Tag Archives: Classic

Orecchiette with Sweet Italian Sausage, Broccoli Rabe & Ricotta Salata

Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata
Here is another one of my mouth-watering pasta recipes to include in your weekly repertoire. It is a classic southern Italian dish from the Puglia region. Some people use Pecorino Romano cheese and hot Italian sausage. This my variation of  an easy-to-follow recipe and super tasty. If you like spicy food, I recommend using the hot Italian sausage to add some kick to this dish. Let’s have some fun in Gina’s Kitchen.

Serves: 6 -8 Level of difficulty: Easy to medium


  • 1 lb Orecchiette, pasta shape (little ears)
  • 3 lbs. sweet Italian sausage with fennel, cut up in pieces
  • 1/2 cup olive oil plus more to drizzle
  • 1 bunch of broccoli rabe, (rapini) rough chopped
  • 1/4 cup of garlic, chopped
  •  1/2 -3/4 cup  low-sodium chicken broth
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 lb. Ricotta Salata cheese, cubed


  1. In a medium-sized pot, boil the sausages for about 15 minutes. Drain well. Add 1/4 cup olive oil in same pot, and sear them on each side until they obtain a nice golden brown color. You may have to this in 2 batches. Remove, cut each link  in 2-3 pieces. Set aside.
  2. In the meanwhile, in another pot, bring salted pasta water to boil, and cook according to package directions. 5 minutes prior to cooking time is up, add the broccoli rabe and cook in same water. This will save you time and less cleaning.  Drain well. Drizzle with a little oil to avoid clumping. Set aside.
  3.  In an extra large skillet, on medium-high heat, heat 1/4 cup olive oil, sautee the garlic, deglaze with chicken broth,  cook for 1 minute, add the pasta with the broccoli rabe, sausages, season with salt & pepper, and finish with the cheese. Add more chicken broth if necessary. Lower the heat, stir well to incorporate all the ingredients. Drizzle with olive oil and serve at once.

    Wine pairing suggestions: A chilled Gavi, Pinot Grigio, Verdicchio, or a Riesling if you are using the hot Italian sausage. Always cook with love and your food will love you back!

    Recipe written by Gina Martino Zarcadoolas
    Photos by Gina Martino Zarcadoolas for FoodiewineloverFoodiewinelover
    My Food, Wine, & Travel Lifestyles
    Orecchiette with Sweet Italian Sausage, Brocolli Rabe & Ricotta Salata


Bucatini all’Amatriciana, an Italian Classic Pasta Dish




Bucatini all’Amatriciana is a classic, and traditional Italian dish that originated in the Lazio region of Italy. Ideally, guanciale is used, but it’s not a common ingredient to find in the United States. The next best thing I recommend, is using pancetta, or bacon. This sauce is usually paired with a pasta shape called bucatini. It’s like a thick spaghetti, but hollow on the inside. It soaks up the sauce perfectly. This recipe is easy, mouth-watering,  and can be done in very little time, on a weeknight.


2 tbsp. Olive oil
3/4 lb. pancetta, cubed
1 small onion, diced
4 garlic cloves, sliced
1 chopped Tomatoes, Pomi brand * 26 ounces
14 ounces of San Marzano tomatoes (1/2 of 28-ounce can) *
Salt to taste, for sauce and pasta water
Freshly ground black pepper
Pinch of red pepper flakes
Pinch of sugar, optional
Flat leave parsley, 1/2 tsp. chopped
1 lb. bucatini, pasta
Pecorino Romano cheese, grated

Serves: 4-6 Level of difficulty: Easy


1) Bring a pot of water to a boil for the pasta.  Add salt.

2) in the meanwhile, in a medium-sized saucepan , over medium heat, heat olive oil, pan fry the pancetta, 5 -8 minutes until it renders some fat, remove, set aside.

3) In the same pan, add onions, garlic, sauté  for couple of minutes. Add tomatoes, salt, pepper, pepper flakes, sugar, parsley, cooked pancetta.

4) Bring to a boil, and simmer on medium low for about 30 minutes or so.  Stir occasionally.

5) While sauce is simmering, drop pasta in the boiling water, cook according to package directions.  I like it al dente, which means to the bite.

6) Drain the pasta, be sure to drizzle some oil, and a little sauce to avoid clumping. Give it a good stir. Set aside. Taste sauce, adjust the seasoning, if necessary.  Once you taste the pancetta and the seasoning in the sauce,  it’s time, to drop the pasta in the sauce.  Turn the stove off, mix well to coat every strand of pasta.  Place in bowls, sprinkle with cheese.

Buon Appetito!

Tips: You can use any brand tomatoes of your choice, and they don’t have to be San Marzano. Sugar is optional, and not necessary. I use it at times to get the right balance of acidity.

Wine pairing: My friend, and fellow sommelier, Certified Italian Wine Specialist, Angela Santarelli, recommends a wine with acidity to balance the fat. Her ideal pairing with this dish would be a Sangiovese based wine. Her second go to for red, a Montepulciano d’Abruzzo. She also suggests exploring some wines further South, in the Campagna region.

You can follow her on Twitter: —>  Constantwining

I hope I have inspired you with another delightful Italian pasta dish.

Happy Cooking from My Kitchen to Yours!

Gina, Foodiewinelover
My Food, Wine, & Travel Lifestyles

Bucatini all'Amatriciana
Bucatini all’Amatriciana

Recipe by: Foodiewinelover
Images by:  Foodiewinelover
Wine pairing suggestions by:  Angela Santarelli over at Constantwining




Spaghetti al Pomodoro con Basilico

Spaghetti al Pomodoro con Basilico

San Marzano Tomatoes

San Marzano Tomatoes

Spaghetti al Pomodoro Con BasilicoSpaghetti al Pomodoro con Basilico is Italian for spaghetti in a tomato sauce with basil. It is one of the most traditional, and classic dish you will find in Southern Italy. It originated in Naples, the land of my paternal grandparents. In the Campania region, this dish is known to be a poor man’s dish because of the simple ingredients. It is made with San Marzano tomatoes that are indigenous to the area, where they are grown on volcanic soil. They are known to be the sweetest tomatoes in the world, very succulent, and less acidic. Here in the US, there is nothing poor about this dish, because it is made with high quality ingredients. There are many variations to this traditional dish, but today, I will share with the you the basic ingredients to make a killer sauce. Italians are very proud of their heritage, and DO NOT LIKE IT, (to put it mildly) when their original recipe is modified, or altered in any way. That is totally understandable, because they are trying to keep hundreds of years of traditions.  Unfortunately, when a traditional Italian recipe is recreated, it tends to lose some of its authenticity, primarily because an ingredient cannot be found, or because it is adapted to meet a person’s lifestyle. Ideally, fresh San Marzano tomatoes would be better, but they cannot be found in my area. Canned peeled San Marzano tomatoes with the D.O.P. label is perfectly acceptable, even by Italian standards. Follow me, Let’s get cooking!

Serves: 4-6 Difficulty: Easy


  • 1 lb. Spaghetti, Anna brand, or any brand of your choice
  • 1/2 cup good quality extra virgin olive oil, + more to drizzle
  • 6 garlic cloves, sliced
  • 4-6 fresh basil leaves, divided
  • 2  (28- oz) canned-San Marzano, peeled tomatoes, Flora brand
  • Sea salt to taste, for sauce and pasta
  • Parmigiano-Reggiano or Grana Padano

    1) Do your prepping, slice the garlic, leave one can peeled tomatoes whole, and crush the other one with your hands like the Italians do. It’s so much fun to use your hands, but, I use gloves because I have very long fingernails. (If you want to cheat, put it in the blender for 5 seconds. I didn’t tell you that, shhhhh!) Chop up 2-3 basil leaves. Set aside.2) In the meanwhile, bring water to a boil for the pasta. While that’s happening, you will have plenty of time to make the sauce.3) In a medium-size pot, heat up the olive oil over medium-high heat, sautee the garlic, as soon as it releases its aroma, (if you wait too long, the garlic will burn, and have a bitter taste) drop the peeled tomatoes, the hand-crushed tomatoes, basil, and salt to taste. Bring to a quick boil, lower the heat to medium – medium-low, simmer uncovered  for about 10 minutes. Stir occasionally.

    4) You will be working simultaneously, while your sauce is simmering, the pasta water will come to a boil, add salt to taste, and cook pasta al dente, (to the bite). Follow package directions, minus 2 minutes of cooking time.  To check for doneness, I do it the old fashion way, I taste a strand or two of pasta.

    5) Drain pasta. By this time, the sauce should be done. Pour the pasta in the sauce, turn off the burner, and mix very well until every strand of spaghetti is coated with the sauce. It will look like a lot of sauce, but the pasta will absorb it in no time. Some cooks don’t crush the tomatoes, but that’s a personal preference.

    6) Put the spaghetti in a pasta bowl, add a little sauce on top, drizzle some extra virgin olive oil, and garnish with basil leaves. That’s it!

    Tip #1) please note, black pepper is not used, because the tomatoes are the featured ingredients in this dish.  I didn’t want the pepper to overpower the sweetness of the tomatoes.  This is the case, where less is more in this particular dish.

    Tip #2) Some Italian cooks prefer to serve the grated cheese, Parmigiano Reggiano or Grana Padano on the side.

    Tip #3) Do not throw the pasta on the wall to check for doneness. Use the timer, or simply taste it.

    Tip #4) It is not necessary to put oil in the pasta water. Just stir the pasta at the beginning, to avoid them from sticking to each other. Once they start cooking, they will separate from each other.

    You will pay a premium price for these canned tomatoes, but it will be worth the dining experience. Take it from me, I have been in the kitchen for the last 25 years.

    I have used different brands of San Marzano tomatoes, but I must tell you, it was the first time I tried the Flora brand, and my family and I could not get over the sweetness, and the complex flavors of the tomatoes. I am certain there are many other great brands out there. This is my opinion, and I did not get compensated to write about it.  I’m simply sharing my experience with you in Gina’s Kitchen.

    A little known fact, Neapolitan pizza is made with San Marzano tomatoes,  known to be the best pizza in the world. Now, you can finally understand the reasoning behind it.

    I recommend a delicious Italian red wine to pair with this scrumptious dish. A super Tuscan, a Chianti, a Rosso, the list is endless, and the choice is yours. If you can find Lacryma Christi, it would pair beautifully, since it’s from the same region, and similar volcanic soil as the tomatoes.

    All the images belong to me, Foodiewinelover, except for the last image of the tomatoes. Photo credit is given to Goldlocki, found in Wikipedia.

    Spaghetti al pomodoro con basilico

Everything you see, I owe it to Spaghetti As Sophia Loren puts it, “Every thing you see, I owe it to Spaghetti.”

San Marzano Tomatoes

I hope you will try this delectable sauce, and share your experience with me.

Buon Appetito!

Happy Crushing!