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The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained by blending fresh tomatoes in a food processor. Unlike other pasta risottata dishes, the spaghetti is allowed to directly touch the surface of the pan before additional doses of ...
Proximity to the nearby Ohio State University helped the first restaurant succeed and spread Marzetti's fame. [7] By the 1920s, it had become popular across Ohio and the Midwestern United States. The original restaurant closed in 1942, but a second location, opened in 1919, remained in operation until Teresa Marzetti died in 1972. [8]
A BLT salad with pesto dressing and bread from The Old Spaghetti Factory. The chain was founded in Portland, Oregon, on January 10, 1969, by Guss Dussin. [5] OSF International is the corporate name of the original, Portland-based company, which had 4,200 employees as of January 1994, in the U.S. and Japan. [5]
Think of pasta sauce as a flavorful way to sneak in nutrient-dense vegetables and filling lean protein. But pasta sauce can contain surprising amounts of sodium, sugar and fat, dietitians tell ...
Francesco Rinaldi started the family business in 1940. Ralph Cantisano started selling Francesco Rinaldi in 1982, and marketed their new pasta sauce as tasting more Italian with his famous catchphrase "As I got older, I got better" spoken in television commercials. [2] [3] Later, Cantisano Foods offered a T-shirt with Ralph Cantisano's spoken ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Fettuccine Alfredo (Italian: [fettut'tʃiːne alˈfreːdo]) is a pasta dish consisting of fettuccine tossed with butter and Parmesan cheese, which melt and emulsify to form a rich cheese sauce coating the pasta. [1] Originating in Rome in the early 20th century, the recipe is now popular in the United States and other countries.
Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...