Search results
Results from the WOW.Com Content Network
Garten's pasta includes pecorino Romano, Italian fontina, Italian Gorgonzola, fresh mozzarella, and ricotta cheese, along with penne pasta, crushed tomatoes, basil, and heavy cream. Garten's five ...
The spicy aioli infused with chipotle pepper in adobo sauce, lime juice, and roasted red peppers is the ideal sauce to complete the dish. I swear by Ina's rigatoni with sausage and fennel ...
1. 3-Cheese Pumpkin Pasta Casserole with Spinach. Katherine Gillen. "The casserole is creamy, comforting and big enough to feed a crowd," writes PureWow senior food editor Katherine Gillen, "but ...
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
1. In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm. 2.
The word rigatoni comes from the Italian word rigato (that stands for 'lined', 'striped', 'ruled', rigatone being the augmentative, and rigatoni the plural form), which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy. [4] [3] Rigatoncini are a smaller version, close to the size of penne.
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian ...
For premium support please call: 800-290-4726 more ways to reach us