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Easy Crock Pot Pork Ragu over Schiaffoni Pasta!
Pork Ragu over Pasta topped w/Grated Pecorino Romano Cheese, lots of Fresh Basil & Ricotta Cheese!
Pork Ragu over Schiaffoni Pasta topped with Grated Pecorino Romano Cheese, lots of Fresh Basil and a dollop of Ricotta Cheese!
A SUPER DELICIOUS AND EASY CROCK POT RECIPE!
Ingredients:
2 lbs of boneless Pork Loin (Rib End)
2 cans Pastene Kitchen Ready Tomatoes
1 lb Schiaffoni Pasta (Any Pasta Selection will do)
6 cloves of Fresh Garlic
Red Chili Flakes
Garlic Salt
Sea Salt
Cracked Black Pepper
Colavita Extra Virgin Olive Oil
Pinch of Sugar
1/3 cup Red Wine
Ricotta Cheese
Grated Pecorino Romano Cheese
Fresh Basil
1/4 Cup Reserved Pasta Water.
Preparation
Wash your Pork Loin and cut into thick Slices.
Season your Pork to taste with Sea Salt, Garlic Salt and Cracked Black Pepper.
Next, add in your 2 cans of Kitchen Ready Tomatoes.
Season your Tomatoes to taste with Red Chili Flakes, Garlic Salt and Cracked Black Pepper.
Next, add in your Garlic Cloves and Red Wine.
Add in a Tablespoon of Sugar.
Next Drizzle with Olive Oil.
Cook on low in your Crock Pot for 6-8 hours until the Pork Shreds apart.
For Pasta: Salt your Water (Make it taste like the Sea) and Bring your Water to a boil.
Add in your Pasta and cook until Al Dente. (Remove about 1/3 of a cup of the pasta water prior to draining and set aside).
Drain your Pasta.
In a large Bowl Mix in your Pork Ragu, your Pasta Water and Grated Pecorino Romano.
Plate with lots of fresh basil and a beautiful dollop of Ricotta Cheese!
WAAAAAA LAAAAAA!!!!! "Now that's Italian"
Now that's Italian! Mangiare!
ULTIMATE VEGGIE PASTA
Fresh, healthy, vibrant and delicious this ultimate veggie pasta is a sure winner!
ULTIMATE VEGGIE PASTA
Fresh, healthy, vibrant and delicious this ultimate veggie pasta is a sure winner!
INGREDIENTS:
1 lb. Tri-Color Fusilli
1/2 cup Extra Virgin Olive Oil
2 cups steamed broccoli florets
1 large red pepper
2 small zucchini
2 small yellow summer squash
1 pint grape tomatoes
1/2 red onion
4 cloves of garlic
1- 5oz package of fresh baby spinach
4 carrots
1/4 cup pecorino romano cheese (optional)
Sea salt
Garlic salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Prep all of your ingredients so you will be ready to go:
Steam the broccoli until bright green and tender.
Cut up the red peppers, zucchini and yellow squash into uniform size pieces.
Next, make thin long slices with the carrots using a potato peeler.
Slice the onion into thin long slices.
Finely mince the garlic.
Let's begin:
Salt the water for the pasta and bring to a boil.
In a large pan, add some olive oil.
Next, add in the onion and garlic and saute until slightly caramelized on medium heat.
Add in a pinch of red chili flakes.
Next, add in the red peppers, zucchini and yellow squash.
Season to taste with garlic salt and cracked black pepper.
Saute for a couple of minutes.
Next, add in the grape tomatoes, baby spinach and carrot slices.
Season to taste with garlic salt and cracked black pepper.
Simmer for a couple of minutes until the spinach is wilted.
Add in the broccoli.
***You don't want to over cook the veggies and keep them a little crispy.
Cook the pasta until Al Dente.
Save 1/3 cup of the pasta water and add the pasta and the pasta water into the pan with the veggies.
Season to taste with garlic salt and cracked black pepper.
Drizzle with extra virgin olive oil.
Fold in the pecorino romano cheese.
Mix well.
Best served room temp.
ENJOY!
ULTIMATE VEGGIE PASTA
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
OH SO GOOD
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
(The "Patty J")
This delicious spicy veggie pasta dish oozes with flavor.
It is made using simple and fresh ingredients and serving it in a bread bowl makes a beautiful and unique presentation.
Alexia created this recipe for her friend Patty J lifestyle blogger from PATTYJ.COM! Patty's diet is vegetarian based so this dish
is right up her alley, There are some cheeses in this recipe that may not be considered vegetation. When making this dish you can certainly
omit or substitute for the vegetarian options.
INGREDIENTS:
(Recipe yields 4 stuffed bread bowls)
4 - Round loaf sourdough bread
1/2 cup extra virgin olive oil
1 lb Pasta
1 medium size eggplant
1 1/2 cups baby bella mushrooms1 1/2 cups white mushrooms
1 - 28 oz can of ground peeled tomatoes (3 cups)
4 cups grape tomatoes orange and red mixed
1/2 cup grated pecorino romano cheese
1/2 cup shaved parmesan cheese
1 cup fresh mozzarella cheese
1 cup smoked mozzarella cheese (cubed)
1 cup shredded mozzarella cheese (cubed)
1 bunch fresh basil
Sea salt (to taste)
Cracked black pepper (to taste)
Red chili flakes (to taste)
Eggplant Preparation:
Start by washing the eggplant and cut it into small pieces (leave skin on).
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the eggplant until tender (set aside).
Mushroom Preparation:
Clean and slice your mushrooms.
Add some olive oil into your pan.
Season to taste with sea salt and cracked black pepper.
Saute the mushrooms until tender and slightly caramelized (set aside).
Making the Sauce:
Start by adding 4 tablespoons of olive oil into the pan.
Next, add in 6 cloves of fresh minced garlic.
Next, add in red chili flakes (to taste).
Saute the garlic until slightly caramelized.
Add in the grape tomatoes.
Season to taste with sea salt and cracked black pepper.
Next, add in the ground peeled tomatoes.
Season to taste with sea salt and cracked black pepper.
Simmer on low for 20 minutes.
While the sauce is simmering, salt your water and boil your pasta.
(Under cook your pasta by a couple minutes so it is extra al dente).
Remove and set aside.
Add in the eggplant and mushrooms.
Add in some fresh basil.
Cook for a couple of minutes to blend the flavors.
Turn off the heat.
Fold in both the rigatoni and the pecorino romano cheese.
Mix well.
Stuffing the bread bowl:
Hollow out the center of the bread to make a bowl.
Next, drizzle some olive oil in and around the bread.
Add in a couple of scoops of the rigatoni and sauce.
Add in both the smoked mozzarella and fresh mozzarella.
Scoop in more of the pasta.
Top the pasta with shredded mozzarella and shaved parmesan.
Bake on 400 until all the cheese is melty and bubbling.
Top with fresh basil and serve.
SPICY CHEESY VEGGIE PASTA BREAD BOWL BAKE
ULTIMATE VEGGIE PASTA
VEGGIE-LICIOUS
ULTIMATE VEGGIE PASTA
Get your veggie on!!!!
If you love vegetables and pasta then this dish is for you!
So vibrant and colorful, packed with flavor and healthy ingredients this dish is just so VEGGIE-LICIOUS!
INGREDIENTS:
1 lb. tri colored farfalle pasta
1 green bell pepper
1 red pepper
1 small zucchini
1 small yellow squash
2 small heads of broccoli florets
2 cups fresh baby spinach
1 cup red grape tomatoes cut in halves
1 cup orange grape tomatoes cut in halves
1 bunch asparagus
6 cloves fresh minced garlic
1 cup grated pecorino romano cheese
Cracked black pepper (to taste)
Sea Salt (to taste)
Red chili flakes:
1 cup extra virgin olive oil
PASTA PREP:
Start by boiling your pasta until al dente.
Drain your pasta and add to a large bowl
Season with sea salt and cracked black pepper to taste.
Drizzle on some olive oil so it doesn't stick and set aside.
GARLIC:
In a fry pan add 8 tablespoons of olive oil.
Next, add in some red chili flakes to taste.
Add in the garlic and saute until golden.
Add into the pasta.
VEGGIE PREP:
Peppers:
Wash, hollow out and cut your red and green peppers into 1/2 inch pieces.
Add the peppers into a pan.
Add in a couple tablespoons of olive oil.
Season to taste with sea salt and cracked black pepper.
Saute until slightly charred.
Add into pasta.
Asparagus:
Wash your asparagus and break off the bottom stems.
Cut the asparagus into 1 inch pieces.
Add in a couple tablespoons of olive oil.
Add asparagus into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright green.
Zucchini and yellow squash:
Wash your zucchini and squash and cut into thin circular slices.
Add in a couple tablespoons of olive oil.
Add zucchini and squash into the fry pan.
Season to taste with sea salt and cracked black pepper.
Saute until bright yellow and green.
Add into pasta.
Broccoli:
Wash your broccoli, cut into 1 inch pieces.
Add to a pot and steam until bright green.
Drain water and season to taste with sea salt and cracked black pepper.
Add to pasta.
Tomatoes and Spinach:
Add in the halved grape tomatoes and baby spinach uncooked right into the pasta.
Mix well.
Fold in your pecorino romano cheese and serve room temp.
ENJOY!!!!!
VEGGIE-LICIOUS !
Gluten Free Pasta dish!
This is absolutely delicious!!!
Gluten Free Penne Rigate Pasta tossed with Sun Dried Tomato Pesto, Tri Colored Tomatoes, Arugula, Parmigiano Reggiano and Pistachios!
This gluten free pasta dish pops with flavor. The dish boasts incredible texture, color and freshness. Because I used only the finest pre-made products from The Pastene Company. It is really an easy dish to put together. In the dish I used Pastene gluten free penne rigate, pre-made sun dried tomato pesto, as well as their new tri color tomato wedges as the base. Then added in some arugula for nuttiness and freshness, fresh pearl mozzarella for texture, parmigiano reggiano for creaminess and pistachios for crunch. It's a wonderful experience on your palate. Serve this dish room temp. I know you're going to love it! XO Alexia "U had me at Kitchen"
***This is a Gluten Free dish.
All of the ingredients in this recipe were labeled as gluten free.
***You can use regular pasta if you prefer.
Ingredients
- 12 oz bag of Pastene Gluten free Penne Rigate Pasta
- 1-7oz container of Pastene Sun Dried Tomato Pesto
- 1-10oz can of Patene Tri Colored Tomato Wedges
- 4 cups of fresh Arugula
- 1/2 cup of Parmigiano Reggiano
- 1-8oz container (1/2 lb) of fresh mozzarella pearls
- 1/2 cup finely chopped Pistachios
- 1/2 cup Pastene Extra Virgin Olive Oil
- Sea Salt
- Cracked Black Pepper
- Red Chili Flakes
Start by boiling some water for the pasta. (Don't forget to salt your water).
When your water reaches a rapid boil add in your pasta.
Boil your pasta until Al Dente. Drain, then drizzle with Pastene extra virgin olive oil and set aside.
In a large bowl, add in your pasta then fold in the Pastene sun dried tomato pesto and mix well.
Next, open your can of Pastene tri colored tomato wedges, drain the liquid andadd into your bowl.
Next, add in the arugula and mix well.
Season to taste with sea salt, cracked black pepper and red chili flakes.
Next, add in your fresh mozzarella pearls.
Next, grate on your parmigiano reggiano cheese.
Next, drizzle with your Pastene extra virgin olive oil.
Next, add on the chopped pistachios
.Mix well and serve room temp.
You are going to LOVE this dish!
"Now that's Italian"
You must try this AMAZING pasta dish featuring The Pastene Company products!
RIGATONI W/ A SPICY SAN MARZANO TOMATO SAUCE
"Now that's Italian"
RIGATONI WITH A SPICY SAN MARZANO TOMATO SAUCE
(Marinara Sauce)
Featuring fine products from The Pastene Company!
INGREDIENTS:
1 lb. Pastene Rigatoni Pasta
2 cans of Pastene DOP San Marzano Tomatoes
1/4 cup Pastene Extra Virgin Olive Oil
6 to 8 cloves fresh minced Garlic
3/4 cup of Good Red Wine
Red Chili Flakes (to taste) - Make it as spicy as you wish.
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
1 bunch of fresh chopped Basil
1 tablespoon of Sugar
Sea Salt (for pasta water)
1/2 cup Grated Pecorino Romano Cheese
DIRECTIONS:
In a pan add your Olive Oil and minced Garlic.
Season to taste with some Red Chili Flakes.
Saute your Garlic until lightly browned.
Next, add in your San Marzano Tomatoes.
Pour in the red wine.
Season to taste with Garlic Salt and Cracked Black Pepper.
Next, add in the sugar.
Mash up the tomatoes. ***TIP a potato masher works well.
Add in the basil.
Stir well.
Simmer on low for about 45 minutes to an hour. (stir frequently)
When the sauce is almost done Boil the water for the Rigatoni.
(Don't forget to salt the water)
Cook the Rigatoni until Al Dente.
Drain the pasta and top with the sauce
Add in some chopped basil and pecorino romano cheese!
ENJOY!!!
RIGATONI WITH A SPICY SAN MARZANO TOMATO SAUCE
Tortellini with Parma Prosciutto, Vidalia Onions & Peas!
Additional Information
Tortellini with Parma Prosciutto, Vidalia Onions and baby Peas!
1lb of Tortellini.
10 slices of thin Parma Prosciutto (cut into strips).
6 tablespoons of Salted Butter.
3 tablespoons of Olive Oil.
1 cup baby Peas.
1 Vidalia Onion (finely chopped).
Cracked Black Pepper.
1 cup Chicken Stock.
1 bunch Fresh Parsley.
Parmagiano Reggiano Cheese (Both grated and sliced thin).
Start by adding 3 tablespoons of Olive Oil to your pan.
Next, add in 2 tablespoons of Salted Butter and melt down.
Next, add in your finely chopped Vidalia Onion.
Season your Onion to taste with some Cracked Black Pepper.
Saute your Onions until translucent.
Next, add in your Parma Prosciutto strips.
Saute until it becomes crispy.
Now slowly add in your Chicken Stock to deglaze your pan.
Season to taste with some Cracked Black Pepper.
Lower your flame and start to reduce the Chicken Stock.
When your Chicken Stock is reduced add in your baby Peas.
Next, add in the remaining 4 tablespoons of Butter.
Boil the water for your Tortellini (Salt your Water).
(The Tortellini will not take long to cook, you will know they are done when they float to the top).
Next, fold into your sauce the grated Parmagiano Reggiano Cheese.
Remove about 1/4 cup of Pasta Water and put on reserve you will use this to adjust the consistency of the sauce.
When your Tortellini is done fold it into your sauce.
Use the Pasta Water to adjust the consistency of the Sauce.
Top with a little more grated Parmagiano Reggiano Cheese.
Now it's time to plate this dish!
Top with some chopped fresh Parsley and some shaved Parmagiano Reggiano Cheese.
OH SO GOOD!!!!!! ENJOY!
TORTELLINI WITH PARMA PROSCIUTTO, VIDALIA ONIONS & PEAS!
Cavatappi Pasta, Pesto, Tomatoes, Mozzy & Lemon Chicken!
This Chicken & Pasta dish is very light, healthy & delicious! It is a great Summer's day recipe!!
This Chicken and Pasta dish is very light, healthy and super delicious! It is a great Summer's day recipe!!!
ATTENTION!!!! You must try this at home!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto, Kumato Tomatoes, Grape Tomatoes, Fresh mini Mozzarella Balls, tons of Fresh Basil and topped with a pan seared Lemon Chicken Breast! "Now that's Italian"
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Pasta Prep.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Barilla Cavatappi Pasta
Garlic Powder
Garlic Salt
1 Lemon
Kumato Tomatoes
Grape Tomatoes
Fresh mini Mozzarella Balls
Cooking Spray
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour.
Next, spray your pan with cooking spray and pre-heat.
Next, pan sear and develop a nice crust.
When cooked set aside and cover with foil.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of Extra Virgin Olive Oil
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
When your Water is boiling add in your Pasta and cook until Al Dente
Next, season your Pasta with a little Olive Oil, Garlic Salt and Pecorino Romano Cheese.
Next, mix in your Tomatoes (cut in 1/2) and your Fresh Mozzarella balls (cut in 1/2).
Then mix in lots of Fresh Basil and fold in your Pesto.
Garnish with thin sliced Lemon slices and top with the pan seared Chicken Breast.
Serve room temp!
Waaaa Laaaa!
Alexia's YUMMY Cavatappi Pasta, smothered in homemade Pesto! "Now that's Italian"
Rigatoni with Pesto Sauce, Cannellini Beans & Chicken!
Ohhhhh Deeee! "Now that's Italian"
Rigatoni smothered in Alexia's famous Pesto Sauce, tossed with Cannellini Beans topped with pan seared Lemon Chicken and sprinkled with some beautiful Pecorino Romano Cheese!
***TIP*** For this recipe you can use Alexia's Pesto Sauce (Recipe Below) or you can also use a store bought brand.
This is broken down in steps for the Chicken, Pesto Sauce and Cannellini Beans.
Ingredients:
Extra Virgin Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
4 large Chicken Breasts (pound out thin)
1 lb. Pasta of your Choice
Garlic Powder
1/2 a Lemon
1 can Cannellini Beans
Cooking Spray
Get your Water ready for your Pasta (don't forget to salt your water - make it taste like the sea).
GRILLED LEMON CHICKEN BREAST
Wash and pound out your Chicken. (4 Large Breasts).
Season your Chicken to taste with Garlic Salt, Cracked Black Pepper, Garlic Powder, Fresh Squeezed Lemon Juice (1/2 a lemon) and Olive Oil.
Marinate for about 1/2 hour pan sear and set aside. (Leave all the bits in the pan).
CANNELLINI BEANS
Next, add your Cannellini Beans (juice and all) into the same pan you cooked the Chicken in and reduce.
**PESTO SAUCE
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh Basil packed tight
1 cup of fresh Parsley
Add 3 cloves of fresh Garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmigiano Reggiano
1 teaspoon Salt
Cracked black Pepper to taste
1/4 cup Pine Nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
PASTA
When your Pasta is Al Dente add it right into the pan with the beans and toss it with the Pesto Sauce. Top with your grilled Chicken (slice it) and then sprinkle with Pecorino Romano Cheese.
This is sooooooo easy and so wonderful!! ENJOY!!! MANGIARE!!!
Rigatoni smothered in Alexia's famous Pesto Sauce, Cannellini Beans, Lemon Chicken & Romano Cheese!
Hot Italian Sausage & Rigatoni!
Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!
Hot Italian Sausage & Rigatoni's with a beautiful San Marzano Tomato Sauce!
OHHHHHH it's so good!
(A delicious after work or anytime meal)
Ingredients:
1 1/2 lbs of Hot Italian Sausage.
1 large can of San Marzano Plum Tomatoes.
4 cloves of Garlic. (Minced fine)
Extra Virgin Olive Oil.
Grated Pecorino Romano Cheese.
Garlic Salt.
Garlic Powder.
Cracked Black Pepper.
Salt.
1 lb Rigatoni.
1/2 cup reserved Pasta Water.
Lot's of fresh Basil.
First, brown your Sausage links until about 1/2 way cooked.
** FUN FACT (Partially cooking your Sausage makes it easier to slice).
Remove from pan.
Slice your sausage into 1/2 inch slices.
Next, add a drizzle or two of Olive Oil into your pan and add in the Sausage slices and start to brown them.
Next, add in your minced Garlic.
When the Garlic is toasted, add in your San Marzano Tomatoes and mash them up.
Next, season your Sauce with Garlic Salt, Garlic Powder, and lot's of Cracked Black Pepper.
Next, add in about 1 cup of grated Pecorino Romano Cheese.
Reduce your sauce to a low simmer.
Next, start boiling your Water for your Rigatoni Pasta. (Don't forget to Salt the Water).
Add in your Pasta!!
When the Pasta is Al Dente and just about done ladle out about a 1/2 cup of the Pasta Water.
Next, Drain Pasta and add to a large bowl.
Then, add the Pasta Water and add 1/2 cup of Pecorino Romano Cheese right into the bowl with your Pasta.
Mix the Pasta, Pasta Water and Cheese together.
Next, add the Sausage Sauce and Lots of fresh chopped Basil.
Mix it all together and drizzle with some Olive Oil and sprinkle some more Pecroino Cheese on the top. **** FUN FACT Cheese makes everything taste better!
You are going to LOVE this simple and wonderful meal!!
Hot Italian Sausage & Rigatoni with a beautiful San Marzano Tomato Sauce!
Alexia's Lasagna Recipe!
Ooey Gooey Cheesy Goodness!
Alexia's Lasagna Recipe!
Alexia believes a great sauce is the base to making a great Lasagna as well as the right pasta selection and a fine assortment of beautiful Cheeses.
She layers her Lasagna with her FAMOUS (Meat Sauce) an easy but amazingly delicious take on a Bolognese Sauce. Lots of thin sliced Pepperoni, Whole Milk Mozzarella Cheese, lots of Creamy Whole Milk Ricotta Cheese, thinly sliced Boiled Eggs, Pecorino Romano and Barilla "NO BAKE" Pasta sheets are her choice of Pasta!
Here are the ingredients you will need to make Alexia's Lasagna!
Alexia's Bolognese (Meat Sauce).
Ingredients:
1 1b of Ground Sirloin Beef
1 1/2lbs of Ground Chuck Beef
3 cans of Pastene Kitchen Ready Tomatoes (Ground Peeled Tomatoes).
6 cloves of Fresh minced Garlic
1/4 cup of Italian seasoned Bread Crumbs
1/2 cup of Grated Pecorino Romano Cheese
1 cup Water
6 tablespoon of Extra Virgin Olive Oil
1 tablespoon of Sugar
15 Fresh Basil Leaves.
(Season to taste with the below spices)
Red Chili Flakes
Cracked Black Pepper
Garlic Salt
Garlic Powder
In a large pan saute your minced Garlic in the Olive Oil until golden brown.
Next, add in your Red Chili Flakes to taste. (Alexia likes it spicy).
Next, add in your Ground Beef.
Season to taste with Garlic Salt, Garlic Powder and Cracked Black Pepper.
Add in your Water and chop up your Ground Beef very fine.
The Beef will begin to poach in the water and become very tender.
Next, add in your Bread Crumbs and Pecorino Romano Cheese.
Cook down for about 5 minutes.
Next, add in your Kitchen Ready Tomatoes.
Season to taste with Garlic Salt, Garlic Powder and Cracked Black Pepper.
Add in your Sugar and stir well.
Add in your Fresh Basil.
Put your heat on low and simmer for 5 hours! (KEEP STIRRING).
Ingredients for Lasagna Filling:
2 lbs of Whole Milk Ricotta Cheese
2 packages of Shredded Whole Milk Mozzarella Cheese
1 Cup of Grated Pecorino Romano Cheese
8 hard boiled Eggs (Cut into thin slices)
1 bunch of fresh Basil
3/4 lb of thin sliced Pepperoni
2 packages of Barilla "No Bake" Pasta sheets
Assemble and Bake your Lasagna
You will need a deep baking dish such as a Pyrex dish
Start by ladling your Sauce on the bottom of the dish (make sure you have an even coating.
Next, lay down your Pasta sheets evenly.
Next, add on another coasting of Sauce.
Start building your layers with the filling.
Add dollops of Ricotta Cheese.
Scatter around your sliced Pepperoni and Boiled Eggs evenly.
Next, sprinkle on a plentiful coating of shredded Mozzarella Cheese.
Sprinkle on some grated Pecorino Romano Cheese.
Repeat these steps until you reach the top off your dish.
Add some chopped fresh Basil on the top.
Cover with aluminum foil and bake for 45 minutes to an hour on 375 degrees until all the cheese is bubbly.
Oh so good!
Alexia's Maccheroni Arrotolati Al Bronzo pasta!
Alexia's PESTO Recipe!
Alexia's Maccheroni Arrotolati Al Bronzo Pesto Pasta!
Alexia's PESTO!!!!
You can use a Food Processor for this.
Ingredients:
Olive Oil
Fresh Basil
Fresh Parsley
Fresh Garlic
Pine Nuts
Sea Salt
Pecorino Romano Cheese
Parmigiano Reggiano Cheese
Cracked Black Pepper
In a food processor -
Add 3 cups of fresh basil packed tight
1 cup of fresh parsley
Add 3 cloves of fresh garlic
1/2 cup or so of EVOO
1/2 cup Romano Cheese
1/4 cup Parmasan
1 teaspoon salt
Cracked black pepper to taste
1/4 cup pine nuts
Pulse in your food processor and blend together.
It's AMAZING!!!
You can incorporate this wonderful pesto into so many dishes!!!!
This time of year basil and parsley are growing in abundance! What should you do with it all??? Alexia says make a pesto! Pesto is so versatile and can be used in so many dishes! Here are a few examples: Toss it with your favorite pasta, use it for a dressing for a cucumber, tomato & red onion salad, top your fish, beef or chicken with it, make a beautiful pesto pizza or bruschetta! There are so many pesto possibilities! Alexia's Maccheroni Arrotolati Al Bronzo Pasta tossed with her homemade pesto, shaved sharp provolone cheese, topped with lots of fresh basil and chili flakes!
Hot Italian Sausage, Rabe & Cannellini beans Farfalle Pasta!
This is so delicious!! You must try it!
Check out Alexia's Hot Italian Sausage, Rabe and Cannellini beans over Farfalle Pasta! "Now that's Italian"
Ingredients:
3 lbs. Hot Italian Sausage
2 Bunches of fresh Rabe
1 Can Cannellini Beans
1 Lb Farfalle Pasta (Alexia loves Barilla)
8 cloves fresh garlic
Olive Oil
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Grated Romano Cheese
Brown your sausage until it is 1/2 way cooked. Cut it into 1 inch slices and set aside.
Wash your rabe thoroughly and cut off lower stems.
Cut them up and steam them until wilted.
In a fry pan add some Olive oil and add your sausage, when sausage starts to brown add your fresh minced garlic. (Alexia LOVES the GARLIC)
Next add your rabe (which has been steamed) and season with Garlic Salt, Cracked Black Pepper, Red Chili Flakes and Garlic Powder.
Drizzle with a little Olive Oil.
Add in your can of Cannellini Beans.
Cook down until slightly reduced.
Sprinkle in some Romano cheese.
Set aside.
Boil your pasta (***Remember to salt your water) when pasta is Al Dente mix in the Sausage, Beans and Rabe and add some Grated Romano Cheese......
Check out Alexia's Hot Italian Sausage, Rabe and Cannellini beans over Farfalle Pasta! "Now that's I
Fusilli w/a Sausage, San Marzano, Ricotta & Cream Sauce.
You are going to LOVE this recipe!
Fusilli Pasta with a Sausage, San Marzano tomato, Ricotta Cheese and Light Cream Sauce.
INGREDIENTS:
1 1b Fusilli Pasta
1 28 oz can of San Marzano Tomatoes (Crushed up)
6 tablespoons of Extra Virgin Olive Oil
1 Vidalia chopped Onion
5 cloves fresh minced Garlic
1 lb hot or sweet Italian Sausage (Ground out of casing)
2 tablespoons of whole milk Ricotta Cheese
1/2 cup Parmigiano Regiano Grated Cheese
1 cup Light Cream
Sea Salt
Cracked Black Pepper
1 bunch chopped Fresh Basil
Start by adding some Olive Oil into your pan.
Add your Sausage into the same pan and cook down until golden brown.
Remove your Sausage and set aside.
In the same pan that you cooked your sausage add in some Olive oil.
Next, add in your chopped Vidalia Onion.
Season to taste with some Sea Salt
Saute your onion until translucent.Now add in your Garlic and Sautee until translucent.
Next, add in your San Marzano Tomatoes.
Season to taste with some Sea Salt and Cracked Black Pepper.
Reduce your heat and simmer on low for about a 1/2 hour.
At the 1/2 way mark get your water ready for your Pasta. (Don't forget to Salt your Water).
After your Sauce has been simmering slowly fold in your Ricotta and Parmesan Cheese.
When blended, Slowly stir in your Light Cream.
Add in some fresh chopped Basil.
When it is silky smooth stir in your Sausage.
Mix well.
Simmer for a few minutes.
When you Pasta is Aldente remove 1/4 cup of Pasta Water and Drain your pasta.
Fold your Pasta right into your sauce and mix well.
Next, top your Pasta and Sauce with more Parmesan Cheese and fresh Chopped Basil.
You are now ready to eat! MANGIARE!!!
"Now that's Italian"
Penne w/Sausage, Rabe, Olives and GARLIC!!
Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta!
Check out Alexia's 🔥🔥 Hot Italian Sausage, Rabe, Black Olives and Garlic over Penne Pasta! OH MY!!! "Now that's Italian" 🙌🍽💞💯✅
Ingredients:
4 links of Hot Italian Sausage
2 Bunches of fresh broccoli rabe
1 lb. Barilla Penne Pasta
8 cloves fresh thinly sliced garlic
1 can Black Olives
Colavita Extra Virgin Olive Oil
Garlic Salt
Cracked Black Pepper
Red Chili Flakes
Garlic Powder
Grated Romano Cheese
Shaved Parmagiano Reggiano Cheese
Water
To start, add a little bit of Olive Oil to your fry pan.Next, brown your sausage until it is 1/2 way cooked.Remove Sausage from you pan and cut it into 1 inch slices and set aside.
Wash your rabe thoroughly and cut off lower stems.
Next, cut up your rabe coarsely.
Next, add your rabe into a large pan add some water and steam them until the rabe is wilted. (Remove from pan, drain and set aside).
Next, saute your rabe (which has already been steamed) in some olive oil in your fay pan and season to taste with garlic salt, cracked black pepper, red chili flakes and garlic powder. ***Remove from your pan and set them aside.
Next, add some olive oil into a fry pan then add your fresh garlic and saute until a little toasty brown.
Next, add your sausage back into your fry pan with the garlic and brown it up.
Add in your can of olives break them up as you add them by squeezing them with your fingers.
Add your rabe back into the mix and drizzle with a little olive oil.
Cook down until slightly reduced.
Sprinkle in some Romano cheese.
Set aside.
Boil your pasta (***Remember to salt your water) when pasta is Al Dente - remove about 1/3 cup of pasta water and set aside.
Next, drain your pasta, add in your pasta water and season to taste with some cracked black pepper, garlic salt and a little olive oil.
Next, mix in the sausage, rabe, olives and garlic and sprinkle in some grated Romano Cheese.
Now plate it up and top with some shaved Parmagiano Reggiano. OH SO GOOD!
OH MY!!! "Now that's Italian"
Alexia's Easy Pink Vodka Sauce over mini Rigs with Peas!
Oh la la! Now that's Italian!
Alexia's Mini rigs ladled with her velvety smooth & delicious Pink Vodka Sauce, Peas, lots of Grated Pecorino Romano and topped with some Fresh Basil! Oh la la! Now that's Italian!
Alexia's Easy Pink Vodka Sauce over mini Rigs with Peas!!
Ingredients:
1 lb Mini Rigatoni Pasta
5 tablespoons of butter
Salt
Fresh Basil
Red pepper flakes
1 cup Romano cheese
1 can Ground peeled tomatoes
1/2 cup vodka (high end brand)
1/2 cup heavy cream
1 pkg. Frozen Peas
In a sauce pan melt down your butter and add in some hot pepper flakes (Add to amount of heat you like, I like it extra spicy).
Next add in your vodka, cook until the alcohol burns out and keep stirring on medium heat.
Next add in your tomatoes. Cook on low for about 20 minutes.
Next fold in your heavy cream and 1/2 cup of romano cheese.
Reduce and cook on very low (keep stirring)
At the very last minute add in your peas (Thaw them out or Microwave them for a couple of minutes to defrost). Add in about a 1/4 cup to the sauce.
Salt your water and boil your pasta until Al Dente.
Drain your pasta and add into the sauce pan.
Toss with lots of Romano cheese and lots of fresh basil!!
ENJOY!!!
Alexia's Pink Vodka Sauce, Peas, Pecorino Romano & topped with Fresh Basil!
Alexia's AMAZING Cavatappi Pasta!!!
"Now that's Italian"
***RECIPE ALERT!
ALEXIA'S Cavatappi Pasta with a Sweet and Spicy San Marzano White Wine Tomato Sauce with Sauteed Italian style Eggplant, Fresh Buffalo Mozzarella topped with Pecorino Romano Cheese, Parmagiano Reggiano Cheese and toasted Panko Bread Crumbs, Fresh Parsley and Extra Virgin Olive Oil.
"NOW THAT'S ITALIAN" MAMA MIA!
Ingredients:
1 lb. Cavatappi Pasta.
1 can Ground peeled Tomatoes.
1 can Whole Peeled San Marzano Tomatoes.
Extra Virgin Olive Oil.
6 Cloves of Garlic.
Cracked Black Pepper.
Garlic Salt.
Red Chili Flakes.
Sea Salt.
Sugar.
Chicken Stock.
White Wine (Pinot Grigio).
3 small Italian Style Eggplant.
1/2 lb Fresh Buffalo Mozzarella.
Grated Pecornino Romano Cheese.
Grated Parmagiano Regiano Cheese.
Seasoned Panko Breadcrumbs.
1 bunch Fresh Parsley.
Sauce:
Start by sauteing 6 cloves of fresh minced Garlic in Extra Virgin Olive Oil.
Next, add in some red Chili Flakes. Alexia likes it SPICY!
When your Garlic is slightly toasted add in your cans of Tomatoes.
Crush your Plum San Marzano Tomatoes. (Alexia uses a Potato Masher).
Season with Garlic Salt, Cracked Black Pepper and Garlic Salt.
Next pour in about 1 cup of Pinot Grigio and about 3 tablespoons of Sugar.
Simmer on Low for about 45 minutes to an hour.
Eggplant:
Wash and cut your eggplant into small cubes.
Add the Eggplant into a hot pan with some Olive Oil.
Season with Garlic Salt, Cracked Black Pepper and Garlic Salt.
As your Eggplant begins to cook down, add in some of Chicken Stock and start to reduce until slightly golden brown and tender.
Set the Eggplant aside.
Cook your Pasta:
Next, Boil your Water for your Pasta ****season your water with Sea Salt. (Remember to make it taste like the Sea).
While the water is getting for your Cavatappi get ready to make your breadcrumb mix.
Toasted Bread Crumb and Parsley Mix:
***This is a key element to this dish, it adds a wonderful texture to your Pasta!!!
Add about 1/2 cup of Seasoned Panko Breadcrumbs into your pan with Lot's of fresh chopped Parsley and some Extra Virgin Olive Oil.
Keep in moving shaking it up until it becomes toasted.
Remove from Stove.
Now you are ready to ROCK!
Cook your Pasta until Al Dente, Drain leaving about 1/4 cup of the Pasta Water.
Ladle in your Marinara Sauce and the Pasta Water you set aside into your Pasta.
Next, add in your Fresh Mozzarella, Eggplant and Grated Cheese mix well.
Next, top the Pasta with your Toasted Bread Crumbs.
Drizzle some Extra Virgin Olive Oil on the top!!
THIS IS ABSOLUTELY OUTSTANDING!! YOU MUST MAKE THIS DISH!!!!
MANGIARE!!!!
Cavatappi Pasta! THIS IS ABSOLUTELY OUTSTANDING!! YOU MUST MAKE THIS DISH!!!!
MANGIARE!!!!