Garrubbo Guide
the art and science of italian cooking®
l'arte e la scienza della cucina italiana
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You are here: Home / Archives for Recipes / Classic Sauces

Manicotti con Salsa di Pomodoro (Manicotti with Tomato Sauce)

Manicotti con Salsa di Pomodoro (Manicotti with Tomato Sauce)

Christmas Eve for me just wouldn’t be complete without a hearty serving of manicotti and a teary viewing of “It’s a Wonderful Life.”  I love Capra’s mushy masterpiece and can… [Read More]

Filed Under: Baked Pasta, Classic Sauces, Recipes Tagged With: Manicotti, Ricotta, Tomato Sauce, Tomatoes

Fussili al Caffe con Mascarpone (coffee and cream)

Fussili al Caffe con Mascarpone (coffee and cream)

On this Thanksgiving Day, I give thanks for the fact that I only need to eat Thanksgiving food but once a year. I’m sure that the Pilgrims meant well; they… [Read More]

Filed Under: Classic Sauces, Recipes Tagged With: Cream, fusili al caffe, Mascarpone, Shallots

Pappardelle al ragu di Coniglio (Rabbit)

Pappardelle al ragu di Coniglio (Rabbit)

Poor poor poor Pierre Lapin.  First, he  was born with a French name, and then he was served up over a bowl of pappardelle. Perhaps, had he been named Pietro… [Read More]

Filed Under: Classic Sauces, Meat Sauces, Recipes Tagged With: Cherry Tomatoes, Proscuitto, Rabbit, Rosemary

Rigatoni con Speck, Panna, e Pistacchio

Rigatoni con Speck, Panna, e Pistacchio

A Mister Philip Edwin Garrubbo (my elder brother) writes in with this week’s Sunday pasta recipe from Agira,  province of Enna, Sicily (population 8,000), a stones throw from Mount Etna,… [Read More]

Filed Under: Classic Sauces, Meat Sauces, Recipes, Vegetable Sauces Tagged With: Heavy Cream, Pistachios, Speck

Tagliolini con Capesante e Zucchine (Scallops and Zucchini)

Tagliolini con Capesante e Zucchine (Scallops and Zucchini)

To bait fish withal: if it will feed nothing else, it will feed my revenge. Shylock, circa 1600, Venice, Italy Not much in Venice has changed over the past 400 years…. [Read More]

Filed Under: Classic Sauces, Recipes, Seafood Recipes Tagged With: Heavy Cream, linguine, Scallops, Tagliolini

Spaghetti Aglio Olio e Peperoncino

Spaghetti Aglio Olio e Peperoncino

What’s boring, gray, and has a thousand crow’s feet? That’s right: my 25th class reunion at Colgate University. No, seriously, everyone looked incredibly well preserved (Botox), was in great shape… [Read More]

Filed Under: Classic Sauces, Recipes Tagged With: Chili Pepper, Garlic, Olive Oil

A Tribute – Michelle’s Ragu

A Tribute – Michelle’s Ragu

My sister-in-law Michelle grew up in Ohio, went to Notre Dame, and then to law school. She married my brother in Columbus. In her wedding dress, she grabbed the mic… [Read More]

Filed Under: Classic Sauces, Recipes Tagged With: Cream, Muchrooms, Peas, Prosciutto

Spaghetti alla Puttanesca (Whore’s Style)

Spaghetti alla Puttanesca (Whore’s Style)

This is a difficult subject to broach in any context, but particularly so in a prim and proper family book such as this, where it would be absolutely gauche to… [Read More]

Filed Under: Classic Sauces, Recipes, Vegetable Sauces Tagged With: Anchovy, Capers, Tomato

Pasta e Fagioli

Pasta e Fagioli

On this Valentine’s Day, I reflect back to when I first met Patricia, the ideal modern woman, desirable on so many levels: artistic, strong, beautiful, and smart. I placed her… [Read More]

Filed Under: Classic Sauces, Recipes, Vegetable Sauces Tagged With: Beans, Guanciale, Pancetta

Conchiglie Bolognese con Piselli (Meat Sauce and Peas)

Conchiglie Bolognese con Piselli (Meat Sauce and Peas)

Who can turn the world on with her smile? Who can take a nothing day, and suddenly make it all seem worthwhile? Well it’s you girl, and you should know… [Read More]

Filed Under: Classic Sauces, Meat Sauces, Recipes Tagged With: Beef, Peas, Tomatoes

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Pasta on Sunday is a tradition enjoyed by Italians around the world. In order to preserve this unifying and magical tradition, The Garrubbo Guide® is proud to publish our weekly feature Sunday Pasta®. In addition to the authentic pasta recipe, we provide historical background and our accompanying wine recommendation. Buon Appetito!
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