For more tomato sauce recipes, click here.

• 4 links of your choice, sliced in half lengthwise, then sliced into ½ coins
• ¼ cup olive oil
• 1 onion, chopped fine
• 4 garlic cloves, chopped fine
• ½ tsp. red pepper flakes
• 1-28 oz. can crushed tomatoes
• Salt to taste
• ½ tsp. dried basil, or 3 fresh sprigs
• 12 oz. spaghetti
• ½ cup reserved pasta water
• 2 tbsp. unsalted butter, cubed
• Freshly grated parmesan cheese, as much as you like

In a large non stick pan, lightly coat with olive oil to medium heat.  Add sausage and cook stirring frequently until browned evenly.  Set aside.  To the pan add the ¼ cup olive oil to medium low heat.  Add the onion and cook stirring until soft, about 10 minutes.  Add the garlic and cook, stirring for a few minutes.  Add the crushed red pepper flakes, cook one minute.  Increase heat to medium and add tomatoes, season to taste with salt, stirring occasionally for about 20 minutes.  Remove from heat and add basil.  Set aside.

Bring a large pot of salted water to boiling.  Cook spaghetti to just before it is tender.  Drain reserving ½ cup pasta water.  If you used fresh basil in sauce, remove.  To your sauce stir in the reserved pasta water, bring to a slight boil.  Add sausage then add spaghetti, stirring until spaghetti is al dente.  from heat and add butter and freshly grated parmesan.  Toss until cheese melts.  Serve immediately.

Related posts:

1. Spaghetti with Smoked Turkey Sausage and Artichoke Fennel Sauce
2. Spaghetti and Meatballs Again
3. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle

From the recipe archive perfect for this warm weather.  I like to make this on a sunday that I pair with a grilled piece of meat or fish, and the rest we have during the week for leftovers as a side dish. 

There’s nothing better during the summer time, than a big bowl of pasta salad loaded with lot’s of fresh and healthy ingredients.  We like to eat it with grilled meat; chicken breast, hanger steak, fish, etc., that we chop up and put right into our pasta salad.  I purposely make a large batch so we can have left overs during the week.  As far as the dressing, because it ends up staying in the refrigerator for the next few days, I coat my pasta salad with a small amount of olive oil.  When your ready to serve it, of course you can use additional dressing of your choice.  Sometimes I won’t put anything on it, and sometimes I’m feeling like a little ranch, or even Annie’s Green Goddess, which is really good.  This pasta salad is my own version that I have been making for years.  Please enjoy!

For other pasta salad recipes, click here.

• 1-16 oz. bag of rotelle pasta
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 large head of lightly steamed broccolli, roughly chopped
• About 15 small cherry tomatoes cut in half
• 1- can red kidney beans, drained
• 1 small can corn, drained
• 1 large can whole olives (pitted), cut in half
• 2 cans (drained) artichoke quarters, roughly chopped
• Salt and freshly ground pepper
• 1/2 cup fresh italian flat leaf parsley, roughly chopped 
• Olive oil (drizzle over pasta twice)

Cook your pasta in a large pot of salted boiling water, according to package directions, making sure not to overcook.  Drain and rinse in cold water, your pasta should be al dente.  While your pasta is cooking prepare the rest of your ingredients, placing in a separate bowl.  When your pasta is cooled, place in a very large bowl.  Add the rest of your ingredients, toss completely. Drizzle with olive, toss slightly. Cover pasta salda with plastic wrap, and chill for at least 2 hours prior to serving.  Serve plain (just the little bit of olive oil), and/or with dressing of your choice.

Serves: 10-12

Total time: 90 minutes

Related posts:

1. LooLoo’s Pasta Salad
2. Summer Pasta Salad
3. Grandpa Tom’s Macaroni Salad

For the top 20 macaroni and cheese recipes from allrecipes.com click here.

• 1-16 oz. package macaroni
• 14 oz. smokey links, cut into bite size pieces
• 3 tbsp. butter
• 3 tbsp. flour
• 2 cups whole milk
• 1 cup half and half
• 6 oz. sharp cheddar cheese, grated
• 6 oz. hot pepper cheese, grated

Preheat oven to 350 degrees.

Heat a large non-stick skillet over medium heat.  Add smokey links and fry for about 5 minutes, stirring occasionally, until nicely browned.  Set aside.

Bring a large pot of salted water to boiling and cook macaroni aldente while you prepare your sauce.  Wipe out your skillet from your smokey links.  To your skillet add 3 tbsp. butter over medium heat.  Wisk in 3 tbsp. flour until smooth.  Slowly wisk in 2 cups milk, then 1 cup half and half.  Stir in cheddar cheese, and hot pepper jack cheese. Reduce heat to low, add your smokey links.  Stir to combine completely.

When pasta is cooked, drain and put back into pot.  Add your cheese sauce and stir completely.  Pour into large casserole dish and bake for about 40 minutes until lightly browned on top.  Serve immediately.  Can be made ahead and placed in refrigerator over night before baking.

Serves: 6-8

Total time: 1 hour

Related posts:

1. Grandpa Tom’s Macaroni Salad
2. Sausage Ham and Cheese Frittata

 I forgot to ask Marge what type of bell pepper she uses,  I picked the red because I prefer the taste of red (or yellow), to the green bell pepper.  So pick to your preference.  And just so you know the jalapeno pepper did not make it really spicy, just enough to give it a little kick.  We had this as a main dish, however it would be fabulous as a side dish, or even as a cold salad which was how I ate it the next day, drizzled with a little olive  oil.  Thanks Marge for sharing!  Please enjoy! 

For more pasta recipes from this fun website, called “italian food forever” click here.

• 1 lb. Fusilli pasta (I used 3/4 lb.)
• 2 Tbsp. good olive oil
• 1 red bell pepper, chopped
• 1 medium sweet onion, chopped
• 1 jalapeno, seeded and chopped
• 2 cloves garlic, chopped
• ¼ lb. spicy coppa, chopped
• 6oz. bag baby spinach
• Freshly ground pepper
• Freshly grated parmesan cheese

Start your fusilli pasta while you prepare your vegetables and coppa.  In a large non-stick pan add your olive oil over medium heat.  Add the bell pepper, onion, and jalapeno.  Cook until slightly soft stirring occasionally, about 8 minutes.   Add your garlic and cook for 2 minutes.  Turn your heat to medium low.  Add your coppa and continue cooking for about 10 more minutes, stirring often to render out some of the fat.  Add your spinach and freshly ground pepper, continue stirring until spinach is slightly wilted.  Serve over fusilli pasta with lots of freshly grated parmesan cheese.

Serves: 4-6

Total time: 30 minutes

Related posts:

1. LooLoo’s Pasta Salad
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Grandpa Tom’s Macaroni Salad

(Please note the recipe from Laura did not include portabello mushrooms, this was our choice to add them).  For more pasta recipes from the italian chef, click here.  

 The meat sauce:

• 1 large sweet onion, chopped (1 cup)
• 2 medium size portabello mushroom caps, chopped 
• 4-tbsp. olive oil divided
• 1 lb. ground beef
• 1-28 oz. can chopped tomatoes
• 2 garlic cloves, minced
• 1 tsp. ground cinnamon
• 4 whole cloves
• Salt and pepper to taste

•  1 lb. ziti pasta
• ½ cup seasoned bread crumbs
• 1-1/2 cups pecorino cheese divided

Bechamel  sauce:

• 3 cups water
• 2-12 oz. cans evaporated milk
• 6 tbsp. cornstarch
• 1 tbsp. butter
• 1 tsp. salt
• 2 eggs, beaten
• Pinch of nutmeg
• ½ cup pecorino cheese

Start your pasta while you are preparing the meat sauce.  Cook until slightly undone, drain and set aside.  (Drizzle with olive oil to prevent from sticking). 

Preheat oven to 350 degrees.

The meat sauce:

In a large nonstick pan sauté the onions in 2 tbsp. olive oil until soft and translucent.  Add the mushrooms and cook for 3 minutes.  Add the ground beef and cook until brown.  Spoon out fat.  Add the tomatoes, garlic, cinnamon, cloves, salt and pepper to taste.  Stir to combine completely.  Reduce heat to medium low stirring occasionally until liquid is absorbed about 45 minutes, while you prepare your béchamel sauce.  Allow to cool before using.

Bechamel sauce:

In a large sauce pan add the water and bring to boil.  Meanwhile whisk the cornstarch into one can of evaporated milk.  Once your water boils whisk in the cornstarch and milk, stirring for 1 minute.  Lower heat to medium and add the second can of milk, butter and salt.  Continue whisking until sauce thickens.  Whisk in the beaten eggs and nutmeg quickly so eggs do not cook.  Stir in the ½ cup cheese, mix well to combine.  Cover and set aside until ready to use.

Assembly:

In a large 11x15x3 inch casserole dish coat with remaining 2 tbsp. olive oil.  Spread evenly with breadcrumbs.  Spread ½ of the pasta.  Sprinkle ½ cup cheese.  Add the meat sauce spreading evenly.  Sprinkle with remaining ½ cup cheese.  Spread the second half of the pasta.  Carefully and slowly spoon the béchamel sauce over the top.  Bake for 30 minutes.  Sprinkle with remaining cheese and continue baking until nicely browned about 20 minutes.  Allow to cool before serving.

Serves: 6-8

Total time: 2 hours

Related posts:

1. Spaghetti and Meatballs
2. Baked Penne with Meat and Mushroom Sauce
3. Macaroni and Cheese

Indeed spaghetti and meatballs are a classice italian dish, however it seems that the meatball did not originate from Italy.  This little round patty has a very interesting background.  Even though the history of the meatball is obscure and early recipes are rare, there are some clues and indications that point to Persia.  Click here to learn more about the global history of the meatball.  My source for this recipe was my Bon Apetit magazine.  Please enjoy!

Looking for different variations of meatball recipes from around the world, click here.

The sauce:

• 2 tbsp. olive oil
• 1 large sweet onion, chopped
• 10 oz. portabello mushrooms, chopped
• ½ stick unsalted butter
• 2-28 oz. cans crushed tomatoes

The meatballs:

• 1 cup fresh breadcrumbs 
• ½ cup whole milk
• ½ lb. lean ground beef
• ½ lb. bulk Italian sausage
• 1 cup finely grated parmesan cheese
• ½ cup chopped fresh Italian parsley
• ½ tsp. salt
• ½ tsp. ground black pepper
• 2 large eggs
• 2 large garlic cloves, chopped fine
• 1 lb. spaghetti
• Freshly grated parmesan cheese to serve over your spaghetti

For the sauce:

In a large stock pot heat your olive oil over medium heat add your onions, stirring to coat.  Add your mushrooms, and continue stirring until your onions and mushrooms become limp and are starting to brown.   Add the butter and stir until blended in.  Add your 2 cans of crushed tomatoes bring to a boil over medium heat.  Reduce heat to simmer and continue cooking uncovered while you prepare your meatballs.   

For the meatballs:

Pulse day old french bread (crust omitted) in a food processor until fine.  Combine breadcrumbs and milk in a small bowl stirring until breadcrumbs are evenly moistened.  Set aside and rest for 10 minutes.  Place your beef and pork in a large bowl and break into small chunks.  Add 1 cup of parmesan cheese, parsley, salt, and pepper.  Whisk eggs with garlic in a small bowl and add to meat mixture.  Using your hands quickly and gently combine mixture until all ingredients are combined being careful not to over mix.  Cover and chill in the refrigerator 15 minutes to one hour.

Roll your meatballs into a small golf ball size ball and place into your sauce in one layer.  Bring meatballs and sauce to a simmer, cover and continue cooking until meatballs are cooked through, 30 to 45 minutes.  Bring a large pot of salted water to a boil and cook your spaghetti al dente.  Drain and divide into pasta bowls or a large pasta platter.  Pour sauce and meatballs over.  Sprinkle with freshly grated parmesan cheese.  Serve immediately.

 Serves: 6

Total time:  2 ½ hours

Related posts:

1. Spaghetti and Meatballs
2. Linguine with Rustic Meatballs
3. Spaghetti Al Pomodoro with Sausage

For more pasta recipes from the Italian Chef, click here. 

• 16 oz. fettuccine
• 2 tbsp. olive oil
• 4 sweet italian sausages fully cooked
• 2 tbsp. shallots, chopped
• 1 bunch asparagus, sliced into 2-inch pieces on the bias
• 2 cloves garlic, chopped
• 1 ½ cups cherry tomatoes, quartered
• Salt and pepper to taste
• 1 tsp. red pepper flakes
• ½ cup fresh Italian parsley
• Freshly grated parmesan cheese
• Additional olive oil for drizzling (optional)

Bring a large pot of water to boiling for your fettuccine while you prepare your sauce.  Cut your sausage in half, then into ½ coins.  Heat a large non-stick pan with 2 tbsp. olive oil, and brown your sausage.  Set aside.  To your pan, add the shallots and cook stirring for 2 minutes.   Add your asparagus and garlic, cook over medium low heat until asparagus starts to turn bright green, stirring frequently.  Add your tomatoes, salt, pepper, and red pepper flakes.  Bring to a slight boil, add your sausage and simmer over low heat for about 15 minutes until your tomatoes and asparagus become slightly wilted, stirring occasionally.

Cook your pasta al dente.  Serve in large pasta bowls with sauce spooned over.  Add parmesan, parsley and additional olive oil if desired.

Serves: 4

Total time: 60 minutes

Related posts:

1. Pasta with Italian Sausage, Spinach and Mushrooms
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Lentil Soup with Spicy Italian Sausage

My husband and I spent a few days down in Monterey where I picked up their local magazine the “Monterey Bay Wine & Travel”.  While scanning for fun things to do I came across this wonderful pasta recipe that did not have a name, it simply said “THIS PASTA BURST WITH COLORFUL FLAVORS”.  Armando Perez is the chef that prepared this dish.  He is one of the four “All Star” chefs at Gino’s Fine Italian Restaurant down in Salinas. It looked so yummy I couldn’t wait to get home and try it.

• ¼ cup olive oil
• ¼ cup finely chopped shallots
• 1 tbsp. minced garlic
• ¼ tsp. dried red pepper flakes
• 1 cup yellow cherry tomatoes
• 1 cup red cherry tomatoes
• 1 cup orange cherry tomatoes
• 1-1/2 cup dry white wine
• 1 lb. large shrimp, peeled and deveined
• 1 lb. linguini
• 4 cups fresh spinach, torn into bite size pieces
• Salt and freshly ground black pepper
• Fresh grated parmesan cheese

Heat the oil in a large, heavy skillet over medium heat.  Add shallots, garlic, red pepper flakes, and all the tomatoes.  Sauté until translucent, 2 minutes or so.  Add the wine.  Simmer until the wine reduces by half, 5 minutes or so.  Add the shrimp and cook stirring, until they are pink, 2 minutes or so. 

Meanwhile, bring a pot of salted water to a boil. 

Add the linguini, and cook until tender but still firm to the bite.  Drain pasta.  Add the pasta and spinach to the shrimp skillet.  Toss to combine.  Season with salt and pepper.  Serve immediately with fresh grated parmesan cheese.

• Serves 4
• Total time: about 1 hour

Related posts:

1. “This Pasta Bursts With Colorful Flavors”
2. Summer Pasta Salad
3. Fettuccine with Asparagus, Cherry Tomatoes, and Sweet Italian Sausage

For more Ziti recipes, click here. 

• 4 tsp. plus 1 tbsp. olive oil
• 1 lb. sweet Italian sausage
• 1 eggplant cut into ½” cubes
• 1 sweet yellow onion, chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1-28oz. can crushed plum tomatoes, juice included
• 5 oz. ziti, cooked al dente
• ¼ cup chopped fresh basil
• ½ cup rinsed chopped kalamata olives
• 2 ½ cups shredded mozzarella
• Salt and pepper to taste
• ½ cup fresh grated parmesan cheese

Preheat oven to 400 degrees.  In a 10” nonstick pan over medium heat, add 2 tsp. olive oil and brown sausage to nice golden brown, drain on paper towels.  Add 2 tsp. olive to your pan over medium heat and brown eggplant for 6 minutes until slightly soft.  Transfer to a large bowl.  Add 1 tbsp. olive oil and brown onion over medium heat until soft; add garlic and cook 1 minute.  Add wine, increase heat to medium-high and bring to boil, scraping up brown bits.  Cook 3 minutes, add tomatoes with juices, simmer 10 minutes.

Add sausage, pasta, basil, olives, 2 cups mozzarella, and tomato sauce to bowl with eggplant; stir to combine.  Season with salt and pepper.  Transfer back to your nonstick pan (or casserole dish).  Sprinkle with ½ cup mozzarella, and fresh grated parmesan.  Cover, bake 25 minutes.  uncover, broil at 500 degrees for 5 minutes.

Serves: 6

Total time: 60 minutes

Related posts:

1. Baked Penne
2. Baked Penne with Meat and Mushroom Sauce
3. Pastitsio

If your an artichoke lover, and would like to see more recipes with artichokes, check out BigOven.com.

• 4 smoked turkey sausages
• 1 tsp. fennel seeds
• 2 cloves garlic
• 1 16-oz. jar marinated artichoke hearts, sliced (reserve liquid)
• 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated
• 1 tsp. grated lemon zest
• 3 tbsp. olive oil
• ½ cup freshly grated parmesan cheese
• 1 lb. spaghetti

Cut your sausages in half lengthwise, then into half coins.  Heat a large nonstick pan with some of your reserved artichoke liquid, and sauté sausage to a golden brown.  Set aside.  Heat a large pot of salted water to boiling, cook your spaghetti to al dente, while you prepare your sauce.

Mince and mash garlic with fennel seeds to a paste with a ½ tsp. salt, then stir together with artichokes, grated fennel, reserved fronds, lemon zest, oil, and ½ tsp. pepper in a large bowl.  When your pasta is cooked, drain and toss with artichoke sauce and sausage.  Thin with some of  the reserved artichoke oil if necessary, and top with parmesan cheese.

Serves: 4 to 6

Total time: 30 minutes

Related posts:

1. Spaghetti Al Pomodoro with Sausage
2. Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
3. Italian Sausage and Artichoke Soup