MILANO-MADE

There's two ways of preparing the classic pasta alle vongole dish: in bianco or in rosso. The 'white' version is typically more common in Northern Italy with plenty of oil, garlic, parsley and occasionally white wine. In Southern regions you'll often see this dish served with tomatoes and basil - both are delicious but I tend to favor the former. In both versions the briny juices from the clams help flavor this brothy sauce and like all ingredients, the fresher the clams, the

What's better than lobster in the summertime and pasta...well... all the time! Here's a great dish that's easy to assemble and p

I love making shrimp scampi pasta when I'm pressed for time because it's one of those pasta's you can make in the time it takes

Make this southern style sugo with all your cupboard ingredients!

Originally from Genova, an ancient port city in Liguria, pesto is made with only 6 ingredients. I love also adding cubed potatoes and green

This is not exactly a Carbonara as it has no eggs... but the pancetta and look of it sure do resemble one. Since butternut squash ravioli are my all-time favorite fall/winter food, I decided to make butternut squash SAUCE since it's not as time consuming as making the fresh pasta and stuffing. I was inspired from this recipe from Bon Appetit but I made a few of my own tweaks! Read on... The butternut squash itself is very sweet so adding the saltiness of the pancetta really c

Heirloom Tomato Sauce I was SO excited when i saw these gorgeous, misshapen, awkward-looking heirloom tomatoes from Trader Joe's that i stocked up on a few containers and decided to make a bunch of sauce to freeze it. They make the best tomato sauce and they are so sweet and full of flavor that I literally only use 4 ingredients to make it. There's a few different methods of making this sauce, like broiling/baking the tomatoes but for this recipe I ended up just peeling the t

This is a nutty, cheesy and tomato-y delicious pasta that puts a spin on 'pesto'... and let me tell you, it's delicious! This recipe is by Andy Baraghani and straight from Bon Appetite with a just a few minor tweaks! INGREDIENTS: 1/2 cup walnuts 1 pint cherry tomatoes 1/3 cup olive oil 3 anchovies 2 garlic cloves 1 teaspoon lemon zest 1/4 teaspoon red pepper flakes 1/2 cup parmesan 12 ounces of spaghetti 1/2 cup fresh basil Preheat oven to 350. Toast walnuts on a baking sheet

This is a really great pasta sauce if you are pressed for time. By the time it takes for your pot of water to boil and the pasta to cook, you can throw together this mushroom ragu. It's very savory and a great meatless dish with simple ingredients. INGREDIENTS: tagliatelle pasta 2 tablespoons olive oil 1/2 teaspoon truffle salt (or sub 1 tablespoon truffle oil for olive oil) 1 pound of mixed mushrooms 1/2 an onion (grated) 3 garlic cloves 2 tablespoons tomato paste 1/4 cup of

This was a standard Sunday night dinner for me growing up in my house. My dad would start cooking it after lunch and we would salivate all afternoon from the incredible aroma. I change up the recipe probably ever time I cook it but I think this is a good 'lighter' version of it. You could also make it with red wine and chopped mushrooms for an even more savory sauce. INGREDIENTS: 3 tablespoons olive oil 2 tablespoons butter 1 large onion 2 ribs of celery 3 carrots 4 garlic cl