May 12, 2011 at 8:44 a.m.
Finally, it's Italian style recipes, from Delmonico's flyer.
RIGATONI WITH SAUSAGE 'N TOMATO SAUCE
1 lb. rigatoni pasta
5 qts. water
2 T. salt (I would skip the salt)
Romano cheese, grated (could substitute with Parmesan but Romano is better)
Cook rigatoni, al dente (cooked until just firm to the bite) in salted boiling water for about 20 minutes. Don't overcook. Drain and serve with the following sauce and Romano cheese.
SAUSAGE 'N TOMATO SAUCE
1 lb. Italian sausage
1/4 c. olive oil
1 onion, diced
2 cloves garlic, minced
2-1/2 c. Italian tomatoes, crushed
15 oz. can tomato pasta
15 oz. tomato pasta can water
2 fresh basil leaves or 1 T. dry basil leaves
Pinch of salt
1/8 t. powdered oregano
1/4 t. pepper
1-4 oz. cans mushroom pieces
In a large sauce pan, fry sausage until no longer pink. Remove sausage into a bowl with a slotted spoon; set aside. With oil left in skillet, saute onion and garlic until lightly browned. Add rest of ingredients and simmer, covered, over low heat for 30 minutes, stirring occasionally. Drain rigatoni and sprinkle with cheese; combine with sauce and serve. It doesn't say how many servings but I would guess about 12. If there are leftovers, put it in the fridge and it will taste even better in a couple of days.
Note: I would start cooking the Rigatoni about 15 minutes before the sauce is ready, so it's hot.
You might like to serve this salad with the Rigatoni
ITALIAN COLE SLAW
1 small onion, minced
1/4 c. vegetable oil (I would use canola oil)
1 t. sugar
1/4 c. red wine vinegar
1 clover garlic, minced
1-2 oz. can anchovies
1 small head of cabbage (about 2 lbs., or 4 c.), shredded
1 medium carrot, grated
Put first five ingredients in a small saucepan; bring to a boil. Simmer 1 minutes. Remove from heat and add anchovies. Cool. Put rest of ingredients in a large bowl; pour dressing over and toss lightly or fold in dressing. Cover and refrigerate 1-2 hours. I'm thinking this amount would serve 8-10.
1 regular size lemon cake mix
1/2 c. oil (I use canola oil)
1 c. milk
In a large bowl, combine all ingredients; mix thoroughly. Pour into a greased and lightly floured 9x13-inch baking pan. Bake at 375 degrees for 30-35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack.
Makes 12-15 servings.
2 c. Ricotta cheese, room temp.
3/4 c. sugar
1/2 t. cinnamon
1 t. vanilla
In a medium bowl beat all ingredients until creamy. Spread over cooled cake. Dot with maraschino cherries if you wish.
TFD: We don't quit because we grow older...we grow older because we don't quit!
Commenting has been disabled for this item.