Posts Tagged ‘Italian’

This recipe makes a wonderful, hearty soup that becomes so creamy with the couscous.  Should you want to make it vegetarian, just leave out the Italian Sausage.

  • 1 jar Cookwell & Company Red Pepper & Tomato Soup
  • 1 package Mild Italian Sausage
  • 1 cup Israeli Couscous
  • 2 cups Central Market Organics Chicken Broth
  • 2 cups Portobello Mushroom, coarsely chopped
  • 2 cups Squash, coarsely chopped

 

 

 

 

 

 

Using scissors, cut sausage links into 3/4 inch slices and brown in a small amount of Olive Oil.  Add Red Pepper & Tomato Soup, Couscous, Chicken Broth and Vegetables.

 

 

 

 

 

 

Bring to a boil over medium high heat, then reduce heat and simmer for 15 minutes.

Remove from heat and cover, let sit for 10 minutes.

More Chicken Broth may be added if you desire a thinner soup.

Garnish with Red Pepper Slices and serve with crusty bread.

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This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch

The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce

  • 3  to 6 ounces Pancetta
  • 1 jar Orti di Calabria Arrabbiata Sauce
  • 4 – 6 Eggs
  • 1 cup Calamata Olive, coarsely chopped
  • Parmigiano Reggiano Cheese, grated

Fry Pancetta in heavy skillet until begins to crisp, over medium high heat

Add Arrabbiata Sauce to pan and heat until sauce begins to bubble

Make indentation into sauce with wooden spoon and drop egg into opening.

Sprinkle Calamata Olives over all

Cover and cook until Eggs reach desired degree of doneness

Suggestion:  Toast some Asiago Cheese Bread in a pan with Olive Oil

Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread

  • 2 jars Orti di Calabria Pasta Sauce
  • 1 – 16 ounce package Pasta
  • 1 package Italian Sausage
  • Ottavio Extra Virgin Olive Oil
  • Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

  • 1 container chopped Celery & Onion or 3-4 ribs Celery and one medium Onion, chopped
  • 1 Carrot, chopped
  • 2 jars Orti di Calabria Tomato Basil Pasta Sauce
  • 1 package ground Italian Sausage
  • 1 – 16 ounce container Rigatoni or Penne Pasta
  • Ottavio Olive Oil
  • Parmesan Cheese, grated
  • Adam’s Reserve Red Pepper Flakes 1/2 teaspoon, optional

Cook Pasta al dente according to package directions

Heat 3 tablespoons Olive Oil in Dutch oven or large pot and brown Italian Sausage until  no longer pink, break apart with wooden spoon.

Add Celery, Onion and Carrot, stir and cook for 15 minutes

Add Pasta Sauce and Red Pepper Flakes, reduce heat and simmer for 20 minutes to incorporate flavors

Place Pasta on Serving Platter and top with Ragu, garnish with Parmesan Cheese and Parsley

  • 1 package ground Italian Sausage, mild
  • 1 jar Cookwell & Company Roasted Red Pepper and Tomato Soup
  • 1 container chopped Squash and Portobello Mushroom or Veggies of your choice

Saute Sausage in large pot until no longer pink

Add Vegetables and continue to saute for  7 minutes

Add Red Pepper and Tomato Soup and simmer for 15 to 20 minutes

Serve with crusty Artisan Bread

  • 1 package Italian Sausage Links, mild, cut into chunks
  • 1 large Onion, large dice
  • 1 jar Cookwell & Company Roasted Red Pepper & Onion Bisque
  • 1 can Italian Style Diced Tomatoes
  • 1 – 16 ounce bag Simply Potatoes, Zesty Garlic

Cut Sausage into chunks and dice Onion

Place Dutch oven or large pot over medium high heat and saute Sausage and Onion until Sausage is not longer pink

Add Tomatoes and Bisque, stir to incorporate

Bring to a Boil, Meanwhile cook Potatoes in microwave, according to package directions

Add potatoes to Stew and simmer for 10 minutes or longer

Serve with Crusty Artisan Bread

  • Italian Seasoned Chicken Breast
  • 1 – 29 ounce can Homestyle Veg-All
  • 1 jar Cookwell & Company Cacciatore
  • 1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread

  • 1 bottle Vino Dei Fratelli Mochetto Wine
  • 1 bottle Central Market Organics Fruitti di Bosco Italian Soda
  • 1 – 16 ounce bag frozen Berry Medley

Chill Wine and Soda, place in pitcher and add frozen fruit.

The Perfect Summer Delight!

  • 12 ounces Central Market Whole Wheat Gemelli Pasta
  • 6 to 8 ounces fresh Sugar Snap Peas
  • 1 bag fresh Baby Spinach Leaves
  • 1 jar Roasted Red and Yellow Peppers, drained and sliced
  • 1 cup crumbled Reduced Fat Feta Cheese
  • 1 bottle Cookwell & Company Honey Lime Vinaigrette
  • 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

 

 

 

 

 

 

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

 

 

 

 

 

 

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

 

 

 

 

 

 

Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.

 

 

 

 

 

 

Serve with Artisan Baked Asiago Cheese Bread

  • 2 pounds Chicken
  • 1 – 10 ounce bag sliced Baby Bella Mushrooms
  • 1 bottle Brooklyner Wheat Beer
  • 1 – 7 ounce container chopped Celery and Onion
  • 1 – 14.5 ounce can Petite Diced Tomatoes with Garlic and Olive Oil
  • 1 jar Cookwell & Company Sweet Heat Sauce
  • Ottavia Extra Virgin Olive Oil
  • Adam’s Reserve House Rub

 

 

 

 

 

 

Heat 4 tablespoons Olive Oil in large skillet or Dutch oven over medium high heat. Season Chicken with House Rub and place in skillet and brown all sides. Add Beer and deglaze pan,

 

 

 

 

 

 

then add onion, celery, tomatoes and mushrooms, simmer until chicken is tender and done.

 

 

 

 

 

 

Meanwhile cook Penne Pasta al dente, according to package directions, drain and rinse well with cold water. Set aside.
Add jar of Sweet Heat Sauce to chicken mixture and continue to simmer with lid off until thick glaze is obtained. Pour chicken mixture over Pasta and serve with Salad and crusty bread.