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ooking for something fun for Summer Movie Night? Try adding some freshly grated Locatelli Romano cheese on top of your popcorn and toss instead of butter - yummmmmm

ELICONI , large spiral pasta is our favorite & it loves to hold your favorite sauce in all the spirals check it out: ELICONI

Rigatoni with N'Duja & Shrimp2 tablespoons olive oil 4 cloves of garlic, chopped small 1/3 cup Fortuna's n'duja (a spreadable type salami) 1 can Mutti Cherry tomatos1, 400 g bottle tomato passata -we like Conte1, 28 oz. can tomato puree hand full fresh basil leaves (about 10) 1/2 cup good red wine, such as Chianti 1/4 – 1/2 cup …

PATTI’S EASY SAUSAGE & Scamorza Bread Serves 6-8 Pre heat oven to 350 1 lb. Fresh Pizza dough at room temp- thaw day ahead if frozen ¾ lb.  Italian Sausage, casing removed and cooked-crumbled 2 hard-boiled eggs chopped fine 8 oz. or more of shredded smoked or plain scamorza 3 Tbls. Grated Romano Pecorino ½ cup chopped vinegar peppers Approx. 1 cup of Pasta sauce, I like Marinara •In flat baking pan lightly grease the bottom with olive oil •R …

Baked TortiglioniIngredients1 lb Tortiglioni pasta1 cup parmesan - finely grated 1 container ricotta - 8 oz 1 cup Shredded Scamorza½ cup grated parmesan2 eggs - beaten 1 teaspoon parsleyUse your favorite meat sauce or make ours (below) MethodPreheat oven to 400 F (200 C).Cook the Tortiglione in boiling, salted water, about 1 minute less than package directions. Drain then toss with the parmesan cheese in a large bowl.Lightly oil a 9" springform pan and pack the rigatoni in tightly, st …