Italian Buffet Recipe

General pasta cooking

Bring a large pot of salted water to a rolling boil (1 tbsp salt per 4 liters). Cook pasta (spaghetti, linguine or ziti) according to package instructions until al dente (typically 8–12 minutes). Reserve 1 cup pasta water, then drain and keep warm.

Spaghetti & Meatballs

Warm marinara sauce in a large saucepan over medium heat until simmering. Add cooked meatballs and gently simmer 10–12 minutes to heat through, stirring occasionally. Add drained spaghetti to the sauce, toss to coat, adding reserved pasta water a few tablespoons at a time if needed to loosen. Adjust salt and pepper to taste. Garnish with grated Parmesan and basil if desired.

Linguine Alfredo with Chicken

Warm Alfredo sauce in a wide sauté pan over medium-low heat. Add minced garlic and sauté 30 seconds until fragrant. Add cooked diced chicken to heat through (3–4 minutes). Add drained linguine, toss to coat with sauce, adding reserved pasta water by tablespoonfuls to reach a creamy consistency. Finish with freshly grated Parmesan and cracked black pepper, toss with chopped basil.

Baked Ziti with Sausage

Preheat oven to 375°F (190°C). In a large bowl, combine cooked ziti, sliced cooked sausage, marinara sauce (about 2 cups), ricotta, half the mozzarella and half the Parmesan; season with salt and pepper. Transfer mixture to a lightly oiled 9x13 inch baking pan. Top with remaining mozzarella and Parmesan. Bake uncovered 20–25 minutes until bubbly and golden. Let rest 5 minutes before serving.

Rustic Primavera (Vegetarian)

Heat olive oil in a large sauté pan over medium-high heat. Add minced garlic and cook 30 seconds. Add mixed vegetables (zucchini, bell peppers, broccoli) and sauté 5–7 minutes until tender-crisp. Add cherry tomatoes and sauté 2 minutes. Season with salt, pepper and fold in fresh basil. Add drained pasta and toss with vegetables; add a few tablespoons reserved pasta water and 1–2 tbs olive oil to finish. Sprinkle with Parmesan before serving (optional).

Tear or chop romaine into bite-size pieces and place in a large chilled bowl. Add Caesar dressing, lemon juice, salt and pepper; toss gently to coat evenly. Add croutons and Parmesan shavings just before service to keep croutons crisp. Adjust seasoning to taste and transfer to serving platters.

Preheat oven to 375°F (190°C). Slice loaves in half lengthwise. In a bowl, combine softened butter, minced garlic, chopped parsley and salt. Spread the garlic butter evenly over cut sides of the bread. Place on a baking sheet, buttered side up, and bake 10–12 minutes until butter is melted and edges are golden. For extra crispness, broil 1–2 minutes watching carefully. Slice into serving pieces and keep warm wrapped in foil until service.