Pasta and Sauces
down to see all the Pasta and Sauces)
Fusia’s Pasta Puttanesca
1/2-cup olive oil
3 garlic cloves, finely
1/2 teaspoon crushed red
1 1/2 lbs. Ripe fresh
tomatoes-peeled, seeded & chopped
3/4 cup black
Gaeta olives, pitted
1/4 cup drained capers, rinsed
3 salt-packed anchovies,
rinsed and pat dry, or 6 oil packed anchovy fillets, drained
1/4 cup finely chopped fresh
flat-leaf parsley, plus more for garnish
1 teaspoon dried leaf oregano,
1 1/3 lbs. Vermicelli or
Freshly ground black pepper
In a large covered pot, bring 6 quarts of cold water to a boil for the
pasta. Meanwhile, in a noncreative
skillet large enough to hold the cooked pasta, warm the olive oil over moderate
heat. Add the garlic and cook over
moderately high heat for 10 minutes.
Finely chop the anchovies and
add to the skillet. Stir in the
parsley and oregano and cook for 2 minutes.
Season with salt. Salt the
boling pasta water, add the vermicelli and cook until al dente.
Drain and toss with the sauce. Garnish
with chopped parsley if desired. Serve at once and pass the pepper mill.
Fusia’s Chicken and Artichokes
1 can of artichoke hearts - drained
Couple of tablespoons of pine nuts - toasted
Couple of tablespoons of sun dried tomatoes
1 lb chicken tenderloins, shredded
4 cloves of garlic - sliced
Red pepper flakes
Extra Virgin Olive Oil (of course)
Good pasta (it makes all the difference) – Recommend Orecchiette for this.
Heat olive oil, red pepper flakes, and 2 of the cloves of garlic until garlic is
light brown--throw in onion and caramelize--then remove to a bowl.
little more olive oil and add artichokes. Saute until artichokes are brown on
chicken with 2 cloves of garlic in olive oil until chicken is done—remove.
Boil the pasta, drain and toss everything together. Add the sun dried tomatoes
and dress with more olive oil.
Andy & Jill Fusia’s
Asparagus Fettuccine Toss
To prevent avocados from
turning brown, sprinkle them with a little lemon juice.
4 oz. Uncooked green fettuccine
4 oz. Uncooked regular
2 tbs. Olive oil
3 to 4 tbs. Balsamic vinegar
8 oz. Asparagus, trimmed and
cut into 2-inch pieces
1 sweet onion, very thinly
1 medium ripe avocado, out
into 1/4-inch cubes
1/2 red pepper, stemmed,
seeded and diced
Salt and freshly ground black
pepper to taste
2 tbs. Grated
Boil, lightly salted water in a large pan, cook fettuccine al dente.8 to 9
minutes. Drain, rinse under cold
water and drain again. Transfer to
serving bowl: toss with oil and vinegar. Set
Boil water in a medium
saucepan: cook asparagus until barely tender, 2 to 3 minutes.
Drain. Toss asparagus with
fettuccine. Add onion and sprinkle
with cued avocado and red pepper. Add
salt and pepper. Sprinkle with
cheese if desired. Serve
immediately. This is also good
Makes 4 servings
Fusca Orazi’s White Lasagna
was one of
’s “Super Bowl “ party recipes…. many of her friends and family enjoyed
this dish on “Super Bowl Sunday”.
by her daughter-in-law Michelle Orazi
9 x 13 buttered lasagna pan
1 lb. Lasagna noodles
1 lb. Ground meat
1/2 pound of loose sweet
3 packs frozen spinach/drained
well and cooked
3 lbs. Ricotta cheese with
3 cups of graded cheese
2 cups shredded mozzarella
3 cups of cream sauce made
with half and half and butter
Cook and drain the spinach. Cook
the ground meat and Italian sausage in a small amount of olive oil until
completely cooked. Melt 1 stick of
butter in 3 cups of half and half to create the cream sauce.
Cook the lasagna noodles per
the instructions on the box. Lightly
grease the lasagna pan with butter. Coat the bottom with a nice layer of the
cream sauce. Make the first layer
noodles, the next ricotta, next meat, and next spinach, next grated cheese and
repeat with the cream sauce. Repeat
this order until you get to the top of the pan.
Finish with a layer of mozzarella cheese.
Bake with foil in oven at 350
degrees for 45 min. to 1 hour.
Great with baked chicken….
Orazi’s Quattro Formaggi Pasta
5 tbs. Butter
2 1/2 cups milk
5 oz. Gorgonzola, crumbed
4 oz. Fontina, grated
Pinch ground nutmeg
1 lb ziti, cooked al dente and
Parmigiano cheese, grated
Mozzarella, cut into 1/4-inch cubes
Butter a 2-quart baking dish. Melt
the butter in a medium sized saucepan over medium heat.
Stir in the flour and cook 1 minute.
Gradually whisk in the milk. Cook,
stirring constantly until lightly thickened to the consistency of cream.
Whisk in the Gorgonzola and fontina.
Continue to whisk until the cheeses are melted.
Season with the nutmeg and salt to taste.
Remove from the heat.
Combine the cheese sauce and cooked ziti. Stir
in the mozzarella and spoon into the baking dish.
Sprinkle with Parmigiano and then the paprika.
Bake until bubbling and the top is browned.
Roasted Tomato Sauce
2 lbs of ripe tomatoes – Roma’s work
5-7 cloves of garlic - chopped
Rosemary – 2-3 sprigs worth of the leaves
Zest from one lemon
Extra virgin olive oil
This is very easy and very good. Tomatoes
get this great rich taste when they are roasted and get a little char on them.
Cut the tomatoes up into 1 – 1 ½ inch chunks
Put them in a bowl with the garlic, rosemary, lemon zest and salt & pepper.
Pour about 1/3 of a cup of extra virgin olive oil over the tomato mixture and
Dump it into a rectangular casserole dish and bake at 400 degrees for 40 minutes
Every 10 minutes, take the sauce out of the oven and stir the tomatoes.
At the end of the baking time, put the casserole under the broiler for about 10
minutes. You want the tops of the tomatoes to get a little burnt but not too
much (it adds a really cool taste), so keep an eye on them.
When done, stir it again and serve over tube pasta like rigatoni or penne or
stuffed pasta like tortelloni.
You can also play with the ingredients and use oregano instead of rosemary, more
or less garlic, or fresh basil. If you use fresh basil, don’t add it until the
sauce is out from under the broiler. Basil
loses most of it’s flavor if cooked too long.
Make this only with fresh ripe home grown
tomatoes. If you make this with
grocery store tomatoes, make sure they are very ripe, otherwise you will be
2 – 3 lbs of ripe tomatoes
– peeled, seeded and cut into small pieces
5 -7 cloves of garlic –
A bunch of fresh
basil - torn into pieces or cut into
ribbons – do not use dried basil
½ cup of good extra virgin
Put a little salt on the cut
up tomatoes and let them drain in a colander for about an hour or so (overnight
would be better – it concentrates the tomato taste)
Stir together the tomatoes,
garlic, basil and olive oil in a ceramic bowl and let sit for several hours
covered with plastic wrap.
Add a little salt &
pepper to taste
spaghetti or linguine
You don’t even need grated
cheese - it is good just this way.
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmigiano
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Stir together the olive oil,
lemon juice in a large bowl. Meanwhile, cook the pasta in a large pot of boiling
salted water until tender but still firm to the bite, stirring occasionally,
about 8 minutes.
Drain the pasta, reserving 1 cup of the cooking
liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid,
adding 1/4 cup at a time as needed to moisten. Season with salt and pepper.
Garnish with lemon zest and chopped basil.
Carciofi - Pasta with Artichokes
1 16 oz can of artichoke hearts or a package of frozen or better yet fresh
4 –5 of them cleaned and cut
up into slices
oz ¼” thick Pancetta sliced into slivers
extra virgin olive oil
garlic, finely minced
sweet onion, diced
½ a lemon
cup white wine Soave or Pinot
Grigio are good
spaghetti or linguini or penne
cup reserved pasta water
tablespoons Pecorino Romano cheese grated fresh – not from a can!!!!!
½ + cup fresh
Italian parsley - chopped
ground black pepper
Defrost frozen artichoke hearts or drain if canned.
pancetta in a frying pan with a little olive oil and sauté on low med until
golden brown. Remove and put on a
little of the pancetta grease and add the olive oil, onion and garlic. Sautee
until the garlic is tan colored but not brown.
artichoke hearts and sauté for 2 – 3 minutes
thyme, wine and lemon juice and cook until the wine is reduced.
meantime, bring salted water to boil for the pasta and cook al dente.
out about ½ cup of pasta water and set aside.
pasta to the artichoke mixture and toss together with the pancetta - add some of
the pasta water if it seems too dry.
with the parsley, cheese and black pepper.
the basic recipe - the ingredients are approximations - you can fiddle with them
if you like more or less of something.
the rest of the wine.
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded,
and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
10 fresh sage leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmigiano
Heat the oil in a heavy large
skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with
salt and pepper. Pour the water into the skillet and then cover and simmer over
medium heat until the squash is tender, stirring occasionally, about 20 minutes.
Cool slightly and then transfer the squash to a food processor. Season the
squash puree, to taste, with more salt and pepper.
Melt the butter in a heavy medium-size saucepan over medium
heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring
to a boil over medium-high heat. Reduce the heat to medium and simmer until the
sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg.
Cool slightly. Transfer half of the sauce to a blender. Add the sage leaves and
blend until smooth. Return the sage sauce to the sauce in the pan and stir to
blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread
3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on
the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle
with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles.
Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna
for 40 minutes. Sprinkle the remaining mozzarella and Parmigiano cheeses over the
lasagna. Continue baking uncovered until the sauce bubbles and the top is
golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
Variation – add some Italian sausage – brown
4 links worth taken out of the casings. Include in each layer of the lasagna.
has this originating in Naples but the Calabrese also claim it.
Supposedly it is has aphrodisiac properties. The flavor is complex, sensual and
seductive yet it’s quick and easy to make.
cup extra virgin olive oil
anchovy fillets - chopped
nice sized cloves of garlic – minced
red pepper flakes - enough to make it interesting but don’t over due it
28 oz cans whole peeled plum tomatoes – chopped (about 3 cups if
you use fresh)
– just a little because the other ingredients are salty
tablespoon fresh oregano - chopped (1/2
tbsp if dry)
tablespoon fresh flat leaf parsley
tablespoons of capers (rinsed)
black olives (Kalamata also work well) - pitted and cut into
olive oil and anchovies in a large skillet and cook, stirring with a wooden
spoon, over med-low heat until the
anchovies dissolve about 5 min.
garlic and pepper flakes and cook until the garlic just starts to turn color -
about 1 min - don’t overcook the garlic.
tomatoes, oregano and a little salt and raise the heat to med-high.
After the tomatoes come to a boil, turn down the heat and simmer
uncovered for about 30 - 45 min.
pasta - spaghetti and linguini work best.
pasta is almost done, add the capers, olives and parsley to the sauce and blend
the pasta and toss with the sauce. Drizzle
a little olive oil over it but no cheese!
Back Soon For:
to Make Hand-made Pasta with
to Make Hand-made pasta without
& Olio with hot peppers and anchovies
Shrimp and Artichoke Hearts
DiSandro's Lagane with
Ceci Beans (Chick Peas)
DiPalma's Rigatoni with Zucchini and Ricotta