I adapted this sauce from Rachael Ray who adapted this sauce from Marcella Hazan (so you know it must be good). I adjusted a few components (and added milk to tenderize the meat) - the result was better than I even expected. My husband said it’s one of the top five pastas he’s ever had in his life… and I’m not bragging, but the guy eats a lot of pasta.
Read MoreEggplant and Tomato Fusilli
I am NOT a vegetarian. In fact, I prefer to add meat to pretty much every thing I eat. But this is hands-down one of my favorite pasta recipes of all time. So whether you love meat or are a full-fledged veg, this is a great option for you. You can also use gluten-free pasta; therefore, this should pretty much satisfiy everybody...even Italians.
Read MorePumpkin Gnocchi in a Sage Cream Sauce
The first time I ever made gnocchi, it was an absolute disaster. I honestly think it's the only time I truly effed up a recipe and had to order pizza. So I was petrified to make this seemingly very complicated pumpkin gnocchi. Let me tell you: it wasn't seemingly complicated, it was complicated. BUT it wasn't unmanageable and it was hands down one of the best meals I've ever made in my life. For a decadent autumnal meal with a decadent flair, this is your new go-to (just make sure it's on a weekend when you have plenty of time to cook, mess up the kitchen, clean it up and - duh - indulge in plenty of wine).
Read MoreShrimp and Sweet Corn Risotto
Risotto is soooooo good for your health. I don't mean the rice and delicious Parmesan cheese; I mean the act of lovingly and patiently stirring arborio rice in the risotto style while sipping a glass of Italian wine. It's cathartic and good for the soul. I'm a fan of experimenting with risotto and just love this sweet corn and shrimp version perfect for pescetarians.
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