Prosciutto and Asparagus Pasta - Italian Recipes

Prosciutto and Asparagus Pasta


1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
3/4 cup freshly-grated Parmesan cheese
1/2 cup sour cream
1/4 cup dry white wine
1/4 cup butter (1/2 cube), melted
1/2 pound linguine or fettuccine


In a medium saucepan, steam or boil asparagus until crisp-tender.  Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto.  In a large bowl, combine cheese, sour cream, wine and butter.  Mix well.  Add asparagus-prosciutto mixture.

Cook pasta according to package directions.  Drain well, but do not rinse.  Transfer pasta to a warm serving platter and toss with sauce.  Sprinkle with additional Parmesan, if desired.  Serve immediately.

Note:  Prosciutto is a cured ham that is available at specialty markets and delicatessens.  Garnish with strips of sun-dried tomatoes.


Italian Recipes: Cheesy Italian Tortellini - Italian Recipes

Italian Recipes: Cheesy Italian Tortellini


1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese


Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.


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Amount Per Serving  Calories: 468 | Total Fat: 24.1g | Cholesterol: 82mg


Italian Sausage Soup - Italian Recipes

Italian Sausage Soup - Italian Recipes


1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach – packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt


1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.


Zuppa di Pomodoro e Basilico (Tomato Basil Soup) - Italian Recipes

Zuppa di Pomodoro e Basilico  (Tomato Basil Soup) - Italian Recipes


4 oz. Pancetta, coarsely chopped
1 Medium Onion, peeled and quartered
1 Stalk celery, washed and roughly chopped
1 Carrot, peeled and roughly chopped
4 tablespoons flat leaf Italian parsley
2 Cloves garlic, peeled
2 tablespoons Olive oil
1 Cup dry red wine
1 28 oz. Can Italian plum tomatoes; preferably San Marzano
1 Quart chicken stock
Salt & freshly ground white pepper
1/2 cup fresh basil, finely chopped
Freshly grated Parmigiano
2 tablespoons flat leaf Italian parsley, finely chopped


Place the pancetta, onion, celery, carrot, parsley and garlic in the bowl of a food processor and pulse about ten times for one second each pulse to create a batutto.

Heat a soup pot over medium-high heat, then add the olive oil. Add the batutto to the pot and cook, stirring occasionally, for about ten minutes. Lower the heat if necessary, to prevent the onions and garlic from browing.

Raise the heat to high, then add the wine. Boil for two or three minutes to evaporate the alcohol, then add the tomatoes and chicken stock.

Lower the heat and simmer gently, stirring occasionally, for about thirty minutes. Taste for salt & pepper and add to your taste if necessary. Add the basil and simmer for about five minutes longer. At the end of the five minutes, remove from the heat, puree in a blender, food processor, or Moulie, then ladle into six soup bowls. Garnish with Parmigiano and additional parsley.


Italian Recipes: Pan Di Spagna - Sponge Cake

Pan Di Spagna - Sponge Cake


5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups flour, sifted
1 1/2 tsp vanilla
1/2 tsp grated lemon rind


Place egg yolks and sugar in mixing bowl and beat until it becomes lemon colored. Start adding the flour a little at a time, making sure to blend in well. Add vanilla and lemon rind. Beat egg whites until stiff and fold into cake batter. Pour cake batter into buttered and floured, or use non stick, 18 inch square cake pan. Bake at 375? oven for 40 minutes. Turn over on cake rack and cool.


Ricotta Gnocchi - recipes

Ricotta Gnocchi



1 (8 ounce) container ricotta cheese
2 eggs
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed

3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes (optional)
6 basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks


Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Nutritional Information

Amount Per Serving  Calories: 442 | Total Fat: 26g | Cholesterol: 141mg


Italian Recipes: Fettuccine Alfredo Speciale [17-11-17]

Italian Recipes: Fettuccine Alfredo Speciale


 1/2 pound bacon or ham, diced
 1 gallon boiling, salted water
 2 tablespoons olive oil
 1 pound fettuccine
 6 to 12 tablespoons butter
 3 garlic cloves, finely chopped
 4 tablespoons parsley, finely chopped
 1/2 pound mushrooms, sliced
 3/4 cup coarsely chopped onion
 3 egg yolks, beaten lightly
 1 cup heavy cream
 6 ounces Parmesan cheese, freshly grated
 Freshly ground pepper


Fry bacon or ham, drain and reserve.  Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes.  Drain.  Melt butter over low heat in a large, broad skillet.  Saut? garlic, parsley, mushrooms and onion over medium heat until tender.  Add noodles and toss for 1 minute.  Reduce heat; add egg yolks and cream quickly to avoid scrambling.  Add 1/2 cup Parmesan cheese and ground pepper.  Toss for 30 seconds until cheese begins to melt.  Stir in bacon or ham.  Serve immediately.  Pass remaining Parmesan cheese to sprinkle on top as desired.

Serves: 12


Pasta with Arugula Pesto - Italian Recipes

Italian Recipes: Pasta with Arugula Pesto


 1/4 cup chopped walnuts
 3 cloves garlic, minced
 2 cups coarsely chopped arugula, stems included
 1/4 cup coarsely chopped fresh basil
 1/2 cup olive oil
 1/3 cup grated Parmesan cheese
 salt to taste
 1 pinch cayenne pepper
 1 (16 ounce) package dry pasta


 Combine the walnuts, garlic, arugula, and cilantro or basil in a food processor or blender. Whirl them just until they are coarsely chopped. While the machine is running, add the olive oil in a thin stream. Transfer the pesto to a bowl. (At this point the pesto can be frozen. Thaw it before proceeding.)
 Stir the Parmesan cheese, salt, and cayenne into the pesto
 Bring a large pot of salted water to a boil. Add the pasta, and cook it, stirring occasionally, until it is just tender. Drain the pasta, return it to the empty pot, and toss it with the pesto, adding a tablespoon or two of water if necessary to distribute the pesto evenly.
 Transfer the pasta to a serving bowl or to individual plates, garnish with additional Parmesan cheese and serve.

Nutritional Information

Amount Per Serving  Calories: 377 | Total Fat: 19.6g | Cholesterol: 71mg