This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.
Thank you Lidia Bastianich of PBS…Crispy-edged wild mushrooms, served warm over crunchy frisee and tossed with chopped pancetta, fresh thyme, olive oil, and vinegar, and topped with a fresh grating of Italian Grana Padano cheese. All we can say is oh, baby is this good. — FM
Ah, when it comes to pasta, the Bastianich family knows a thing or two. That’s why we couldn’t resist asking Joe Bastianich of Greenwich, Conn., and his sister Tanya of New York City to share their recipe for a fresh, raw tomato sauce packed with fresh basil and garlic and bejeweled with a scattering of […]
This satisfying, filling, and delicious recipe is from the cookbook Healthy Pasta by Joe Bastianich and Tanya Bastianich Manuali, children of Lidia Matticchio Bastianich. And it’s only 460 calories per serving. The secret to this dish is the center-cut bacon. It’s flavorful and has fewer calories and less fat than regular bacon. Mangia! Buy Joe and […]