Pasta And Italian Cookbook - Food.com

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15 recipes in

Pasta and Italian

Cookbook by

JenniferK2

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Grandma Maroni's Meatballs and Maroni Sauce 100 Year Old Recipe

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4 Reviews | By JenJenMarie

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I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)

Recipe #382091

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The Simplest Tomato Sauce Ever (Marcella Hazan)

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36 Reviews | By MarraMamba

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In its very simplicity lie the secrets. This sauce is incredible. It has 3 ingredients, and no chopping. The amateurgourmet calls it Marcella Hazan's CRAZY tomato sauce. This is not your thick pasty sauce, it is a light luscious wonder. Add garlic or basil or mozzarella to it as you choose but try it this way first. The butter..DON'T switch to olive oil, it makes the sauce.

Recipe #273976

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Pasta with Sausage, Tomatoes, and Cream

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402 Reviews | By GinnyP

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Delicious and satisfying... I don't remember where this recipe comes from, but it's a pleaser! Easily doubled. Also, works well with gf pasta and sausage

Recipe #32844

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Tomato Salad Spaghetti

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5 Reviews | By JackieOhNo!

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To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

Recipe #285325

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Chicken Scampi

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14 Reviews | By Melissa Ward

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Heavenly recipe with chicken and garlic. It is really delicious and I got the recipe from a friend I used to teach preschool with.

Recipe #15747

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Meatballs and Gravy (Spaghetti Sauce)

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7 Reviews | By JenniferK2

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We used to have this every Wednesday. This is essentially my grandma's recipe, I just add more cheese to the meatballs than she did. Sometimes I leave the neckbones out and add some Italian sausage.

Recipe #211441

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Stuffed Artichokes

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1 Reviews | By JenniferK2

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This is the way Grandma made them, I prefer them to any I've ever had in a restaurant. Be sure to use freshly grated cheese.

Recipe #212064

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Pesto

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90 Reviews | By Rita~

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Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

Recipe #49909

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Rigatoni "d" (Maggiano's)

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28 Reviews | By Erin101378

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Maggiano's Rigatoni "D" My spin on Maggiano's BEST pasta dish! Totally heavenly! Also...for anyone doing low carb-substitute low-carb pasta & you've got a meal that makes you swear you're cheating!!! (the sauce is thin-but if you've noticed, it's thin at Maggiano's too! If you like it thicker, just lower the heat and let the sauce reduce some more) Also-if you want to use a rotisserie chicken, you can...it turns out quite well if you are pressed for time.)

Recipe #181230

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Pasta Primavera

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2 Reviews | By JenniferK2

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This is the way my grandma made it. Be sure to use a large pot!

Recipe #211440

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Classic Fettuccine Alfredo

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5 Reviews | By DonnaR

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This is restaurant's claim to fame. It is easy, and can be finished tableside with a flair, just like the pros do it. Nothing can go wrong with this dish, as there are few ingredients. Just have your ingredients ready and a big spoon and fork to toss with. If you do want to finish it in the dining room, have a sterno burner ready for your chafing dish or an electric skillet set on low and have your ingredients in attractive containers.

Recipe #37858

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Bruschetta Pasta

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38 Reviews | By startnover

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This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is awesome served with blackened chicken or garlic shrimp as well.