Saucy and Satisfying
Our Town Magazine wanted to provide you with some recipes to turn up the heat, add a sprinkle
of spice, and impress your loved ones. These flavorful and cozy dishes are just the right touch for a
romantic evening, dinner with the family, or savoring your alone time over a splendid meal. We hope
your heart is full, taste buds are delighted, and your appetite is satiated with the savory dishes from our
favorite Jersey-Italian designer, Kristina Parella.
Pesto Pasta
Bright, fresh, and ready in minutes. Serves 4-8
INGREDIENTS:
1 lb. pasta of choice
2 c. olive oil
2–3 garlic cloves
1 c. freshly grated Parmigiano Reggiano
2 c. fresh basil leaves
1 large handful pistachios
(or toasted pine nuts for traditional pesto)
Juice of 1/2 lemon
Kosher salt and black pepper, to taste
INSTRUCTIONS:
To make the pesto, combine the olive oil, garlic, Parmigiano
Reggiano, basil, pistachios (or pine nuts), lemon juice, salt,
and pepper in a food processor and blend until smooth.
Bring a large pot of salted water to a boil and cook the pasta
according to the package instructions. Drain well, then toss
immediately with the fresh pesto and serve warm.
Saucy and Satisfying – ITALIAN STYLE
Fettuccine Alfredo
Rich, silky, and classic with simple options for chicken or broccoli.
Serves 4-8
INGREDIENTS:
1 lb. fettuccine
2 sticks butter
4 egg yolks
1/4 c. freshly grated Parmigiano Reggiano
Kosher salt and black pepper, to taste
Chopped parsley, for garnish
OPTIONAL ADD-INS:
1-2 garlic cloves (grated)
1/4 c. heavy cream, half-and-half, or light cream
Grilled or sautéed chicken (seasoned with salt & pepper)
Steamed broccoli
INSTRUCTIONS:
Bring a large pot of salted water to a boil and cook the
fettuccine according to package directions. While the pasta
cooks, mix the egg yolks and Parmigiano Reggiano in a bowl
until a thick paste forms, then set it aside. Drain the pasta and
toss it with a tablespoon of the butter to prevent sticking.
In the same pot, melt the remaining butter over low heat,
adding grated garlic if desired. Remove the pot from the heat,
return the pasta, and toss to coat. Stir in the egg-and-cheese
mixture until the sauce becomes creamy, seasoning with salt
and pepper and add 1/4 cup of cream if you prefer a thinner
texture. Fold in grilled or sautéed chicken, broccoli, or both if
desired, and garnish with chopped parsley before serving.
Spaghetti & Meat Sauce
Serves 4-8
INGREDIENTS:
1 lb. spaghetti
2 lbs. meatloaf mix (beef/pork/veal) or ground beef
Olive oil
2 cans San Marzano whole plum tomatoes
2 cans crushed San Marzano tomatoes
6–8 garlic cloves, sliced
1/2 c. chopped fresh basil
1/4 c. chopped fresh parsley
Kosher salt, to taste
Red pepper flakes, to taste
Grated Parmigiano Reggiano or Pecorino Romano, for serving
INSTRUCTIONS:
In a large pot over medium-high heat, brown the meat, then
remove it, strain off any excess fat, and set it aside. In the
same pot, heat enough olive oil to coat the bottom and sauté
the garlic and red pepper flakes until the garlic just begins
to brown, then stir in the basil and parsley. Reduce the heat
and add the crushed tomatoes along with the whole plum
tomatoes, breaking the whole tomatoes by hand directly into
the pot; season with salt. Bring the sauce to a quick boil, then
lower the heat and let it simmer for at least an hour, tasting
and adjusting the seasoning as needed. Meanwhile, cook the
spaghetti in a large pot of salted boiling water according to the
package directions, then drain and toss with sauce. Serve with
grated Parmigiano Reggiano or Pecorino Romano.
