Italian Pasta with Smoked Salmon Sauce

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Recipe Ingredients
1/4 pound smoked salmon

1 pound fettucine or other
type Italian pasta
1/2 small onion, diced

2 tbls butter

6 oz. heavy cream

ground black pepper

1 tbls fresh basil, chopped fine
Smoked Salmon Pasta Sauce

To prepare sauce and pasta:
Cook fettucine or other type pasta until al dente. Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan. Add smoked salmon, cream and heat gently, stirring together until smooth. Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently. Sprinkle with fresh basil and serve hot.

Giacomina's Tomato Sauce

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Recipe Ingredients
8 large fresh tomatoes,
diced into small pieces
1/2 cup Italian olive oil
8 cloves fresh garlic,
chopped or minced
3/4 cup fresh basil, minced

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper
Cooking Tomato Sauce

To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until just heated through. Stir in basil and salt. Serve sauce over cooked spaghetti or other Italian pasta and top with parmesan cheese. This tomato sauce recipe makes enough for about 6 servings

Note: Do not over-cook the tomatoes.
Cook till al dente (cooked just right or perfect)

Garlic & Onion Spaghetti Sauce

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Sauce Ingredients
1/2 lb spaghetti or other Italian pasta

4 cloves garlic, minced or chopped

1/2 onion, chopped

1/8 cup butter or margarine

1/8 cup olive oil

grated Parmesan cheese
Cooking Directions

To cook spaghetti sauce, in a heavy skillet or cast iron frying pan, slowly heat the olive oil and butter, add garlic, onion and saute until dark golden. Meanwhile, cook spaghetti in a large pot of slow to medium boiling water until tender. Drain, do not rinse. Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese. Serve with french bread and extra Parmasan cheese at the table.

This recipe will cover about 1/2 pound of spaghetti or other Italian pasta. For a variation, sprinkle with fresh-dried basil before serving.

Fresh Tomato Italian Spaghetti Sauce

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Spaghetti Sauce Ingredients
4 lbs. (2 1/2 qts.) chopped
peeled fresh tomatoes
2 med. onions, chopped
4 cloves garlic, chopped

1/8 to 1/4 cup fresh basil, chopped
1/4 cup olive oil

1 tsp salt

4 sprigs parsley

1 tbs. sugar

1 tsp. salt
Grated Parmesan cheese
Cooking Spaghetti Sauce

To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add onion, basil, garlic and salt. Saute until onion is tender, approximately 5 minutes. Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened. Remove parsley. Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese

This recipe makes about 6 cups spaghetti sauce.

Italian Grilled Chicken

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Ingredients
6 Chicken breasts

1/4 cup olive oil

3 cloves garlic, crushed
fresh ground black pepper to taste
1/4 cup fresh basil leaves, chopped
1/4 cup melted butter

2 or 3 fresh Rosemary branches

1 tbs Parmesan cheese
Grilling Chicken

To grill, skin breasts and rub in pepper to taste. Blend basil, olive oil, butter, garlic and parmesan cheese at low speed using an electric blender, chopper or processor till smooth. Baste chicken lightly with mixture. Grill over medium coals basting during cooking time with basil sauce. During this time add the rosemary branches to coals for added smoke flavor. Do this 2 or 3 times.
Grill 10 minutes each side depending on barbecue temperature. Garnish with fresh basil and serve this grilled chicken recipe with rice or Italian pasta.

Italian Roast Duckling

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Recipe Ingredients
1 duckling, or duck, about 4 pounds, thawed

fresh ground black pepper

salt

juice from 4 or 5 fresh oranges

1/3 cup Cognac

1 sprig fresh rosemary
4 to 6 inches long

1/4 cup melted butter

1 small carrot
Cooking Duck

To cook duckling rub salt and pepper on the bird, inside and out. Cut rosemary in half and place in the cavity. Combine the orange juices, melted butter and Cognac in a small bowl. This will be used for basting. Place carrot and ducking in a foil-lined roasting pan and roast duck uncovered for about 2 hours at 350 degrees. Baste frequently (at least every 20 minutes). When done, allow to cool a few minutes the cut into serving pieces. Serve this duck recipe with rice, Italian pasta or polenta. For added flavor, spoon roasting juices over servings.
Mangiare! (Let's Eat)

Cooking tip:
When cooking duck and other waterfowl, roast uncovered and baste often

Italian Zucchini Lasagna

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Lasagna Ingredients
1 lb. lasagna noodles, cooked

1 16oz can(1 lb.) stewed tomatoes

3 or 4 lg. zucchini

grated parmesan cheese

1/2 lb. mozzarella cheese, shredded

3/4 C. chopped onion

4 to 6 cloves garlic, chopped or minced

1 sm. can tomato paste
1/2 cup sliced mushrooms

1 lb. lean ground beef

1/2 tsp. oregano

1/4 tsp. thyme

1/4 cup fresh basil/chopped

ground pepper

optional: 1/4 cup red wine
1. Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.


2. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms, oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes.


3. To prepare Zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices.


4. Grease a 9" x 13" or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back-over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional parmesan cheese at the table.

Italian Shrimp Spaghetti Sauce

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Ingredients for Shrimp Spaghetti Sauce
Italian spaghetti,Linguine
or other Italian pasta. 1 lb.

10 oz. Shrimp (prawns/scampi)
peeled and de-veined

4 tbs. extra virgin olive oil

1 tbs. ketchup (tomato sauce)

1 dry hot red chili pepper, crushed

1 cup heavy cream

1 tbs. Curry powder

1 lg. red bell pepper, seeded an diced

salt to taste
Cooking Shrimp Sauce

Cook spaghetti in a large pot of boiling salted water until al dente(cooked just right). Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan. Add shrimp and cook for 2 minutes, turning once. Drain In a separate skillet, pour cream, stir in ketchup, curry powder, chili pepper and heat to a light boil. Add shrimp, bell pepper and cook sauce for 2 minutes. Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce. Cook for 1 minute over medium heat, stirring lightly to mix. Salt to taste. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.

Italian Spaghetti Sauce

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Spaghetti Sauce Ingredients
1 1/4 lbs. spaghetti
or other Italian pasta
1/2 cup extra virgin olive oil

4 cloves garlic, sliced fine

3 dry hot red chili peppers,
crushed

1/2 cup extra virgin olive oil

4 cloves garlic, sliced fine

3 tbs. chopped parsley

Parmesan cheese
Cooking Sauce

In a heavy skillet or cast iron frying pan, saute garlic and chili peppers in olive oil until the garlic is golden. Pour sauce into a warm serving bowl. Cook spaghetti in a large pot of boiling salted water. Drain well (do not rinse) and place in the serving bowl with spaghetti sauce mixture. Sprinkle with parsley, toss pasta gently to coat and serve with parmesan cheese.

Italian Shrimp Fettucine Pasta

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Pasta Recipe Ingredients
3/4 pound shrimp (about 2 1/2 cups

8 ounces Italian fettucine pasta noodles cooked and drained

2 cloves garlic, minced

1/2 cup butter or margarine

1 cup sliced asparagus or zucchini

1/2 cup sliced green onion

2 tablespoons minced parsley

1/8 to 1/4 cup fresh basil, finely chopped

grated Parmesan cheese
Cooking Directions

To cook, saute garlic and basil in butter until garlic turns light brown. Add vegetables, cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in the shrimp, cook and stir on high heat about 1 minute or until they are thoroughly heated. Server over hot fettucine pasta, sprinkle with parmesan cheese.

This Italian pasta recipe makes about 4 servings.