Penne ala Vodka

Chicken Alfredo

Pasta with 2 Meatballs

Chicken Cacciatore

Chicken Parmigiana

MEATBALL

BBQ CHICKEN

REUBEN

TUNA FISH

ZEPOLI'S

CHICKEN CUTLET, VODKA SAUCE, FRESH MOZZARELLA

BUFFALO CHICKEN

TOMATOES, HAM, SALAMI, KALAMATA OLIVES, PEPPERONCINI W. FETA

ITALIAN BURGER

PHILLY CHEESE STEAK

ITALIAN GRILLED CHEESE

MONTE CRISTO

Bring a large pot of salted water (about 4-5 quarts) to a rolling boil. Add the penne and cook until just shy of al dente (follow package for timing, usually 9-11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Cook pasta

When the sauce is ready, add the drained pasta to the sauce pan and toss over low to medium heat. Add 1/2 to 1 cup of the reserved pasta water as needed to loosen and silk the sauce so it clings to the pasta. Stir in grated cheese off heat so it melts into the sauce. Taste and adjust seasoning. Stir in torn basil leaves if using, then serve immediately.

Combine pasta and sauce

Heat a large deep skillet or sauté pan over medium heat. Add the olive oil and butter. When the butter has melted and begins to foam (but not brown), add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6-8 minutes. Add the minced garlic and crushed red pepper flakes and cook 30-45 seconds more, until fragrant but not browned.

Sweat aromatics

Stir the tomato paste into the aromatics and cook 1 minute to deepen flavor. Add the tomato purée, stir to combine, and bring to a gentle simmer. Reduce the heat to low and let simmer, uncovered, 10-12 minutes to concentrate flavors, stirring occasionally.

Add tomatoes

Lower the heat to very low. Slowly stir in the heavy cream and milk, mixing until the sauce is a uniform pink-orange color. Simmer gently 2-3 minutes more—avoid boiling once cream is added to prevent curdling.

Finish with cream

Increase heat to medium. Carefully stir in the vodka. Let it cook, stirring occasionally, until the alcohol aroma mellows and the sauce reduces slightly, about 3-4 minutes. This step brightens the tomato flavor and helps the sauce emulsify.

Deglaze with vodka

Add the granulated sugar (if using), salt, and black pepper. Taste and adjust salt and pepper as needed. Keep the sauce at a gentle simmer until you are ready to add the pasta.

Season

penne pasta

reserved pasta cooking water

fresh basil leaves, torn (optional)

grated Parmesan or Pecorino Romano

extra-virgin olive oil

unsalted butter

yellow onion, finely diced

garlic cloves, minced

crushed red pepper flakes (optional)

tomato purée or strained tomatoes

tomato paste

heavy cream

whole milk (or additional cream for richer sauce)

vodka

granulated sugar (optional, to balance acidity)

salt

freshly ground black pepper

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package until al dente, usually 10–12 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

While the water heats, pat 1 lb chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken breasts and cook 5–7 minutes per side (depending on thickness) until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-size slices. Keep skillet for sauce use.

Reduce heat to medium. In the same skillet used for the chicken, melt 6 tablespoons unsalted butter. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned.

Make a base

Whisk in 1 teaspoon all-purpose flour and cook 30 seconds to eliminate raw flour taste.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, bringing mixture to a gentle simmer (do not boil). Simmer 3–4 minutes, stirring, until slightly thickened.

Lower heat to low. Stir in 1.5 cups freshly grated Parmesan cheese a handful at a time, stirring until smooth and melted. If sauce feels too thick, whisk in up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, until sauce reaches desired coating consistency. Season with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp freshly grated nutmeg (optional). Taste and adjust seasoning.

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to fully coat the pasta; add more reserved pasta water as needed to loosen the sauce and make it silky (use up to the reserved 1 cup).

Add the sliced chicken to the pasta and toss gently to combine and warm the chicken.

Turn off the heat and stir in 2 tablespoons chopped fresh parsley. Plate portions and sprinkle each with extra grated Parmesan (about 1/4 cup total) and a little black pepper to taste.

fettuccine (dry)

kosher salt (for pasta water)

boneless skinless chicken breasts

olive oil

black pepper

all-purpose flour

whole milk

freshly grated Parmesan cheese

freshly grated nutmeg (optional)

chopped fresh parsley

extra grated Parmesan (for serving)

In a large bowl, combine ground beef and ground pork. Add bread crumbs, milk, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overmixing to keep meatballs tender.

Prepare meatball mixture

Portion the mixture into two large meatballs (about 6–7 ounces each) or three slightly smaller if preferred. Roll gently between your palms to shape smooth, compact balls. Place on a plate or baking sheet.

Form meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add the two meatballs, leaving space between them. Sear 2–3 minutes per side until browned on all sides (use tongs to rotate). They will not be fully cooked through — this step builds flavor and a crust.

Sear meatballs

Once browned, transfer the seared meatballs directly into the simmering sauce (see Sauce directions) to finish cooking through, or if sauce isn't ready yet, keep them on low heat in the skillet and cover for 6–8 minutes, turning once, until internal temperature reaches 160°F (71°C).

Finish in sauce

Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté 4–5 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Sauté aromatics

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), kosher salt, black pepper, and 1/4 cup water or broth. Stir to combine and bring to a gentle simmer.

Build sauce

Reduce heat to low and simmer, uncovered, 10 minutes, stirring occasionally. If the sauce thickens too much, add up to 2 tablespoons reserved pasta water or additional broth to reach desired consistency. Add fresh basil leaves in the last minute of simmering.

Simmer and finish

If meatballs were seared in a separate skillet, gently nestle them into the simmering sauce now. Spoon sauce over meatballs, cover partially, and simmer on low 10–12 minutes more until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has developed flavor.

Combine meatballs and sauce

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then add 8 oz dry spaghetti or linguine. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Transfer drained pasta to the saucepan with the sauce and meatballs (if there is room) or into a large mixing bowl. Add up to 1/4 cup reserved pasta water as needed and toss gently to coat the pasta with sauce. If you prefer, plate pasta and place the two meatballs on top, spooning additional sauce over them.

Toss pasta with sauce

Divide into 2 generous servings (one meatball per person if serving 2, or both meatballs on one plate and leftover pasta on another if serving differently). Sprinkle each portion with grated Parmesan and a crack of black pepper. Garnish with extra chopped parsley or basil if desired and serve immediately.

Serve

ground beef (80/20)

ground pork

fresh bread crumbs

large egg

grated Parmesan cheese

minced garlic

finely chopped fresh parsley

dried oregano

kosher salt

olive oil (for frying)

yellow onion, finely chopped

canned crushed tomatoes

dried basil

sugar (optional, to balance acidity)

water or low-sodium chicken broth

fresh basil leaves (optional, for finishing)

dry spaghetti or linguine

grated Parmesan (for serving)

cracked black pepper (for serving)

Pat the chicken thighs dry with paper towels. In a small bowl combine 1.5 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Rub the seasoning all over the chicken thighs, under the skin where possible. Set aside for 10–15 minutes at room temperature while you prepare other ingredients.

Season chicken

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon butter. When the fat is shimmering, add the chicken thighs skin-side down (work in batches to avoid crowding). Sear without moving 5–7 minutes until the skin is deep golden-brown and releases easily. Flip and brown the other side 3 minutes. Transfer seared chicken to a plate and set aside.

Sear the chicken

Reduce heat to medium. If the pan is dry, add remaining 1 tablespoon olive oil. Add sliced onion and bell peppers; sauté 5 minutes until softened and beginning to brown. Add mushrooms and continue cooking 4–5 minutes until they release moisture and lightly brown. Stir in minced garlic and cook 30–45 seconds until fragrant. Season vegetables with a pinch of salt and the optional 1 tsp crushed red pepper if using.

Sauté vegetables

Raise heat to medium-high and pour in 1 cup white wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, about 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes (28 oz) and 1 cup chicken stock, then stir to combine.

Deglaze and build sauce

Nestle the seared chicken thighs back into the sauce, skin-side up. Tuck in 1 sprig rosemary, 3 thyme sprigs and 2 bay leaves. Taste the sauce and add 1 tsp sugar if tomatoes are very acidic, and adjust salt and pepper as needed (add additional up to 1/2 tsp salt).

Return chicken and add herbs

Bring the pot to a gentle simmer, then reduce heat to low. Cover partially (lid ajar) and simmer for 25–30 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened. For a thicker sauce remove the lid during the last 5–10 minutes of simmering.

Simmer gently

Remove rosemary sprig, thyme stems and bay leaves. Spoon sauce over the chicken, sprinkle chopped parsley and torn basil leaves on top, and grate Parmesan if desired. Serve hot over polenta, mashed potatoes, risotto, or pasta. Enjoy.

Finish and serve

bone-in, skin-on chicken thighs

black pepper, freshly ground

unsalted butter (optional, for richer sauce)

yellow onion, medium, thinly sliced

red bell pepper, seeded and sliced into 1/2-inch strips

green bell pepper, seeded and sliced into 1/2-inch strips

crimini or button mushrooms, sliced

dry white wine (or low-sodium chicken broth)

canned whole San Marzano tomatoes, crushed by hand

low-sodium chicken stock

fresh rosemary sprig

fresh thyme sprigs

bay leaves

dried crushed red pepper (optional)

granulated sugar (to balance acidity, optional)

fresh flat-leaf parsley, chopped

fresh basil leaves, chiffonade (optional)

freshly grated Parmesan cheese (optional)

If breasts are thick, slice horizontally to make 4 even cutlets or place between plastic wrap and gently pound with a meat mallet to about 1/2-inch thickness. Pat dry with paper towels. Season both sides with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Prepare and pound chicken

Place the flour in a shallow bowl. In a second bowl, whisk the 2 eggs with 2 tbsp milk. In a third bowl combine breadcrumbs, 1/2 cup grated Parmesan, 1 tsp dried oregano and 1 tsp dried basil; mix well.

Set up breading station

Dredge each seasoned cutlet lightly in flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumb mixture to coat evenly on all sides. Place breaded cutlets on a tray and let rest 5–10 minutes to help the coating adhere.

Bread the chicken

Heat 1/2 cup olive oil in a large skillet over medium heat until shimmering but not smoking. Fry cutlets in batches 2–3 minutes per side until golden brown (internal color still slightly pale). Transfer to a paper towel-lined plate to drain. Reduce heat slightly if coating browns too fast. (Alternatively, you can bake at 425°F for 12–15 minutes, flipping once.)

Fry until golden

In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Stir in 28 oz crushed tomatoes and 2 tbsp tomato paste. Season with 3/4 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano and 1 tsp sugar (optional). Simmer gently 12–15 minutes, stirring occasionally, until slightly thickened. Stir in torn fresh basil leaves at the end.

Make the tomato sauce

Preheat the oven to 425°F (220°C). Lightly spread 1/2 to 3/4 cup of the tomato sauce in the bottom of a 9x13-inch baking dish (enough so cutlets will sit on a thin layer).

Preheat oven

Place the fried chicken cutlets in a single layer in the baking dish atop the sauce. Spoon about 1/3 to 1/2 cup sauce over each cutlet (enough to cover but not flood). Top each with roughly 2 oz (about 1/2 cup shredded) mozzarella and sprinkle 2 tbsp grated Parmesan across the cutlets (divide evenly).

Assemble cutlets

Bake in the preheated oven 8–12 minutes, until cheese is melted and bubbly and the internal temperature of chicken reaches 165°F (74°C). For browned cheese, switch to broil for 1–2 minutes, watching carefully to avoid burning.

Bake to melt cheese

Remove dish from oven and let rest 3–5 minutes. Garnish with fresh basil leaves and extra grated Parmesan. Serve hot over spaghetti, with a side salad, or with garlic bread.

garlic powder

large eggs

milk

plain breadcrumbs (or panko)

grated Parmesan cheese (for coating)

garlic, minced

crushed tomatoes (canned)

mozzarella cheese, shredded or sliced

grated Parmesan cheese (for topping)

fresh basil leaves

extra grated Parmesan

In a small bowl, combine the breadcrumbs and milk. Let sit 5 minutes until absorbed and softened.

Soak breadcrumbs

In a large bowl, add the ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/4 tsp salt, and 1/2 tsp black pepper. Using your hands or a fork, gently mix until just combined. Do not overwork—the mixture should be cohesive but still tender.

Combine meatball mixture

Portion the mixture into roughly 12 even meatballs (about 2 oz / 55–60 g each). Roll gently between your palms to form smooth spheres. Place on a rimmed tray or plate, cover and chill 15–20 minutes to help them hold shape.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches). Cook 2–3 minutes per side until browned on all sides but not cooked through. Transfer seared meatballs to a plate.

In a large saucepan or the same skillet wiped mostly clean, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté 4–5 minutes until soft and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1/4 cup water or red wine (if using), dried basil, dried oregano, 1/2 teaspoon sugar (optional), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Build the sauce

Gently nestle the seared meatballs into the simmering sauce. Partially cover and simmer on low for 20–25 minutes, stirring occasionally and spooning sauce over the meatballs, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Taste and adjust seasoning.

Simmer with meatballs

Split the hard sub rolls and lightly butter the cut sides. Place them buttered-side down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes. Remove from heat.

Toast rolls

Place 3 meatballs (or desired amount) into each toasted roll and spoon hot sauce over the meatballs (about 1/3 to 1/2 cup sauce per sandwich). Top each sandwich with 2 slices of provolone or mozzarella. If you prefer the cheese melted, place assembled sandwiches on a baking sheet and broil 1–2 minutes until cheese melts and bubbles—watch carefully.

Assemble subs

Garnish with fresh basil or parsley leaves and a sprinkle of grated Parmesan. Serve immediately while hot.

fresh breadcrumbs

Parmesan cheese, finely grated

flat-leaf parsley, finely chopped

olive oil (for searing)

water or red wine (optional)

hard sub rolls (6–8 inch)

provolone or mozzarella slices

butter (for toasting rolls)

fresh basil or parsley leaves (optional)

If your chicken is not already cooked, poach or roast a boneless skinless chicken breast until internal temperature reaches 165°F (74°C), then let rest and shred with two forks. Place 7 oz shredded chicken into a bowl and mix with 1/4 cup barbecue sauce until well coated. Taste and add up to 1 tablespoon more sauce if you prefer stronger BBQ flavor.

Shred and saucing

In a small bowl combine 1/2 cup shredded cabbage, 1 tablespoon grated carrot, 1 tablespoon mayonnaise, 1 teaspoon apple cider vinegar, 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Toss to combine and adjust seasoning. This slaw should be lightly dressed and crisp; refrigerate until assembly.

Preheat a skillet or griddle over medium heat. Spread 1 teaspoon softened butter evenly on the cut sides of the hard sub roll. Place the roll, buttered side down, on the hot skillet and toast for 1–2 minutes until golden and crisp. Remove from heat.

Pile the barbecue-coated chicken onto the bottom half of the toasted roll in an even layer.

Sprinkle 1/2 cup shredded cheddar cheese evenly over the hot chicken so it begins to melt. If you prefer fully melted cheese, place the open sandwich briefly under a broiler or cover the skillet with a lid for 1–2 minutes until melted.

Penne Ala Vodka

Chicken Alfredo

Pasta With 2 Meatballs

Chicken Cacciatore

Chicken Parmigiana

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