Pizza Party Pizza Gnochetti

Ingredients:

• 1 package Pizza Gnocchetti, cooked al dente (5-8 minutes)
• 1 jar Tomato Sauce
• Sausage or Pepperoni, chopped (optional)
• Vegetables such as Peppers, Onions, Zucchini, etc., chopped and cooked
• grated Parmesan or Mozzarella

Directions:

1. Sauté meat and vegetables in Olive Oil over medium heat, until everything is cooked.
2. While Pizza Gnochetti cooks, add Tomato Sauce to cooked vegetables and meat and warm through.
3. Serve sauce over cooked, drained pasta and add grated Cheese on top.

Lemon Garlic Fettuccine alla Salernitana (Sailor Style)

Ingredients:

• 1 package Lemon Garlic Fettuccine
• 1-1/2 lbs. fresh Tomatoes
• Coarse Salt
• 1 large clove Garlic, peeled and left whole
• 4 tbs. Olive Oil
• 4 oz. Green Olives, pitted and coarsely chopped
• 4 tbsp. Capers in Wine Vinegar, drained
• 10 large sprigs Italian Parsley, leaves only, coarsely chopped
• Salt and freshly ground Black Pepper
• 4 Anchovy Fillets packed in Oil, drained
• 4 oz. canned Tuna packed in Olive Oil, drained
• Large fresh Basil Leaves

Directions:

1. Blanch Tomatoes, then remove skins and seeds and cut into 1" squares.
2. Lightly crush Garlic.
3. Heat Olive Oil in large skillet over medium heat. When warm, add Garlic and lightly sauté for 1- 2 minutes or until golden.
4. Add Tomatoes. Mix with wooden spoon.
5. Add Olives and Capers and cook for a few more minutes.
6. Add Parsley and lightly season with Salt and Pepper.
7. Cook the pasta al dente, 6-8 minutes.
8. When Lemon Garlic Fettuccine has one minute left to cook, add Anchovies and Tuna to sauce.
9. Serve pasta with sauce on top, sprinkled with fresh Basil.

Lemon Basil Pappardelle alla Vongole (with Clams)

Ingredients:

• 1 package Lemon Basil Pappardelle
• 2 lbs. very fresh Clams
• 2 large cloves Garlic, peeled and finely chopped
• 20 large sprigs Italian Parsley, leaves only, coarsely chopped
• 1/2 cup Olive Oil
• 2 lbs. fresh, ripe Tomatoes
• Salt and freshly ground Pepper to taste

Directions:

1. Scrub Clams very well and soak in a bowl of cold water with a little coarse Sea Salt for 30 minutes.
2. Combine Garlic and Parsley. Place Oil in medium sauce pan over medium heat.
3. When Oil is warmed, add chopped ingredients and sauté for 2 minutes.
4. Cut Tomatoes into 1" pieces and add to sauce pan. Cook for 25 minutes, stirring occasionally with wooden spoon. (If desired, run sauce through food mill for smoother consistency).*
5. Bring pot of salted water to boil and add Lemon Basil Fettuccine. Cook al dente, for 6-8 minutes.
6. While pasta is boiling, add Clams to sauce and simmer until they open.
7. Serve Clams and sauce over hot, drained pasta.

*To make the white version, omit Tomatoes. Add the Clams to Oil with Garlic and cook until they open. Sprinkle with chopped Parsley.

Gnochetti Sardi with Sausage in Tomato Sauce

Ingredients:

• 1 package Gnocchetti Sardi, cooked al dente (5-7 minutes)
• 6 tbsp. Olive Oil
• 1 small Onion, finely chopped
• 1 clove Garlic, finely chopped
• 12 oz. cooked Italian Sausage, crumbled
• 1/2 lb. Porcini mushrooms, chopped finely
• 3 tbsp. dry White Wine
• 1 lb. crushed Tomatoes

Directions:

1. Heat oil in medium saucepan.
2. Add Onions and cook for 5 minutes.
3. Add Garlic and cook for 1 minute. Add sausage and Mushrooms and brown while stirring.
4. Add Wine and Tomatoes. Cook over very low heat for 45 minutes.
5. Mix Gnochetti Sardi with sauce and serve with freshly grated Cheese of choice.

Garlic Toasted Onion Fettuccine al Prosciutto

Ingredients:

• 1 package Garlic Toasted Onion Fettuccine
• 1 cup Parmesan Cheese, grated
• 4 oz. cooked Ham, chopped
• 6 tbsp. Butter
• 1 cup Heavy Cream
• Salt and freshly ground Pepper to taste
• Freshly grated Nutmeg

Directions:

1. Cut Ham into small pieces.
2. Melt Butter in large skillet over low heat.
3. Add Ham and sauté for 5 minutes.
4. Add Cream to skillet slowly, stirring to incorporate.
5. Add Nutmeg, Salt and Pepper to taste.
6. Fold in Garlic Toasted Onion Fettuccine into sauce.
7. Sprinkle with Cheese and serve on warmed platter.