Sunday Gravy With Pasta

This, of course is the holy grail of all Italian food, the one Italian families eat the most, every Sunday for sure.  In my family we had pasta with gravy every Sunday and then again on Wednesday.  We make a large pot then save what is left for Wednesday. My two favorite days of the week, nothing smells better then a pot of gravy simmering on the stove.  Be sure to have fresh sliced bread, I always spoon some of the simmering gravy on top, great snack before the real deal!  Make an extra large pot and freeze it for another time, so easy to pull out of the freezer, heat and serve over pasta.  No excuses for bottled sauce!

The great debate: Is it sauce or gravy?  If your name ends in a vowel, it's gravy, and you won't convince me other wise.  We also "put the pot up"which is putting the pot on the stove to boil the pasta.

Seek out the best sausage you can find, we are lucky to have Serra's sausage and they make the best!  Some Italian markets have homemade as well, it will make the difference in the flavor of your gravy.  I also put up my own tomatoes, since I live in New Jersey, what is better then Jersey plum tomatoes.  If you don't have fresh tomatoes, canned are fine, San Marzano are the best.  I love an assortment of meat, use what you love.  I will add chicken, beef cubes, venison cubes, whatever I happen to have.  The staple for me is sausage and country ribs and meatballs.  Then I add whatever else I want to that. Meatball recipe is listed in an earlier post, check the labels.

1/2 Pound Italian Mild Sausage, cut into one inch pieces
1/2 Pound Italian Hot Sausage, cut into one inch pieces
1 Pound Country Spare Ribs, bone in
Meatballs, 2 per person
2 - 28 or 32 Ounce Can Italian Style Whole Tomatoes with Basil, Mashed
2 - 8 Ounce Can Tomato Sauce
1 - 6 Ounce Can Tomato Paste
1/2 Cup Olive Oil, enough to cover bottom of pot
5 Cloves Fresh Garlic, Chopped
1 Small Onion, Chopped
Salt and Pepper to taste
Favorite Pasta
Grated Cheese for serving

Heat oil in a large sauce pot over medium high heat.  Add the onions and cook until translucent.  Add the garlic and cook for one minute, adjusting the heat if necessary.  Add the sausage and spareribs until brown on all sides, does not have to be cooked through, if will finish cooking in the sauce.

Add the mashed tomatoes, tomato sauce and paste.  Still well and add salt and pepper.  Bring to a boil then reduce heat to low and allow to simmer for 2 to 3 hours.  Stir occasionally so it does not burn, if you feel burn spots on bottom of pot, do not scrape up, or you will have a burnt flavor to your gravy.  When the gravy is finished, put the pot up for pasta, cook until al dente.

Pour over your favorite pasta with a fresh garden salad, crusty Italian bread and grated cheese, Mangia!

Pappardelle Pasta with Mild Sausage, Tomato & Fresh Cream

Pappardelle is a wide ribbon pasta which works very well with hearty sauces like this.  Any pasta will work, but I love this for a change to our every day pasta choices.  I have in the past used broccoli rabe sausage usually found in speciality Italian markets.  This will take it to a whole new level.   Have a nice bottle of wine ready, and a loaf of crunchy Italian bread.  I promise you won't be disappointed, it is bursting with flavor!

Ingredients:

1 28 Ounce Can of San Marzano Tomatoes, Crushed
3 Tablespoons Olive Oil
1/2 Cup Finely Diced Onion
4 Cloves Garlic, Chopped
4 Italian Sausage Links, Removed From The Casings or Buy Bulk
1 Cup Light Cream or Heavy
1/2 Teaspoon Dried Oregano
Salt and Pepper to Taste
1/2 Teaspoon Red Chili Flakes
1/3 Cup Fresh Parsley
1 Pound of Pasta
To Serve:
Grated Pecorino Cheese

Directions:

Heat a pot of water to boil for the pasta.

In a heavy bottomed saucepan, heat the olive oil and then cook the onions until tender.
Add the sausage meat and cook until lightly browned, breaking up the meat as it cooks.
Next add the garlic and cook another minute until fragrant.
Add the tomato, oregano, salt, pepper, red pepper and cook for 10 minutes on low heat.
Add the pasta to the boiling water along with salt and cook until pasta is "al dente".
While the pasta is cooking, our the cream into the tomato sauce and stir well, then cook over low heat until thickened.  Add the chopped parsley.  When pasta is finished, toss with the sauce and sprinkle on grated cheese.  Serve Immediately.

Delicious Vodka Sauce

This will taste just like the restaurant, actually I think it is better.  I was honored when the bank at my work ran a contest for the employees featuring me as an author since I wrote a cookbook.  They were having a raffle for their anniversary and the winner won the sauce of their choice from my cookbook along with other food goodies in a gift basket.

The choices were, crab sauce, shrimp scampi, meat gravy, vodka sauce and alfredo sauce, I was shocked when two out of the three requested vodka sauce.   If it were me I would have had a hard time deciding over crab sauce and shrimp scampi.  Vodka sauce would not have been a consideration, it was after all a prize and I would have wanted the seafood choice.  The employees who won did rave over the vodka sauce and I am happy to share this with you.  I guess it was the best choice after all.

NJM Bank, thank you for giving me this wonderful opportunity, I was honored to be a part of such a wonderful occasion and I had a great time preparing the baskets!

Feel free to add chicken, shrimp, peas or a combination of them.

Ingredients:

2 Cloves Garlic, chopped
1 Large Shallot, chopped
1/2 Sweet Onion, chopped
Extra Virgin Olive Oil
1 14.5 oz Can Whole Tomatoes, drained and crushed
3 Fresh Plum Tomatoes, chopped
1/4 Teaspoon Crushed Red Pepper
3/4 Cup Heavy Cream
1/2 Cup Vodka
2 Tablespoons Butter
1 Tablespoon Fresh Basil, Chopped
1 Tablespoon Parsley, Chopped
Grated Cheese for sprinkling
Salt and Pepper to taste
Favorite pasta, recommended penne

Put a large pot of water to boil for pasta and add salt.

In a saucepan, saute the shallots and onions in enough oil to cover pan and butter without browning, add the garlic and saute for one minute.

Add the tomatoes, fresh tomatoes, salt and pepper and crushed red pepper.  Saute for 10 to 15 minutes over medium heat, add the heavy cream, basil and parsley.  At this time add the pasta to the boiling water.

Cook until sauce is thick and coats the back of a spoon, add the vodka and mix well.

Drain pasta, add to the sauce and toss to blend ingredients.  Sprinkle with grated cheese and serve at once.

Sensational Wild Mushrooms with Grape Tomatoes, Fresh Garlic over Bow Tie Pasta

I love this recipe! It's quick, easy and absolutely delicious. Another recipe for using up all those Jersey grape tomatoes.











Ingredients:

1 Lb or more of Wild Mushrooms, Shiitake, Oyster, Crimini, Sliced
6 to 8 Cloves Garlic, Chopped
1 Pint of Jersey Grape Tomatoes, Cut in half
1 Small Can of Chicken Broth
1/4 Cup or more of Grated Locotelli Cheese
1/4 to 1/2 Cup Extra Virgin Olive Oil
1 Lb Bow Tie Pasta - Preferably Barilla
Salt and Pepper to taste

Directions:

Fill a large pot of water to boil for pasta, when water begins to boil, add salt.

In a large frying pan over medium high heat add 1/4 cup of olive oil. When oil is heated add the mushrooms stirring constantly until mushrooms are tender. You may need to add more oil if the mushrooms absorb too much. Toss in the garlic and saute for another minute. Add salt and pepper to taste.

Add the grape tomatoes to the mushrooms and bring to a slow simmer. Allow the tomatoes to cook for 5 minutes or until limp. Season tomatoes with salt and pepper. Stir in chicken broth. Reduce heat to low.

Add the pasta to the boiling salted water. Cook according to the directions on the box. When pasta is finished, drain well. In a pasta bowl pour in half of the sauce, add the drained pasta and toss well, adding more mushroom sauce until well incorporated.

Toss in the grated Locotelli cheese and mix. Serve Immediately.

Jersey Tomato Bruschetta

The produce stands in NJ are loaded with tomatoes right now, this a great recipe to use them up.

It's my favorite time of the year. I especially love when the tomatoes begin to ripen, I can eat them every day.

The key to delicious bruschetta is the preparation of the bread. Don't leave this step out or you will lose a lot flavor. When you taste it, you'll see why.

Ingredients:

1 Loaf French Bread - Thinly sliced
Extra Virgin Olive Oil

1 Pint Jersey Grape Tomatoes - Chopped
6 - 8 Pignoli Nuts
6 - 8 Capers
1 Clove of Garlic - Finely Chopped
1 Red Roasted Pepper - Chopped
1 T Grated Cheese
1 T Sweet Onion - Finely Chopped
1 Basil Leaf - Chopped
1 T Fresh Parsley
Salt and Pepper to taste
Balsamic Vinaigrette Dressing (Good Seasons)

Directions:

Prepare the toast - In a large frying pan add enough olive oil to cover bottom of pan on medium high heat. When the oil is very hot, add slices of bread until pan is full but not overlapping. Using tongs, you will need to quickly turn each slice over as they start to brown to toast other side. This will happen quickly since the oil is hot.

Place the browned slices of bread onto paper towel covered dish. Add more olive oil as needed, working in batches until all bread has been toasted. Once all the bread is toasted and drained of oil, place on a serving platter. Set aside.

In a medium size bowl, add rest of ingredients and mix well. Place in refrigerator until ready to serve.

When you are ready to serve, top toasted bread with the tomato mixture.

Shrimp with Arugula, Grape Tomatoes & Garlic over Shell Macaroni

Not sure what to do with all those grape tomatoes from your garden? Here is a great recipe with tons of flavor. It's so good you cannot stop eating it. If you cannot find arugula, baby spinach, asparagus or broccoli rabe are great alternatives.



Ingredients:

1 Pound Jumbo Shrimp, Deveined, washed with shells removed leaving the tail shell intact
1 Pound Barilla Large Shells
1 Pint Grape Tomatoes or Cherry Tomatoes, cut in half
6 Cloves of Garlic, sliced thin
1 Large Bunch of Arugula, washed with stems removed or bag of prewashed
1/2 Cup Extra Virgin Olive Oil
2 Small Cans Chicken Broth
1/2 Cup Locotelli Cheese, grated
Salt and Pepper to taste

Directions:

In a large pot boil water on high heat for pasta.

Heat oil in a large frying pan over medium high heat. Add the garlic and saute for one minute. Add the shrimp and season with salt and pepper, allow to cook for about 5 minutes. Remove shrimp from pan and set aside. Add the tomatoes, salt and pepper. Saute for 10 minutes.

Pour in the chicken broth and bring to a slow boil. Reduce heat to simmer for 10 minutes. Add the pasta to the boiling water. At this point add the arugula and the shrimp back to the pan with the tomatoes. When the pasta is finished so is the sauce.

Drain the shells and place in a warmed serving bowl. Top with the sauce and toss with the grated cheese. Serve immediately.

For a beautiful presentation and added flavor, thinly slice a few cloves of garlic and saute them in extra virgin olive oil until slightly brown and crisp. Remove from the frying pan onto a paper towel covered dish. When the pasta is served top with the crispy garlic, it's sweet and delicious!

Jersey Ripe Tomatoes with Fresh Mozzarella Salad

This is the perfect salad on a warm, summer day! This is my favorite and I could eat it alone as a main meal or it's a perfect addition to grilled meat and seafood dishes. Serve this with crusty French or Semolina bread. It's easy, delicious and beautiful!




Ingredients:

3 Large Vine Ripe Tomatoes, Sliced
3 Large Fresh Mozzarella Balls in Water, sliced
1 Tablespoon fresh Garlic, Chopped
1 Cruet Good Seasons Italian Dressing made with Balsamic Vinegar and Extra Virgin Olive Oil
4 Springs Fresh Basil, Cut up

Directions:

On a large oval serving dish alternate between the sliced tomato and mozzarella around the plate until plate is full. Can leave center of plate open if adding additional items such as roasted red peppers or grilled vegetables.

Season with salt and pepper and top with chopped garlic and basil. Drizzle the dressing over the entire dish, refrigerate and allow to marinate for approximately one hour.