Pasta with Prosciutto, Walnuts and Gorgonzola
Pasta al sugo di Noci e Gorgonzola

The walnuts and the Prosciutto together with the Gorgonzola create a wonderful symphony of flavors, this type of flavors combination finds its roots in the tradition of northern Italian cooking, yet for those of us who love to eat that makes very little difference, since this fool proof recipe will taste great independently as to who makes it and where. Just follow your heart and you will never go wrong.

Yield: 6 generous portions

3 quarts water
3/4 (three quarters) cup walnut halves or pieces
1/2 (one half) cup cream, warmed
2 tablespoons butter
2 tablespoon DaVinci® olive oil
1 cup chopped onion
4 oz prosciutto, thinly sliced and chopped (1/2 (one half) cup)
4 cloves garlic, thickly sliced
¼ teaspoon red pepper flakes
1 cup sparkling white wine or champagne
1 cup chicken stock
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup crumbled Gorgonzola cheese (3 oz)
¼ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
1 lb. DaVinci® penne rigate, fusilli, or farfalle pasta

Bring a large pot of salted water to boil.

 

Puree ½ cup of the walnuts and the warm cream in a food processor or blender until smooth. Set aside remaining walnuts for garnish.

 

Melt the butter and the DaVinci® olive oil in a large sauté pan over medium heat until bubbling.

 

Sauté the onion, prosciutto, garlic and the red pepper flakes until the onions are tender and the prosciutto begins to brown, 6-8 minutes. Deglaze with the sparkling wine, stirring to dislodge any flavorful brown bits at the bottom of the pan. Reduce the wine by half. Stir in the chicken stock, the creamed walnut puree, salt and pepper. Bring the sauce to a boil and simmer to a sauce consistency 10-12 minutes. Melt the Gorgonzola and Parmesan cheese into the sauce.

 

Cook the DaVinci® pasta according to the directions on the package, drain and return to the pot. Pour the sauce over the DaVinci® pasta, and simmer over low heat stirring constantly until the DaVinci® pasta is well coated, about 3 minutes.

 

Turn the DaVinci® pasta out onto a warm serving dish and sprinkle with the remaining chopped parsley and walnuts. The DaVinci® pasta is ready to be served.

 

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Baked Pasta with Eggplant Sauce Pasta al forno con il Sugo di Salsiccie e Melanzane

 

Serves: 6

 

Ingredients: 6 Tablespoons DaVinci® Olive Oil
6 large Garlic cloves, thickly sliced
½ teaspoon Red Pepper Flakes
1 medium Eggplant (1 pound) cut into ½” cubes
½ pound Smoked Mozzarella cheese (Scamorza) or Fresh Mozzarella cheese, cut into ¼” cubes
½ cup freshly grated Romano cheese (2 oz.)
1 pound Italian Style Sausages, cut into ½ ” pieces
½ cup Red Wine
1 ½ cups Tomato Sauce
1 cup Beef Stock
½ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
½ cup Italian style Breadcrumbs
1 pound DaVinci® Pasta (Ziti, Penne or Small Shells)

 

Procedure:

 

Preheat the oven to 425

 

Bring a large pot of salted water to a boil.

 

Brush or spray a lasagna pan or a baking dish (9”x 13”) with olive oil and coat with half of the Italian style breadcrumbs.

 

Heat the DaVinci® olive oil in a large sauté pan or skillet and cook the garlic and red pepper flakes until the garlic is lightly browned, about 1 minute. Fry the diced eggplant in two batches in the DaVinci® olive oil and garlic, until it is brown on all sides, about 4 minutes. Remove the eggplant and garlic onto a plate or bowl and keep warm. In the same skillet, brown the sausage pieces. Pour on the wine, stirring to dislodge any flavorful brown bits than may stick to the bottom of the pan. Reduce the liquid by half, simmering for about 2 minutes. Return the eggplant to the pan and add the beef stock, tomato sauce, salt and pepper. Bring the sauce to a boil and then reduce the heat and simmer, stirring occasionally until it is a nice, rich sauce, about 15 minutes. While the sauce simmers, cook the DaVinci® pasta in the boiling water according to the directions on the package. Drain and return to the empty pot. Pour on the sauce and toss together with the diced Scamorza and half of the Romano cheese. Spoon the pasta mixture into the prepared pan. Sprinkle with the remaining Romano cheese and breadcrumbs. Bake the DaVinci® pasta in the preheated oven until it forms a lovely brown crust on top, about 20 minutes. Serve hot.

 

CHEF’S NOTE: It is better to undercook rather than overcook the DaVinci® pasta for this dish as it will continue to cook in the oven.

 

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Bean Soup with Sausages
Pasta e Fagioli con Salsiccie

 

Serves 4-6

 

1 pound sweet Italian sausages, which have been browned, cut in half and then sliced in ¼-inch slices, (in shape of a half moon)
4 tablespoons DaVinci® olive oil
6 garlic cloves, thickly sliced
½ teaspoon red pepper flakes
1 tablespoon chopped rosemary
½ onion, finely chopped
1 small carrot, peeled and diced
1 celery rib, finely diced
2 cups tomato sauce
2 bay leaves
6 cups chicken broth
1 pound dried pinto beans, soaked in water overnight and drained
½ DaVinci® pound pasta, Spaghetti, or Linguine, broken into 1-inch pieces
Salt and pepper to taste

 

Pour the DaVinci® oil into a large stockpot, add the garlic, red pepper flake, rosemary, onion, carrot, and celery. Cook over medium heat for 4 to 5 minutes, stirring well. Add the tomato sauce, bay leaves and chicken broth and bring to a boil. Add the beans and cook for 2 more minutes, stirring well. Reduce heat to simmer and cook for 1½ hours with the lid slightly ajar, stirring every 15 minutes.

 

After 1½ hours transfer 4 cups of soup to a blender and process until smooth, then stir back into the soup, add the sausages and cook for 30 minutes more on low heat. If needed add salt and pepper to taste before serving the soup.

 

Optional:

Once you add the processed soup back in the pot break up the dry, uncooked DaVinci® pasta in small pieces and add to the soup with the sausages.

 

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Pasta all’arrabiata

 

(Serves 6 to 8 as an appetizer or taste size)

 

Ingredients:

 

1lb. of DaVinci® pasta Penne rigate or Ziti
5 Tbsp. of DaVinci® Olive Oil
5 Garlic cloves sliced thick.
½ Tsp. of red pepper flakes
11/2 cup Tomato sauce
11/2 cup Chicken stock
3 ½ Tbsp. Chopped Italian parsley
3 Tbsp. Romano Cheese

 

Cook the DaVinci® pasta in a pot of boiling water according to the directions on the package. While the water comes to a boil prepare the sauce.

 

In a large sauté pan add the DaVinci® oil, garlic, red pepper flakes and cook over medium high heat until the garlic begins to brown, 3-4 minutes.

 

Add the parsley, and cook one more minute.

 

Add the tomato sauce and the chicken stock bring to a boil over high heat then simmer for 7-8 minutes.

 

When the DaVinci® pasta is cooked, drain well and add to the tomato sauce. Cook over low heat for 3-4 minutes until most of the sauce has been absorbed and the pasta is well coated.

 

Turn off the heat.

 

Sprinkle the cheese on top and serve.

 

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Pasta Matriciana

 

Serves 4 to 6

 

3 qt. of water
3 Tbsp. DaVinci® olive oil
6 garlic cloves thickly sliced
½ cup of chopped onions
6 ounces of sliced bacon cut in 1 inch pieces or a 6oz slice of slab bacon cut in ¼ inch dice.
¼ tsp. red pepper flakes
½ cup of red wine
1 28oz. can of Italian Peeled tomatoes.
4 Tbsp. of chopped basil
1 pound of DaVinci® pasta, Penne, Ziti, or Rigatoni
5 Tbsp. of grated Romano cheese

 

Bring DaVinci® pasta to boil in large pot

 

Drain and chop the canned tomatoes and make sure you save the drained juices to use later in the making of the sauce.

 

Heat the DaVinci® olive oil and the garlic in a large sauté pan on medium high heat until the garlic starts to brown, about 2-3 minutes.

 

Add the bacon, the onions and the red pepper flakes, cook until the bacon begins to brown and the onions soften.

 

Pour the red wine and stir up any brown bits that might be clinging at the bottom of the pan. Boil until the wine is reduced by half.

 

Add the tomatoes and chopped basil. Bring to a boil stirring well, add the reserved juices from the tomatoes and bring to aboil once again, then simmer for 20 -25 minutes.

 

Cook the DaVinci® pasta in the boiling water according to the directions on the package. Drain well and the return to the pot.

 

Pour the sauce over the DaVinci® pasta and cook, stirring, over medium heat for 3 minutes until the sauce is absorbed. Add the cheese toss well and serve.

 

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Pasta with Beets, Sausage, and Gorgonzola Sauce
Pata al sugo di rape rosse salsiccie e gorgonzola

 

Serves: 4 - 6

 

Ingredients:

2 Tablespoons DaVinci® Olive Oil
1 pound Italian Style Sausages, casings removed
¼ cup chopped Onion
6 large Garlic cloves, thickly sliced
1 Tablespoon chopped fresh Sage (optional)
½ cup White Wine
1 can (14 ounces) diced Beets, drained
1 cup Cream
1 cup Beef Stock
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
½ cup (2 ounces) crumbled Gorgonzola cheese
1 pound dry DaVinci® Pasta
½ cup chopped toasted Walnuts
2 Tablespoons chopped fresh Parsley

 

Procedure:

 

Bring a large pot of salted water to a boil. Heat the DaVinci® olive oil in a large skillet or saucepan over medium high heat. Brown the sausages in the oid until they are cooked through, 5-6 minutes, breaking the meat up with a wooden spoon as it cooks. Remove the meat from the pan and set aside. If the sausages are not lean, pour out the excess fat in the pan so only 2-3 tablespoons remain. In the same pan you cooked the meat, sauté the garlic and onions until tender, 4-5 minutes. Return the sausage to the pan with the chopped sage and stir well. Deglaze the pan with the wine, stirring to dislodge any browned bits from the bottom of the pan and continue cooking to reduce the liquid by half, 1-2 minutes. Add the beets, cream, stock, salt and pepper. Bring the sauce to a boil, then reduce the heat and simmer 10-12 minutes, to a sauce consistency. Meanwhile, cook the DaVinci® pasta in the boiling water according to manufacturer's directions. Drain well and return to the empty pot. Add the sauce and the crumbled cheese to the DaVinci® pasta and cook over low heat, stirring gently until the cheese is melted and the sauce and pasta are thoroughly combined, 1-2 minutes. Serve the DaVinci® pasta on a warm platter sprinkled with the chopped fresh parsley.

 

CHEFS NOTE: If you don't mind handling fresh beets, roast or boil I lb of beets, then skin and dice and continue as with canned. To toast walnuts, bake at 350' for 5-6 minutes.

 

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Pasta with Garlic and Zucchini

 

Serves: 6

 

Ingredients:

1 tablespoon salt (optional)

5 tablespoons DaVinci® olive oil
6 medium zucchini cut into ½-inch dice
6 cloves garlic, thickly sliced
3 tablespoons chopped fresh basil, or 1 tablespoon dried
1½ tablespoons chopped fresh mint, or 1 teaspoon dried
½ teaspoon red pepper flakes
2 cups Chicken Stock or canned vegetable stock
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound DaVinci® penne rigate
¼ cup freshly grated Romano cheese

 

Procedure:

 

Bring a large pot of water, with the salt added if desired to a boil over high heat.

 

In a large saucepan, heat the DaVinci® olive oil over medium-high heat. Add the zucchini and sauté until brown, about 6 to 8 minutes. Add the garlic, herbs, and red pepper flakes and stir well. Sauté for 3 to 4 minutes, or until the garlic starts to brown.

 

Add the stock, stirring well to deglaze the pan and dislodge any browned bits form the bottom. Bring to a boil, and simmer until the mixture reaches a saucelike consistency, about 10-12 minutes. Add the ½ teaspoon each salt and pepper.

 

Cook the DaVinci® pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the DaVinci® pasta, simmer over low heat, stirring constantly so that the DaVinci® pasta is well coated, for about 3 minutes. Remove from heat. Add the cheese, stir well and serve.

 

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Pasta with Pancetta, Clams and Mushrooms
Pasta con Pancetta, Vongole, e Funghi

 

Serves: 4-6

 

Ingredients:

 

1 pound dryDaVinci® Linguine
4 Tablespoons DaVinci® Olive Oil
¼ pound Pancetta, thickly sliced and cut into ¼ “ dice
½ cup chopped Onion
6 large Garlic cloves, thickly sliced
¼ teaspoon Red Pepper Flakes
1 ½ pounds small Clams
¼ pound Shiitake Mushrooms, stems removed and sliced
½ cup White Wine
1 cup Clam Juice or Chicken Stock
½ cup Tomato Sauce
½ cup Cream
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
2 Tablespoons chopped fresh Parsley

 

Procedure:

 

Put a large pot of salted water on to boil.

 

Heat the DaVinci® olive oil in a large skillet or sauté pan over medium high heat. Cook the pancetta until it is crisp and brown, 2 minutes. Scoop the cooked pancetta out of the pan onto paper towels to drain. Set aside.

 

In the same pan the pancetta was cooked, sauté the onion, garlic and red pepper flakes until the garlic is golden brown, 1-2 minutes. Add the mushrooms and continue to cook over medium high heat until the mushrooms have browned and the onions are tender 4-6 minutes. Add the clams and wine and stir well. Simmer over medium high heat and remove the clams as they open. Discard any clams that have not opened after 4 minutes.

 

Stir in the clam juice, tomato sauce, cream, salt and pepper. Bring the sauce to a boil then reduce the heat to medium and simmer to a sauce consistency, 10-12 minutes.

 

Meanwhile, cook the DaVinci® pasta according to the directions on the package. Drain and return to the empty pot. Pour on the sauce, clams and crisp pancetta. Toss together over low heat until the pasta and sauce are well combined, 1-2 minutes. Stir in the chopped parsley and serve.

 

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Pasta with Pine Nuts and Raisins and Tomatoes
Pasta Inchiummata

 

Serves 6

1 pound DaVinci® Penne Rigate, cooked al dente
9 tablespoons DaVinci® olive oil
8 garlic cloves, thickly sliced
½ teaspoon red pepper flakes
11/4 cups raisins, soaked in 2 cups of water for 20 minutes, drained, water discarded
¾ cup pine nuts
1 cup peeled, seeded and diced tomatoes, (approximately 4 -5 tomatoes)
4½ tablespoons chopped fresh basil
4½ tablespoons chopped fresh Italian parsley
1½ tablespoons chopped fresh mint
The grated zest of one lemon
¾ teaspoon salt
½ teaspoon black pepper
5 tablespoons Italian-style bread crumbs, toasted

(See Chef’s Tip below)
5 tablespoons freshly grated Pecorino Romano cheese

 

Cook the DaVinci® pasta according to the package direction.

 

Heat the DaVinci® oil in a large sauté pan set on medium-high heat until sizzling, about 3 minutes. Stir in the garlic, red pepper flakes, raisins and pine nuts. Cook for 3 minutes. Add the diced tomatoes, parsley, basil, the mint, the lemon zest, salt and pepper, cook for 3 more minutes. Add the cooked DaVinci® pasta to the sauce. Cook until DaVinci® pasta coated with the sauce, about 2 to 3 minutes.

 

Toss the DaVinci® pasta in the pan with the bread crumb mixture. Turn off the heat. Add the cheese and stir well.

 

Chef’s Tip

 

To make toasted breadcrumbs heat up a non-stick pan over high heat for 2 minutes. Add the breadcrumbs reduce the heat to low and stir well for 1-2 minutes until the breadcrumbs start to brown. Pout the breadcrumbs in a plate to cool off, until ready to use.

 

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Pasta with Rustic Lamb Sauce

 

Serves:4-6

 

Ingredients:

 

1 Pound of DaVinci® Spaghetti
1 ½ pound Lamb Shoulder or Sirloin
1 cup diced Carrot
1 cup diced Onion
1 cup diced Celery
10 large Garlic cloves, thickly sliced
1 cup Red Wine
1 6-inch sprig Rosemary
1 Bay Leaf
2 Tablespoons DaVinci® Olive Oil
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
1 14 ½-ounce can Italian-style Tomatoes, chopped
½ cup freshly grated Parmesan cheese (optional)

 

Procedure:

 

In a medium, non-reactive bowl or casserole, combine the lamb, carrots, onion, celery, garlic, wine, and herbs. Marinate 8 hours or overnight.

 

Strain the liquids from the meat and vegetables and set aside. Lift out the lamb and pat dry.

 

Heat the DaVinci® olive oil in a medium sauté pan or casserole over medium heat. Brown the meat evenly on all sides, 3-4 minutes per side. Remove the lamb from the pan and keep warm. Add the reserved vegetables to the same pan and sauté until tender, 8-10 minutes. Increase the heat to medium-high and add the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer until the wine is reduced by half, 5 to 6 minutes.

 

Return the meat to the pan and add the tomatoes, salt, and pepper. Bring to a boil, cover, and reduce the heat. Simmer, covered, for 2 ½ hours, until the meat is extremely tender. Break and shred the meat with two forks, remove any bones and stir the meat evenly into the sauce.

 

Bring a large pot of salted water to a boil. Cook the DaVinci® pasta according to package directions. Drain well and return to the empty pot. Pour the meat sauce over the DaVinci® pasta a gently toss over low heat 1 to 2 minutes longer.

 

Serve hot, garnished with freshly grated Parmesan cheese if desired.

 

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Pasta with Sun-dried Tomatoes, Artichoke Hearts, and Sausage
Pasta con i pomidori secchi e carciofi e le salsicie

 

Serves: 6

 

Ingredients:

 

1 Pound of DaVinci® Penne Pasta
4 tablespoons DaVinci® olive oil
1 pound Sweet Italian Sauce, remove from its casing
6 cloves garlic, thickly sliced
½ teaspoon red pepper flakes
5 artichoke hearts, cut into ½ inch dice
6 sun-dried tomato halves packed in oil, cut into thick slices
¼ cup chopped parsley
1 cup white wine
1 ½ cups Chicken Stock
1 ½ cups Tomato Sauve
¼ cup Romano cheese, plus 1 – 2 tablespoons additional for serving

 

Procedure:

 

Bring a large pot of water to a boil.

 

Prepare a bowl of acidulated water (with lemon juice added).

 

Trim the stem ends of the artichokes. Peel off the outer dark green leaves until you rach the soft paler yellow leaves. With a paring knife, trim to smooth the rough edges around the outside of the artichoke (where the leaves are removed.) Quarter lengthwise (through the stem). You will see heart, choke, and purple topped leaves. Cut off the leaves. Using a grapefruit spoon or paring knife, follow the line where the 'hairy' choke meets the heart and remove the 'hairy' choke. Cut each choke into ½ inch pieces and place immediately into acidulated water, (roughly 2 cups of pieces). If you can not find fresh, frozen artichoke hearts may be used.

 

In a large, deep saute pan, heat 2 Tablespoons of DaVinci® oil over medium high heat. Add the sausage and saute, breaking up with a wooden spoon into very small pieces, until cooked through, about 5 -7 minutes. Remove with a slotted spoon and set aside.

 

Add 2 more Tablespoons of DaVinci® oil, heat for I minute, and then add garlic, red pepper flakes, drained artichoke hearts and sun-dried tomatoes. Saute until browned and begin to soften, about 6 - 8 minutes.

 

Add parsley and cooked sausage. Stir 1 -2 minutes.

 

Add 1 cup of white wine, scraping up all the little brown bits from the bottom of the pan. Stir well and cook for about 5 minutes.

 

Add chicken stock and tomato sauce. Stir well. Bring to a boil. Lower heat and sitnmer until sauce consistency, about 20 - 25 minutes. Remove 1 -2 cups of sauce to a gravy boat and keep warm.

 

Set aside. Turn heat under sauce to low.

 

Cook the DaVinci® pasta according to the directions on the package, then drain and place back in the pot.

 

Gently fold the sauce over the pasta. Add 1/4cup Romano cheese, and cook one more minute over low heat stirring well to coat the pasta with the sauce.

 

Serve the DaVinci® pasta with additional Romano cheese and sauce if desired.

 

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Rigatoni with Rustic Tomato Sauce

 

Serves: 6

 

Ingredients:

 

1 Tablespoon DaVinci® Olive Oil
1 pound DaVinci® Rigatoni
¼ pound Pancetta, cut in a small ¼-inch dice, scant 1 cup
1 small Onion, finely diced, about 1/2cup
Accussi with Tomato Sauce
6 cloves Garlic, thickly sliced
¼ - ½ teaspoon Red Pepper Flakes, to taste
1 28 ounce can Whole Plum Tomatoes, chopped, drained and juice reserved
1/2 teaspoon Oregano
1/2 cup Red Wine
1/2 cup Water
Salt and Pepper to taste
1/4 cup chopped Basil
3 Tablespoons Grated Romano Cheese to sprinkle on top of finished gnocchi
2 - 3 Tablespoons Freshly Chopped Parsley to garnish
½ cup grated Romano Cheese

 

Procedure:

 

For the sauce -

Heat the DaVinci® olive oil in a large, deep saute pan. Over medium high heat, add the diced pancetta and saute until it begins to brown, about 3 - 4 minutes.

 

Add the onion, garlic, red pepper flakes. Continue to saute for 5 - 6 minutes, until the onions are soft and translucent.

 

Add the chopped, drained tomatoes and oregano and continue to saute until the tomatoes begin to look dry, about 6 - 7 minutes.

 

Add the red wine. Stir with a wooden spoon to release any brown bits from the bottom of the pan. Cook, stirring while the wine reduces by half, for about 2 -3 minutes.

 

Add the reserved tomato juices (about 1 1/2 cups), the water, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, until the mixture reaches sauce consistency, about 10 - 12 minutes. Stir in the basil. Set aside.

 

Bring a pot of salted water to a boil. Cook the DaVinci® pasta according to the directions on the package.

 

Drain the DaVinci® pasta and place back into the pot . Add the sauce and cook over low heat stirring well.

 

Top each serving with grated Pecorino cheese.

 

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