Orecchiette with Broccoli Rabe (Orecchiette ai broccoletti)

FrankFall, pasta, primi piatti, Puglia, Winter39 Comments

Orecchiette with Broccoli Rabe

A quick pasta dish with vegetables that you can whip up in less an 30 minutes, Orecchiette with Broccoli Rabe makes for a fine meatless dinner, with cheese and fruit for dessert. It’s pretty typical of the kind of thing we like to eat in our house on a weeknight when there’s … Read More

Lobster «Fra Diavolo»

FrankItalian-American, pasta, piatti unici, primi piatti21 Comments

Lobster Fra Diavolo

As regular readers will know, it’s become a traditional here at Memorie di Angelina to feature an Italian-American dish every Columbus Day weekend. This year’s entry is Lobster Fra Diavolo, or “Brother Devil’s Lobster”. A distant cousin to Southern Italian seafood and pasta dishes like spaghetti allo scoglio, its pairing … Read More

Calamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage, Ricotta and Peas)

FrankMolise, pasta, primi piatti8 Comments

Calamarata pasta with sausage, peas and ricotta cheese

This was a dish I made up on the spot one day, finding a few stray links of  sausage and some leftover ricotta in my fridge, and some frozen peas at the bottom of the freezer, to serve as a condimento for some calamarata pasta I had in the pantry. … Read More

Fettuccine «Alfredo»: The Original Recipe

FrankLazio, pasta, primi piatti37 Comments

Fettuccine Alfredo has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his pregnant … Read More

Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Purée)

Frankpasta, primi piatti, Spring13 Comments

Tagliatelle with Asparagus Purée

Spring is a special time of year. There’s nothing that lifts a body’s spirits quite like the green shoots and gentle sun of spring. And then there’s the wonderful produce that starts to appear in our markets—tiny peas, artichokes, slender green asparagus, fava beans in their hefty pods, plump strawberries… … Read More

Pasta alla capricciosella (Pasta with Squid, Mushrooms and Peas)

FrankLazio, pasta, primi piatti48 Comments

Pasta alla capricciosella

My nostaglia for Rome often brings me to a website and Facebook page called Roma Sparita or, literally, “Disappeared Rome”. The site features a entrancing combination of  old photographs and prints of a by-gone Rome along with amusing poems written in romanesco, Roman dialect, in the style of Trilussa. I recently … Read More

Linguine al vino rosso (Linguini with Red Wine Sauce)

Frankpasta, primi piatti16 Comments

Linguine al vino rosso

As regular readers will know, I’m the traditionalist when it comes to Italian food. By and large, I stick with the tried and true. But every so often, an innovative dish comes around that attracts me, usually because, even if it’s not traditional, the dish feels so ‘right’ that it … Read More

Pasta e fagioli: The Authentic Recipe

FrankCampania, pasta, primi piatti, Soups79 Comments

Pasta e fagioli

Pasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire.  It is a victim of its own success, however, too often made badly—very badly—which is why I would never … Read More

Pasta al pesce spada (Pasta with Swordfish)

Frankpasta, primi piatti, Sicilia, summer27 Comments

Pasta with Swordfish

Pasta with swordfish is the kind of carefree pasta dish that, for me, typifies summer eating. The recipe is quick –you can make the condimento (sauce) in the time it takes for you to bring the water to a boil and cook the pasta–and precise measurements hardly matter at all. (The … Read More

Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)

Frankpasta, primi piatti20 Comments

Spaghettini al caviale

Elegant cooking doesn’t need to mean complicated. Thin spaghetti with salmon roe is a pasta dish that you can whip up in the time it takes for the water to come to a boil and the pasta to cook—yet it is fancy enough for the most important or better yet, intimate … Read More

Tomato Sauce 101

FrankCampania, pasta, primi piatti, reference, sauces, Toscana54 Comments

Tomato Sauce 101

I’m all for convenience when it actually makes life simpler, but it’s always been a mystery to me why people buy those jars of wretched “spaghetti sauce” that line our supermarket shelves when you can make real tomato sauce with only a tiny bit more time and effort. I suspect … Read More

Tortellini fatti in casa (Homemade Tortellini)

FrankEmilia-Romagna, pasta, primi piatti, Soups24 Comments

Homemade Tortellini in brodo

Among the dizzying variety of stuffed pastas in the Italian repertoire, perhaps none—with the exception of ravioli—is more famous than tortellini. These ring-shaped bits of bliss are ambassadors of Italian cuisine abroad and these days they (or aberrant facsimiles) can be found on the shelves of almost any supermarket. Within … Read More

Pasta al forno (Baked Pasta)

Frankpasta, piatti unici, primi piatti22 Comments

Pasta al forno (Baked Pasta)

Is there anything more comforting than baked pasta?  If there is, I haven’t come across it yet. And while some pasta al forno dishes in the Italian repertoire—especially the two ‘star’ lasagne dishes, the South’s lasagna di carnevale and the North’s lasagne alla bolognese—are elaborate affairs, there are everyday versions that … Read More

Fregola con arselle (Fregola with Baby Clams)

Frankpasta, primi piatti, Sardegna13 Comments

Fregola with Baby Clams

Fregola (also called fregula) is a kind of pasta, typical of Sardinia, that looks and tastes much like Israeli couscous. Arselle are tiny clams that live under the sand right on the shore line. Although you might be surprised by the pairing, this odd couple makes for some delicious eating. … Read More

Pesto alla trapanese (A Sicilian pesto)

Frankpasta, primi piatti, Sicilia, summer24 Comments

Pesto alla trapanese

One of the great joys of summer is the appearance of juicy, ripe tomatoes in the marketplace. Tomatoes that, for once, actually taste like tomatoes! And, of course, think about tomatoes and you’ll immediately think about pasta. There’s something about fresh tomatoes and pasta that was just meant to be. … Read More

Malloreddus alla campidanese (Sardinian Gnocchi with Sausage Ragu)

Frankpasta, primi piatti, Sardegna10 Comments

Malloreddus alla campidanese

Malloreddus are a kind of pasta typical of the island region of Sardinia. Also called gnocchetti sardi or ‘little Sardinian gnocchi’ after their dumpling-like shape, malloreddus are made from durum wheat flour, water, salt and—a very Sardinian touch—a pinch of ground saffron. They lend themselves to a variety of sauces … Read More

Tortelli di zucca (Homemade Pumpkin Ravioli)

FrankEmilia-Romagna, Fall, Lombardia, pasta, primi piatti, Winter29 Comments

homemade pumpkin ravioli

One of the nicest parts of this, my favorite season, is the arrival of wonderful produce: mushrooms, endive, chestnuts, cabbage, radicchio… but for me no other vegetable is as typical of the season as hard squashes. They are sometimes called ‘winter squashes’ but they start appearing in the early autumn and … Read More

Lasagne agli spinaci (Spinach Lasagna)

Frankpasta, primi piatti16 Comments

Spinach Lasagna

As the summer wanes here in the northern hemisphere and the temperatures begin to dip, it will soon be time to think about turning the oven on again. And, in our house, that means it’s time to get ready for lasagna! One of the most versatile ways of making lasagna … Read More

How to Make Homemade Tonnarelli

FrankAbruzzo, Lazio, Marche, pasta, primi piatti16 Comments

Homemade Tonnarelli

Tonnarelli is the Roman name for the pasta you may know by its more popular Abruzzese name, spaghetti alla chitarra. It is a fresh pasta that looks like square spaghetti. In Rome, this pasta is sold in any supermarket but elsewhere, you may find you have to make it yourself. Due to its … Read More

La genovese (Neapolitan Beef and Onion Pasta Sauce)

FrankCampania, pasta, primi piatti47 Comments

La genovese

Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside Naples itself. And, for reasons I cannot quite figure out, it did not seem to survive the trans-Atlantic voyage; … Read More

Pasta con la cicoria (Pasta with Chicory)

FrankCampania, pasta, primi piatti12 Comments

Pasta con la cicoria

Cicoria, or chicory, also known in English as ‘curly endive’, is a staple of the central and southern Italian diet, or at least so it was traditionally. People from Campania like Angelina were said to be especially fond of leafy green vegetables, so much so that they were sometimes called … Read More

Spaghetti con le zucchine (Spaghetti with Zucchini)

FrankCampania, pasta, primi piatti, summer36 Comments

As we’ve seen before, pasta and vegetable dishes are a quick and easy solution for weeknight dinners, when you don’t have the time or the energy for anything fussy or fancy. This may be the easiest of them all: Spaghetti with Zucchini. Ingredients Serves 4-6 500g (1 lb) spaghetti 500g … Read More

Spaghetti con pomodoro crudo (Spaghetti with Fresh Tomatoes)

FrankCampania, Lazio, pasta, primi piatti, summer18 Comments

Spaghetti with Fresh Tomatoes

Summertime is fast approaching, the temperature is climbing, and my culinary imagination is starting to turn to dishes that quick but tasty and require minimal cooking. Here’s one of the ‘go to’ summer pasta dishes in our house: Spaghetti with Fresh Tomatoes. Ingredients Serves 4-6 500g (1 lb) spaghetti 500-750g … Read More

Linguine con alici (Linguini with Anchovies)

FrankCampania, pasta, primi piatti, snack15 Comments

Linguine con alici (Linguini with Anchovies)

Linguine con alici, or Linguini with Anchovies, is another quick and easy dish for those days when you don’t really feel like cooking but you want to eat something tasty. It’s a riff off of the classic ajo e ojo with anchovies. Ingredients Serves 4-6 persons 400g (16 oz) linguini … Read More

Caserecce e fagiolini (Pasta and Green Beans)

Frankpasta, primi piatti16 Comments

Pasta and Green Beans

Weeknight dinners at our house much of the time revolve around pasta and vegetables. They are quick and easy, and the combinations are almost endless. For some reason, however, the combination of Pasta and Green Beans is not a particularly common one in Italian cooking, with the notable exception of … Read More