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Chef John's Tomato Sauce
Lunch Italian

Chef John's Tomato Sauce

4.8

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Place olive oil, onion, celery, and a pinch of salt into a large heavy saucepan or Dutch oven over medium-low heat. Cook, stirring occasionally, until onions are very soft, about 15 minutes.
  2. 2 Meanwhile, pour tomatoes with juice into a large bowl and use your hands to crush tomatoes until they look puréed. Set aside.
  3. 3 Mix garlic into vegetable mixture in the saucepan; cook until fragrant, about 1 minute. Stir in sugar, 1 teaspoon salt, anchovy paste, white wine vinegar, Italian herbs, and red pepper flakes. Increase heat to medium; cook and stir just until liquid has evaporated.
  4. 4 Mix in tomato paste until incorporated. Stir in hand-crushed tomatoes and parsley; bring to a boil. Reduce heat to low and bring to a simmer. Cook, stirring occasionally, until sauce thickens and flavors meld, about 1 1/2 hours. Add a little water as sauce cooks down to reach desired consistency.

By John Mitzewich

Grilled Cheese Patty Melts
Lunch American

Grilled Cheese Patty Melts

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
  2. 2 Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
  3. 3 Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
  4. 4 Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

By Laura

Any-Veggie Slaw
Lunch

Any-Veggie Slaw

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
  2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
  3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Air Fryer Spanish Tortilla
Lunch European

Air Fryer Spanish Tortilla

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes.
  2. 2 Preheat an air fryer to 325 degrees F (160 degrees C).
  3. 3 Drain potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket.
  4. 4 Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes.
  5. 5 Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes.
  6. 6 Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

By Buckwheat Queen

Broccoli Pasta Salad
Lunch American

Broccoli Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
  4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Armenian Pizzas (Lahmahjoon)
Lunch

Armenian Pizzas (Lahmahjoon)

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside.
  2. 2 Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek.
  3. 3 Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
  4. 4 Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
  5. 5 Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
  6. 6 Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

By PetitePea21

Kentucky Tomato Soup
Lunch American

Kentucky Tomato Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt the butter in a stock pot over medium heat. Stir in the onion, carrots, celery, garlic, and parsley; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the tomatoes, tomato sauce, coffee, water, sugar, salt, and pepper. Bring the soup to a boil and simmer for 20 to 25 minutes.
  2. 2 Pour the hot soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in the cream and heat until warm. Do not boil.

By LAGIRL

Green Goddess Salad
Lunch American

Green Goddess Salad

5.0

Prep
Cook
Total
20 min

Instructions

  1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
  2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Mediterranean Style Roasted Red Pepper and Lentil Salad
Lunch American

Mediterranean Style Roasted Red Pepper and Lentil Salad

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
  3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
  4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
  5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl

Greek Chicken and Potato Bowl
Lunch Greek

Greek Chicken and Potato Bowl

4.8

Prep
20 min
Cook
45 min
Total
425 min

Instructions

  1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
  2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
  3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
  4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
  5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
  6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
  7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
  8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
  9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
  10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Pasta with Ricotta and Sun-Dried Tomatoes
Dinner Italian

Pasta with Ricotta and Sun-Dried Tomatoes

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
  2. 2 Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.

By Michelle Finley Baker

Italian Sausage Spaghetti
Dinner Italian

Italian Sausage Spaghetti

4.6

Prep
5 min
Cook
115 min
Total
120 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
  2. 2 While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
  3. 3 Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
  4. 4 Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
  5. 5 Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
  6. 6 Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.

By John Mitzewich

Individual Cacio e Pepe Lasagnas
Dinner Italian

Individual Cacio e Pepe Lasagnas

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  3. 3 Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.
  4. 4 Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.
  5. 5 Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

By Peggy Oliver

Cacio e Pepe Lasagna
Dinner Italian

Cacio e Pepe Lasagna

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins with 1 tablespoon olive oil.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  3. 3 Mix together drained noodles, ricotta cheese, mozzarella cheese, 1/2 cup Pecorino Romano cheese, and 1 1/2 teaspoons pepper in a bowl. Divide mixture among the ramekins. Top with 2 tablespoons Pecorino Romano cheese, drizzle with 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon black pepper.
  4. 4 Bake in the preheated oven until cheese is golden brown in spots and lasagna is heated through, about 10 minutes. Garnish with parsley and paprika, if desired.

By Sahara B

Patate Prezzemolate (Italian Potato Salad)
Dinner Italian

Patate Prezzemolate (Italian Potato Salad)

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine potatoes and salt in a large pot filled with cold water. Bring to a boil. Cook until potatoes are tender, but not mushy, about 10 minutes depending on size. Drain and set aside until cool enough to handle.
  2. 2 While potatoes are cooking, whisk 3 tablespoons olive oil and white wine vinegar together in a small bowl. Add garlic and set aside.
  3. 3 Peel cooked and cooled potatoes and cut into 1-inch cubes. Combine potatoes, green onions, and parsley in a bowl and lightly toss. Season with salt and pepper. Drizzle with olive oil mixture and lightly toss, taking care not to break the potatoes.
  4. 4 Top with remaining 1 tablespoon olive oil and red pepper flakes right before serving.

By Buckwheat Queen

Potato Panzarotti
Dinner Italian

Potato Panzarotti

Prep
35 min
Cook
19 min
Total
54 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 to 15 minutes. Drain and transfer potatoes to a bowl; mash until smooth.
  2. 2 Combine mashed potatoes, 1 ¼ cups bread crumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
  3. 3 Pour remaining 1 ¼ cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
  4. 4 Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.

By Maria Teresa Rollo

Easy Paleo Chicken Marsala
Dinner Italian

Easy Paleo Chicken Marsala

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
  2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
  3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
  4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Spaghetti Risottati alle Vongole
Dinner Italian

Spaghetti Risottati alle Vongole

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a stockpot; add salt. Reduce heat to a simmer.
  2. 2 Heat a large skillet over medium heat. Add oil, followed by chile pepper and garlic. Cook and stir gently until fragrant, about 30 seconds. Remove garlic and chile pepper; discard. Add clams to the fragrant oil.
  3. 3 Pour wine over the clams and cover immediately. Let simmer until clams have opened, about 7 minutes. Remove clams using a slotted spoon to a large bowl. Cover to avoid losing their steam. Discard any unopened clams.
  4. 4 Pour four ladles of salted water into the skillet with the juice of the clams. Bring to a boil over high heat. Add spaghetti; move around with a pasta fork to keep from sticking together. Cook, adding a ladle or two of salted water as needed to keep spaghetti barely covered, until pasta is tender yet firm to the bite, 8 to 10 minutes. Add clams and sprinkle in lemon zest. Give the skillet a hefty toss to gently mix the clams in the thickened sauce.
  5. 5 Divide into four pasta bowls. Cover with parsley and serve immediately with empty plates on the side for the shells while eating.

By Buckwheat Queen

Mussels Marinara di Amore
Dinner Italian

Mussels Marinara di Amore

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
  2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
  3. 3 Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

By Donna Holub

Chicken Piccata with Capers
Dinner Italian

Chicken Piccata with Capers

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  2. 2 Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  3. 3 Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken to a serving platter and cover with a lid to keep warm.
  4. 4 Pour white wine, lemon juice, capers, and garlic into the skillet. Bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season with salt and pepper.
  5. 5 Drizzle sauce over and around chicken; garnish with parsley.

By Sandra1980

Chicken Florentine Alfredo Lasagna Cups
Dinner Italian

Chicken Florentine Alfredo Lasagna Cups

4.4

Prep
30 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
  3. 3 Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
  4. 4 Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
  5. 5 Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
  6. 6 Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
  7. 7 Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

By TheOtherJuliaGulia

Chef John's Shrimp Fra Diavolo
Dinner Italian

Chef John's Shrimp Fra Diavolo

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  2. 2 Heat a large skillet over high heat until very hot. Cook shrimp in a single layer in the hot skillet until the bottoms are browned, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a clean bowl.
  3. 3 Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in the hot skillet until onions are slightly golden and translucent, 2 to 4 minutes. Add garlic and oregano; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  4. 4 Add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  5. 5 Return shrimp to the skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce; season with salt, red pepper flakes, and Aleppo pepper flakes.

By John Mitzewich

Chicken Breast Cutlets with Artichokes and Capers
Dinner Italian

Chicken Breast Cutlets with Artichokes and Capers

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  2. 2 Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  3. 3 Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  4. 4 Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

By Josephine Franchino Twohy

Shiitake and Baby Bella Mushroom Risotto
Dinner Italian

Shiitake and Baby Bella Mushroom Risotto

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium-high heat. Cook and stir shallot in hot oil for 30 seconds. Add mushrooms and continue cooking until they begin to brown. Stir in rice and 2 tablespoons butter; reduce heat to medium. Cook and stir until shallot and mushrooms turn golden brown.
  2. 2 Pour in wine; simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock. Cook until evaporated, stirring constantly, about 7 minutes.
  3. 3 Pour in 1/2 of the remaining hot vegetable stock; continue to cook and stir until evaporated. Repeat once more with remaining hot stock. Stir constantly until rice is tender and creamy. Add hot water if needed to continue cooking until rice has softened.
  4. 4 Stir in Parmesan cheese, parsley, and remaining 2 tablespoons butter to serve.

By WAIX0713

Shrimp Spaghetti with Tomato Sauce
Dinner Italian

Shrimp Spaghetti with Tomato Sauce

4.4

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
  2. 2 Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
  3. 3 Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
  4. 4 Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
  5. 5 Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
  6. 6 In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

By Socratic Food

World's Best Marinara
Pantry Italian

World's Best Marinara

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Chef John's Sunday Pasta Sauce
Pantry Italian

Chef John's Sunday Pasta Sauce

4.8

Prep
30 min
Cook
260 min
Total
290 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
  6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

The Best Baked Ziti
Dinner Italian

The Best Baked Ziti

4.9

Prep
20 min
Cook
105 min
Total
135 min

Instructions

  1. 1 Gather the ingredients. Cut down the length of each sausage with a sharp knife. Remove and discard casings.
  2. 2 Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until sausage begins to brown, and onion turns translucent, 5 to 7 minutes. Add oregano, thyme, and rosemary and cook for 1 minute more.
  3. 3 Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer.
  4. 4 Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface.
  5. 5 While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl.
  6. 6 Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch casserole dish with a drizzle of olive oil. If you need to use a 9x13-inch dish, reserve about 1 cup cooked pasta to avoid overfilling and bubbling over.
  7. 7 Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application.
  8. 8 Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

By John Mitzewich