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My Italian Recipe Collection

Spaghetti Alle Vongole (Spaghetti With Clams) by Pilates Gal Photo by Thorsten
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This recipe is from Fine Cooking magazine and sounds heavenly.

Recipe #181140

Everything is done in one dish - no work and no mess! This is perfect for a busy weeknight.

Recipe #154224

You're not going to taste this and exclaim, "Wow, that's really anchovy-y!" What you'll exclaim (especially if you didn''t make it and don't know what it's called), will be "What *is* that -- it's marvelous!!" From *Everyday Food* magazine, this cooked sauce doesn't need to cook for long: bring to a boil, and then just a 15 minute simmer, so it will work as a weeknight meal. Yummy!

Recipe #479248

14 Reviews |  By ks100

Fresh tasting pasta sauce using canned crushed tomatoes as described on America's Test Kitchens. Use either Muir Glenn or Tuttoroso crushed tomatoes because they use a lower processing temperature in the canning process and therefore are fresher tasting than other brands. Recipe Notes: According to the chefs, grating the onions instead of chopping allows them to carmelize more quickly. The butter is used because saturated fats helps the onions stay sweet. Olive oil contains unsaturated fats that react with an enzyme in the onion that can result in a bitter taste. Using crushed tomatoes is preferable to other forms. The chefs apparently expended a great deal of effort in developing this simple recipe so it is suggested that it be followed closely in order to acheive a fresh tasting sauce from canned tomatoes.

Recipe #429838

courtesy Rao’s Restaurant

Recipe #405568

From Barefoot Contessa's Food Network television show. The episode was entitled "Memory Lane".

Recipe #243231

My favorite fish to use in this is red snapper. But any firm fish will work. Smells and tastes yummy.

Recipe #73339

This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!

Recipe #90912

Found this out of a supermarket cookbook. It's one my children really love.

Recipe #128010

This baked ravioli has lasagna-like flavor, but is WAY less work.

Recipe #237265

Ever since I began to make this recipe, I'll never go back to store bought shells again! It's actually easier to make and stuff your own crepe's than it is to boil the shells and have them fall apart while filling them. I can't believe how easy it is and my grandmother is proud of me now! Whenever I make these Manicotti, i always make extra and freeze them individually without sauce, so that on those nights when your running late, take a jar of sauce and layer in a baking dish and cover with foil. bake about 45 minutes and have a home cooked meal in less than an hour! Just add a salad and bread! I hope you all enjoy!

Recipe #185931

Growing up, my grandmother made Pasta Fagioli all the time. The style of Pasta Fagioli she made was more of a pasta dish and not a soup. I always keep extra pasta water on the side, before draining the Ditalini noodles to help thin out the dish, after it's cooked. I hope you enjoy it as much as my family did. Sprinkle some Parmigiana Cheese on top before serving....Locatelli is best

Recipe #339486

26 Reviews |  By Saturn

This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included.

Recipe #170365

The best rigatoni recipe! From the Sopranos.

Recipe #60015

My FIL used to make this bread. It may be a bit labor intensive, but it is soooo tasty. It can also be made in advance and frozen before baking.

Recipe #343808

Chef Rocco Dispirito prepared Mama's recipe on the Tony Danza Show.

Recipe #105072

Adapted from a recipe by SMR012 at

Recipe #328458

This is, without question, the best chicken parmesan I've ever had. It's from Aaron McCargo, Jr of The Next Food Network Star competition. I love the way he seasons the chicken itself as well as the panko, making sure you *get* the seasonings instead of them falling off into the oil. The white sauce takes this completely over the top. Just when you think you've died and gone to blissful heaven, another dimension of magnificent flavor graces your awaiting tongue. Use your favorite store-bought marinara. I used Classico Cabernet Marinara with Herbs and it was DEEE-vine! I also used far less oil than Aaron's suggested 2 quarts and halved the recipe which turned out just fine. Diet, SCHMY-ET!

Recipe #315580

Courtesy of Giada DeLaurentiis! I made this today after sitting on the recipe for quite some time. I am sorry I held on to it. It will be in my regular rotation from now on, it was easy, quick and very tasty. I will change a few things though...I will use tomatoes with Italian seasoning and maybe a little more cheese next time! I even think it would be good if you added some ricotta to the mix. There are a lot of possibilities, but it was good as it is written. I doubled the recipe and it was fine. Enjoy!

Recipe #213510

was given to me by father in law.. he was a cook and was proud of his recipes and his cooking ... this recipe was cook and serve by my husband at the fire station as he was a fireman ...this is a great recipe and also cook for the captain for his promotion... also freezes great...

Recipe #13659

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