I often make a risotto with red and yellow peppers, tomatoes, and basil whose enticing colors and aroma make it one of my family’s favorites. The fresh and fragrant combination of flavors makes this dish a great light summer meal.
Category Archives: Pasta
Penne with Spinach and Ricotta
It occurred to me that it would make a very nice pasta sauce, so I added a little cream to the mixture and it was delicious — so much so that I’ve been making it just to use as a pasta sauce.
Tagliatelle with Peas
One of our favorite recipes comes from a restaurant in the Veneto named Il Pompiere. The chef/owner Marco makes an egg pasta dish that is infused with the luscious pea flavor, but only when the peas from Peseggia are in season.
Experience Rome with a Plate of Spaghetti alla Carbonara
If you close your eyes while you are eating this, you can imagine yourself in Rome, perhaps sitting across the table from Julia Roberts.
Home from Camp and a Recipe for Pappardelle with Peppers and Sausage
This sauce is quick to make and is great comfort food. Gabriella perked right up and decided her father should teach cooking lessons at the camp because she wants to go again next year!
Uncooked Sauce: A recipe for Spaghetti alla Checca
This is a sauce for which you either harvest your own well loved tomatoes or purchase them from a local farmers market. No watery, flavorless tomatoes will do here.
Recipe for Penne with Spinach and Ricotta and a Tip for Chopping Onions
Photo by Joseph De Leo One of my favorite pasta dishes is tortelloni (the square ones, Romagna style) filled with Swiss chard and ricotta. My fondness for the dish was […]
