Pasta

Pasta

Lentil Ragu with Rigatoni

It’s been a while since I’ve made this ragu and having stumbled upon a bag of Umbrian lentils in the pantry, I figured it was time to re-visit the recipe.  My FB friend, Roz saw the photo I put up and said that it looked so darned good that she wanted me to put up […]

Pasta

Mary’s Spaghetti Sauce

I was probably about 12 and this was my very first experience with the flavours of Italian cuisine and I have to say it was love at first bite. I simply had to have the recipe so I could make it.  Now…my parents and siblings were not big into garlic and certainly nothing spicy…so that […]

Pasta

Fettuccine Alfredo As It Was Meant To Be

Years ago I read how Fettuccine Alfredo was first made in Italy, using only butter and cheese.  There’s no cream in Alfredo sauce!  So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage!  Wow, I could hardly wait to get home and make […]

Pasta

Phyllis’ Leek & Pancetta Tagliatelle

Here’s my “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious.  I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb.  Local leeks, which are so sweet and delicious, make […]

Pasta

Spaghetti With Ramps

Years ago I read an article about ramps in Gourmet Magazine. I was really curious, what the heck are they? Turns out they are foraged in spring and are also known as wild leeks.  So this recipe is for those of you who live where Ramps grow wild, whereas I have to rely upon our […]

Pasta

Spaghetti With Green Onion Pesto

This is my take on “ramp” pesto as no matter how hard I look, I never seem to be able to find local ramps here in B.C.  To get them they need to be to bought in from eastern Canada, which I have done but it’s expensive even if they are amazing! What you are […]

Pasta

Cauliflower Italian Sausage Strozzapreti Da Leo

I was inspired to create this pasta after tasting my husband’s lunch at Trattoria Da Leo in Lucca, Italy.  It’s not exactly the same but it’s still damned good. I like to use cauliflower when it’s in season because I think it’s sweeter, but this can be made anytime and it will still be a […]

Pasta

Cacio e Pepe

This is the best version of Cacio e Pepe I have made so far, although in Rome, where the dish originates, we found they use tonnarelli aka alla Chitarra. a  thick spaghetti and usually it’s fresh.  I would recommend the Spaghetti alla Chitarra pasta made by either Rummo or good pasta from the Napes/Gragnano area.  […]

Pasta

Red, White And Green Lasagne

The colours of the Italian flag! I am always on the look-out for great tasting vegetarian pasta dishes and think this one fits the bill. Makes 8 Servings For the Lasagne: 2 Tbsp. EVO 3 large red bell peppers, chopped 15 oz. good quality ricotta cheese 1 ½ lbs. broccoli, flowerets cut into ¾” pieces […]