You say Sugo, I say Sugu....

RED SAUCE & PORK

INGREDIENTS
Olive Oil
Garlic	2	bulbs
White Onion	1	lg
Whole Tomatoes	5	28oz cans	cans
Tomato Paste	2	6oz
Dry Red Pepper Flake	to taste
Baking Soda	.25	tsp
DIRECTIONS
	Blend whole tomatoes, paste and baking soda
	Saute onion & garlic in oil after meatballs
	Add all oil to sauce
	Simmer all day
	Add baking soda to sauce during last 2 hrs of simmer
	Cook Pork Shoulder (butt) (fry and then add to sauce to finish)

STUFFED SHELLS

Ricotta	1
Parsley	1/4 bunch
Ramano	cup
Basil	package
Egg	2
Pancetta	seared
or roasted garlic	garlic powder

MEATBALLS

INGREDIENTS					2010.09.03 recipe
Beef	1	lb		4.47	4.47
Eggs	2			4.47	9.00
Bread Crumbs	0.75	cup		4.47	4.00
Ramano Cheese	0.6	cup		4.47	2.75
Garlic	4	clove		4.47	18.00
Parsley	1	tbs		4.47	4.50
Sea Salt					.5 oz.
Pepper
Water
DIRECTIONS
	combine all in to 2" lg meatballs
	Fry in oil
	then on to SUGU to finish meatballs

Kale & Sausage Ragu

Kale & Sausage Ragu

November 2011



Lisa Hubbard enlarge

E-mail Print Share By: Katie Barreira

Part of this menu: Rigatoni with Lamb and More »

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6 Servings 10 30 40 Ingredients1 lb. rigatoni1/2 lb. italian sausage1 cup sliced shallots12 cups stemmed kale ribbons1/2 cup white wine15-oz. can pink beans1 lemon1/2 cup grated parmesan Directions:Cook pasta; drain, reserving 1 cup water. Brown sausage in skillet; reserve. Add shallots; cook 2 minutes. Add kale, wine and 1 cup water; simmer 15 minutes. Stir in pasta, beans, 1 tbsp. lemon juice, sausage, cheese and 3/4 cup cooking water. Top with extra cheese and lemon zest.

Campanelle Pasta Salad

http://www.foodnetwork.com/recipes/giada-de-laurentiis/campanelle-pasta-salad-recipe/index.html

Photo: Campanelle Pasta Salad

Ingredients

• 1 pound campanelle pasta
• 1/4 cup extra-virgin olive oil, plus 1/4 cup
• 1 small or 1/2 medium red onion, chopped
• 2 cloves garlic, minced
• 1 (6-ounce) can Italian tuna in oil, such as Flott, drained
• 1 pint (2 cups) cherry tomatoes, halved
• 8 ounces frozen artichoke hearts, thawed and quartered
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.

Rainbow Trout over Fettuciune with White Dill Cream

pesto pasta

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