PB-wY 

Fettuccini with Black Truffles →

For the average home cook in the United States, finding fresh Italian black truffles can be challenging if not impossible. If you’re not already familiar with black truffles, consider this recipe an introduction to a gift from Nature until you have the opportunity to visit the Italian Piedmont during one of the truffle seasons. You need a jar of shaved Italian Black Truffles in olive oil found in Italian specialty stores and some supermarkets. (I used Finefood Ditmann brand Truffle Carpaccio). This dish is exceptionally easy and quick to prepare (less than 15 minutes total prep and cooking time) and makes a delicious first course for a more elaborate meal, or served as a light vegetarian-friendly meal along with a tossed green salad, or cooked veggies of choice. Close your eyes and breathe in and enjoy a taste of Italy. Buon appetito!

Fettuccini with Black Truffles
Yield 4 first course servings

INGREDIENTS

• 3-4 tablespoons of truffles in olive oil (drained, oil reserved)

• 2 tablespoons of truffle-infused olive oil

• 1 tablespoon butter (preferably unsalted)

• 1 clove of garlic sliced

• 1 pinch of red pepper flakes

• 6 ounces of fresh fettuccini pasta

• salt and black pepper to taste

• grated Grana Padano or Parmesan cheese

• chopped parsley for garnish (optional)

PREPARATION
While you bring a pot of water to a boil…

1. Add the butter and truffle oil to a saucepan over medium-low heat.

2. When the butter has melted, add the sliced garlic and a pinch of red pepper flakes.

3. Add the garlic slices and sautee until the garlic just begins to turn brown; remove the garlic slices.

4. Add the sliced truffles and stir for a minute; remove from the heat.

5. Add the fresh fettuccini to the boiling water and cook according to the directions on the package (usually about 2-3 minutes) until just tender.

6. Drain the pasta and add it to the truffle sauce over low heat and toss until the pasta is well coated with the sauce and the truffles are mixed in evenly.

7. Add salt and black pepper to taste.

8. Plate the truffle fettuccini garnished with chopped parsley and grated cheese.

Wine pairing: Medium-bodied red wines are traditionally paired with truffles: Nero d’Avola, Barbera, Pinot Noir, Barolo, or Burgundy wouldn’t overpower the truffles. For white wines, Pinot Grigio, Chardonnay, or Viognier would work.

Creamy Artichoke Pasta with Lemon and Capers →

Cooking and eating are so often connected to memories. Memories of our families, places we’ve been, good friends, good times… When I cook this dish I’m reminded of Lafayette, southern Louisiana, where I was introduced to Cajun/Creole cooking. Served with spicy Cajun shrimp, this dish is a delicious example of the fusion of French, Italian, African, and Spanish traditions that are reflected in Creole and Cajun food. Eating a plate of this pasta and shrimp, I can almost hear my grandmother’s laugh and Zydeco music off in the distance. Bon appetit et laissez le bon temps rouler!

Creamy Artichoke Pasta with Lemon and Capers
Serves 4

Ingredients:

• 1 pound thin linguine, fettuccine, or rotini

• 1 cup ricotta

• ½ cup extra-virgin olive oil

• ½ cup freshly grated pecorino or Parmesan

• Zest and juice from ½ lemon

• ¼ cup dry white wine

• 1 clove garlic minced

• 1 tablespoon capers

• 4 canned or frozen (not marinated) artichokes halved

• Kosher salt

• Freshly ground black pepper

• ¼ teaspoon of crushed red pepper flakes

Garnish with freshly snipped or torn basil
Optional: serve with Spicy Cajun Shrimp

Preparation:
Bring a large pot of salted water to a boil.

1. While you prepare the sauce, cook your pasta and reserve 1 cup of pasta water before draining the pasta.

2. While the pasta cooks, combine the ricotta, oil, pecorino, lemon juice, and zest in a medium bowl. Season with salt, pepper, and a pinch of red pepper flakes. Set aside.

3. Over medium heat, add a tablespoon of olive oil to a skillet and briefly sauté the garlic and capers stirring constantly, about a minute, don’t let the garlic burn.

4. Add a pinch of red pepper flakes, the artichokes, and the ¼ cup of wine; bring to a boil stirring until the wine has almost evaporated.

5. Reduce the heat to low and add the ricotta mixture and stir. Add a ¼ cup of reserved pasta water if the sauce is too thick and not creamy smooth. Keep adding a ¼ cup of pasta water at a time, stirring constantly until the sauce is creamy and the consistency you want. Check for salt and pepper to your taste.

6. Add the cooked pasta to the sauce and stir gently to coat.

7. Sprinkle with grated pecorino or parmesan and garnish with basil, and more freshly ground black pepper.

Optional: serve as above garnished with 3-4 Spicy Cajun Shrimp.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a26830130/ricotta-pasta-recipe

Pasta Puttanesca →

This is another dish my grandmother used to make that falls into the genre of “cucina povera” (poor kitchen) or peasant cooking. There are several versions of the legend surrounding the origin of this dish, but as the name indicates, they all have something to do with prostitutes. The version I grew up with says it was popular among “working women” because it was a cheap, quick, and easy meal to prepare between clients. Another version has it that the strong fragrance of the dish was a form of advertising to lure customers. This is one of the most delicious and flavorful pasta dishes and can be made easily and quickly with simple ingredients. Buon appetito a tutti!

Serves 4-6
Ingredients: (for a vegetarian version of this recipe, omit the pancetta/pepperoni and anchovies)

• 3 tablespoons olive oil

• 3-4 cloves of garlic lightly smashed and peeled

• 3-4 anchovy fillets (omit for vegetarian version)

• 28-ounce can of whole plum tomatoes (See *Note about plumb tomatoes)

• 2 tablespoons of diced pancetta or pepperoni (optional and not strictly traditional, but adds a note of flavor; omit for vegetarian version)

• ½ cup pitted oil cured black olives or Kalamata olives

• 3-4 tablespoons capers

• Salt and freshly ground black pepper to taste

• Crushed red pepper flakes to taste (optional: start with ¼ teaspoon)

• 1 pound linguine or other substantial long pasta (I like spaghetti rigati or bucatini)

• Grated Parmesan

• Chopped fresh parsley, oregano, marjoram or basil leaves for garnish (I like basil.)

Preparation:

1. Bring a pot of water to boil and salt it.

2. Drain the tomatoes and crush with a fork or hands.

3. Warm 2 tablespoons oil over medium heat. Add the pancetta or pepperoni and stir for a minute or two until it just begins to brown.

4. Add the garlic, red pepper flakes, and anchovies in skillet over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden and the anchovies begin to break down.

5. Add the crushed tomatoes to skillet, with some salt and pepper. (*Note: you get a lot of salt from the anchovies, capers and olives so be careful with the salt.) Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes thickens, about 10 minutes.

6. Stir in the olives, capers, and continue to simmer.

7. While the sauce simmers, cook the pasta, stirring occasionally, until it is tender al dente (not mushy like canned spaghetti). Drain the pasta and toss immediately with sauce.

8. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve with grated parmesan and crusty bread.

*Note about plum tomatoes: https://www.tastecooking.com/fake-rolex-canned-tomatoes/

Wine pairing: serve a full bodied red wine like an Italian Chianti or “Super Tuscan” wine made with Sangiovese grapes with this dish. Merlot, Syrah, or Zinfandel based wines would work as well.