Simple, quick, yet flavorful is how I would best describe spaghettini with olive oil and garlic. The recipe doesn’t need a protein or a vegetable, but I was hungry, so I added some zucchini. I think next time, I’ll add asparagus, or maybe shrimp. You can improvise with this dish, just remember the more garlic…
Pasta
Spicy Abruzzi Italian Sauce
After cooking up a bunch of pasta sauces, I decided to fuse together highlights from several of my favorite pasta sauce recipes. I loved the way in which David Rocco uses white wine in his bolognese. I love how both he and Giada use carrots, celery, and onion in their sofrito. And Michael Symon uses…
Italian Classics: Homemade Marinara Sauce
As much as I love a good meat sauce to go with pasta, sometimes you have to take a break and go with a marinara sauce. Most marinara sauces I eat, especially the jar sauces, are too sweet and filled with preservatives. But if you make marinara from scratch, and it’s not too hard to…
Recipe: David Rocco’s Salsa Bolognese (meat sauce) with al dente® garlic parsley fettuccine
David Rocco’s Salsa Bolognese with Al Dente Pasta Having grown up in Ann Arbor, Michigan, Al Dente pasta has been a part of my family since 1980. I bought David Rocco’s cookbook a couple of years ago and the first recipe I made was this one. I’m going to share a meat sauce recipe that…
