Italian Recipes

Easy Italian Recipes – Quick And Delicious For The Entire Family

Do you need easy Italian recipes that you can cook up fast that are delicious and inexpensive?

Below are three very simple Italian recipes that do not require much time to prepare and only use several ingredients that you may even have on hand.

This is the beauty of Italian cooking. You do not need a ton of ingredients to cook up a delicious meal.

The key with cooking great Italian food is to use fresh quality ingredients, like fresh herbs and fine olive oil. And the number one most important ingredient in any type of cooking is of course Love!

Enjoy and Buon Appetito!

EASY ITALIAN MARINARA SAUCE RECIPE Here isa great recipe for marinara sauce using canned tomatoes. This marinara sauce is delicious over your favorite pasta, on top of pizza and over mussels and shrimp. The beauty of this sauce is that it can be used with a number of other recipes, so it’s a great starting point in Italian Cooking and it is very easy to make.

You can use either fresh or canned plum tomatoes for this recipe, however using fresh tomatoes requires more time and preparation, so I prefer to use canned. If you do plan on using fresh tomatoes, make certain the tomatoes are ripe and in season.

For the canned tomatoes, I prefer Rienzi brand tomatoes. I have tried a number of different brands of canned tomatoes and Rienzi has the best flavor amongst the supermarket brands, in my opinion.

Marinara Sauce Ingredients:

1/4 cup extra virgin olive oil

4 garlic cloves, peeled and chopped (More or less depending on how much you like garlic)

1 35 ounce can of whole plum tomatoes with liquid

Salt to taste

Crushed red pepper to taste (You can use black pepper if you wish)

10 – 12 fresh basil leaves , torn

1/2 teaspoon of dried oregano

Directions:

1) Open your can of tomatoes and crush them by hand into a bowl and set aside.

2) Heat the olive oil in a large saucepan over medium heat. Add your garlic to the oil and cook until soft and lightly browned. Be sure to watch the garlic to make sure it doesn’t burn.

4) Carefully add the tomatoes along with their liquid into the pan with the garlic and oil. Use caution when adding the tomatoes to the hot oil. The oil can splatter. Add the oregano.

5) Stir the mixture and bring to a boil. Season with a bit of salt and red or black pepper. Lower the heat so that the sauce is reduced to a simmer. Break up the tomatoes as it cooks with a spoon until your sauce is chunky. You want the sauce to simmer until thickened, about 20 – 25 minutes.

6) Add your fresh basil a few minutes before the sauce is done. Taste the sauce and add more salt or pepper if needed.

7) Serve over your favorite pasta.

EASY ITALIAN PESTO SAUCE RECIPE

Let’s learn how to make pesto sauce.

This is another very easy and delicious recipe that can be served over your favorite pasta, grilled chicken, mussels or as a topping for pizza. For those of you who want your basil pesto sauce without pine nuts, you can leave them out or substitute the pine nuts with walnuts.

For a nice variation on this recipe, try adding sundried tomatoes to the pesto mixture before blending for a delicious tomato pesto sauce.

This recipe should only be used as a guide. Not everyone has the same preferences. Some do not like a lot of garlic or olive oil flavor for example, so it is recommended that you experiment until you find the right recipe.

Pesto Sauce Ingredients:

4 cups fresh basil leaves

3/4 cup chopped walnuts or pine nuts (the nuts can be lightly toasted in a dry pan before blending for added flavor)

2 cloves garlic, peeled and chopped (more or less depending on your taste)

1/2 cup of grated Parmesan cheese

1/2 cup of extra virgin olive oil

salt and pepper to taste

Directions:

Add all ingredients to a food processor or blender except olive oil. Add a little oil at a time and process until sauce reaches desired consistency. Ready to serve in your favorite dish.

EASY PASTA WITH GARLIC, OIL AND FRESH HERBS This is another quick and easy Italian recipe with only a few ingredients. It is important that you do not burn the garlic with this recipe otherwise it will become bitter.

Ingredients:

1 pound of spaghetti

3 – 4 garlic cloves chopped (more or less, depending on how much you like garlic)

1/2 cup reserved pasta water

1/4 Cup of Chopped Italian Flat Leaf Parsley

1/4 cup of chopped fresh basil leaves

6 tablespoons of extra virgin olive oil

Salt to taste

A pinch of red pepper flakes (more or less depending on how spicy you like it)

Directions:

1) In a large pot, bring about 6 quarts of salted water to a rolling boil. Add the pasta and cook for about 6 – 8 minutes or until al dente. Drain but make sure you reserve about 1/2 cup of pasta water.

2) While the pasta is cooking, heat 4 tablespoons of olive oil over medium heat in a large skillet. Add the garlic and saute until light brown in color. Remember to pay close attention to the garlic to make sure it doesn’t burn. Remove from heat.

3) Stir in fresh herbs, red pepper flakes, and few tablespoons of the reserved pasta water. Mix until combined.

4) Transfer the drained pasta to a large serving bowl and mix in the remaining olive oil and pasta water.

5) Add the garlic and herb mixture into the pasta and mix well.

6) Taste and add salt and red pepper if desired.

7) Serve immediately. Top with grated cheese if desired.

There you have it. Three great easy Italian recipes that you can whip up in a flash and please everyone. I hope you enjoy these easy italian recipes. Happy Cooking!

About the author: Ralph Serpe is a passionate home cook and webmaster of http://www.chefability.com/, a free cooking site for aspiring chefs and home cooks. Visit today for more great Italian Cooking Recipes.

Source: http://www.isnare.com/?aid=245948&ca=Cooking


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One Response to Italian Recipes

  1. smdiner says:

    Italian Meatloaf
    1 lb. Owens Italian Roll Sausage
    1-7 oz. can mushrooms (stems and pieces) drained
    1 egg
    1/2 cup bread crumbs, plain
    1/3 cup green bell pepper, diced
    1/3 cup tomato paste
    3 rounded tbsp. chopped fresh parsley
    3 rounded tbsp. scallions, sliced green part
    1/2 tsp. garlic powder
    1 pkg. favorite cooked pasta
    To Taste: Black Pepper

    Preheat oven to 375F. In a large bowl, add vegetables, parsley, tomato paste, egg and bread crumbs to sausage. Season with garlic powder and black pepper. Mix until well blended. Place mixture into a loaf pan (dimensions of 4″ x5″ wide, 2-2 1/2″ deep and 8″-9″ long). Note: Spray pan with vegetable spray for easy release. Place on center oven rack and cook for 25 to 30 minutes, depending on oven. Let cool slightly from oven and remove from loaf pan. Slice and serve on platter with favorite pasta, tomato sauce and grated cheese.
    ========
    ITALIAN SAUSAGE CASSEROLE

    8 oz. Mozzarella cheese, shredded
    4 Italian sausages
    1 lb. pasta noodles mostacelli, rotini, etc. (your choice)
    Fixings for favorite pasta sauce
    OR 1 large can Prego
    Salt, pepper, oregano, basil, garlic

    Cook Italian sausage in oven at 400 degrees until brown. (They don’t need to be cooked completely.) Boil and prepare pasta noodles as package recommends. Simmer your pasta sauce and add seasonings to taste.
    Slice Italian sausage into bite size pieces. Combine sausages, tomato sauce, drained and cooked noodles, along with 4 ounces of Mozzarella. Place in a 2 quart casserole dish. Mix together thoroughly. Add remaining cheese to top. Bake for 30 minutes at 350 degrees

    ITALIAN SAUSAGE SOUP

    1 lb. ground Italian sausage
    2 cloves fresh garlic, minced
    3 leaves fresh basil
    1 can 15 oz. butter beans
    1 can 15 oz. black beans
    (beans may be substituted with beans of your choice)
    1 can 15 oz. diced tomatoes
    2 cups beef broth
    grated Romano or Parmesan cheese

    Cook sausage until brown, add garlic and basil. Sauté 4 minutes.
    Add remaining ingredients: beans, tomato, broth.

    Cover and simmer 10-15 minutes, then remove from heat.

    Serve in soup bowl; sprinkle with cheese and serve with Italian bread, garlic bread or panini bread.
    ================
    Italian sausage and clam pasta

    3 dozen littleneck clams, scrubbed
    7 ounces sausage, sliced
    1 sliced leek or onion
    1 chili pepper, sliced thinly
    2 tablespoons butter
    3 cloves garlic, minced
    1 cup white wine
    2 plum tomatoes, diced
    2 bay leaves
    2 tablespoons chopped fresh parsley
    lemon slices, for garnish

    In a large pan fry sausage till lightly browned.
    Add butter, leeks, chili, bay leaf, garlic saute for 3 minutes add wine, diced tomatoes, and bay leaf bring to a boil.
    Add the clams cover and steam for 5 minutes till all are opened.
    Throw out any that do not open.
    Garnish with lemons and parsley.
    Serve with bread to soak up the juices
    ===============
    Sausage Stuffed Mushrooms

    24-32 large mushrooms,wiped clean
    1 pound Italian sausage, hot or mild
    1 small onion, minced
    1/2 cup parmesan cheese
    1/4 cup seasoned bread crumbs
    1 tsp. minced fresh garlic
    1 tsp. fresh chopped parsley
    Preheat oven to 350 degrees. With a tsp. hollow out mushrooms, carefully scraping out the inside. Be careful not to break the mushrooms. Reserve scrapings. In a medium skillet, brown sausage,onion and mushroom scrapings. Drain, and return to skillet. Add cheese, crumbs, garlic and parsley to pan and mix well. Remove from heat. Stuff mushrooms with mixture, mounding slightly. Place on sheet pan and bake about 15 minutes. Sprinkle with extra parmesan cheese.

    Spicy Sausage Soup with Cilantro

    Ingredients:
    2 pounds hot beef Italian sausage links, casings removed, and sliced
    4 cloves garlic, minced
    2 (14 ounce) cans beef broth
    1 (14.5 ounce) can Italian-style stewed tomatoes
    1 (15.5 ounce) can white hominy
    1 cup sliced carrots
    1 (14.5 ounce) can Great Northern beans, undrained
    2 small zucchini, cubed
    2 cups chopped fresh cilantro
    1 teaspoon ground black pepper
    1 teaspoon salt

    Directions:
    1. In a large skillet over medium heat, combine Italian sausage and garlic.
    Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage
    in a strainer to remove grease.
    2. In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed
    tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat,
    and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer
    for 15 minutes, or until carrots and zucchini are tender. Season with salt and
    pepper.

    ———————
    Italian Sausage Sandwiches
    Prep: 10 min, Cook: 25 min.

    * 5 ounces ground beef
    * 5 ounces hot Italian sausage, removed from casing and crumbled
    * 1/4 small onion, chopped
    * 1/4 small green bell pepper, chopped
    * 1 ounce fresh mushrooms, sliced
    * 1 clove garlic, minced
    * 1/3 cup tomato sauce
    * 1/8 tsp. oregano
    * 1/8 tsp. sugar
    * 1-3/4 Tbs. water
    * 1 Tbs. plus 1 tsp. grated Parmesan cheese
    * 4 submarine rolls, toasted

    Place a large skillet or flameproof casserole over medium heat. Sauté first 6 ingredients 6-7 minutes, stirring often to break up lumps of meat, until browned. Stir in tomato sauce, oregano, sugar, and water. Bring to a boil. Reduce heat to low, partially cover, and simmer 20-25 minutes, stirring often until thickened. Stir in Parmesan cheese and serve on rolls.

    —————-

    Meatballs & Gravy

    3 tablespoons olive oil
    4 cloves garlic (chopped)
    2 onions (chopped)
    1 (6 ounce) can tomato paste
    2 (28 ounce) cans chopped tomatoes
    1/2 teaspoon dried oregano
    1/2 teaspoon dried Italian seasoning

    —MEATBALLS—
    1 1/2 lbs ground chuck (85% lean/15%fat)
    4 slices white bread (make fresh crumbs in blender or food processor)
    2 eggs, beaten
    2 cloves garlic (chopped)
    1/2 teaspoon salt
    pepper (a few grinds)
    1/2 cup grated romano cheese or parmesan cheese
    2 tablespoons water
    flour (for dredging)
    vegetable oil (for frying)
    —SAUSAGE—
    1 lb Beef or Turkey Link Hot Sausage

    1. Heat oil in very large Dutch oven.
    2. Add garlic and onions and saute until soft.
    3. Add tomato paste and stir to combine.
    4. Add crushed tomatoes and spices.
    5. Stir bring to boil, lower heat to low–cover and simmer.
    6. Meanwhile combine all meatball ingredients (except for flour and oil).
    7. Form into balls about 2.
    8. 5 inches in diameter.
    9. Dredge meatballs in flour.
    10. Fry meatballs in oil in skillet a few at a time until browned on all sides
    (not necessary to cook through they will cook in the sauce) Add fried meatballs
    from skillet directly to simmering sauce.
    11. Stir and bring sauce back to a simmer.
    12. Cover.
    13. Place sausage in pot and cover with water.
    14. Bring to a boil and boil about 5 minutes to remove some of the fat.
    15. Brown boiled sausage in skillet.
    16. Place browned sausage in simmering sauce.
    17. Bring sauce back to simmer—cover and continue simmering for 2 hours over
    low heat—stir occassioanlly.
    18. Remove meatballs and sausage from pot and place on serving dish.
    19. Toss sauce with cooked pasta–There should be enough sauce to coat two
    pounds of cooked pasta.
    20. This freezes very well!

    ———————–

    Fried Ravioli with Hot Sausage Ragu

    1/2 cup fresh ricotta
    1/4 cup grated mozzarella
    1/4 cup grated provolone
    1 egg yolk
    1 teaspoon minced garlic
    1 tablespoon chopped parsley
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 fresh pasta sheet, about 11 by 14-inches, cut into 2-inch squares (to make
    32 squares)
    1 large egg
    2 tablespoons water
    1/2 cup dry bread crumbs
    1 1/2 teaspoons Essence, recipe follows
    2 cups vegetable oil, for frying
    Hot Sausage Ragu, recipe follows
    In a bowl, combine the cheeses, egg yolk, garlic, parsley, salt, and pepper
    and mix well.
    Place 16 of the pasta squares on a lightly floured surface. Place about 1
    tablespoon of the cheese mixture into the center of each square. Lightly wet
    the edges with water with a fingertip, and top with a plain pasta square.
    Press to seal the edges.
    Heat the oil in a pot over medium-high heat.
    Beat the egg with the water. In a separate bowl, combine the bread crumbs
    with the Essence. Dip the ravioli in the egg wash and then into the bread
    crumbs, one at a time. Add in batches to the hot oil and fry until golden
    brown, about 2 minutes. Remove with a slotted spoon and drain on paper
    towels. Repeat with the remaining ingredients and serve hot with the Hot
    Sausage Ragu.

    Essence (Emeril’s Creole Seasoning):
    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar
    container.
    ————-
    Hot Sausage Ragu:
    2 teaspoons olive oil
    1/2 pound hot Italian sausage (or 1/4 pound hot sausage and 1/4 pound sweet
    sausage
    1/2 cup chopped yellow onions
    3/4 teaspoon minced garlic
    1/4 teaspoon crushed red pepper
    1/4 teaspoon salt
    1/4 teaspoon dried basil
    1/8 teaspoon dried oregano
    1/8 teaspoon ground black pepper
    1 bay leaf
    1 (15-ounce) can whole peeled tomatoes, chopped, juices reserved
    1 (8-ounce) can tomato sauce
    1 tablespoon tomato paste
    1/4 cup dry red wine
    1/4 cup heavy cream
    Pinch sugar
    In a medium pot, heat the olive oil over medium heat. Add sausage and cook,
    stirring, until brown and the fat is rendered, about 4 minutes. Add the
    onions, garlic, crushed red pepper salt, basil, oregano and black pepper,
    and bay leaf, and cook, stirring, until soft, 4 minutes. Add the tomatoes
    and their juices, tomato sauce, tomato paste, wine, cream, and sugar, and
    stir well. Bring to a simmer and cook, uncovered, stirring occasionally,
    until thick and the flavors are blended, about 30 minutes, adding water as
    necessary to keep from getting too thick.

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