Fettuccine Alfredo, Arrabiata Sauce Recipe and Perry’s Pesto


Fettuccine AlfredoOne of the most popular pasta dishes… invented by Alfredo di Lelio and perfected by me. Serve with your favorite Pinot Grigio. I personally have a glass or two while I prepare this dish.4 servingsPrep time 10 min, Cook time 10 min, Total time 20 min

IngredientsSalt1 tablespoons butter1 tablespoon Queen Creek Olive Mill Extra Virgin Olive Oil1 small clove garlic finely chopped1 cup heavy cream1/2 cup whole milk ricotta cheese1 large egg yolk1-pound fresh fettuccine1 cup freshly grated Parmigiano-Reggiano cheese1/2 cup fresh chopped Italian parsleyFreshly ground pepper to taste

DirectionsBring 6 quarts generously salted water to a boil.While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add olive oil,garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream, egg yolk and ricotta in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.Meanwhile, cook the pasta, partially covered, until al dente. Reserve about a cup of pasta water before draining in a colander. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and fresh parsley and keep tossing gently until cream is mostly absorbed. Season generously with salt and pepper. If pasta is not as creamy as you would like, toss with a little of the reserved pasta water. Serve in warm bowls.-Perry

Arrabiata Sauce Recipe (Arizona Edition)The Classic Arrabiata Sauce or Sugo all'arrabiata, made with sweet San Marzano tomatoes, garlic and lots of red pepper flakes. But not this time! Fresh Crush Jalapeno Oil adds the heat!

Ingredients1 medium yellow onion minced6 cloves garlic minced2 X 28 oz can San Marzano Tomatoes, whole1/3 cup Queen Creek Olive Mill Fresh Crushed Jalapeno Olive Oil1 bay leafsea salt to taste15 leaves basil torn1 lb penne pasta

DirectionsIn a large heavy bottom sauce pot heat up the olive oil and saute the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and let it cook only for a few seconds.In a large bowl crush the tomatoes with your hands. Transfer them to the pot with the onions and garlic and bring to a simmer. Add the bay leaf and partially cover with a lid. Simmer for about 1-hour stirring often.Remove from heat and season to taste with the sea salt. Stir in the fresh basil leaves.Meanwhile, bring a large pot of salted water to a rolling boil. Cook the penne pasta al dente, according to the directions on the package. Toss with the arrabiata sauce and serve with freshly grated Parmesan cheese.-Perry

Perry’s PestoA classic in our house. We use pesto as a pasta sauce, a salad dressing, a chicken marinade, a pizza topping, you name it! Time: 10Serves: 4

Ingredients 1 cup packed basil leaves 3 tablespoons packed oregano 2 leaves fresh sage 1/4 cup roasted pine nuts 2 cloves fresh chopped garlic 1 teaspoon sea salt 1/2 cup Queen Creek Olive Mill Extra Virgin Olive Oil 1/2 cup grated pecorino or parmesan cheese* *To make it Vegan, substitute 2 tablespoon of nutritional yeastDirections:Combine all dry ingredients in a food processor, drizzle in extra virgin olive oil and mix until smooth or desired consistency.

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