Italian Recipes
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Joe’s Special


Broccoli Rabe


(Got this recipe from a Restaurant I was Consulting for and of course, made some changes)

¼ lb Bacon (diced)
1 Medium Onion chopped
1 lb. Broccoli Rabe (cut in ½ inch strips, blanched and drained)
1 19oz can of Cannellini Bean with juice
3 Tablespoons of fresh crushed Garlic
½ Teaspoon Crushed Red Pepper Flakes
2 Cups of Chicken Stock
Grated Parm
Salt to taste
1 lb. Ground Chuck (can substitute Ground Pork or Italian Sausage out of the skin)
1 Package of Frozen Spinach thawed and excess water squeezed out
1 12 oz package of Fresh Mushroom sliced
1 Medium Onion chopped
3 Tablespoon of Fresh Minced Garlic
1 Teaspoon of Crushed Red Pepper Flakes
1 Egg
½ Cup Grated Parm
1 Cup Chicken Stock
¼ Cup Olive Oil
Saute Bacon until browned and add the Onion and Crushed Garlic.

When the onion becomes cellophane add the Cannellini Beans with juice and the Red Pepper.

As it reduces add 1 Cup of the Chicken Stock, simmer and add additional stock as needed.

Add the remainder of Chicken Stock and the Broccoli Rabe, toss and simmer a few more minutes. Should be juicy like a stew. If necessary add more Chicken Stock.

To serve, place in a bowl, drizzle with Olive oil and sprinkle with cheese and serve bread on the side for dunking.
  Saute the Ground Pork in pan adding some of the Olive oil if needed. When the Pork is half way cooked add the Chopped Onion, Crushed Red Pepper and the Garlic.

When the Onion becomes cellophane add the sliced Mushroom and add some of the Olive Oil.

As the Mushroom begins to cook add the Spinach, ½ Cup of the Chicken Stock, remainder of the Olive Oil and turn the heat down to a simmer. Add more Chicken stock as needed so the dish doesn’t get dry. You may even need more than the 1 Cup.

When all of the ingredients are Hot and Moist add the cheese and egg, take off of the heat, mix well and serve.


MOM’s Italian Meatballs


Il Gamberetto Di Arancia Con i Pepe
(Orange Shrimp with Peppers) serves 4 - 6

1 lb. Ground Chuck
1 lb. Ground Pork
1 Small Onion (minced)
1 Egg
1/3 Cup Seasoned Bread Crumbs
1Teaspoon Granulated Garlic
1 ½ Tablespoon Dried Basil
2 Teaspoons Ground Fennel
1/3 Cup Pecorino-Romano Cheese (grated)
½ Teaspoon Salt
½ Teaspoon Pepper
3 tablespoons of olive oil
2 red bell pepper
1 yellow pepper
1 Vidalia onion
4 large garlic cloves (minced)
2 tablespoons of chopped fresh thyme
Grated zest from 1 orange
1 ½ lb. uncooked, peeled & cleaned shrimp (51/60 per pound)
1 box frozen peas
1 lb Fusili or Penne pasta
Combine all ingredients in a mixing bowl and mix well with hands. (I don’t feel you can mix as well with a spoon but that is my opinion. The choice is yours!)

Shape into 2 oz balls and place on a baking sheet.

Bake in a 325 degree oven for 40 minutes to remove excess fat, as well as, the water. (If you were taught to put the Meatballs directly into the Sauce and cook, you may do so).

Place the Meatballs in the Tomato Sauce of your choice and simmer.

To serve: Place on a Platter or in a Bowl, drizzle with Sauce, Garnish with chopped Parsley and grated Pecorino-Ramano.
  To Cook:
Heat oil in a non stick skillet over medium high heat. Add peppers and onions and sauté until onions are cellophane, about 10 minutes or so. Add garlic and stir 1 more minute. Add shrimp and peas. Sauté until the shrimp are opaque in the center, about 5 minutes.
Meanwhile, cook the pasta in a large pot of boiling water until just tender (al dente). Reserve about a ½ cup of the pasta water.
Add the orange zest and the thyme to the shrimp and stir. Sprinkle with salt and fresh ground black pepper to taste.
Drain pasta and return to pot.
Add shrimp mixture, reserved water and drizzle with extra virgin olive oil. Toss and place on a large platter or in a pasta bowl. Serve immediately
Italian “Gravy” or Sauce
Easy recipe and so delicious!

2 tbsp. Olive or Salad Oil
1 clove garlic
2 cans tomato paste
3 cans water
1tsp. Salt
1 tbsp. Sugar
1 tsp. Dried oregano

In hot oil in 6 qt. Kettle, Saute garlic until golden brown.
Add 2 cans tomato paste and 6 cans of water, sugar and oregano.
Mix well. Bring to boil Reduce heat and simmer covered for 2 ½ hours, stirring
P.S. Don't forget a good glass of red wine!
  Wine Suggestion:
La Tunella (Pinot Grigio2002 - “Colli Orientali”)

From the area of Friulli, which is considered to be one of the best growing regions for producing Pinot Grigio.
This wine is yellow straw in color and its aroma suggests nuances of banana and acacia flowers. A short “must” ageing in wood produces a creaminess on the palate and flavors of melon.
The finish is long and supple with good acidity.
Should you have any questions or suggestions, contact me at




Il Pasta Di Pepe Russo
(Red Pepper Pasta for a Passionate Valentine Evening)


Sausage Ala Vodka
(An extremely rich, flavorful but very hearty dish)

3 Tablespoons of Olive Oil
1 lb. Ground Pork
3 Red Bell Peppers (cleaned and quartered)
1 Vidalia Onion (cleaned & quartered)
6 Cloves of Garlic (minced)
¾ Cup chopped Fresh Basil
½ pint Heavy Cream
1 Box (10oz) Frozen Peas (thawed)
1 lb. Fettuccini or Linguini
Fresh grated Parmigiano-Reggiano
1½ lb. Italian Sausage (Hot or Mild) your choice
1 large Onion (chopped)
6 Tablespoons Fresh Crushed Garlic
¾ Cup chopped Fresh Basil
1 Teaspoon. Crushed Red Pepper Flakes (optional) depending how spicy you like it
1 Box (10oz) Frozen Peas (thawed)
1 Can (12oz) Tomato Paste
1/3 Cup Vodka
1 Quart Heavy Cream
6 oz. Cream Cheese (diced)
1 lb. Rigatoni
Fresh grated Parmigiano-Reggiano
To Cook:
In a Food Processor place Red Pepper & Onion and pulse until it looks like it is shredded and place in a side bowl. It may take 2 times (depending on the size of your Processor). Include the juice.
Sauté Ground Pork in Olive Oil, add Red Pepper & Onion and cook until Onion is cellophane. Add the Garlic.
Meanwhile, Cook the Pasta in a large pot of boiling water until just tender (al dente).
Add Heavy Cream & Peas to the Pork & Red Pepper mixture. Stir, let it reduce and thicken.
Drain your choice of Pasta, Add the sauce and toss. Add Basil and toss once again.
Salt & Pepper to taste.
Place in a large Pasta bowl and Serve
As your final touch, Grate Fresh Parmigiano-Reggiano.
  To Cook:
Remove Sausage from casing and Sauté over Medium high heat breaking it apart as it cooks. Add Olive oil (if necessary) to keep from sticking. When cooked, drain and set aside.
In the same pan, Saute the chopped onion until cellophane and Add the Crushed Garlic blending with the onion. When blended well, Add the Vodka and Flame until the alcohol is cooked out. CAUTION: Be extremely careful when lighting the Vodka. (It is best to remove the pan from the heat when lighting the Vodka)
Add the crushed Red Pepper Flakes (if desired)
Meanwhile, Cook the Pasta in a large pot of boiling water until just tender (al dente).
Add the Heavy Cream and stir until hot. Spoon some of the mixture into a side bowl and Dissolve the Tomato Paste a little at a time in the hot cream until all of the paste is gone. Add more of the hot cream as necessary to dissolve the paste. Pour the Paste mixture back into the skillet.
When completed, Add the Cream Cheese and Stir until dissolved and let sauce thicken.
Add the Peas and the Sausage and Toss until all is hot.
Drain Rigatoni and Toss in the Sauce. Add Basil and toss once again.
Serve in separate Pasta Bowls and Grate Fresh Parmigiano-Reggiano Cheese on top.
Wine Suggestion:
Donna Fugata (Anthilia from Sicily)
A delicious grape blend of Ansonica & Catarratto. Serve chilled (48-52 degrees) as an apertif or an accompaniment to hors d’oeuvre, light pastas, grilled fish, veal, pork or poultry.

(Don’t forget the candles and some good music)!
  Wine Suggestion:
Tommasi Viticoltori (2001 Valpolicella Classico Superione)
From the area of Pedemonte-Verona that is located in the most prestigious hills of the region. It produces what may be the best grapes for the production of “Valpolicella Classico Superiore”.
Full bodied with a supple and vivid character.

From the Chef:
The following recipes were compiled by me, Chef Andreas. I have volumes of cookbooks of which I may find two recipes in each that catch my eye and of course, I change it to suit my tastes.

Recipes are a guideline, not written in stone. I build recipes according to my taste, how it smells and how it will look, just as you should. I am a creative Chef!

I also set out all of my ingredients, get all of the Prep out of the way and then I cook. It is how I am setting up my Cook Book to make COOKING a PLEASURE, NOT a CHORE!

Enjoy and should you have any questions, contact me at




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