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Copyright  2001 - 2016   Sandra Laux
Pasta with Meat or Poultry
Cavatelli with Ham and Eggs
Featuring a variety of pasta recipes made with pork, beef, lamb, sausage, turkey, chicken and more
Pasta Chitarra with Lamb in Saffron Sauce
Cavatelli with Ham and Eggs
A rich and creamy pasta with crisp ham
and an egg and Fontina cheese sauce.

Recipe  >>
Pasta with Lamb in Saffron Sauce
A hearty pasta dish with cubes of lamb
and vegetables from Abruzzo.

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Ragu Bolognese
Ragu Bolognese
Ragu Bolognese is a specialty ragu from
the Emilia-Romagna region of Italy.

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Spaghetti Pie
Spaghetti Pie
Spaghetti pie is made in a skillet with
cooked spaghetti, eggs, salami,
prosciutto, and provolone.

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Abruzzese Chocolate Ragu
Abruzzese Chocolate Ragu
A ragu of ground pork with a small amount
of cinnamon and chocolate that adds a
subtle richness to the sauce.

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Hay and Straw Fettuccine
Hay and Straw Fettuccine
Straw and hay refers to the combination of
egg pasta and spinach pasta that are
used.

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Strozzapretti Pasta with Beef Ragu
Strozzapretti with Beef Ragu
This sauce may also be served with
penne, rigatoni, cavatelli, or any similar
size pasta.

Recipe  >>
Tagliatelle al Prosciutto
Tagliatelle al Prosciutto
Tagliatelle are long, flat ribbons, similar in
shape to fettuccine, but typically about
one-quarter inch wide.

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Penne with Butternut Squash and Sausgae
Pasta with Butternut Squash and Sausage
Combines the flavors of butternut squash, Italian sausage, and sage for a simple and delicious dinner.

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Lasagna di Carnevale
Lasagna Recipes
Orecchiette with Chicken Meatballs
Orecchiette with Chicken Meatballs
A delicious combination of mini
meatballs with orecchiette in a chicken
broth sauce.

Recipe  >>
Garganelli with Duck Ragu
Garganelli with Duck Ragu
A rich and flavorful dish made with duck
breasts and vegetables in a tomato-red
wine sauce.

Recipe >>
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli with Chicken, Broccoli, and Gorgonzola
Garganelli are a specialty of Emilia-
Romagna; they are often served with a rich
meat or poultry ragu or broth.

Recipe  >>
Penne with Ground Turkey, Capers, and White Wine
Penne with Ground Turkey, Capers, and White Wine
This is a fairly easy dish to make but the
sauce tastes like it was simmering on the
stove for several hours.

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Veal and Spinach Cannelloni
Veal and Spinach Cannelloni
Squares of fresh pasta are rolled around a veal and spinach filling,

Recipe  >>
Chicken Cannelloni
The filling for this cannelloni is made with chicken, prosciutto and mortadella.

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Cavatelli with Sausage and a Red-Wine Tomato Sauce
Cavatelli with Sausage and a Red Wine Tomato Sauce
From Puglia, this recipe features a rich and spicy meat sauce served with cavatelli.

Recipe  >>
Agnolotti
Agnolotti
Similar to ravioli, agnolotti are fresh pasta squares filled with meat from the Piedmont region of Italy.

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Bucatini all' Amatriciana
Bucatini all' Amatriciana
A specialty of the Lazio region, this dish is traditionally made with guanciale, cured pig's cheek, but pancetta is often substituted.

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A variety of lasagna recipes made with ground beef, sausage, chicken or turkey.

Recipes >>
Casoncelli: A traditional pasta from Lombardy
Casoncelli
Casoncelli from Lombardy are made with fresh pasta dough that envelopes a slightly sweet meat filling and are typically served with melted butter flavored with pancetta and sage leaves.

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Rigatoni alla Calabrese
Rigatoni alla Calabrese
A traditional dish from Calabria featuring a rich sausage and tomato sauce.

Recipe  >>
Spaghetti alla Carbonara
Spaghetti alla Carbonara
A traditional dish from Lazio, real carbonara contains no cream ... it's simply eggs, crispy guanciale or pancetta, Pecorino Romano, and black pepper.

Recipe  >>
GLUTEN-FREE
PASTA PRIMER
There are lots of new types of pasta available
at the supermarkets these days.  Many of
them give pasta lovers with gluten sensitivity
plenty of options.

TYPES OF GLUTEN-FREE PASTA
Choosing a gluten-free pasta boils down to
personal taste preference.  Rice pasta,
usually made with brown rice, is one of the
most popular choices thanks to its mild
flavor.  Corn pasta has a bright yellow color
and rough texture that is good for holding
sauces.  The problem with corn pasta is that
it can have a distinctive corn flavor.  Quinoa
pasta sounds like it would be the best
nutritional choice. However, a lot of food
manufacturers, knowing that quinoa is now
very popular, label their packages as quinoa
pasta when the contents actually contain
mostly rice or corn and just a little quinoa.  So
be sure to check the labels to be sure that the
only ingredient is quinoa.

COOKING THE PASTA
The worst thing you can do to gluten-free
pasta is to overcook it.  Overcooking causes
the pasta to get mushy and slimy.  Read the
cooking directions on the package but test
the pasta often.  As soon as the pasta is
tender, drain it and add it to the sauce.

SERVING THE PASTA
If you're trying gluten-free pasta for the first
time, serve it with a hearty sauce, such as a
meat ragu or Alfredo sauce.  With this type of
sauce you won't notice much of a difference
from regular wheat pasta.  Don't serve rice
pasta cold or keep it for leftovers because it
will harden when cooled, just like cold rice,
and the pasta will become stiff and taste like
cardboard.
Garbanzo Bean (Chickpea) Pasta
REGIONAL ITALIAN COOKING
GRATED CHEESE
When a recipe calls for grated
cheese, you might not always know
how big a block you should buy.  The
texture of a cheese makes all the
difference, but as a general rule,
three to four ounces yields one cup
grated.  To measure cheese, put it in
a measuring cup and tap it against
the counter; don't pack it firmly in the
cup. 
Stonewall Kitchen, LLC
ITALIAN
INGREDIENTS
LEARN HOW
TO MAKE ...
With your thumb, press down and roll to the top of the oval
Homemade Ricotta
Pasta Roses - Rosette di Pasta
Homemade Limoncello