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Arrabbiata sauce – Spicy tomato sauce for pasta; Bagna càuda – Hot dish made from garlic and anchovies; Bolognese ragù; Checca sauce – Uncooked tomato sauce used with pasta; Genovese sauce – Meat-based Italian pasta sauce; Marinara sauce – Tomato sauce with herbs [47] Neapolitan sauce – Tomato-based sauce derived from Italian cuisine
Penne pasta mixes it up with cooked cubes of chicken, chopped fresh tomatoes, shredded romaine lettuce, Caesar salad dressing, and red wine vinegar.
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
One commenter even shared a pic of his own simple sauce using the ingredients Colicchio suggested. Another fan praised the down-to-earth chef for taking the time out of his day to provide cooking ...
A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross-section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce is made with shellfish (clams and ...
Contadina is a brand of Italian-inspired tomato products and bread crumbs. The brand was established in 1914 by Aiello Brothers & Company. A Chicago wholesaler, Antonio Morici, through Italo Canning bought the entire production of Contadina. By 1918 the Aiello Brothers grew short of capital and Italo Canning purchased their cannery.
Coated with toasty bread crumbs and drizzled in a ridiculously unputdownable hot honey sauce, these crispy cauliflower nuggets are reinventing that childhood snack into a sweet and spicy sensation.
Pasta con fagiolini e cacioricotta: typical recipe from Bernalda, with green beans from the eye and tomato puree. [19] Pasta con peperoni cruschi: first course with cruschi peppers, bread crumbs and cacioricotta cheese. Types of pasta used are strascinati, [20] frizzuli [21] and cavatelli. [22] Pasta con ragù alla potentina