Italian Recipes

Quick Italian pasta tossed with steamed broccoli, carrots, celery, and three-cheese blend. Fresh tomatoes and herbs make this healthy 15-minute vegetarian dinner satisfying and flavorful.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

English muffin pizzas topped with pepperoni, Monterey Jack cheese, and pizza sauce. A quick kid-friendly snack or lunch ready in under 30 minutes.

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Fettunta Toscana is Tuscan grilled bread rubbed with raw garlic and topped with fresh tomatoes, basil, and olive oil. The original Italian bruschetta, simple and seasonal.

Italian chicken breasts dredged and pan-seared, then simmered in a garlic, sherry, and rosemary broth. Rustic one-skillet Italian dinner with crisp edges and a silky pan sauce.

Classic veal scaloppine with Marsala wine pan sauce, pounded thin and seared golden in butter and olive oil. A quick Italian dinner for two with a rich, sweet wine glaze.

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Rich bacon-studded carbonara sauce with creamy Parmesan and silky egg yolks that coat every strand of pasta. Add tender chicken for a hearty twist on classic Italian comfort food.

Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.

Cooked Italian antipasto with carrots, cauliflower, mushrooms, artichoke hearts, black olives, and tuna simmered in tomato sauce and ketchup. A make-ahead party appetizer.

Panzarotti: crisp fried Italian crescents stuffed with molten mozzarella, ham, and Parmesan. Golden, puffed, and served piping hot, the antipasto showstopper worth frying a fresh batch for.

Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.

A rustic Sicilian appetizer of pan-fried eggplant simmered in a sweet-and-sour sauce with olives, capers, pine nuts, and tomato. Served at room temperature for bold Mediterranean flavor.