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Ingredients

  • 1 jar (24 oz.) Vodka Sauce Pasta Sauce
  • 8 chicken breasts, boneless and skinless (approx. 1 lb.)
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground Pepper
  • 3/4 cup all-purpose flour
  • 1/4 cup Olive oil
  • 1 package (12 oz.) Spaghetti pasta
  • 2 tbsp Capers, drained and rinsed
  • 2 tbsp Fresh parsley, finely chopped
  • Lemon wedges

Instructions

  1. Cook pasta according to package directions; drain well.
  2. Season chicken all over with salt and pepper. Coat each evenly in flour, shaking off the excess. Heat oil in a large nonstick skillet set over medium heat. Cook chicken, in batches, for 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate and keep warm.
  3. Wipe skillet clean, and stir in pasta sauce; bring to a simmer. Toss some sauce with the spaghetti until coated. Serve chicken over spaghetti and top with remaining sauce. Garnish with capers and parsley. Serve with lemon wedges.
Tips
If desired, substitute chicken for turkey or veal cutlets.


My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.



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Ingredients

  • 1 jar (15 oz) Pasta Sauce
  • 1 package (16 oz.) Conchiglioni Rigati
  • 2 cups shredded mozzarella cheese (reserve 1 cup for topping)
  • 1 1/2 cup Ricotta cheese
  • 1 1/2 cup Pumpkin filling, plain
  • 1/4 cup Parmesan cheese, grated
  • 1 large egg, lightly beaten
  • 1/3 cup Walnuts, chopped
  • 1/4 tsp. Ground black pepper
  • 1/2 tbsp fresh sage, chopped

Instructions

  1. Cook shells according to package directions. Drain and set aside.
  2. Preheat oven to 350°F.
  3. Spoon ½ cup of  Pasta Sauce evenly into the bottom of the 13x9 baking dish.
  4. In a medium bowl, mix ricotta cheese, pumpkin, parmesan cheese, egg, walnuts, black pepper, sage, and 1 cup of the mozzarella cheese.
  5. Stuff each shell with cheese mixture and arrange in baking dish seam side down. Spoon remaining sauce evenly over shells.
  6. Cover tightly with foil and bake for 30 minutes.
  7. Remove foil and sprinkle remaining 1 cup of mozzarella cheese on top. Bake for additional 5 minutes or until cheese is melted and bubbling.
  8. Allow resting for 5 to 10 minutes before serving.
Tips
For a lighter version, substitute Sauce with  Light Creamy Pasta Sauce

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

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Ingredients

  • 2 jars (15 oz.) Pasta Sauce
  • 1 package (16 oz.) Penne pasta
  • 4 oz. Pancetta, pre-cut
  • 2 cloves Garlic, chopped
  • 1 lb. Med-sized raw shrimp, cleaned and tails removed
  • 1 1/2 cup Ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup Breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • 1/4 tsp. Salt
  • 1 tbsp Olive oil

Instructions

  1. Cook penne according to package directions. Drain and set aside.
  2. Preheat oven to 350°F.
  3. Mix Sauce with ricotta and chopped parsley in a medium bowl. Set aside.
  4. Sauté pancetta in a large skillet until lightly brown. Remove from skillet, break into pieces, and set aside.
  5. Using the oil in the pan from the pancetta, saut̩ garlic for 1-2 minutes, then add shrimp and cook until pink Рabout 1-2 minutes on each side.
  6. Mix together penne, sauce mixture, pancetta, and shrimp in a large bowl.  Pour into a 13x9 baking dish.
  7. Cover tightly with foil and bake for 30 minutes.
  8. While baking, mix together the breadcrumbs, parmesan cheese, salt, and olive oil.
  9. After 30 minutes, remove foil and sprinkle breadcrumb mixture on top. Bake for additional 5-10 minutes or until golden brown. Allow resting for 5 to 10 minutes before serving.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

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Ingredients

  • 1 jar (15 oz.)Tomato & Parmesan Cream Pasta Sauce
  • 5 large russet potatoes
  • 5 tbsp Olive oil
  • 1/2 cup cooked bacon, chopped
  • Salt and pepper to taste

Instructions

  1. Pre-heat oven to 425°F. Scrub potatoes well and cut each into 8 equal wedges. Place wedges in a large mixing bowl.
  2. Drizzle potato wedges with olive oil and sprinkle with salt and pepper. Mix well using your hands or a large spoon. Ensure potatoes are well coated.
  3. Place seasoned potato wedges onto a baking sheet and bake for 50-60 minutes, turning approximately every 15 minutes. Potatoes are done when they are golden brown.
  4. While the potatoes are roasting, combine the Tomato and Parmesan Cream Sauce and the chopped bacon in a small saucepan or microwave-safe bowl.
  5. Heat to a low simmer, stirring occasionally until sauce is warm. The sauce can be served warm or chilled for up to 2 days.
  6. When potato wedges are golden brown and crispy, remove from oven.  Drizzle fry sauce over wedges or serve as a dipping sauce.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

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Ingredients

  • 2 jars (15 oz.) Tomato & Parmesan Cream Pasta Sauce
  • 1 package Soft corn tortillas (approx. 18 tortillas)
  • 2 cans (15 oz.) Black beans, drained
  • 1 can (15 oz.) Whole kernel corn, drained
  • 1 1/2 lb. Chicken breasts, boneless and skinless
  • 3 cups Monterey Jack cheese, shredded (reserve some for topping)
  • 4 Scallions, chopped (reserve one for garnish)
  • 1/2 tsp. Dried oregano
  • 1/4 tsp. Chili powder
  • 1/4 tsp. Garlic powder
  • 1/4 tsp. Onion powder
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. Salt
  • 1/2 tsp. Ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Boil chicken breasts in water until fully cooked.
  3. While chicken is cooking, mix all dry spices and salt in a medium bowl.
  4. When chicken is finished cooking, shred on a cutting board by pulling between two forks.
  5. Add shredded chicken, black beans, and corn to bowl with seasoning and toss to coat evenly.
  6. In a 9x13” baking dish, spread a thin layer of  Tomato and Parmesan Cream Sauce.
  7. Place the soft tortillas oven the sauce to create the first layer of the lasagna.
  8. Top with about 1/3 of the chicken, bean & corn mixture. Sprinkle on top 1/3 of the scallions and 1/3 of the cheese.
  9. Cover with sauce, add another layer of tortillas, and begin layering ingredients again.
  10. Repeat this for one more layer.  You should have three layers ending with sauce on top.
  11. Cover dish with foil and bake for 20 minutes.
  12. After 20 minutes, remove foil and sprinkle on the remainder of cheese and bake for additional 10-15 minutes or until cheese is golden and sauce is bubbly.
  13. Top with remaining scallions and serve.
Tips
If you do not like spicy foods, substitute with Cheese Tomato Cream Sauce.
To make vegetarian lasagna, remove chicken and eliminate steps 3 & 4. Mix seasoning from step 3 into the sauce.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

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Ingredients

  • 1 jar (15 oz.) Tomato & Roasted Garlic Pasta Sauce
  • 2 tbsp Olive oil
  • 1 Lemon
  • 2 tbsp Tarragon leaves, dried
  • 1/2 tsp. Salt
  • 1/2 tsp. Black pepper
  • 1/2 lb. raw shrimp, cleaned
  • 2 tbsp Butter
  • 2 Shallots, finely chopped
  • 1/4 cup Chardonnay wine
  • 1 cup Half and half
  • 1 package (16 oz.) Linguine pasta

Instructions

  1. Zest the outer lemon rind and set aside.  Squeeze the juice from the lemon into a shallow dish.
  2. Whisk together the lemon juice and olive oil. Add half the lemon zest, 1 teaspoon of the tarragon, salt, and black pepper.  Stir to combine.
  3. Add the shrimp to the lemon mixture, coating well.  Cover with plastic wrap and refrigerate for 30 minutes.
  4. Cook linguini according to package instructions until al dente.
  5. In a large sauté pan, melt butter and add chopped shallots.  Cook over medium heat until shallots are translucent (do not brown).
  6. Remove marinated shrimp from refrigerator and transfer to sauté pan with shallots.  Increase heat to medium-high and cook shrimp until they turn pink, turning halfway through (about 30 seconds per side).  Remove shrimp from pan and set aside.
  7. Add chardonnay to the pan and cook until reduced by half, stirring with a wooden spoon to release any brown bits from the bottom of the pan.
  8. Add remaining lemon zest and tarragon to the pan.
  9. Add the Tomato & Roasted Garlic Pasta Sauce and bring to a simmer while stirring occasionally.  Once the sauce is simmering, stir in half & half and remove from heat.
  10. Toss cooked linguine with sauce and top with cooked shrimp.
Tips
If desired, substitute  Light Creamy Pasta Sauce with Creamy Pasta Sauce. TIP: If desired, substitute 1/2 lb. of thinly sliced pancetta with 1/2 lb. of thin-sliced bacon.

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.


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Ingredients

  • 2 Anchovy fillets, finely chopped (optional)
  • 1/4 cup fresh basil, chopped, divided
  • 1/4 cup fresh parsley, chopped, divided
  • 1/4 cup Pine nuts
  • 1 tsp. Crushed red pepper
  • 1/2 cup Ricotta cheese
  • Salt and pepper
  • 1 large spaghetti squash (3-4 lbs)
  • 1 jar (24 oz.)  Triple Olive Puttanesca Sauce

Instructions

  1. Preheat oven to 375°F and prepare an 11x13 baking dish with cooking spray.
  2. Halve squash lengthwise and remove seeds.
  3. Season inside of squash with salt and pepper.
  4. Lay halves cut side down in the baking dish and bake for 30 minutes.
  5. While squash is cooking combine anchovies, Classico® Riserva Triple Olive Puttanesca Sauce, and crushed red pepper in a saucepan and bring to a boil, then reduce heat to a low simmer.
  6. While sauce is warming, toast pine nuts in a dry small skillet over medium-low heat, tossing often until golden brown, about 4 minutes. Set aside on a plate or bowl.
  7. When squash has finished cooking, remove baking dish from oven and scrape squash crosswise to pull strands from shells into a medium bowl.
  8. Cover squash with heated sauce and toss with half of the basil, half of the parsley, and the pine nuts.
  9. Portion onto plates and serve with a dollop of ricotta and garnish with remaining basil and parsley.

 

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.

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Ingredients

  • 6 artichoke hearts, drained and chopped
  • 4 boneless, skinless chicken breasts halves, pounded to ¼ inch thickness
  • 8 oz. fresh mozzarella, chopped
  • 1 red bell pepper, diced
  • salt and pepper to taste
  • 1 jar (24 oz.) Reserve Eggplant and Artichoke Sauce

Instructions

  1. Preheat oven to 350 °F and prepare a 9x11 baking dish with cooking spray.
  2. In a medium bowl, make the filling by tossing ½ jar of  Reserve Eggplant and Artichoke Sauce with the diced red peppers, artichokes, chopped mozzarella, salt, and pepper.
  3. Layout the pounded chicken breasts and spoon the filling into the center of each breast, leaving space on the sides. Roll each chicken breast and place seam side down in the baking dish.
  4. After preparing all four chicken breasts, cover with the remaining  Reserve Eggplant and Artichoke Sauce and cover the dish with aluminum foil.
  5. Bake for 40-45 minutes or until chicken is fully cooked.
  6. Serve with a side of pasta and enjoy!

My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.


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Ingredients

  • 1/2 cup Italian breadcrumbs
  • 1 lb ground chicken
  • 1 Egg, beaten
  • 2 tsp. Italian seasoning
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • 1 jar (24 oz.)  Marinara Sauce

Instructions

  1. Preheat oven to 400°F and prepare a baking sheet with parchment paper or cooking spray.
  2. Measure out 2 tablespoons of  Marinara Sauce into a large mixing bowl and set aside the remainder of the sauce.
  3. Add the ground chicken, egg, breadcrumbs, Parmesan cheese, and salt and pepper into the mixing bowl with the sauce.
  4. Mix until all ingredients are well incorporated.
  5. Roll intl 1 ½ inch balls and layout onto prepared pan
  6. Bake for about 20-25 minutes until fully cooked and no longer pink on the inside.
  7. While meatballs are baking, warm the remainder of the Marinara Sauce in a small saucepan.
  8. When meatballs are finished cooking, serve using toothpicks with the warmed tomato sauce or use to top a dish of pasta.


My Kitchen Table: 100 Pasta Recipes Paperback – Illustrated






Antonio Carluccio is the Godfather of Italian food and his passion for pasta is complemented by his extensive knowledge. This book collects 100 of his delicious pasta recipes, from the quick to the complicated, traditional to modern, light summery recipes to hearty baked dishes.

Everybody loves pasta and this cookbook will ensure that you have a recipe for every occasion.



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