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Bucatini All’AmatricianServes 6Prep time 1 hourIngredients:2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato1 lb Bucatini½ - ¾ cup chopped guanciale3 Tablespoons or more grated Pecorino Romano cheese2 dried hot peppers – to taste, but it is meant to be spicyExtra-virgin olive oilSalt and pepperDirections:Remove the rind from guanciale, cut it into slices and then strips.Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water., as c …

Calamarata Squid Ink Pasta with ShrimpCalamarata, which is a type of pasta shaped like squid rings, is made with squid ink and served with shrimpServes 4  Recipe sent in from Michael smith12 oz Calamarata squid ink pasta1 dozen large shrimp (peeled & deveined)1 tablespoon extra-virgin olive oil3 cloves chopped garlic.1 small, chopped onion 1 tablespoon tomato paste1 package cherry tomatoes (cut in half)12-15 chopped black olives¼ cup white wine½ cup chopped fresh basil2 tabl …

PASTA RUSTICA -Serves 4-6 Fact: Patti won the Pasta challenge one year with this recipe, worth a try!    1 lb. Penne or Pasta of your choice ¼ cup butter 4 cloves chopped garlic 6-8 sundried tomatoes- julienned ¼ cup minced shallots 2 cups of heavy cream ¼ lb. Coppa sliced ¼” thick then julienned ¼ lb. Sopressata sliced ¼” thick then ½ mooned (hot or sweet) 1 cup frozen peas, thawed and drained 1 cup or 1 can straw mushroom …

Tagliatelle BologneseIngredients for 41 lb.  Tagliatelle3⁄4 lb. ground beef1⁄3 lb. pancetta, chopped1 1/4 cups Marchio Familglia tomato passata3⁄4 cup beef broth 2 carrots2 celery stalks1⁄2 small onion 1⁄2 cup red (or dry white) wine 1⁄2 cup milkextra-virgin olive oil salt – pepperGrated cheese to tasteDirections:Chop the pancetta. Trim the celery, carrots, and onion, and mince them all into fine pieces.Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and g …

Kale, Beans and Pepperoni with Rigatoni : sent in from Patti Hotchkiss Here is what I did, it makes a nice big pot it reminds me of something my grandmother used to make that she called Minestra - she would use escarole, and ham hocks. Our escarole didn't look so good so I used kale and it was delicious  Kale, Beans and Pepperoni with Rigatoni 1 lb bag of mezze rigatoni 4 to 6 cloves garlic minced 1stick of pepperoni cubes extra-virgin olive oil 1 medium onion, c …

Penne Pistachio for 4Penne 1 lb.Brontedolci Pesto 190 gChopped Pistachio to tasteSalt to tastePREPARATION: Put a saucepan on the med heat with water and bring to a boil. Cook the pasta for the cooking time indicated on the package.Drain the pasta when it is almost cooked, or al dente. Then pour the pasta back into the pot, put it on the heat, add the pesto and mix well for about 30 seconds, seasoning all the pasta.For those who wish, it can also be seasoned together with the pesto with …

Pesto ingredients3 cups of fresh basil leaves3 large cloves garlic, peeled1/3 teaspoon kosher salt1/3 cup extra virgin olive oil (plus more for covering)1/4 cup of pine nuts2 tablespoons grated parmigiano reggiano2 tablespoons grated locatelli pecorinoPasta ingredientsKosher salt for pasta pot1 pound of trofie pasta1/4 cup grated blended cheese1/4 cup grated grana padano or pecorinoPesto instructions:1. Crush the basil, garlic cloves with salt in a mortar and …

Ingredients:  1 lb of Calamarata or Paccheri pasta Pint of fresh cherry tomatoes or 1 can Mutti Cherry tomatoes (drained) Pinch to your taste of red pepper flakes Parsley & Basil - tablespoon of each - tear into small pieces - fresh is best 4 cloves garlic Fortuna's Italian Extra Virgin Olive Oil Locatelli grated cheese to top Salt Directions:  Heat 1/4 cup of extra-virgin olive oil in a pan along with a chopped cloves of garlic …

Ingredients: 1 cup Lucedio Arborio Rice 1 pint cherry tomatoes, halved  8 ounces fresh mozzarella, chopped into bite-sized pieces to match the size of the halved cherry tomatoes 10–12 large basil leaves, torn by hand into bite-sized pieces  1 cup olive oil  Sea salt & pepper to taste Directions: Pre-cook the rice: Bring salted water to a boil. Add rice to the boiling water, and cook until al dente, approximately 12 minutes. Drain rice, and spread lightly with …

Traditional this Maritati pasta dish is made with cacioriccota but at Fortuna's we are always looking for new ways to incorporate our best selling products, so.... we grated caciocavallo from Sicily, a nice dry cheese and it was delicious!!1 lb cooked Maritati PastaA jar of Fortuna's Marinara (or your own)1/2 lb grated CacciocavalloOlive Oil1 clove of chopped garlicHot or Sweet Calabrian Pepper (optional)Salt for pasta, chopped basil for toppingPasta water- save 1/2 cupC …