- marinara sauce
- ziti
- cottage cheese
- mozzarella cheese
- parmesan cheese
- parsley
- parmesan cheese
- lasagna noodles
- sea salt to taste
- red pepper flakes to taste
- fennel seed
- italian sausage
- olive oil
- fresh chopped basil
- ricotta cheese
- fresh mozzarella
- olive oil
- hot Italian sausages
- sweet Italian sausages
- garlic cloves
- chicken broth
- crushed tomatoes
- heavy cream
- frozen peas
- fresh basil
- penne pasta
- grated Italian cheese
- asparagus
- fettucini or linguini
- olive oil
- garlic clove
- cream
- parmesan
- garlic clove
- broccoli cheese soup
- parmesan
I found this recipe in 2000. It’s a simple, but good basic sauce. You can always add meat or veggies to it.
- whole peeled tomatoes
- dried oregano
- dried basil
- spaghettini or 1 lb vermicelli
- extra virgin olive oil
- chopped fresh Italian parsley
- freshly grated parmigiao-reggiano cheese or 1 cup pecorino romano cheese
- heavy cream
- sea salt
- freshly grated parmigiano-reggiano cheese
- dried spaghettini
- lightly packed hand-torn basil leaves
- unsalted butter
- fresh ground black pepper
- fresh basil leaves
Serves 4 to 6
This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil (the test kitchen prefers Columela Extra-Virgin). Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.
- extra-virgin olive oil
- Salt and ground black pepper
- penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- chopped fresh basil