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  2. These Crock-Pot Soup Recipes Were Made for Cozy Nights - AOL

    www.aol.com/crock-pot-soup-recipes-were...

    Try Ree's slow cooker chicken tortilla and broccoli cheese soups, plus chicken noodle and loaded potato. ... green beans, and whole wheat pasta. Get the Slow Cooker Minestrone recipe at Two Peas ...

  3. SpaghettiOs - Wikipedia

    en.wikipedia.org/wiki/SpaghettiOs

    They are sold in tomato sauce and with additions including meatballs, pieces of processed meat resembling hot dog slices, beef-filled ravioli, and calcium-fortified spaghetti. While SpaghettiOs is a trade name , the equivalent prepared dish made by various manufacturers is available in many countries [ 4 ] as 'spaghetti hoops', 'spaghetti loops ...

  4. Ragú - Wikipedia

    en.wikipedia.org/wiki/Ragú

    The Ragú pasta sauce line consists of smooth Old World Style sauces, [6] Chunky sauces, [5] bold Robusto! sauces, [7] as well as organic and light pasta sauces. While most well known for selling jarred pasta sauce, Ragú also purveys a pizza sauce [ 8 ] and an Alfredo sauce .

  5. Carbonara - Wikipedia

    en.wikipedia.org/wiki/Carbonara

    [9] [31] [32] Recipes differ as to which part of the egg is used—some use the whole egg, some others only the yolk, and still others a mixture. [33] The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating. [8] For vegetarians, there are also recipes that utilize mushrooms and vegetables instead of meat. [34]

  6. Francesco Rinaldi - Wikipedia

    en.wikipedia.org/wiki/Francesco_Rinaldi

    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 ...

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  8. Fettuccine - Wikipedia

    en.wikipedia.org/wiki/Fettuccine

    Fettuccine [a] [b] is a type of pasta popular in Roman cuisine.It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).

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