This came from the October 2010 issue of Cooking Light magazine. I actually followed their serving suggestion as well and served it with lightly floured and seasoned chicken breasts, pounded thin and then cooked in butter and oil.
This simple marinara sauce comes from Lidia’s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master. It’s great as is or you can add cooked meatballs to it and simmer together for a while or use as pizza sauce. It freezes well.
This pasta with broccoli rabe and sausage is from Lidia’s Favorite Recipes: 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees, which I borrowed from the library. I have other cookbooks from her and love them so thought it would be fun to see what her favorites are. This caught my eye and I […]
I remember the first time I had this, about 17 years ago. A neighborhood mom I’d met at the park invited the three of us over for dinner with her three kids. She threw this dish together with spaghetti, bacon, onions and eggs. She made it look so easy to feed seven people! The kids […]
You can use grated Mozzarella, which is how I always used to do it. Now I tend to dice it as I like getting a bite with a small chunk of melted cheese in it. It’s good with meatballs or meat sauce; just use what you have. I gave quite a variance on the cooking […]