Margarita

Fettuccine pasta in a creamy Alfredo sauce with grilled chicken.

Chicken Alfredo

Angelo's

Bellissimo

Li'l Italy

Roma

Creamy tropical cocktail with rum and coconut.

Pina Colada

Refreshing cocktail with rum, mint, and lime.

Mojito

Rich and creamy cheesecake with a graham cracker crust.

Cheesecake

Classic Italian dessert made with coffee and mascarpone.

Tiramisu

Fresh salmon fillet grilled to perfection.

Grilled Salmon

Pasta with a variety of fresh vegetables.

Pasta Primavera

Stuffed Mushrooms

Grilled bread topped with tomatoes and basil.

Bruschetta

If you like a salted rim, rub the lime wedge around the rim of your glass, then dip the rim in salt to coat it. Set aside.

Prepare the Glass

In a cocktail shaker, combine 2 oz of tequila, 1 oz of triple sec, 1 oz of fresh lime juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the cocktail shaker with ice cubes (about 1 cup) and secure the lid.

Add Ice

Shake vigorously for about 15-20 seconds until chilled.

Shake

Strain the mixture into the prepared glass filled with ice. Garnish with a lime wedge.

Strain and Serve

Tequila

Triple Sec

Fresh Lime Juice

Simple Syrup

Ice Cubes

Lime Wedge

Salt

Fill a large pot with water and bring it to a boil. Add a pinch of salt. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

Cook the Fettuccine

Once cooked, drain the pasta in a colander and set aside. Do not rinse the pasta as this will wash away the starch that helps the sauce adhere.

Drain the Pasta

While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.

Season the Chicken

Heat olive oil in a grill pan over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.

Grill the Chicken

In a large saucepan over medium heat, melt the butter.

Melt Butter

Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant. Then, slowly pour in the heavy cream while stirring constantly.

Add Cream and Garlic

Gradually whisk in the grated Parmesan cheese until smooth. Add nutmeg, salt, and black pepper, continuing to stir until the sauce thickens, about 3-5 minutes.

Add Cheese and Seasonings

Add the drained fettuccine pasta to the Alfredo sauce and toss until the pasta is fully coated.

Combine Pasta and Sauce

Slice the grilled chicken and place it on top of the pasta. Garnish with chopped fresh parsley before serving.

Slice Chicken and Serve

Fettuccine pasta

Boneless, skinless chicken breasts

Olive oil

Black pepper

Butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Nutmeg

Fresh parsley, chopped

In a large pot, bring water to a boil over high heat. Add 1 tablespoon of salt once the water is boiling.

Boil Water

Add the spaghetti to the boiling water and cook according to package instructions, usually about 8-10 minutes for al dente.

Cook Spaghetti

Once cooked, drain the spaghetti in a colander and drizzle with 2 tablespoons of olive oil to prevent sticking. Set aside.

Drain and Toss

Chop the fresh tomatoes into small pieces and set aside.

Prepare Tomatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Garlic

Add the chopped tomatoes to the skillet and cook for 5-7 minutes until they start to break down and release their juices.

Add Tomatoes

Stir in the fresh basil, red pepper flakes, salt, and black pepper. Continue to cook for another 2-3 minutes.

Season the Sauce

Add the drained spaghetti to the sauce and toss to combine thoroughly. Cook for an additional 2 minutes to heat through.

Combine with Spaghetti

Serve the pasta hot, topped with grated Parmesan cheese.

Serve

Spaghetti

Fresh tomatoes

Garlic cloves, minced

Fresh basil

Red pepper flakes

In a large pot, bring water to a rolling boil. Add 1 tsp of salt to the water.

Boil the Pasta

Add 2 cups of pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside.

In a large skillet over medium heat, add 2 tablespoons of olive oil.

Heat Olive Oil

Once the oil is hot, add 4 minced garlic cloves. Sauté for about 1-2 minutes until fragrant but not browned.

Add 2 cups of halved cherry tomatoes to the skillet. Cook for about 5-7 minutes until the tomatoes start to soften.

Add Cherry Tomatoes

Stir in 1 cup of chopped fresh basil, 1 tsp of red pepper flakes, 1 tsp of salt, and 1 tsp of black pepper. Mix well and cook for another 2-3 minutes.

Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta with the sauce.

Remove from heat and sprinkle 1 cup of grated Parmesan cheese on top. Toss again and serve immediately.

Pasta (Fusilli or Penne)

Olive Oil

Garlic (minced)

Cherry Tomatoes (halved)

Fresh Basil (chopped)

Red Pepper Flakes

Black Pepper

Parmesan Cheese (grated)

In a large pot, bring water to a boil over high heat. Once boiling, add 1 tsp of salt.

Add the fusilli pasta to the boiling water. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Reserve a little pasta water for later if needed.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 3 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.

Pour in the crushed tomatoes and add dried oregano, dried basil, red pepper flakes, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir well to combine.

Add Tomatoes and Spices

Let the sauce simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly.

Simmer the Sauce

Add the cooked fusilli to the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach desired consistency.

Stir in 0.5 cups of grated Parmesan cheese until melted and well combined.

Add Parmesan

Serve the pasta in bowls, garnishing with fresh basil leaves and an additional 2 tablespoons of grated Parmesan cheese on top.

Plate the Dish

Enjoy your Li'l Italy pasta dish warm with your favorite side salad or garlic bread.

Enjoy!

Fusilli pasta

Crushed tomatoes

Dried oregano

Dried basil

Fresh basil leaves

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tsp of salt.

Add the spaghetti to the boiling water and cook for 8-10 minutes or until al dente, stirring occasionally.

Once cooked, drain the spaghetti in a colander and set aside.

In a large skillet over medium heat, add 2 tablespoons of olive oil and allow it to heat for about 1 minute.

Add 3 minced garlic cloves to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn them.

Pour in 400 grams of canned crushed tomatoes, 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of red pepper flakes, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir to combine.

Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.

Simmer Sauce

Add the drained spaghetti to the sauce and toss to coat evenly over medium heat for about 2-3 minutes.

Serve the pasta in bowls topped with fresh basil leaves and grated Parmesan cheese.

Garnish

Canned crushed tomatoes

In a blender, combine the white rum, coconut cream, pineapple juice, fresh pineapple chunks, and ice. Blend on high until smooth and creamy.

Blend the Ingredients

If the mixture is too thick, you can add a bit more pineapple juice or coconut cream to reach your desired consistency.

Check Consistency

Take a chilled glass or a hurricane glass and pour the blended mixture into it, filling it about three-quarters full.

Prepare Glasses

Garnish with a maraschino cherry, a slice of pineapple, and sprinkle coconut flakes on top for an extra tropical touch.

Add Garnish

Serve the Pina Colada with a straw and enjoy your creamy tropical cocktail!

Serve Immediately

White Rum

Coconut Cream

Pineapple Juice

Fresh Pineapple Chunks

Maraschino Cherry

Pineapple Slice

Coconut Flakes

In a sturdy glass, add the fresh mint leaves and the simple syrup. Use a muddler or the back of a spoon to gently press down on the mint leaves to release their oils. Be careful not to tear the leaves too much.

Muddle the Mint

Pour in the fresh lime juice over the muddled mint and simple syrup mixture. Stir gently to combine.

Add Lime Juice

Pour the white rum into the glass and stir well to combine all the flavors.

Add Rum

Fill the glass with ice cubes, leaving some space at the top.

Slowly pour club soda over the ice until the glass is almost full. This will give the cocktail a refreshing fizz.

Top with Club Soda

Garnish with a lime wedge and a few extra mint leaves. Serve immediately with a straw or stir stick.

Garnish and Serve

Fresh Mint Leaves

Club Soda

Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with butter.

Prepare the crust

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8–10 minutes until lightly golden. Remove from the oven and let cool.

Form the crust

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.

Make the filling

Add the sour cream, vanilla extract, and eggs one at a time, mixing on low speed until just combined. Be careful not to overmix as this can incorporate too much air.

Add remaining ingredients

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.

Pour filling into crust

Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Bake the cheesecake

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. Once chilled, release the sides of the springform pan and slice the cheesecake into wedges. Serve plain or with your favorite toppings.

Chill and serve

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Cream cheese, softened

Sour cream

Vanilla extract

Eggs

Brew 1 cup of strong espresso coffee. Allow it to cool to room temperature.

Brew the Espresso

In a bowl, combine the brewed espresso with 1 cup of sugar, stirring until the sugar is fully dissolved.