What's your favorite italian recipe?

Question

I'm looking for something a little bit different for dinner tonight. No seafood please.

Answer 1

Pepperoni Casserole. I made my own version of skillet helper dinners. Taste better and makes more than the boxed!
My own version.
1 large pack of Hormel pepperoni,
*1/2 lb of cooked pork sausage
*1/2 cup of canadian bacon or ham
* cooked peppers, onions & mushrooms
3 jars of favorite pizza quick sauce(all we have are small jars)
24 oz bag of skinner spiral pasta
1 lb or more of shredded mozzarella cheese, save 1/3 for the top
1 cup water
Cook pasta & drain. Cook veggies. Layer ingredients in a casserole dish sprayed with pam, sauce first, pasta, meat, sauce, cheese, pasta, meat etc. till all is used leaving sauce on the top. Pour the water around edges, (keeps it juicy). Bake for 45 min or till hot all the way through, put cheese on top and back in oven till bubbly! Let cool about 15 min. It's like pizza lasagna! My son loves it!!!!

Answer 2

Tuscan Pork LoinPrep:
Cook: Ready in: 2 hr.,
20 mins Serves: 10

Ingredients
1 3-pound pork loin
1 teaspoon kosher salt
3 cloves garlic
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth
2 tablespoons white-wine vinegar
Cooking Instructions
1. Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.

2. Preheat oven to 375 degrees F.

3. Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 40 to 50 minutes. Transfer to a cutting board; let rest for 10 minutes.

4. Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.

Answer 3

Chicken Marsala
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms(I like portabellas)
1/2 cup Marsala wine
1/4 cup cooking sherry

DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Answer 4

Three-Alarm Italian Style Chili Mac Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Firehouse Fiesta







1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza ( smoked aged mozzarella)

Cook pasta in salted water until al dente. Preheat broiler to high.
Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

Answer 5

potato gnocchi in cilantro pesto sauce!

1 pack ready to cook soft potato gnocchi (can prepare at home if u want)
1 cup cilantro pesto sauce premade or freshly prepared
1-2 tsp olive oil
4-5 cherry tomatoes
few fresh basil leaves or 2-3 tsp dried basil
water, salt and pepper/cayenne pepper

In a large steel vessel, boil 2-3 liters of water. When it starts boiling, add gnocchi and few drops of oil. reduce heat to medium and keep stirring until gnocchi puff a lil bit and start floating on top (1-2 minutes). Then drain the gnocchi and if u r not using it immediately, cool it with running cold water and rub with few drops of oil, otherwise, use hot. In a sauce pan, add olive oil and cilantro pesto sauce. add whole or cut-into- half cherry tomatoes. bring to a light boil. Add gnocchi. Add salt and black/cayenne pepper and basil leaves and stir. serve with fresh grated parmesan! decorate with fresh basil/cilantro twigs.


Crispy ravioli in alfredo sauce:
1 pack of ready to cook soft ravioli (I like three cheese)
1 cup of ready creamy alfredo sauce
1/2 cup bread crumbs
1-2 tbsp corn starch dissolved in 1/4 cup water (u can also use eggs to coat if u want)
5-6 tsp olive oil
water, salt and pepper

In a large vessel, boil 1-2 litres of water, add ravioli and boil for 1-2 minutes. Then drain the ravioli and blot excess water with paper towel. In a frying pan, heat 3-4 tsp olive oil. Coat the ravioli squares in corn starch mixture or eggs and then coat well with bread crumbs on both sides. Now shallow fry them in olive oil until crispy golden on both sides.
In a sauce pan, add remaining olive oil, alfredo sauce, salt and pepper and bring to a light boil. In the serving dish, keep 5-6 ravioli squares and pour sauce over it. decorate with fresh basil/parsely twigs!

Answer 6

Chicken cattitore and pasta fra diablo

Answer 7

Anything pasta!

Answer 8

my baked ziti . If you would like the recipe then please just email me . good luck and god bless.