Pasta con Asiago e Spinaci

When I had my cooking school in Chicago, I had to make big batches of this pasta dish…

Pasta Puttanesca

To understand how best to use olives on pizza or in pasta dishes or antipasti, we must first…

Penne Carbonara

2 tablespoons butter 1 small red onion, chopped 1 small yellow onion, chopped 4 ounces Portobello mushrooms, chopped…

Pesto Pizza

The repertoire of Italian sauces is loaded with classics like Alfredo, Bolognese, arrabbiata, marinara, and oil and garlic.…

Pizza Insalata

Salad pizza, or pizza insalata, has so much going for it I often wonder why more restaurants don’t…

Prosciutto and Melon

I suppose it would be ridiculous of me to say that the two most important ingredients in that…

Pulled Pork Pizza

Ever since the first BBQ Chicken pizza hit the scene in the 1980’s, consumers have gone stir crazy…

Ravioli

Rigatoni

Rigatoni (ree-gah-tOH-nee) is a large, tubular-shaped pasta. Rigato means with lines or ridges, so most all rigatoni, which…