Category Archives: Pasta
Joe Famularo’s Sicilian Rigatoni with Eggplant, Zucchini and Curry
This recipe came from a wonderful memoir/cookbook that I recently read entitled “Perdutamente–Crazy for Italian Food” by prolific cookbook author and friend, Joe Famularo. Greeks, Arabs, Byzantine, Normans–all of these civilizations have occupied Sicily at various times throughout history, and all … Continue reading
Lasagnetti with Artichokes
It’s been a while since a dish inspired me to write about it, but a couple of weeks ago, I was invited to dinner at the home of friends who’ve been living in Italy for the last 30 years and have … Continue reading
Lasagna Two Ways
This is the perfect dish to feed a crowd. We’re expecting a houseful of twenty-somethings this weekend, so this dish will be served Friday evening, upon everyone’s arrival, and will provide us with decadent snacks all weekend long. Lasagna is always an opportunity for me … Continue reading
Pasta with Lobster, Leek and Tomato
This is a springtime twist on Pasta with Lobster, Chilis and Mint. In the spring, when leeks have just begun to show up at our local farm stands, it’s nice to add them to whatever I’m cooking, just for that … Continue reading
Dinner for One–Cavatelli with Kale, Leek and Toasted Breadcrumbs
Cavatelli with toasted breadcrumbs, garlic and olive oil was something my mother used to make for us as children. I always loved the combination of gummy, doughy cavatelli with the crisp, oily breadcrumbs. This weekend, one of my guests gave … Continue reading
Ragu Bolognese
I’ve made this iconic dish for years and experimented with it in many different ways, using many different ingredients, and this is the culmination of my best efforts, while maintaining the most authenticity. Many years ago, my cousin Rosanna, who’s lived … Continue reading
Duck and Winter Squash Ragu
This is a simple and deeply satisfying winter dish that tastes as if it takes hours to prepare, but doesn’t. Thanks to ready-cooked duck confit, this dish can be made in about a half-hour total. Admittedly, not every supermarket (or … Continue reading
Pasta al Forno with Cauliflower and Sausage
I just returned home from a nice long vacation in London and the English countryside, and the food is still fresh in my mind. The flavor of those wonderful English sausages was intoxicating (they produce so many great varieties–one more … Continue reading
Whole Wheat Pasta with Cauliflower and Pancetta
The earthy flavor of cauliflower is the perfect complement to the nutty, full-bodied flavor of whole wheat pasta. Although this dish could be made vegetarian without the pancetta, I think the cured pork is a natural flavor enhancer for these … Continue reading
Sweet Potato Gnocchi with Spiced Sage Butter
Now that it’s sweet potato season, I’ve been experimenting to create the perfect sweet potato gnocchi. These are predominantly made with sweet potato, with a touch of white potato added for starch and dryness. The white potato is necessary because … Continue reading
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