1,800 pata recipes

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

Lighter baked mac and cheese made with pureed cottage cheese, skim milk, and sharp cheddar for creamy comfort with less fat.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

My take on this classic Italian belly warming soup.

Try this light, but savory dish that is made with snow pea pods, green peas and chickpeas.

Handmade chicken tortellini filled with prosciutto, mortadella, and Parmigiano-Reggiano, served in rich broth swirled with a sweet red onion-Lambrusco marmalade. A true Italian labor of love.

A light Chinese chicken noodle salad with angel hair pasta, shredded chicken breast, crisp snow peas, cucumber, and red bell pepper tossed in a teriyaki-sesame-rice vinegar dressing. Served cold or at room temperature.

Italian sausage, shrimp, and lobster simmered in a wine-spiked tomato broth with vegetables and fusilli, then broiled under a bubbling cap of Jarlsberg cheese. This cheesy cioppino is San Francisco soul food with a gooey twist.

Hearty Italian minestrone packed with beans, eggplant, zucchini, spinach, cabbage, and pasta, topped with a bright homemade basil pesto. A one-pot vegetable soup that eats like a meal.

This simple and scrumptious dish is a great way to start conversation with your family at the dinner table.

Fettuccine with fresh artichokes, prosciutto, and pesto cream sauce finished with toasted pine nuts and Parmesan. A rich Italian pasta made from scratch.

Savory meat-filled manicotti stuffs pasta tubes with seasoned ground chicken, mozzarella, parmesan, and bread crumbs, baked in marinara with melted cheese. Italian-American comfort food, lighter version.

Pepper-chicken fettuccini toss: strips of chicken sautéed with red, yellow, and green bell peppers, onions, and mushrooms, then tossed with fettuccine and parmesan. A one-skillet 30-minute weeknight dinner.

Minnesota minestrone is a Midwestern take on the Italian classic, built with ground beef, kidney beans, cabbage, and corn. One Dutch oven, feeds ten, pantry friendly.

Pasta Provencal tosses delicate angel hair with a light, brothy tomato sauce full of summer squash, mushrooms, scallions, and fresh basil. A quick, vegetable-forward weeknight dinner finished with Parmesan.

Vegetarian penne with sauteed fennel bulb, rehydrated dried tomatoes, broccoli, and pine nuts. A savory pasta tossed in the tomato soaking liquid for deep flavor.