BASIL & TOMATO TAGLIOLINI
4 large heirloom or roma tomatoes, diced
1/2 cup fresh, chopped basil
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. oregano
1/2 lb dried tagliolini or fettuccine pasta
1 Tbsp. Parmesan cheese, grated
Mix together the tomatoes, basil, vinegars, olive oil and oregano. Allow mixture to
stand for at least 10 minutes.
Bring large pot of slightly salted water to a boil. Stir in the pasta and return to a boil.
Cook the pasta uncovered about 5 minutes. Drain well. Mix the hot, cooked pasta with
the tomato mixture. Sprinkle with Parmesan cheese and serve.
FETTUCCINE ALFREDO
1 lb. uncooked fettuccine pasta
1-3/4 cups whole milk
1 Tbsp. all-purpose flour
1/4 tsp. salt
dash of ground black pepper
dash of cayenne pepper
dash of paprika
2 Tbsp. butter
4 cloves garlic, chopped fine
2 oz. cream cheese
2/3 cup Parmesan, grated
1/4 cup plain yogurt
2 Tbsp. fresh parsley, chopped
Bring large pot of slightly salted water to a boil. Stir in the pasta and return to a boil.
Cook the pasta uncovered about 5 minutes. Drain well. Cover to keep warm and set
aside.
In medium sized bowl, combine milk, flour, salt, pepper, cayenne and paprika with wire
whisk until smooth.
In 2 quart saucepan, melt butter over medium-low heat. Add garlic, cook for about 1
minute, stir constantly to avoid burning the garlic. Stir milk mixture into butter mixture.
Cook and stir over medium heat until mixture thickens and boils.
Stir in cream and Parmesan cheese until melted. Stir in yogurt.
Pour over fettuccine noodles, toss to coat and sprinkle with parsley.
SIMPLE HOMEMADE MARINARA SAUCE
2 Tbsp. olive oil
6 cloves garlic, chopped
6 large, fresh basil leaves
28 oz. can crushed tomatoes
salt and pepper to taste
2 tsp. balsamic vinegar
Add olive oil to skillet and saute garlic approximately 6 minutes. Tear up basil leaves
and add to garlic. Add crushed tomatoes and bring to a boil and then simmer for
approximately 40 minutes. Add salt and pepper to taste. Swirl in balsamic vinegar.
SIMPLE SAUSAGE LASAGNA
12 precooked lasagna noodles
1 lb Italian sausage
4 cloves garlic, chopped
1 26oz. jar chunky pasta sauce
1 15oz. can tomato sauce
1 15oz. container ricotta cheese
1 tsp. Italian seasoning
4 cups mozzarella cheese, grated
1 cup provolone cheese, grated
1/2 cup Parmesan cheese, grated
Preheat oven to 375°F.
Cook sausage in large skillet over medium heat until browned. Crumble and break up
in pan. Add garlic and simmer for 6-8 minutes until garlic has softened. Remove from
heat and stir in pasta and tomato sauce.
In small bowl combine ricotta cheese and Italian seasoning.
Spread 1 cup of sauce into bottom of a 9" x 13" baking dish. Top with 3 noodles. Cover
noodles with 1/3 cup of ricotta cheese mixture, 1 cup of mozzarella, 1/2 cup of
provolone and 1 cup sauce. Repeat layers two more times. Add last 3 noodles. Top
with remaining sauce, mozzarella and provolone cheese. Sprinkle the Parmesan
cheese over the top.
Cover and bake 45-50 minutes. Uncover and bake an additional 5-8 minutes or until
the cheese melts.
7
6
