Cacio e Pepe
INTRODUCTION Cacio e pepe, a staple of Roman cuisine. A recipe with very few ingredients, but easy to mess up. Make sure to have the...
Rosemary Lemon Fusilli with Seafood Ragout
INTRODUCTION This seafood pasta is perfect eaten lukewarm or even cold. The lemon zest from the rosemary lemon fusilli perfectly binds...
Venison Bolognese
Introduction One of the things I love about the Hill Country is the affinity with my region, Tuscany, with regards to using venison and...
Pizza fusilli bake
INTRODUCTION This is such a fun and yummy way to cook our pizza fusiili...making pizza-style pasta. PREPARATION Blend 1 lb of San Marzano...
Szechuan Orange Linguine with Shrimp Korma and Peas
INTRODUCTION The zestiness and spiciness of this type of pasta binds well with a creamy and rich sauce such as korma, a dish originating...
Roasted Bell Pepper Fusilli Puttanesca-style
INTRODUCTION This is a traditional Italian pasta recipe, usually eaten with spaghetti, but it pairs well with our roasted bell pepper...
Roasted Habanero Fusilli with Creamy Chicken
INTRODUCTION Our habanero fusilli are delicious but pretty hot! Therefore, to offset their spiciness, they are best paired with a milky...
Artichoke Heart Linguine with Orange-scented Lamb Ragout
INTRODUCTION Lamb meat is somewhat of an underrated meat, and it is in my opinion as good as steak, if cooked well. It presents many...
Roasted Garlic and Jalapeno Linguine with Pecan Pesto
INTRODUCTION A super-fast recipe, this milk-based sauce compliments the spiciness of our roasted garlic and jalapeno pasta very well. It...
Wild Mushroom Fusilli with Gorgonzola Fondue
INTRODUCTION This dish is so easy to make, yet very flavorful: if you like "stinky" cheese like gorgonzola, you just found your recipe!...
