An Italian classic recipe for your next gathering with friends and family or for that next big special occasion! Enjoy!

Ingredients:

1 quart whipping cream
20-30 Manicotti
2 lbs large raw shrimp, peeled, deveined, and chopped
3 tablespoons butter
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup chopped celery
1 garlic clove, minced
Salt
Freshly Ground Black Pepper
1/4 teaspoon cayenne pepper
1 lb fresh Crab Meat, drained
1 cup shredded Cheddar Cheese
1 cup shredded Parmesan cheese

Preparation:

1 – Combine whipping cream, salt, pepper, and 1/4 teaspoon cayenne pepper in a saucepan and cook over medium-high heat for 30 minutes or until thickened and reduced to 2 cups; set aside. Cook the manicotti according to the package directions; drain and set aside.

2 – Heat butter in a large Dutch oven over medium-high heat; add onion, 3 tbsp butter, chopped green bell pepper, garlic, and chopped celery. Cook, stirring constantly, for 5 minutes or until tender. Add the shrimp and crab meat, and cook, stirring constantly, for about 5 minutes or until shrimp turns pink. Cool for 10 minutes, and drain well.

3 – Combine the seafood mixture and the whipping cream mixture. Fill the manicotti shells, and place in 2 lightly greased 11×7 inch baking dishes. Sprinkle with cheeses, and cover with foil. Bake at 350F for 15 minutes.

4 – Uncover and bake for 10 additional minutes. Serve immediately.

Serves 6 to 8

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This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!

Ingredients:

1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes – coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)

Preparation:

1 – Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.

2 – In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.

3 – Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.

Serves 6 to 8

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For your next homemade pizza enjoy this easy to make Italian White Pizza Sauce. You can also use this as a quick Alfredo sauce for fettuccine.

Ingredients:

2 tbsp unsalted butter
1 cup milk
3 tbsp flour
salt and pepper
2 tbsp dry white wine
1/4 tsp garlic powder
1/2 cup Parmesan cheese

Preparation:

1 – Heat butter in a small saucepan. Add flour, stirring until smooth. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute.

2 – Remove from heat and stir in Parmesan cheese, dry white wine, garlic
powder (or minced or pressed fresh), salt and pepper.

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Enjoy this easy to make Italian sauce recipe!

Ingredients:

3 oz sun-dried tomatoes (not in oil)
3 cups boiling water
2 tbsp olive oil
1 onion, chopped finely
2 large garlic cloves, sliced finely
2 tbsp chopped fresh flatleaf parsley
2 tsp chopped fresh oregano
1 tsp chopped fresh rosemary
salt and pepper
3 cups dried fusilli

Preparation:

1 – Put the tomatoes and boiling water in a water and let stand for 5 minutes. Using a perforated spoon, remove 1/3 of the tomatoes from the bowl. Cut into bite-size pieces. Put the remaining tomatoes and water into a lender and puree.

2 – Heat the oil in a large skillet over a medium heat. Add the onion and gently cook for 5 minutes, or until soft. Add the garlic and cook until just beginning to color. Add the pureed tomato and the reserved tomato pieces to the skillet. Bring to a boil, then simmer over a medium-low heat for about 10 minutes. Stir in the herbs and season with salt and pepper. Simmer for 1 minute, then remove from the heat.

3 – Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Briefly reheat the sauce. Pour over the pasta, then add the basil and toss well to mix. Sprinkle with the Parmesan and serve immediately.

Serves 4 to 6

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This classic Italian sauce is best served with fresh fettuccine. Use a mild, creamy Gorgonzola (called dolcelatte) or a sharper, crumbly bleu cheese, depending on the flavor desired.

Ingredients:

4 oz Gorgonzola cheese, crumbled
1/2 cup milk
2 tbsp unsalted butter
1/4 cup heavy cream
Salt
1/3 cup grated Parmesan cheese, plus more for table

Preparation:

1 – Place Gorgonzola, milk, and butter over medium-low heat in a saute pan large enough to hold cooked pasta. Cook, stirring often, until cheese has melted and sauce is smooth, about 4 minutes.

2 – Add cream and raise heat to medium. Simmer until sauce thickens a bit, about 2 minutes. Add salt to taste.

3 – Add cooked, drained pasta to cream sauce, tossing to coat noodles. Add grated cheese and continue tossing until pasta is nicely coated, about 30 seconds. Adjust seasonings and serve immediately with more grated cheese.

Mangiare!

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