Spaghetti

Sauce Choices - Marinara, Alfredo, or Pesto. Protein Choices - Chicken, Shrimp, or Primavera.

Fettuccine

Spaghetti and pork and beef meatballs served in marinara sauce.

Spaghetti and Meatballs

Italian sausage and pepperoni sautéed in olive oil then tossed with spaghetti in a blend of marinara and our creamy Alfredo sauce. Topped with mozzarella then baked. Garnished with shaved Parmesan and parsley.

Baked Spaghetti

Pimento dip, 5-cheese blend, pickles, spicy fried chicken and honey.

Spicy Chicken

Sliced Roma tomatoes, 5-cheese blend, fresh Mozzarella, Parmesan, balsamic glaze and basil.

Margherita

Sliced pepperoni, 5-cheese blend, marinara sauce, and basil chiffonade.

Classic Pepperoni

Mixed Greens Salad

Chop Salad

Thai Salad

Roasted zucchini, yellow squash, peppers, pickled red onions and garlic aioli on foccacia.

Veggie Club

Prosciutto, salami, pepperoni, Mozzarella, crisp veggies, and a punch of pimento dip on French bread.

Italian Club

Turkey, bacon, tomato, lettuce, Monterey and American cheese and garlic aioli.

Turkey Club

Half Thai Salad

Chopped romaine, assorted spring greens, grilled chicken, Granny Smith apples, cucumber, candied pecans, craisins, and Honey Lime dressing topped with bleu cheese crumbles.

Half Chop Salad

Turkey, bacon, tomato, lettuce, Monterey and American cheese, and garlic aioli.

Half Turkey Club Melt

Asparagus

Half portion of grilled prosciutto, salami, pepperoni, Mozzarella, crisp veggies, and a punch of pimento dip on grilled French bread.

Half Grilled Italian Sandwich

Sautéed Mushrooms

Garlic Mashed Potatoes

Jasmine Cilantro Rice

Seasonal Vegetable

Broccoli

Assorted Cookies

In a large pot, bring 4-5 liters of water to a rolling boil.

Boil Water

Once the water is boiling, add 1 tablespoon of salt to enhance the pasta's flavor.

Add Salt

Add 400 grams of spaghetti to the boiling water. Cook according to package instructions until al dente, usually around 8-10 minutes.

Cook Spaghetti

Once cooked, drain the spaghetti using a colander and set aside. Do not rinse.

Drain Pasta

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

Heat Oil

Add 4 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn.

Sauté Garlic

Pour in 800 grams of crushed canned tomatoes and stir to combine with the garlic.

Add Tomatoes

Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of sugar to balance the acidity. Stir well.

Season the Sauce

Let the sauce simmer on low heat for about 15-20 minutes, stirring occasionally until it thickens.

Simmer Sauce

Add the cooked spaghetti to the sauce in the skillet. Toss to coat the pasta evenly with the sauce.

Combine Pasta and Sauce

Plate the spaghetti and top with 100 grams of grated Parmesan cheese and a few fresh basil leaves for garnish.

Serve

Serve hot and enjoy your delicious homemade spaghetti!

Enjoy

Salt

Olive oil

Garlic, minced

Canned tomatoes, crushed

Dried oregano

Dried basil

Black pepper

Sugar

Parmesan cheese, grated

Fresh basil leaves

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

Add 12 oz of fettuccine pasta to the boiling water. Cook according to package instructions (usually around 8-10 minutes) until al dente.

Cook Fettuccine

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Select one of the sauces: Marinara, Alfredo, or Pesto.

Choose Sauce

If using marinara, heat 2 cups of marinara sauce in a saucepan over medium heat until warmed through.

Marinara Sauce

For Alfredo, in a separate saucepan, melt 1 tablespoon of butter, add 2 tablespoons of minced garlic, sauté until fragrant, then stir in 1 cup of heavy cream. Simmer and mix in 1 cup of Parmesan cheese until melted and smooth.

Alfredo Sauce

For Pesto, blend 1 cup of fresh basil, 1 tablespoon of pine nuts, and 2 tablespoons of minced garlic until a paste forms. Slowly add olive oil to reach desired consistency.

Pesto Sauce

If using chicken, heat a skillet over medium heat, add diced chicken breast and cook until browned and cooked through (about 6-8 minutes).

Cook Chicken

For shrimp, in a skillet over medium heat, add the shrimp and cook until they turn pink and opaque (about 3-4 minutes).

Cook Shrimp

For primavera, in a skillet, sauté mixed vegetables until tender (about 5-7 minutes) in olive oil.

Sauté Vegetables

In a large serving bowl, combine the drained fettuccine with your chosen sauce, tossing to coat thoroughly.

Mix Pasta and Sauce

Add your chosen protein (chicken, shrimp, or sautéed vegetables) to the pasta and toss again to combine.

Add Protein

Serve immediately, garnished with additional Parmesan cheese, fresh herbs, or a drizzle of olive oil as desired.

Fettuccine pasta

Water

Marinara sauce

Heavy cream

Butter

Parmesan cheese

Fresh basil

Pine nuts

Chicken breast, diced

Shrimp, peeled and deveined

Mixed vegetables (bell peppers, zucchini, carrots)

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until fully combined.

Prepare the Meatball Mixture

Using your hands, shape the mixture into meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Shape the Meatballs

Preheat your oven to 400°F (200°C). Bake the meatballs in the preheated oven for 20-25 minutes or until browned and cooked through.

Bake the Meatballs

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

Sauté the Onions and Garlic

Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Bring to a simmer and let it cook for about 20 minutes, stirring occasionally.

Add the Tomatoes and Seasonings

Once the meatballs are done baking, add them to the marinara sauce and let them simmer together for an additional 10 minutes.

Combine the Meatballs with Sauce

In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt to the boiling water, then add the spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Spaghetti

Once the spaghetti is cooked, drain it in a colander. Serve it on plates topped with the marinara sauce and meatballs.

Drain and Serve

Ground beef

Ground pork

Breadcrumbs

Parsley, chopped

Onion, chopped

Canned crushed tomatoes

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Add the pepperoni slices and sauté for an additional 2 minutes.

Sauté the Sausage and Pepperoni

In a large mixing bowl, combine the marinara sauce and Alfredo sauce. Stir until well blended.

Combine Sauces

Add the cooked spaghetti to the skillet with the sausage and pepperoni. Pour the sauce mixture over the spaghetti and toss everything together until well coated.

Mix the Ingredients

Preheat your oven to 350°F (175°C). Transfer the spaghetti mixture to a greased 9x13 inch baking dish.

Prepare for Baking

Sprinkle the shredded mozzarella cheese evenly over the top of the spaghetti mixture.

Add Cheese

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.

Bake

Remove the baked spaghetti from the oven. Let it cool slightly, then garnish with shaved Parmesan cheese and chopped parsley before serving.

Garnish and Serve

Italian sausage

Pepperoni slices

Alfredo sauce

Mozzarella cheese, shredded

Shaved Parmesan cheese

Fresh parsley, chopped

In a mixing bowl, combine cream cheese and mayonnaise. Blend until smooth.

Make the Pimento Dip

Stir in pimentos, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Add Cheese and Spices

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Chill

In a bowl, mix together mozzarella, parmesan, gouda, fontina, and pepper jack cheese until uniform.

Combine Cheeses

Place chicken thighs in a large bowl and cover with buttermilk. Marinate for at least 2 hours, preferably overnight.

Marinate Chicken

In a separate bowl, combine flour, cayenne pepper, paprika, salt, and black pepper.

Prepare Coating

Remove chicken from buttermilk, allowing excess to drip off. Dredge in the flour mixture until fully coated.

Coat Chicken

In a deep skillet, heat vegetable oil over medium-high heat until shimmering.

Carefully add chicken to the hot oil, frying until golden brown and cooked through, about 6-8 minutes per side.

Fry Chicken

Remove chicken from oil and drain on paper towels.

Drain

On a serving platter, layer pimento dip, followed by a generous sprinkle of the cheese blend.

Plate the Dish

Add Chicken

Garnish

Cream Cheese

Mayonnaise

Pimentos

Cheddar Cheese

Garlic Powder

Onion Powder

Black Pepper

Mozzarella Cheese

Parmesan Cheese

Gouda Cheese

Fontina Cheese

Pepper Jack Cheese

Chicken Thighs

Buttermilk

All-Purpose Flour

Cayenne Pepper

Paprika

Vegetable Oil

Pickles

Honey

Wash the Roma tomatoes and slice them thinly. Tear the fresh basil leaves into smaller pieces.

Prepare the Ingredients

In a bowl, combine the 5-cheese blend, fresh Mozzarella (cubed), and grated Parmesan cheese. Add salt and black pepper to taste.

Mix the Cheese Blend

On a serving platter, arrange the sliced Roma tomatoes. Sprinkle the cheese mixture evenly over the tomatoes. Drizzle with olive oil.