Pasta with Smoked Salmon Pink Sauce, Perfect for Brunch!

Pasta with Smoked Salmon Pink Sauce Perfect for Brunch! Serves 2-3 Ingredients 1/2 pound imported Italian pasta (or fresh pasta) 1 tablespoon butter 4 ounces Smoked Salmon 1 cup tomato sauce (previously made or store bought) handful fresh basil 1/2 … Continue reading

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Pasta “Scampi” with Ripe Tomatoes and Shrimp

Pasta “Scampi” with Ripe Tomatoes and Shrimp Serves 2-3 Ingredients 1/2 pound imported Italian pasta 1/2 pound Shrimp, peeled, deveined. 2 cups ripe cherry or grape tomatoes 3 tbsp extra virgin olive oil, additional for drizzle off the heat at … Continue reading

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Pasta “Aglio, Olio, e Peperoncino” (Garlic, Oil, & Chili Flakes)

Recipe and photo by Fred Bollaci Enterprises Pasta “Aglio Olio e Peperoncino” Evoo, Garlic, Red Chili Flakes, garnished with Italian Parsley and Pecorino. 👍❤️🇮🇹🍝🌶🧄 This is simple and spicy (as much as you want it to be), if you’re not … Continue reading

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Pasta all’ Ubriaco (Drunken Pasta) Cooked in Red Wine

Pasta all’ Ubriaco (Drunken Pasta). Used Fusilli and Sangiovese wine to cook down the pasta. Great for a summer holiday party (hope we can have some this year), it’s good an hour later as long as the pasta is al … Continue reading

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Recipe: “Cacio e Pepe” by Charter Member Chef Vincenzo Betulia (Osteria Tulia/Bar Tulia) in Naples, FL

Cacio e Pepe Serves 6 Total cooking time: 20 minutes Ingredients: 2 lbs dried bucatini, (preferably a high-quality artisan brand, such as Giuseppe Cocco, Alfeltra) 2 Tbsp unsalted butter (about ¼ stick) 3 Tbsp extra virgin olive oil 2 tsp … Continue reading

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