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X Italian Pasta Dishes
Fresh Fennel with Spaghetti/Spaghetti alla Milanese (using olive oil, tomato paste, anchovies and breadcrumbs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Spaghetti alla carbonara/Spaghetti with Ham-Egg Sauce (using egg yolks, butter, bacon, and prosciutto)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spaghetti alla Marinara/ Spaghetti with Tomato Sauce (using fresh tomatoes, flavored with garlic and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spaghetti all'Amatriciana/Spaghetti with Bacon Sauce
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spaghetti Aglio e Olio/Spaghettini with oil, garlic and parsley
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Spaghetti alla Caruso (using butter, olive oil, canned tomatoes, tomato paste, ground beef and onions)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Spaghetti with Ricotta (using butter, seasoned with parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Edna Beilenson (Peter Pauper Press, 1959)

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Spaghetti with Tomato-Meat Sauce (using canned tomatoes, diced beef and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Crab and spaghetti/Pranzo di Spaghetti e Granchi
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Spaghetti Fisherman/Linguine alla Marinara (using tomatoes, thyme and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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