Alfredo's Recipes
So, you now have your Aiello Pasta, delivered fresh from the factory!! Here’s some authentic Italian recipes, right from “La Cucina de Aiello!” Each recipe has been created to bring out the unique flavor in each of our products.
Nicola's Pasta con Salsiccia e Pepperoni
(Pasta with Sausage and Peppers)
Nicola's Pasta con Salsiccia e Pepperoni
• 1 lb. Alfredo's Linguine or Fettuccine Pasta
• 1 lb. Italian Sausages (casings removed)
• 1 Green Bell Pepper and 1 Red Bell Pepper
• 1/2 cup White Wine
• 1/4 medium Onion (chopped)
• 1/4 cup Extra Virgin Olive Oil
• Grated Parmiggiano Reggiano Cheese
Warm olive oil in a non stick skillet on medium/high heat. Slice peppers into strips and add to the skillet, cooking until they begin to become tender. While peppers are cooking bring 4 quarts of water to a boil for the pasta. Add sausage to the skillet (casings removed) and add the onions. With a wooden spoon break the sausage up into small 1 inch pieces. Cook until the sausage is brown and cooked through. Add the white wine to the sausage, peppers and onions. Add the pasta to the boiling water and cook according to package directions. When the pasta is done, drain and add it to the skillet. Turn off heat and stir the pasta, sausage, and peppers until everything is well mixed. Plate and top with grated Parmiggiano Reggiano Cheese.
• 1 lb. Italian Sausages (casings removed)
• 1 Green Bell Pepper and 1 Red Bell Pepper
• 1/2 cup White Wine
• 1/4 medium Onion (chopped)
• 1/4 cup Extra Virgin Olive Oil
• Grated Parmiggiano Reggiano Cheese
Warm olive oil in a non stick skillet on medium/high heat. Slice peppers into strips and add to the skillet, cooking until they begin to become tender. While peppers are cooking bring 4 quarts of water to a boil for the pasta. Add sausage to the skillet (casings removed) and add the onions. With a wooden spoon break the sausage up into small 1 inch pieces. Cook until the sausage is brown and cooked through. Add the white wine to the sausage, peppers and onions. Add the pasta to the boiling water and cook according to package directions. When the pasta is done, drain and add it to the skillet. Turn off heat and stir the pasta, sausage, and peppers until everything is well mixed. Plate and top with grated Parmiggiano Reggiano Cheese.
"Simply" A Favorite of Davide's
There's nothing quite like a recipe that combines the flavor of pumpkins and cheese to give you an incredibly unique and delightful dish!
"Simply" A Favorite of Davide's
• 1 lb. Alfredo's Pumpkin Ravioli
• 6 tbsp. Chopped Butter
• ½ cup Imported grated Reggiano Parmesan Cheese
• Salt & Pepper to Taste
Boil Ravioli according to directions on package. Drain, reserving 2 tablespoons of water. Put Ravioli, butter, and water back into pan over a very low heat. Mix with a wooden spoon until butter is melted. Add Parmesan Cheese and season with black pepper. Toss and serve.
• 6 tbsp. Chopped Butter
• ½ cup Imported grated Reggiano Parmesan Cheese
• Salt & Pepper to Taste
Boil Ravioli according to directions on package. Drain, reserving 2 tablespoons of water. Put Ravioli, butter, and water back into pan over a very low heat. Mix with a wooden spoon until butter is melted. Add Parmesan Cheese and season with black pepper. Toss and serve.
Isabella's "Not so Secret Anymore" Walnut & Marscapone Cream Sauce
Walnut & Marscapone Cream Sauce
Yet another way to enjoy the seasonal taste of our famous Pumpkin Ravioli. Just add walnuts and Marscapone Cheese!
• 1 lb. Alfredo's Pumpkin Ravioli
• 1 cup Chopped Walnuts
• 2 pints Heavy Cream
• ¼ cup Mascarpone Cheese
Put cream and nuts in a large saucepan on high heat for 5-7 minutes. Strain nuts (if desired) and add mascarpone cheese to cream. Stir until a smooth texture is achieved. Add cooked ravioli to sauce and serve.
• 1 lb. Alfredo's Pumpkin Ravioli
• 1 cup Chopped Walnuts
• 2 pints Heavy Cream
• ¼ cup Mascarpone Cheese
Put cream and nuts in a large saucepan on high heat for 5-7 minutes. Strain nuts (if desired) and add mascarpone cheese to cream. Stir until a smooth texture is achieved. Add cooked ravioli to sauce and serve.
Rosanna's Pink Lobster Sauce
Rosanna's Pink Lobster Sauce
New Englanders love their lobster!! When Lobster Ravioli isn't enough, what do you do? You add more lobster, of course!! Our Lobster Sauce is a must for those who just can't get enough!!
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 2 tbsp. Extra Virgin Olive Oil
• 1 clove Chopped Garlic
• ½ cup Dry White Wine
• ½ pint Heavy Cream
• 1 med. Freshly Chopped Tomato
• Meat of 1 Lobster
• Salt & Pepper to Taste
• Crushed Red Pepper (if desired)
In a large skillet over low heat, warm olive oil. Add garlic and sauté until translucent. Add lobster meat and cook until it loses its color. Add wine and let evaporate. Add cream and let come to a boil (about 1 minute). Add tomato's and let simmer over low heat for 5 minutes. Add salt and pepper to taste. Serve over ravioli.
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 2 tbsp. Extra Virgin Olive Oil
• 1 clove Chopped Garlic
• ½ cup Dry White Wine
• ½ pint Heavy Cream
• 1 med. Freshly Chopped Tomato
• Meat of 1 Lobster
• Salt & Pepper to Taste
• Crushed Red Pepper (if desired)
In a large skillet over low heat, warm olive oil. Add garlic and sauté until translucent. Add lobster meat and cook until it loses its color. Add wine and let evaporate. Add cream and let come to a boil (about 1 minute). Add tomato's and let simmer over low heat for 5 minutes. Add salt and pepper to taste. Serve over ravioli.
Pasta col Sugo di Lino
(Pasta with in a rich and spicy tomato sauce)
Pasta col Sugo di Lino
• 1 lb. Parpadelle Pasta
• 1 can San Marzano Tomatoes
• 1 cup Extra Virgin Olive Oil
• 1 small Yellow Onion
• 1 Clove Garlic
• 1/2 lb. Thickly Sliced Pancetta
• 1 tbsp. Salt
• 1/2 tbsp. Black Pepper
• 1/2 tbsp. Crushed Red Pepper
• 1/2 tbsp. Basil
Begin by chopping the onion, garlic and pancetta. Heat olive oil in a non stick skillet on medium/high heat. Add the chopped onion, garlic and pancetta and let brown (approximately 10 minutes). While browning pancetta, in a large pot, begin bringing 4 quarts of water to a boil. Add the can of tomatoes to onions, garlic and pancetta in skillet. Stir, let cook another 10 minutes. While cooking press tomatoes down with a fork until they are completely broken. Once water starts to boil add pasta and cook according to directions on package. Add salt, basil, black pepper and red pepper to tomato sauce in skillet and cook for 10 minutes. Drain pasta, and add to skillet to coat with sauce. Plate and serve!
• 1 can San Marzano Tomatoes
• 1 cup Extra Virgin Olive Oil
• 1 small Yellow Onion
• 1 Clove Garlic
• 1/2 lb. Thickly Sliced Pancetta
• 1 tbsp. Salt
• 1/2 tbsp. Black Pepper
• 1/2 tbsp. Crushed Red Pepper
• 1/2 tbsp. Basil
Begin by chopping the onion, garlic and pancetta. Heat olive oil in a non stick skillet on medium/high heat. Add the chopped onion, garlic and pancetta and let brown (approximately 10 minutes). While browning pancetta, in a large pot, begin bringing 4 quarts of water to a boil. Add the can of tomatoes to onions, garlic and pancetta in skillet. Stir, let cook another 10 minutes. While cooking press tomatoes down with a fork until they are completely broken. Once water starts to boil add pasta and cook according to directions on package. Add salt, basil, black pepper and red pepper to tomato sauce in skillet and cook for 10 minutes. Drain pasta, and add to skillet to coat with sauce. Plate and serve!
Lino's Lemon Butter Sauce
Lino's Lemon Butter Sauce
Add some 'Zing" to your Lobster Ravioli with this savory lemon butter sauce. Lemon lovers - this one's for you!!
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 2 tbsp. Butter
• 3 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Chopped Fresh Chives
• 1 tbsp. Chopped Fresh Italian Parsley
• Grated Zest and juice of 1 lemon
• Salt & Pepper to Taste
In a skillet over low heat, warm butter and olive oil. Add the lemon zest, chives, parsley, and cooked ravioli. Heat gently, stirring with wooden spoon to coat the ravioli on all sides with the butter mixture. Add Salt & Pepper. Add lemon juice, stir well and serve.
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 2 tbsp. Butter
• 3 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Chopped Fresh Chives
• 1 tbsp. Chopped Fresh Italian Parsley
• Grated Zest and juice of 1 lemon
• Salt & Pepper to Taste
In a skillet over low heat, warm butter and olive oil. Add the lemon zest, chives, parsley, and cooked ravioli. Heat gently, stirring with wooden spoon to coat the ravioli on all sides with the butter mixture. Add Salt & Pepper. Add lemon juice, stir well and serve.
Stefania's Lobster Ravioli with Shrimp & Broccoli
Stefania's Lobster Ravioli with Shrimp & Broccoli
Seafood delight!! Create this four star, restauant style entree in your kitchen tonight!
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 6 tbsp. Extra Virgin Olive Oil
• 3 cloves Chopped Garlic
• 10 oz. Broccoli Florets
• 4 oz. Dry White Wine
• 1 tbsp. Chopped Fresh Italian Parsley
• 18 Large Shrimp, peeled
• Salt & Pepper to taste
In a large skillet over low heat, warm olive oil. Add garlic and sauté, stirring frequently until translucent. Add broccoli, cover and cook, stirring occasionally, until tender (about 5 minutes). Raise heat to medium, add shrimp and sauté for 2 minutes. Add wine and season with salt and pepper. Cook for 2 minutes longer. Remove skillet from heat and set aside. Cook and drain ravioli. Transfer to skillet with shrimp and broccoli. Place pan over medium heat and add parsley. Cook, stirring gently for 2 minutes.
• 1 lb. Alfredo's Lobster Ravioli (boiled per instructions)
• 6 tbsp. Extra Virgin Olive Oil
• 3 cloves Chopped Garlic
• 10 oz. Broccoli Florets
• 4 oz. Dry White Wine
• 1 tbsp. Chopped Fresh Italian Parsley
• 18 Large Shrimp, peeled
• Salt & Pepper to taste
In a large skillet over low heat, warm olive oil. Add garlic and sauté, stirring frequently until translucent. Add broccoli, cover and cook, stirring occasionally, until tender (about 5 minutes). Raise heat to medium, add shrimp and sauté for 2 minutes. Add wine and season with salt and pepper. Cook for 2 minutes longer. Remove skillet from heat and set aside. Cook and drain ravioli. Transfer to skillet with shrimp and broccoli. Place pan over medium heat and add parsley. Cook, stirring gently for 2 minutes.
Pasquale's Cavatelli Carbonara
Pasquale's Cavatelli Carbonara
This traditional Italian Pasta, mixed with Pancetta (Italian bacon cured in salt and spices and then air-dried) and Romano Cheese, will serve up a splendid smile for your dinner party.
• 1 lb. Alfredo's Cavatelli
• 4 tbsp. Extra Virgin Olive Oil
• 2 oz. Pancetta
• 2 Eggs (beaten)
• ¼ lb. Imported Pecorino Romano Cheese
• 2 tsp. Black Pepper
Warm olive oil in a skillet. Add pancetta and cook until lightly brown. Cook and strain cavatelli. Place cooked cavatelli back into pot and immediately add eggs, pancetta, romano cheese and black pepper. Stir with a wooden spoon until eggs and cheese have dissipated. Add salt to taste and serve.
• 1 lb. Alfredo's Cavatelli
• 4 tbsp. Extra Virgin Olive Oil
• 2 oz. Pancetta
• 2 Eggs (beaten)
• ¼ lb. Imported Pecorino Romano Cheese
• 2 tsp. Black Pepper
Warm olive oil in a skillet. Add pancetta and cook until lightly brown. Cook and strain cavatelli. Place cooked cavatelli back into pot and immediately add eggs, pancetta, romano cheese and black pepper. Stir with a wooden spoon until eggs and cheese have dissipated. Add salt to taste and serve.
Rosina's Tortellini Alla Panna
Rosina's Tortellini Alla Panna
Instead of tomato sauce, Try adding this creamy blend of Reggiano Parmesan Cheese and Prosciutto di Parma to Alfredo's Meat Tortellini!!
• 1 lb. Alfredo's Meat Tortellini
• 2 tbsp. Butter
• 2 oz. Imported Italian Prosciutto di Parma
• ½ pint Heavy Cream
• 4 oz. Imported Reggiano Parmesan Cheese
• 1 tsp. Black Pepper
Melt butter in a large skillet. Add prosciutto and cook until lightly brown. Add heavy cream and let simmer. Add cooked tortellini, parmesan, and black pepper to the heavy cream mixture in the skillet and heat until cream begins to bubble. Serve and enjoy.
• 1 lb. Alfredo's Meat Tortellini
• 2 tbsp. Butter
• 2 oz. Imported Italian Prosciutto di Parma
• ½ pint Heavy Cream
• 4 oz. Imported Reggiano Parmesan Cheese
• 1 tsp. Black Pepper
Melt butter in a large skillet. Add prosciutto and cook until lightly brown. Add heavy cream and let simmer. Add cooked tortellini, parmesan, and black pepper to the heavy cream mixture in the skillet and heat until cream begins to bubble. Serve and enjoy.
Paulo's Mushroom Sauce
Paulo's Mushroom Sauce
• 1 lb. Alfredo's Cheese Ravioli
• 6 oz. sliced mushrooms (fresh or canned)
• 1/4 tsp. finely chopped garlic
• 1 oz. olive oil
• Salt & Pepper
• 28 oz can crushed peeled tomatoes
• Parsley
In a frying pan with low heat, saute mushrooms, garlic and olive oil together until mushrooms are brown. Next, add crushed peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes.
• 6 oz. sliced mushrooms (fresh or canned)
• 1/4 tsp. finely chopped garlic
• 1 oz. olive oil
• Salt & Pepper
• 28 oz can crushed peeled tomatoes
• Parsley
In a frying pan with low heat, saute mushrooms, garlic and olive oil together until mushrooms are brown. Next, add crushed peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes.
Giovanni's Bolognese Sauce
Giovanni's Bolognese Sauce
• 1 lb. Alfredo's Cheese Ravioli
• 1/2 lb ground beef (hamburg)
• onions
• 3 tbs. butter
• 28 oz can whole peeled tomatoes
• Salt & Pepper
• Parsley
In a frying pan with low heat, melt butter and add some finely chopped onions and hamburg and cook until brown. Then add whole peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes.
• 1/2 lb ground beef (hamburg)
• onions
• 3 tbs. butter
• 28 oz can whole peeled tomatoes
• Salt & Pepper
• Parsley
In a frying pan with low heat, melt butter and add some finely chopped onions and hamburg and cook until brown. Then add whole peeled tomatoes, salt, pepper and parsley. Simmer for 20-30 minutes.