Ziti Reginella (Ragu alla Genovese)

Rigatoni all Salvatore

Pacchetti Lardiati Naples 15*

Pollo Alla Salvatore

O’ Manfrede c’a Ricotta

Risotta al Funghi Porcini e Tartufo

Gnocchi alla Sorrentina

Neapolitan stuffed Pizza

Tuna fish and onions Pizza

Four Cheese Pizza

Ricotta cheese and bacon

Scamorza Pizza

Mushrooms and shaved Parmesan

Sweet Pepper Pizza

Dentice o Spigola in crosta di sale

Rocket and shaved Parmesan

Capricciosa’s Pizza

Sausage and Master Green Pizza

Margherita’s Pizza

Paccheri Do’Marenare

Loch Duart Salmon alla Puttanesca

Ravioli all’ Aragosta

Linguine al limone ai Sapori del Mare

Dicitencello Vuie

Peel and thinly slice the yellow onions into long, pale ribbons. For a true Genovese-style ragù the onions should be soft and melting, so slice evenly (about 1/8-inch).

Prepare onions

Heat a large heavy-bottomed sauté pan or Dutch oven over medium heat. Add 1 tablespoon olive oil. Add the diced pancetta or guanciale and cook until fat renders and pieces are lightly browned, about 4–5 minutes. Remove pancetta with a slotted spoon and set aside. Increase heat slightly, add the beef chuck pieces in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total. Remove beef and set aside with the pancetta.

Brown the meat and render pancetta

Reduce heat to medium-low and add remaining 1 tablespoon olive oil to the pot. Add the finely diced carrot and celery and cook until softened, about 4 minutes. Add the sliced onions and a pinch of salt. Cook gently, stirring often, until the onions begin to break down and become soft and sweet, about 25–30 minutes. If onions threaten to brown, lower the heat and stir more frequently—this step is slow: you want them translucent and jammy, not caramelized to dark brown.

Sweat the vegetables and onions

Return the browned beef and pancetta to the pot with the onions and vegetables. Add the minced garlic and tomato paste; cook, stirring, 1–2 minutes to remove the raw tomato taste. Pour in the white wine to deglaze the pan, scraping up browned bits from the bottom, and simmer until wine has mostly evaporated, about 2–3 minutes.

Combine and deglaze

Add the beef stock, bay leaves, and thyme sprigs. Bring to a gentle simmer, then reduce heat to low. Partially cover and cook gently, simmering for 1 hour and 30 minutes to 2 hours, until beef is very tender and sauce is rich. Check occasionally and add small amounts of additional stock or water if sauce reduces too quickly.

Simmer the ragù

Remove the beef pieces and shred them with two forks (or chop finely) and return shredded meat to the sauce. Stir in the milk and simmer an additional 10–15 minutes to meld flavors and temper acidity. Season with salt and freshly ground black pepper to taste. Remove and discard bay leaves and thyme stems. Reserve 1/2 cup of the cooking liquid for the pasta assembly.

Finish the ragù

Bring a large pot of heavily salted water to a rolling boil. Add the ziti and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta.

Cook the ziti

Return the drained pasta to the pot or a large mixing bowl. Add the ragù and 1/4–1/2 cup of the reserved ragù cooking liquid (or some pasta cooking water) to loosen the sauce; toss gently to coat. Stir in half of the grated Pecorino Romano and half of the shredded mozzarella so the cheese melts into the pasta. Taste and adjust seasoning with salt and pepper as needed.

Combine pasta and ragù

Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish lightly with the tablespoon of butter. Transfer the sauced ziti to the dish, spreading evenly. Sprinkle the remaining Pecorino Romano and remaining shredded mozzarella over the top. Bake until cheese is bubbly and golden, about 20–25 minutes. If you prefer a crisp top, place under the broiler for 1–2 minutes watching closely.

Bake (optional but recommended)

Let the baked ziti rest 5–10 minutes to set. Spoon portions onto plates and finish with an optional drizzle of extra-virgin olive oil and a light grinding of black pepper. Serve hot.

Finish and serve

Yellow onions

Beef chuck, cut into 1-inch pieces

Pancetta or guanciale, diced

Carrot, finely diced

Celery stalk, finely diced

Garlic cloves, minced

Tomato paste

Dry white wine

Beef stock

Whole milk

Bay leaves

Fresh thyme sprigs

Olive oil

Salt

Black pepper, freshly ground

Ziti (or rigatoni)

Pecorino Romano, finely grated

Mozzarella, low-moisture, shredded

Butter (for baking dish and finishing)

Reserved ragù cooking liquid

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon salt. Add rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.

Boil pasta

Heat 2 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the bulk sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer browned sausage to a plate leaving rendered fat in the pan (leave about 1 tablespoon fat; discard excess if there is too much).

Brown the sausage

Reduce heat to medium. Add the finely diced onion to the pan and sweat until translucent and beginning to color, 5–6 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–60 seconds until fragrant, taking care not to burn the garlic.

Sweat the aromatics

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, deepening flavor. Add the crushed canned tomatoes, breaking up any large pieces with your spoon. Stir in dried oregano and the bay leaf. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally.

Develop tomato base

Remove the bay leaf. Stir the browned sausage back into the tomato sauce. Lower heat to very low and stir in 1 cup heavy cream until fully incorporated and the sauce becomes a rich pink-orange color. Add the julienned basil leaves (reserve a few for garnish), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed. Simmer 2–3 minutes to meld flavors.

Finish sauce with cream and seasoning

Add the drained rigatoni to the pan with the sauce. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water a little at a time to loosen to your desired consistency. Toss gently to fully coat the pasta and let it simmer together 1–2 minutes so pasta absorbs some sauce.

Combine pasta and sauce

Stir in 3 ounces finely grated Pecorino Romano and 1 tablespoon unsalted butter to round out the sauce. Drizzle 1 teaspoon extra-virgin olive oil and toss. The cheese should melt into a silky coating; if needed add a splash of reserved pasta water to reach a glossy finish.

Add cheese and butter

Divide rigatoni among warmed plates or a large serving bowl. Garnish with reserved basil leaves and an extra dusting of Pecorino if desired. Serve immediately.

Serve

rigatoni

salt (for pasta water)

reserved pasta cooking water

extra-virgin olive oil

sweet Italian sausage (casings removed) or bulk spicy if you prefer heat

yellow onion, finely diced

garlic, minced

crushed red pepper flakes

tomato paste

canned whole peeled tomatoes, crushed by hand or with spoon

dried oregano

bay leaf

heavy cream

fresh basil, julienned (plus extra for garnish)

salt

freshly ground black pepper

Pecorino Romano, finely grated (or Parmesan)

unsalted butter

extra-virgin olive oil (for finishing)

Mound the flours on a clean work surface and create a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently beat the eggs while gradually incorporating flour from the inner wall of the well until a shaggy dough forms.

Make the dough

Knead the dough for 8–10 minutes until smooth and elastic. If dough is too dry, add water 1 teaspoon at a time; if too sticky, dust with a little flour. Form into a ball, wrap in plastic, and rest at room temperature for 30 minutes.

After resting, divide the dough into 4 pieces. Roll each piece through a pasta machine or with a rolling pin to about 1.5–2 mm thickness. Cut sheets into 3-inch (7–8 cm) circles using a cutter or rim of a glass.

Place 1 teaspoon of the cooled lard filling (see next section) in the center of each circle. Fold the edges up and gather into a small purse or 'pacchetto' (bundle), pinching to seal at the top. Make sure each bundle is fully sealed to hold filling and cooking liquids.

If using lardo: finely dice or thinly slice the lard. If using pancetta: dice into small pieces. In a skillet over medium heat, add 1 tablespoon olive oil and the diced lard/pancetta. Cook gently for 6–8 minutes until fat renders and pieces are softened but not crisped.

Prepare the lard filling

Add the finely chopped onion and cook for 5–7 minutes until translucent and softened. Add the minced garlic, chopped rosemary, chopped parsley and chili flakes, and cook 1–2 minutes until aromatic. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and let cool to room temperature before using in pasta bundles.

Bring a large pot of salted water to a gentle boil. Carefully add the pacchetti in batches (do not overcrowd). Stir gently to prevent sticking. Cook for 5–7 minutes until pasta is al dente and the bundles float and feel tender. Reserve 1/2 cup of pasta cooking water before draining.

Cook pacchetti

While pasta cooks, heat 1 tablespoon olive oil in a wide sauté pan over medium heat. Add the white wine and reduce by half (about 1–2 minutes). Add warm broth and bring to a gentle simmer. Using a slotted spoon, transfer cooked pacchetti to the pan with the sauce. Add 2–3 tablespoons reserved pasta water as needed and gently toss or swirl to coat without breaking the bundles.

Finish in pan

Add 3/4 cup grated cheese and stir gently, letting the cheese melt into the sauce to create a silky coating. If sauce is too thick, add remaining reserved pasta water by tablespoonfuls. Taste and adjust salt and pepper. Finish with lemon zest if using and drizzle remaining 1 tablespoon olive oil over the plated pacchetti.

Serve immediately on warmed plates, sprinkling extra grated cheese and chopped parsley if desired.

semolina flour (or 00 flour)

all-purpose flour (optional, for texture)

large eggs

fine sea salt

pork lard (lardo) or thick-cut pancetta (finely diced)

onion, finely chopped

garlic cloves, minced

fresh rosemary, finely chopped

fresh flat-leaf parsley, chopped

dried chili flakes

extra-virgin olive oil (for pan and finishing)

dry white wine or dry vermouth

vegetable or chicken broth (warm)

freshly grated Pecorino Romano or Parmigiano-Reggiano

fresh lemon zest (optional, for brightness)

freshly ground black pepper (to taste)

sea salt (to taste)

Pat the chicken thighs dry with paper towels. In a large bowl combine 3 tbsp olive oil, minced garlic, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp crushed red pepper flakes, 2 tsp kosher salt and 1 tsp black pepper. Add the chicken and rub the marinade over each piece until well coated. Cover and refrigerate for at least 30 minutes and up to 2 hours.

Marinate the chicken

Bring chicken to room temperature for 15 minutes before cooking. This ensures even cooking.

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (but do not dry completely). Place thighs skin side down and sear without moving for 5–7 minutes, until skin is deeply golden and crisp. Flip and sear the other side 3 minutes. Transfer chicken to a plate — it will finish cooking in the sauce.

Sear the chicken

Reduce heat to medium. If skillet is dry, add a touch more oil. Add the sliced onion and bell pepper and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add a pinch of salt to help them sweat.

Pour in 120 ml white wine (or 120 ml chicken broth) to deglaze the pan, scraping browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add the chopped tomatoes (2 cups) and 240 ml chicken stock. Stir to combine.

Deglaze and build sauce

Stir in 2 tbsp capers and the halved green olives. Return the seared chicken to the skillet, nestling pieces into the sauce skin-side up. Bring to a gentle simmer, cover partially, and cook 12–15 minutes until the internal temperature reaches 74°C (165°F) and the sauce has slightly thickened.

Add briny elements and simmer

Remove the lid, increase heat to medium-high and simmer 2–3 minutes to reduce and concentrate flavors if needed. Stir in the torn basil leaves, chopped parsley and lemon zest. Swirl in 1 tbsp butter for a glossy finish, if using. Taste and adjust seasoning with salt and pepper.

Finish the sauce

Serve the Pollo Alla Salvatore hot with crusty bread to mop up sauce or over cooked pasta or polenta. Spoon extra sauce and vegetables over the chicken. Garnish with additional parsley and a light dusting of grated Parmesan if desired.

Leftovers: cool to room temperature then refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat to avoid drying the chicken.

boneless skin-on chicken thighs

extra-virgin olive oil (for marinade)

garlic cloves (minced)

fresh lemon juice

Kosher salt

extra-virgin olive oil (for cooking)

yellow onion (thinly sliced)

bell pepper (red or mixed, sliced into strips)

roma tomatoes (ripe, chopped) or canned crushed tomatoes

dry white wine or low-sodium chicken broth

low-sodium chicken stock

capers (drained)

green olives (pitted, halved)

fresh basil leaves (torn)

fresh flat-leaf parsley (chopped)

fresh lemon (zested)

butter (optional, for finishing)

crusty bread or cooked pasta / polenta

grated Parmesan (optional)

Bring a large pot of water to a rolling boil. Add 1 tablespoon of coarse salt (about 1 tbsp; not listed separately) and keep boiling. This will season the pasta.

Prepare the pasta water

In a medium bowl combine the ricotta, pecorino romano, grated parmesan (if using), egg, 1 tsp freshly ground black pepper, and 1 tsp fine sea salt. Stir vigorously until smooth and cohesive. The egg helps bind and the cheese gives savory depth. Taste and adjust seasoning slightly if needed.

When the water is boiling, add the dried spaghetti (or bucatini) and cook until just shy of al dente (about 1–2 minutes less than package directions). You want the pasta slightly firmer because it will finish cooking in the sauce.

Before draining, reserve 1.5 cups of the pasta cooking water. Drain the pasta quickly and transfer the hot pasta straight to a large warm mixing bowl or to the skillet used for the sauce (see next section).

Immediately add the ricotta-cheese mixture to the hot pasta and toss vigorously with tongs or two forks to begin coating. The residual heat will loosen the ricotta and start creating a creamy emulsion when you add some pasta water in the next steps.

While the pasta cooks, heat a wide skillet over medium heat. Add the olive oil and butter and let the butter melt and foam but not brown (about 1–2 minutes). Reduce heat slightly if the butter begins to brown.

Add the thinly sliced garlic and red pepper flakes to the skillet. Sauté for about 1–1.5 minutes until the garlic is fragrant and just turning golden at the edges (do not let it burn). Remove from heat briefly if it begins to darken too quickly.

Add about 1/2 cup of the reserved pasta water to the skillet and swirl to deglaze and loosen any browned bits. Bring to a gentle simmer so the garlic-infused oil slightly thins and flavors the liquid (10–20 seconds).

Pour the garlic-olive oil mixture over the ricotta-coated pasta (or, if the pasta is already in the skillet, simply add the ricotta mixture into the skillet and toss). Add lemon zest and lemon juice now. Toss vigorously, adding more reserved pasta water in 1/4-cup increments until the sauce becomes silky and clings to the strands of pasta. You should use roughly 1 to 1 1/4 cups of the reserved water total, depending on desired creaminess.

If the sauce feels thin, add another tablespoon of pecorino and continue tossing. If it feels too thick, add another splash of pasta water. The goal is a glossy, emulsified sauce that lightly coats the pasta without pooling.

Once the pasta is evenly coated and silky, stir in the torn basil leaves and 2 tablespoons of grated pecorino. Toss gently to incorporate.

Taste and adjust seasoning with coarse sea salt (about 1/4 tsp) and additional black pepper to taste. If the sauce has lost brightness, add a few more drops of lemon juice.

Divide the pasta among warmed bowls. Finish each portion with an extra sprinkle of pecorino, a drizzle of extra-virgin olive oil (optional), and an extra crack of black pepper. Serve immediately.

Leftovers: store cooled pasta in an airtight container and add a splash of water when reheating over low heat, stirring until loosened.

dried spaghetti (or bucatini)

whole-milk ricotta

pecorino romano, finely grated

freshly grated parmesan (optional)

large egg

garlic cloves, thinly sliced

red pepper flakes

fresh lemon zest (from about 1 lemon)

fresh basil leaves, torn

extra pecorino or parmesan for sprinkling

coarse sea salt

black pepper, to taste

Place dried porcini in a heatproof bowl and cover with 300 ml of very hot stock or just-boiled water. Let soak 20–30 minutes until softened. Strain through a fine sieve reserving the soaking liquid, then pass the liquid through a coffee filter or paper towel to remove grit. Chop the rehydrated porcini and set both chopped mushrooms and strained liquid aside.

Rehydrate dried porcini

Combine the reserved porcini soaking liquid with the remaining hot stock in a pot and keep it at a gentle simmer over low heat. You will ladle warm stock into the rice as it cooks — never cold stock.

Prepare stock

In a wide heavy saucepan or sauté pan, warm 1 tablespoon olive oil and 20 g butter over medium-low heat. Add the finely chopped onion and a pinch of salt. Cook gently, stirring often, until translucent and soft but not browned, about 6–8 minutes. Add the crushed garlic and cook 30–45 seconds until fragrant; remove the garlic if you prefer only a subtle garlic hint.

Sweat aromatics

Increase heat to medium-high, add the rice to the pan and stir to coat each grain in fat. Toast the rice for 1–2 minutes until edges become translucent but center remains opaque. This helps the rice release starch during cooking.

Toast the rice

Pour in the white wine and stir constantly until it has mostly evaporated and the rice has absorbed the liquid.

Deglaze with wine

Begin adding the hot stock a ladleful (about 120 ml) at a time, stirring frequently. When the liquid is almost completely absorbed, add the next ladle. After about 8–10 minutes of cooking and 3–4 ladles added, stir in the chopped rehydrated porcini. Continue adding stock and stirring for another 6–8 minutes until the rice is tender to the bite (al dente) but still creamy. Total cooking time for the rice should be about 18–20 minutes from the first addition of stock. Adjust seasoning with salt and freshly ground black pepper as it nears doneness.

Ziti Reginella (ragu Alla Genovese)

Rigatoni All Salvatore

Pacchetti Lardiati Naples 15*

Pollo Alla Salvatore

O’ Manfrede C’a Ricotta

Risotta Al Funghi Porcini E Tartufo

Gnocchi Alla Sorrentina

Neapolitan Stuffed Pizza

Tuna Fish And Onions Pizza

Four Cheese Pizza

Ricotta Cheese And Bacon

Scamorza Pizza

Mushrooms And Shaved Parmesan

Sweet Pepper Pizza

Dentice O Spigola In Crosta Di Sale

Rocket And Shaved Parmesan

Capricciosa’s Pizza

Sausage And Master Green Pizza

Margherita’s Pizza

Paccheri Do’marenare

Loch Duart Salmon Alla Puttanesca

Ravioli All’ Aragosta

Linguine Al Limone Ai Sapori Del Mare

Dicitencello Vuie