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Spaghetti Alla Gricia
The key ingredient in Spaghetti alla Gricia is guanciale, cured pork jowl. Guanciale is also traditionally used in the classic Roman Pasta dishes, Bucatini all’Amatriciana and Spaghetti alla Carbonara. Since guanciale is not easy to find outside of Rome and the Lazio region in Italy, and until recently impossible here in the U.S., substituting pancetta for the guanciale in those dishes has become commonplace. However, I would not make that subsitution with this dish, because guanciale is the centerpiece here, and it would not be the same. Spaghetti alla Gricia, is sometimes referred to as Amatriciana in Bianco, which means White Amatriciana, because it is made without tomatoes.
Baked Ziti
I had a little difference of opinion with my wife in regards to this recipe. She felt that baked ziti should have ricotta cheese in it and I did not agree. We decide to go straight to the source and called my father. He said that he does not normally put ricotta in but when it is included the dish is designated Sorrentino. So there you have it; if you wish, add the optional ricotta and make Baked Ziti Sorrentino.
Tagliatele alla Bolognese
Just about every region of Italy has it's own version of a Ragu, a slow cooked meat sauce. The most famous of course is from Bologna, Ragu alla Bolognese. Here we use even parts beef, pork, and veal for the meat, but it can also be done using all beef or 2 parts beef to one part pork if you like. This recipe makes more sauce than you will need for the pasta. The remaining sauce can be frozen to use later, allowing you to have a dish usually reserved for the weekend any time.
Pasta with Zucchini and Mozzarella
When preparing for large parties, baked pastas are a very popular menu choice, especially if time is an issue. The advantage of preparing a dish ahead of time and then popping it in the oven just before your guests arrive, so that you can spend more time enjoying their company than working, is very appealing. However, baked pasta is actually not the ideal make-ahead dish that many assume it to be. Pasta that sits in sauce for hours while it cools off, and then is re-cooked has a tendency to end up limp and mushy. If you want to experience a truly great baked pasta dish please do not succumb to the temptation of making it ahead of time. If you cook the pasta just short of al dente and then bake the dish only long enough for the cheese to melt and the top to become crispy immediately after assembling it, you will end up with a perfect meal for you and your guests every time.
Pasta with Grape Tomatoes
I have been making this dish so regularly lately that every time I am in the supermarket I pick up a pint of grape tomatoes knowing that I will be using them in the near future. It is a great weeknight pasta, light tasty and quick to prepare.
My wife Sandy likes capellini and I like spaghetti, so the spaghettini became our little compromise, but you can use any pasta you prefer or happen to have on hand.
Linguini Puttanesca
This is one of my favorite pasta dishes. Many people in America have an aversion to anchovies. Their only exposure to them may have been as "hairy" fish on top of pizza. If this describes you, it may sound tempting to try making this dish omitting them. Please, don't do this until you have at least tried it with them. The chopped up anchovies practically dissolve into the oil when sautéing them, so you don't have to worry about biting into or tasting anchovy. What you will taste, however, is a depth of flavor that will be missing if they are left out.
Gnocchi di Ricotta
These melt in your mouth ricotta gnocchi were a staple at my father's restaurant and I never really saw them on the menus of other Italian places back in those days. Potato gnocchi seemed to be much more prevalent. Today, I see them in restaurants much more often and they are always hard to resist.
Bucatini all'Amatriciana
You should be able to get the pancetta for this recipe at a local Italian deli or specialty store. Bucatini is a thick rod shaped pasta with a hole in the center. If you prefer you could also spice this dish up a little by adding a pinch of crushed red pepper with the garlic.
Trenette Al Pesto
Pesto, you see the term all over the place, usually as a name for something that isn't even close to being real Pesto, with who knows what in it. Well here is a recipe for the real thing, the way it was intended to be made. This recipe makes a lot more pesto than you will actually use on the pasta, but you can freeze what is left over for use at a later time.
Fettucine Alfredo
This is not the healthiest dish in the world, but like I always say, everything in moderation. Treating yourself to this classic pasta dish once in a while won't kill you. The short cooking time for the pasta is because we are using fresh homemade fetuccine, if you are using dried pasta cook until al dente.
Spaghetti with Meatballs
We have received many requests for this recipe, which in many peoples' minds is synonymous with Italian food. In actuality, this is more of an Italian-American dish, since in Italy they do not serve their meatballs on top of pasta. This recipe comes from Chef Paolo's wife, Frances, who in my humble opinion makes the best Spaghetti and Meatballs(after all she is my mom).
Linguini White Clam Sauce
If the idea of shelling more than a dozen clams doesn't appeal to you, ask them to shell them for you at your favorite fish market. Just make sure they pack them with their juices when they give them to you.
Penne con Fagiolini
Penne with string beans in an oil and garlic sauce. I love string beans sautéed in oil and garlic, and they are especially good with pasta. This is a great dish for the spring and summer months.
Manicotti
This recipe comes from Chef Paolo's wife Frances who is an excellent cook in her own right. The crepes can be made a few days ahead of time and kept refrigerated.
Pasta Piselli
Pasta with Peas, very basic, very quick to prepare and very good. I do not know of an Italian that does not enjoy this dish.
Capellini Carbonara
This is a very popular, very rich pasta dish. The recipe is given using angel
hair pasta, and it is very good that way, but if you can replace it with home
made green and white Paglia E Fieno pasta it will bring the dish that much
closer to perfection.
Penne Filetto di Pomodoro
One of Chef Paolo's signature dishes. This is an incredibly delicious sauce, which is also a relatively simple way to impress your dinner guests with your culinary prowess.
