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View Recipe. Creamy Feta & Tomato Pasta. Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall ... To simplify the sauce, we opt for a pre-shredded Italian cheese blend ...
Penne alla vodka (Italian: [ˈpenne alla ˈvɔdka]) is a pasta dish of penne in a tomato and cream sauce with a small amount of vodka, and sometimes small meats and vegetables such as sausage, pancetta or peas. Sometimes other pasta shapes are used. The alcohol is said to intensify and accentuate flavors in the dish.
This high-protein, creamy tomato pasta is an easy dinner recipe full of flavor from homemade marinara sauce and cottage cheese. Get the recipe: Feel Good Foodie's Cottage Cheese Pasta Recipe Up Next:
Made with seasoned ground beef, a creamy tomato sauce and fresh mozzarella cheese, this baked mostaccioli is a quick and easy weeknight meal the whole family will enjoy. ... Get the recipe: 30 ...
Shrimp with Fra Diavolo sauce. Fra Diavolo (from Fra Diavolo, nickname of 18th century guerrilla leader, in Italian "Brother Devil”) is a spicy Italian-American tomato sauce for pasta or seafood, made with crushed red pepper, garlic, and fresh herbs like parsley and basil. [1]
Penne pasta served with tomato sauce. Tomato sauce in Italian cuisine is first mentioned in Antonio Latini's cookbook Lo scalco alla moderna (Naples, 1692). [12] Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce "in the Spanish style" (Italian: alla spagnuola).
The creamy tomato sauce coats each tender, potato-y pillow under a blanket of gooey cheese. This one is rich, so feel free to serve it as a side dish or alongside a crisp, green salad to balance ...
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli ...
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