Pasta

The Clemenza Sauce From The Godfather

Fry some garlic in a little olive oil, add da tomatoes and tomatoe paste, some nice sausage and meatballs, a little sugar, some red wine and fry it till it's done

Don Charliony Special

Meat Balls
A Tin of plum tomatoes
1 Red pepper
2 Cloves of Garlic
1 Onion
Basil
Olive oil
Coriander
Pinch of chilli
Dry Red Wine
Spaghetti

Fry the meatballs and leave dem on the side, cut up the garlic and onion and fry in the olive oil for about 5 minutes, finely chop the pepper and add that with the tomatoes, chili, basil,Tomatoe paste and meatballs, until boiling , at the last minute add wine to your taste and serve with spaghetti.

Pata Fagiole

This source was Luchesse family capo paul vario's favourite dish and his homemade Fagilole was said to be the best in Brooklyn.

2 tbsp. Olive Oil

1 medium Onion, diced fine

5 cloves Garlic, chopped

1 cup Carrots, diced

1 cup Celery, diced

6 oz. Tomato Paste

1 lb. Ditalini pasta or small pasta product, cooked al dente

1 cube Chicken Bouillon

2 Bay leaves

2 cans cooked pink beans or bean of your choice

2 quarts of Ham or Chicken stock

Salt and Pepper to taste,Heat olive oil then sauté onions, carrots & celery with bay leaves and garlic for 10 minutes, until vegetables are soft. Add tomato paste and cook 5 minutes more. Add 1/2 of the stock. Let heat. Add 1 can of beans, pureed in blender and 1 can of whole beans. Add cooked pasta, season with bouillon and salt & pepper. Adjust to desired thickness with extra stock.

Here is a real italian dish from northern Italy.

4-5 large cloves garlic                                                             1/4 cup olive oil

1 lb bulk Italian Sausage                                                         2cups broccoli

6 plum tomatoes                                                                   1- red bell pepper

1 lb Linguini or Mostacolli                              2 cups small button mushrooms

1/4 to 1/2 cup fresh grated parmesian                           1/8 cup red wine

Brown bite size pc's italian sausage (No casings) put aside. Roast red pepper over range flame and peel, and dice. saute pepper and button mushrooms in a small amount of olive oil, set aside. Using only broccoli

flourettes, saute untill tender set aside. Peel garlic and crush or use garlic press, saute garlic in 1/4 cup olive oil untill golden, pour off oil and garlic into small bowl and put aside. Pour red wine into same pan and simmer add browned sausage, broccoli, mushrooms and red pepper and simmer on low heat. Quarter plum tomatoes and remove cores, dice and add to other ingredients, Meanwhile your water for the pasta should be boiling, add a pinch of salt and a spritz of olive oil to the water and add pasta slowly, when pasta is aldente, drain,(do not rinse) In a large bowl blend garlic and oil well into pasta, and top with the other ingredients and smother with fresh parmesian to taste. You have to be a garlic lover to enjoy this meal, but it tastes great!

Pasta Con Sarde

One package spaghetti, cooked and drained
1/2 cup olive oil
Chopped parsley
3 spoons minced garlic
Basil
Oregano
1 can anchovie fillets
1 can sardines
2 small cans tomato paste

In a large pan, put the oil, the garlic and the parsley. Cook for about 5 minutes. Add the anchovies. Stir until they break apart. Add the tomato paste and basil and oregano. Stir until mixed. Simmer 10 minutes, and add cooked pasta.
Lay the sardines on top of thee pasta, and cover and cook on low for about 10 minutes, until the sardines are hot.


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		The Italians love pasta. Pasta is served as a second or third course, served between starter or middle, and the main course. Pasta should not be served with a main meat dish such as bone meat or steaks of meat, and if served with a sauce, only a light serving of sauce should be used, so not to drown the pasta and its flavour. To cook pasta fill a large pot three quarts full of boiling water, keep it on a high heat and pour the pasta in, season the water with salt to taste and cook in the water till Al Dente (9-12 minutes), keep on trying the pasta through out cooking until satisfyed with its texture, it should not be too hard and firm, but it shouldn't be soft and mushy. Here are some of the best pasta recipies there are, I hope you enjoy, and don't forget, with sauces and pastas you can experiment, maybe add a little more or less of something, or try different pastas to see which one suits you the best.



		The Clemenza Sauce From The Godfather Fry some garlic in a little olive oil, add da tomatoes and tomatoe paste, some nice sausage and meatballs, a little sugar, some red wine and fry it till it's done Don Charliony Special Meat Balls A Tin of plum tomatoes 1 Red pepper 2 Cloves of Garlic 1 Onion Basil Olive oil Coriander Pinch of chilli Dry Red Wine Spaghetti Fry the meatballs and leave dem on the side, cut up the garlic and onion and fry in the olive oil for about 5 minutes, finely chop the pepper and add that with the tomatoes, chili, basil,Tomatoe paste and meatballs, until boiling , at the last minute add wine to your taste and serve with spaghetti. Pata Fagiole This source was Luchesse family capo paul vario's favourite dish and his homemade Fagilole was said to be the best in Brooklyn. 2 tbsp. Olive Oil 1 medium Onion, diced fine 5 cloves Garlic, chopped 1 cup Carrots, diced 1 cup Celery, diced 6 oz. Tomato Paste 1 lb. Ditalini pasta or small pasta product, cooked al dente 1 cube Chicken Bouillon 2 Bay leaves 2 cans cooked pink beans or bean of your choice 2 quarts of Ham or Chicken stock Salt and Pepper to taste,Heat olive oil then sauté onions, carrots & celery with bay leaves and garlic for 10 minutes, until vegetables are soft. Add tomato paste and cook 5 minutes more. Add 1/2 of the stock. Let heat. Add 1 can of beans, pureed in blender and 1 can of whole beans. Add cooked pasta, season with bouillon and salt & pepper. Adjust to desired thickness with extra stock. Here is a real italian dish from northern Italy. 4-5 large cloves garlic 1/4 cup olive oil 1 lb bulk Italian Sausage 2cups broccoli 6 plum tomatoes 1- red bell pepper 1 lb Linguini or Mostacolli 2 cups small button mushrooms 1/4 to 1/2 cup fresh grated parmesian 1/8 cup red wine Brown bite size pc's italian sausage (No casings) put aside. Roast red pepper over range flame and peel, and dice. saute pepper and button mushrooms in a small amount of olive oil, set aside. Using only broccoli flourettes, saute untill tender set aside. Peel garlic and crush or use garlic press, saute garlic in 1/4 cup olive oil untill golden, pour off oil and garlic into small bowl and put aside. Pour red wine into same pan and simmer add browned sausage, broccoli, mushrooms and red pepper and simmer on low heat. Quarter plum tomatoes and remove cores, dice and add to other ingredients, Meanwhile your water for the pasta should be boiling, add a pinch of salt and a spritz of olive oil to the water and add pasta slowly, when pasta is aldente, drain,(do not rinse) In a large bowl blend garlic and oil well into pasta, and top with the other ingredients and smother with fresh parmesian to taste. You have to be a garlic lover to enjoy this meal, but it tastes great! Pasta Con Sarde One package spaghetti, cooked and drained 1/2 cup olive oil Chopped parsley 3 spoons minced garlic Basil Oregano 1 can anchovie fillets 1 can sardines 2 small cans tomato paste In a large pan, put the oil, the garlic and the parsley. Cook for about 5 minutes. Add the anchovies. Stir until they break apart. Add the tomato paste and basil and oregano. Stir until mixed. Simmer 10 minutes, and add cooked pasta. Lay the sardines on top of thee pasta, and cover and cook on low for about 10 minutes, until the sardines are hot.