Step 1:

Bring 4-6 quarts of water to a rolling boil, add salt to taste. Add the pappardelle pasta to the boiling water. Cook for 5-6 minutes stirring occasionally for al dente pasta. For more tender pasta, boil for an additional 2 minutes.

CHEF’S TIP: Add a spoonful of butter to cooking pasta for additional flavor!

Step 2:

On a separate skillet, add 2 tbsps of Extra Virgin Olive Oil to a large pan and bring it to a medium heat. Sautée the minced garlic for 1-2 minutes and then add the Old Fashioned Pasta Sauce with Basil. Let it cook on a medium heat for about 12-15 min or until you see bubbles. Add salt and pepper to taste.

Step 3:

Once the pasta is ready, drain it and mix it with the sauce, grated parmesan cheese, and Extra Virgin Olive Oil. Use a couple of large spoons or clamps to toss until the pasta is fully coated.

Optional: you can add fresh basil after turning off the heat for extra flavor.

Step 4:

Serve warm and sprinkle your desired amount of cheese. To impress your guests, serve with crusty Italian bread, a leafy green salad with grilled artichokes, and a bold red wine!

Step 1:

Prep your ingredients. Bring 4-6 quarts of water to a rolling boil, add a dash of salt. Add the rigatoni to boiling water. Cook for 13 minutes occasionally stirring gently for al dente pasta. For more tender pasta, boil for an additional minute.

CHEF’S TIP: Add a spoonful of butter to cooking pasta for additional flavor!

Step 2:

Remove from heat and drain pasta. Save ¼ cup of pasta water for your pesto sauce! Return pasta to pot and add pesto sauce.

Step 3:

Before tossing the pasta with the pesto, add the pasta water you saved and add a pinch of parmigiano reggiano cheese. Use a couple of large spoons or clamps to toss until the pasta is fully coated.

Step 4:

Serve and top with remaining pesto, grated parmigiano reggiano cheese, and olive oil (to taste). 

To impress your guests, serve with crusty Italian bread, a leafy green salad, and a crisp, dry white wine!

 Step 1:

Place 750 mL of water in a saucepan and bring it to a boil. Once the water is boiling, add the risotto mix to the pot and cook for about 20 minutes without a lid over medium heat stirring until water has completely evaporated.

Optional: Add the cognac or wine if you want an extra layer of flavor before the water evaporates.

Step 2:

Add the butter to the mix and stir once all liquids have evaporated.

Step 3:

If you have additional mushrooms, drain the mushrooms and add them to the rice along with the butter. Remove from heat, add the grated parmigiano cheese and parsley. Mix properly and close the pot with a lid for 2 minutes.

Step 4:

Serve and garnish with more parsley, additional parmigiano cheese, and a sprinkle of extra virgin olive oil.