Homemade Pasta Fagioli

September 13, 2019April 15, 2015 by Michel

Homemade Pasta Fagioli

This homemade pasta fagioli dish is a traditional Italian soup where the recipe differs from family to family and region to region. Every single version is different which makes it nice because it’s very personal that way. It’s what ever you were used to having in your own home or at your relatives growing up. Originally, pasta fagioli was made without meat, then there were versions that started the dish off by sauteing pancetta and now there are so many different recipes floating around. It’s what ever floats your boat really! It’s supposed to be easy gourmet…what ever you have in the pantry and refrigerator will work.

Pasta fagioli is a savory comfort food that I just love. It consist of several universal ingredients like ditalini pasta, cannellini beans, some kind of tomato base and a liquid of either chicken, or vegetable and I have even seen water used. It’s been considered a soup which is perfect for dunking that crusty bread but there are versions that make it more like a thick saucy “pasta” dish. The liquids do evaporate quickly after the pasta is added to the pot and cooked through so you have to be careful at this point to keep an eye on that if you want it to have a looser soup-like consistency.

The pronunciation of the word has evolved to “pasta fazool”. Then again, there are many variations of that as well 🙂 So enjoy this Italian soup…I know you will love it. If you need an appetizer to go with this gourmet homemade pasta fagioli you may want to check out my sea scallops wrapped in bacon, scallop cerviche, or even a refreshing fennel and citrus salad with tangerine dressing. And how about some Pavlova with fresh pineapple and berries for dessert!

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INGREDIENTS For Pasta Fagioli (makes enough for many…10-15 side dishes):

2 cans cannellini beans
1/2 -3/4 cup ditalini pasta ( 1/2 if you want it looser soup-like consistencey …remember it just keeps getting thicker even after you take it off the stove as the liquid evaporates)
1 qt. (4 cups) chicken stock
1 cup white wine-pinot grigio or what ever you are drinking -(1/2 to deglaze pancetta and veggies and 1/2 when you add stock
1/3 cup each diced carrots, celery and onion
3 tbsp finely chopped garlic
2 cups whole peeled tomatoes with some juice, broken up with your hands – NOTE: USE 3 cups if you are not using a cup of “leftover pork & sauce”
1 cup pork in tomato sauce OR 1 lb. sausage taken out of the casing ready to sauté OR omit all together
2 1/4″ sliced of pancetta diced up or bacon
2 sprigs of fresh rosemary and 2 of fresh thyme tied in up with string
Fresh basil -julienne to add at the end
grated Reggiano Parmigiano and some to shave for decoration
good olive oil to drizzle at the end
1/2 tsp salt -add 1/4 tsp at the addition of sauteing veggies and 1/4 tsp when you add beans and broth
1/4 tsp pepper
1/4 tsp crushed red pepper flakes if you like a pinch of HEAT

DIRECTIONS:

Add diced pancetta to a large pan and begin to sauté for 8 minutes on med heat
Add in broken up sausage to brown with the pancetta If you do not have “pork in sauce”
On med/low heat add diced carrots, onion, celery and garlic with 1/4 tsp salt (along with 1/4 tsp crushed red pepper flakes if you want a little heat) to the same pot with 1 tbsp olive oil extra – sauté til veggies are tender 10 minutes
De-glaze with 1/2 cup white wine and simmer 5 minutes
Add in beans, pork-sauce, whole peeled tomatoes, herb bouquet, chicken stock, 1/4 salt, 1/4 pepper and simmer for 30 minutes
Remove herb bouquet from soup
Take 4-5 ladles of beans out of the soup to puree for a little creamier then adding back in
Simmer 5 minutes and add in 1/2 cup ditalini pasta
Cook til pasta is cooked – approx 7 minutes
Plate up and drizzle olive oil, sprinkle parmigiano cheese and fresh basil and mangia mangia!

BEST Manicotti Ever Recipe

March 14, 2019March 29, 2015 by Michel

BEST Manicotti Ever Recipe

Yes, I am giving up the good’s on this one and I know you will appreciate it because this is one of my very favorite secret recipes that has been in our family for generations! My mother Maria taught me how to make these homemade gourmet manicotti when I was young and now I am thrilled to pass this very special dish on to you.

These are the BEST homemade manicotti I have EVER tasted and I know you will love them too. They are a poured pasta, a crêpe so to speak and are light and fluffy. I’m partial to Liuzzi’s homemade whole milk ricotta, and I user a mix of mozzarella’s from Scamorza, which is a slightly salted/dryer mozzarella to whole milk and skim milk mozzarella. I start off with either my tomato-basil pasta sauce or my pasta sauce 101 for the homemade manicotti. These are an especially festive and a special dish to make for the holidays.

This manicotti batter is poured like a crêpe. It’s light and airy like a crepe but definitely different in texture. The texture of the crêpe is a pasta texture, creamy and soft. These manicotti shells (crêpes) are truly gourmet and you’ll will appreciate how delicate a dish this really is when you make them for your own family and friends. My turkey meatballs would go great with this holiday dish also. A spread of spiral ham or roasted lamb with gourmet manicotti and turkey meatballs …who’s better than you?!

It’s nice to serve a refreshing salad with pasta like my Caesar Salad then maybe an appetizer like crab cakes and sides like Roasted Beet Salad with Mint and Feta or Yogurt Chicken Kabobs. A light pavlova dessert with fresh pineapple and berries would make the perfect end for this manicotti dinner.

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Ingredients:

- 1 cup all purpose flour
- 1 cup water
- 1/4 Tsp salt
- 4 extra large eggs
- 2-3 Tbsp olive oil
- 3 lbs. Liuzzi whole milk or “fina style” (a finer ricotta), or your favorite
- 5 0z. shredded whole milk, 5 oz. park skim and 5 oz. Scamorza mozzarella mixed together
- (you can also do 8 oz. whole milk and 8 oz. part skim shedded and mixed)
- 5″ cast iron pan or 5″ non-stick pan
- Baking pan approx. 11″ x 16″
  - Recipe for Tomato-Basil Pasta Sauce Recipe starting the sauce off by sautéing pork chops with or with out the bone…bone adds more flavor. (Tomato-Basil Pasta Sauce recipe is a 20-30 minute simmer but for manicotti simmer sauce for 1-2 hours if possible)
  - You could also use my slow cooked Pasta Sauce 101 recipe instead

Directions:

In a large bowl whisk 1 cup flour, 1/4 Tsp salt with 1 cup water (approx. 20 whisks)
Add in 1 egg at a time and whisk about 5 whisks per egg
Put cast iron pan on stove on medium/high heat (a 7 out of an 11)
Put a couple of Tbsp of olive oil in a bowl with a paper towel
Rub pan with olive oil-saturated paper towel in between cooking poured pasta batter
Pour in a ladle of batter into hot pan, approx. a little less than 1/4 cup laddle
Pick up pan and swirl around 3 times and place back down onto stove
Wait about 25 seconds and flip pasta crepe over, you can use a flexible pastry knife to help you get under it…it will be easy to flip and will not ever be stuck
You never want the pasta crepe to be golden on the edges-that would be over cooking them…they should look like the photo above light in color
Immediately flip over onto floured board and flip a couple of times to cool a little
Repeat dredging saturated paper towel into pan to coat and then pour another 1/4 cup ladle of batter into pan.
Repeat this over and over until you run out of batter…this amount will make 16 manicotti
When you are done lay out a work board to roll manicotti’s on
Put ricotta in a bowl so it’s easy to work with
Pour about 2 cup of tomato sauce into the baking pan
Lay out manicotti crepe and scoop 1/4 cup ricotta going across the center of the circle as shown in the photo
Lay a piece of mozzarella in the center and roll up manicotti
Place rolled manicotti on top of sauce in pan and continue on until all the pasta crepes are done
Pour another 2-2 1/2 cups of sauce on top of roll manicotti’s, sprinkle with parmesan and cover with foil
Place in frig until you are ready to bake
Or cover with saran and then foil and put into the freezer until your event is near and then pull out two nights before and put into the frig to thaw
When you are ready to bake your manicotti put into a 350º oven and bake for 45 minutes
The manicotti will be bubbly when you take it out of the oven and need to rest for 5 minutes before serving

Vodka Sauce with Shrimp

October 28, 2022February 20, 2015 by Michel

Vodka Sauce with Shrimp

This homemade gourmet vodka sauce with shrimp has always been one of my very favorites since first having it in Urbino, Italy at a restaurant called La Rustica thirty years ago! La Rustica was one of my favorite restaurants in Urbino where I went to college for a summer and fall semester. After cappuccinos in Piazza and before venturing off to Club 83 for some Italian Discoteca dancing we would make that special stop at La Rustica for a scrumptious plate of “penne all vodka con gamberetti”!

Yes and the surprise here is vodka sauce that’s gluten free…and tastes amazing! In my gluten-free recipe I use vermicelli rice noodles and switch out the heavy cream for coconut cream. This makes for a heavenly change and actually makes the dish a tad lighter then if you were to go with the heavy cream. The vodka sauce starts off with my homemade gourmet tomato-basil pasta sauce recipe which we add to the coconut cream and coconut milk…then the vodka, the extra dry vermouth (or white wine) and the grated Reggiano Parmesan . All these steps in the end take the Asian flair off the dish and transform it into a Roman Forum.

You just might start to crave those very delicate and flavorful vermicelli rice noodles. I suggest you give them a try and see the difference. If you can’t find the “vermicelli” rice noodles at your local market you can definitely find them at the Hong Kong Grocery off the Trumble St. exit (and Whitney Ave.) in New Haven, CT. or in most Asian markets and also in many specialty cheese shops like Fromage in Old Saybrook (you should call first just to make sure).

I have you using my quick and easy tomato-basil pasta sauce which is packed with flavors from the sautéed carrots, sweet onions, garlic and red wine and only takes 30 minutes to make. It’s a great idea to make this sauce the day before then putting together the vodka sauce will take you all of 20 minutes. I promise you will love this sauce and not think for a moment that it is gluten free. Make sure to watch the video above to see how easy it is to make this gourmet vodka sauce with shrimp.

INGREDIENTS:

NOTE; IF YOU DO NOT WANT GLUTEN-FREE AND WANT A BASIC VODKA SAUCE JUST USE REGULAR PENNE PASTA AND HEAVY CREAM INSTEAD OF RICE NOODLES AND COCONUT CREAM/MILK AND FOLLOW THE REST OF THE RECIPE 🙂

1 lb. large shrimp (approx 21-25)
1 pkg. rice vermicelli noodles (approx. 6.34 oz equivalent to 1 lb. reg. pasta) OR 1lb. PENNE PASTA if you are not going Gluten-Free
1 can coconut cream (14 oz. can from Trader Joes) OR 1 c. heavy cream FOR BASIC VODKA SAUCE
8 cups pasta sauce from Tomato-Basil Pasta Sauce
1/4 plus 2 tbsp. cup vodka
1/4 cup extra dry vermouth or white wine (optional)
A few dashes of Tabasco or your favorite hot sauce (optional)
1/2 tsp salt (or more to taste)
1/2 c. of Reggiano Parmesan
Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
Red pepper flakes for garnish (optional)
More Reggiano Parmesan for garnish
Fresh chopped chives for garnish (optional)

DIRECTIONS:

Make 1 pkg of RICE vermicelli noodles (the 6.34 oz. of rice noodles ends up to be about equivalent to 1 lb. reg. pasta)
When noodles are finished cooking RINSE with COLD water til completely cooled and not stuck together or gummy …This step is very important especially for the “vermicelli” rice noodles because they are so thin and delicate
Pour the 1 1/2 cans of coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
Add cups pasta sauce into the cream
Add 1/4 vodka and 1/4 dry vermouth and bring to a simmer
Simmer for about 10 minutes on low to let alcohol burn off and thickens slightly
You can add in a several dashes of Tabasco or your favorite hot sauce here …it’s OPTIONAL
Whisk in 1/2 cup of Reggiano Parmesan
Add 1 lb. of RAW shrimp to sauce, bring back up to simmer and cook thru til shrimp is cooked approx. 2 minutes only
Begin to add in the rice noodles pasta into sauce pan 1/2 at a time to make sure you have enough sauce and heat thru
Plate up the noodles and sprinkle with Parmesan, chives, red pepper flakes or blk pepper and mangia!

Bolognese Sauce Easy Gourmet

March 16, 2019January 2, 2015 by Michel

Bolognese Sauce Easy Gourmet RECIPE

This homemade gourmet bolognese Sauce is like no other that I have ever had. Over the years I have worked hard to perfect this recipe to match a dish I used to have in Urbino, Italy. So all the hard work is done for you and now all you have to do is follow my recipe and savour over the most amazing and unique Bolognese sauce you’ll ever have.

During my college years I had the opportunity to go school in Urbino, Italy for a summer and fall semester. Urbino is a little Renaissance town located in the Marche region of Italy. It was two hours East of Florence (near the town of Pesaro on the east coast). It’s where black and white truffles are prevalent. The picture above is of Urbino, The Palazzo Ducale which now houses part of The Marche National Gallery. This renaissance town of Urbino is also where the great artist Raffaello was born in 1483. I had the opportunity to study renaissance art, restoration and language in Italy at the University of Urbino …being an art major and all I was in heaven living here!

Urbino was a magnificent place to be for all those months (which never seemed long enough) allowing me to fall in love with their art, their culture and the people there in Italy and what it’s really all about …big kinds hearts with a passion for enjoying life, and an amazing culinary appreciation!

The tender Prosciutto di Parma to mouth watering homemade pasta dishes found most places in Italy is to die for but there’s one bolognese dish in particular that I had in a restaurant in Urbino made with “strozzapreti” pasta which really stood out for me. The sauce was made with sautéed ground veal, ground pork, veal stock, heavy cream, red wine and fresh rosemary where the aromas alone will knock your socks off! This is the dish, the bolognese sauce, in which I have derived my recipe from and the one in which I wish to share with you. You should note that homemade gourmet bolognese recipe is NOT to be made with BEEF because it completely changes the flavors and does not taste at all like the oringinal bolognese recipe from Urbino.

I recently found this uniquely shaped pasta that they served the bolognese sauce with in Urbino called “StrozzaPreti” at one of my favorite local specialty shops, a gourmet cheese shop called Fromage right here in Old Saybrook, CT. See, you can make my bolognese sauce and have it with the original pasta it was meant to be with. And while you are there you should pick up some white truffle oil to drizzle over the pasta sauce.

If you want this recipe to be gluten free you could always substitute out the pasta or gnocchi with a rice noodle and if you can’t have heavy cream you can substitute that with coconut cream and it would be just as delicious.

A marriage made in heaven is this bolognese sauce on my light and fluffy homemade potato gnocchi! Or try it on your own homemade pasta, and don’t forget a Caesar Salad! Last but not least you will need to tame that sweet tooth with a dessert like Pavlova, or Death by Chocolate Meringue Pie! Enjoy! 🙂

INGREDIENTS: Serves 10-12 people or more if for appetizers.

NOTE: THIS SAUCE FREEZES AMAZINGLY WELL so if you have sauce left over freeze in a container right away and all the hard work is DONE!

NOTE: DO NOT USE BEEF …this recipe will NOT have the right flavors if you use beef
1 lb. ground veal
1 lb. ground pork
1/3 cup grated carrots
1/4 cup grated celery
1 cup grated Vadalia Onion
2 extra lg garlic cloves
2 cups whole peeled tomatoes and juice
2 slices applewood smoked or plain bacon cooked and finely chopped (approx 3 Tbsp finely chopped)
1 1/2 cups good red wine
2 cups heavy cream (or 2 cups coconut cream)
approx. 1/2 cup olive oil
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Reggiano Parmesano cheese and more to finish
1 tsp and 1 Tbsp fresh chopped rosemary
White Truffle Oil (Optional)
1 lb. dried Egg fettuccine or Strozzapreti pasta found at Fromage

Directions:

Add 3 tbsp olive oil to lg pan on medium/low
Add grated carrots, celery, onion and smashed garlic cloves to olive oil and sauté for 12 minutes til light golden and soft
Deglaze by adding 1/4 cup red wine, stir, add 1/2 tsp salt and continue to sauté until wine evaporates
Add these cooked veggies to food processor with 2 cups whole peeled tomatoes and juice
Pureé and set aside
Add 3 tbsp olive oil to same pan and bring to med/high temp and then add 1 lb. only of veal/pork (1/2 veal, 1/2 pork)
Keep on med/high temp and brown meat
Deglaze first batch of meat with 1/4 cup red wine, stir, reduce and set aside in a med bowl
Add 3 tbsp more olive oil back to same pan to brown next 1 lb. of ground veal/pork
Repeating steps 6-9
Put all browned meat back into pan and add in 1 tsp salt, 1/4 tsp pepper, pureed tomato/veggie mixture, and 1/4 cup red wine, 3 tbsp finely chopped crispy bacon, and 1 tbsp finely chopped rosemary
Cover (leave small opening for steam to evaporate) and simmer for 1 1/2 hrs. stirring every 20 minutes making sure to let steam from inside cover drain out of pan when you lift it off to stir
Add in 2 cups heavy cream, 1 tbsp finely chopped fresh rosemary, 1/2 cup red wine and s&p to taste and simmer for 5-8 minutes …just need to warm thru
Boil 1 lb. pasta and add to bolognese sauce …mangia mangia!

Pasta Sauce-Tomato Basil

March 16, 2019November 29, 2014 by Michel

Pasta Sauce-Tomato Basil

Homemade gourmet pasta sauce isn’t quick and easy when you spend hours sautéing sausages and simmering for 3 hours. We don’t always have the time for that especially around the busy holidays. Yet, you always seem to have unexpected family or friends dropping in. So here is a quick and easy homemade tomato-basil pasta sauce that you are going to love! Yes, a tomato basil pasta sauce that only takes about 30 minutes to make and stills fills your kitchen with those comforting aromas of tomatoes, garlic and basil that make you want to rip off a piece of crusty bread and dunk it right in.

The whole point of this recipe is quick and delicious…no chopping, just grating and only using one pan. We are still getting layers of gourmet flavors with the carrots, onions, garlic, tomatoes, red wine, dried and fresh herbs! This sauce also comes out with a thick consistency. If you want a chunkier sauce you would just puree the first can with the sauteed vegetables until smooth, and with the other can of tomatoes you would pulse only a couple of times in the food processor keeping the tomatoes chunky then adding into the pan. Make it this way also if you like a chunkier VODKA SAUCE! If you are using it for making pizza just puree everything and you are ready to go… you don’t even need to simmer the sauce at all just spread the raw sauce onto the raw dough and into the oven (the carrots, onions, and garlic were sauteed of course before you pureed them with the tomatoes. This homemade gourmet tomato basil pasta sauce will definitely help make your life a little easier while getting you rave reviews! Enjoy!

INGREDIENTS:

2 – 28.oz cans whole peeled tomatoes – NOTE: If you want a chunkier sauce puree til smooth ONLY 1 can with the sauteed vegetables and then other can pulse only a couple of times. Make It this way also if you like a chunkier VODKA SAUCE!
1 carrot peeled
1/2 lg onion grated
2 lg garlic cloves thru garlic press
2 tbsp olive oil
1 tsp salt
1/2 tsp finely ground Italian seasonings
1 tbsp sugar
4-6 fresh basil leaves
1/4 cup of red wine, cabernet, pinot noir what ever you are drinking 🙂

DIRECTIONS:

Peel and the grated 1 carrot in sauce pan
Cut lg onion in 1/2 peel and grate into same sauce pan
Smash 2 lg clove of garlic and put thru garlic press and into same sauce pan
Add 2 tbsp olive oil and put on med./low heat and begin to sauté
Sauté for about 10 minutes on med/low til soften (you don’t want it to brown or burn)
Deglaze by adding in 1/4 cup red wine (or white if you don’t have red)
Simmer for 2 minutes and then add to food processor with 1 can whole peeled tomatoes
Puree til a smooth consistency and then add to same pan.
Puree the other can of whole peeled and add to pan as well…..NOTE: If you want a chunkier sauce puree til smooth ONLY 1 can with the sauteed vegetables and then other can pulse only a couple of times. Make It this way also if you like a chunkier VODKA SAUCE!
Add 1 tbsp sugar, 1/2 tsp finely ground Italian seasonings, 1/2 tsp salt, pepper to taste and 5 fresh basil leaves
Simmer for 20 minutes and serve with you favorite pasta, or chicken cutlet or ciabatta bread and sprinkle with some freshly grated Reggiano Parmeseano or Pecorino Romano and mangia!

Gorganzola Dolce Cream Sauce with Fresh Thyme

March 16, 2019May 15, 2014 by Michel

Gorganzola Dolce Cream Sauce with Fresh Thyme

This Gorganzola Dolce cream sauce with fresh thyme couldn’t get any easier and your dinner guests will think you secretly went to culinary school and became a saucier! Gorganzola Dolce cheese originated in Northern Italy, and is made from cows milk. It’s a mild, creamy, and sweet cheese great for spreading on baguette slices or even crackers. It’s moister than Stilton and definitely more buttery than Roquefort. It’s decadent really, one of my very favorite cheeses of all times along side of Taleggio…another amazing Italian cheese!

I came up with this recipe because I serve it on my homemade gnocchi (potato pasta) with truffle oil and fresh thyme. You won’t believe how easy this is to make. You can make it to go over any kind of pasta you like and pair it up with grilled steaks or sautéed chicken along side.

Ingredients: Makes enough for 1 lb. pasta

1/4 cup plus 2 Tbsp of Gorganzola Dolce Cheese
2 cups heavy cream
1/2 cup extra dry vermouth or white wine
1 bunch fresh thyme
Salt and pepper to taste
Reggiano Parmeggiano to sprinkle on top at the end
Truffle oil

Directions:

Pour heavy cream into a medium sauce pan on the stove over medium heat and bring to a simmer.
Add in the gorganzola dolce cheese and whisk just to combine.
Add in the vermouth and simmer for 5 minutes on low
Turn off and stir in 1 Tbsp of fresh thyme leaves..set aside til pasta is ready
Cook 1 lb. of your favorite tubular, shaped pasta, or gnocchi and pour sauce over
Serve with a sprinkle of Reggiano cheese, a drizzle of truffle oil and more fresh thyme leaves sprinkled on top

You may want to serve some appetizers with this dinner like:

Vodka Sauce with Coconut Cream

October 28, 2022May 7, 2014 by Michel

Vodka Sauce with Coconut Cream

Who said homemade vodka sauce couldn’t be gluten free…well here it is and it tastes amazing! I came up with this recipe when I was catering. A few clients here and there want a penne alla vodka sauce dish that’s gluten free. So I make this vodka sauce exactly like the regular vodka sauce except I substitute the wheat penne pasta with rice penne pasta. And if they are lactose sensitive I switched out the heavy cream with coconut cream and coconut milk.

When making my vodka sauce I use my homemade gourmet tomato basil pasta sauce which I usually make the day before. If you like a thicker, chunkier texture to the sauce you would puree the first can with the sauteed vegetables and then other can you would pulse only a couple of times.

When you add in the vodka, the extra dry vermouth and the grated Reggiano Parmesan at the end it takes the Asian flair off it and transforms it into the Italian arena. I promise you will love this sauce and not think for a moment that it is even gluten free.

You can also watch my How To Make Vodka Sauce VIDEO by clicking here. This video adds shrimp at the end which you can omit or decide to add if you feel so inclined…it’s delicious!

INGREDIENTS:

1 can coconut cream OR 1 c. heavy cream
8 cups pasta sauce
(1 lb. raw, peel and de-veined extra large shrimp- if making with the shrimp)
1/2 cup vodka
1/4 cup extra dry vermouth or white wine
5 dashes or so of Siracha or your favorite hot sauce (optional)
1/2 tsp salt
1/2 -3/4 cup of Reggiano Parmesan
Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing)
Red pepper flakes for garnish if you want more heat
1 lb. gluten free penne or rigatoni pasta

Directions:

Make 1 lb. of penne pasta or gnocchi
Pour the coconut cream into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream
Add tomato pasta sauce into the cream
Add S & P to taste (1/2 tsp salt)
Add 1/4 of the vodka and 1/4 cup vermouth or white wine
Simmer for about 10 minutes on low to let alcohol burn off
If having with shrimp add now…
Add the raw shrimp and bring to a simmer for 3 minutes more
You can add in a several dashes of Siracha or your favorite hot sauce here …it’s OPTIONAL
When reduced slightly take off the heat
Whisk in 1/2 -3/4 cup of Reggiano Parmesano
Pour pasta into a large serving bowl pour all but 1 CUP of sauce over pasta
Sprinkle with Parmesan and red pepper flakes
Put the extra sauce in a canning jar and into frig for reheating the next day if you have any pasta left over which most likely won’t be the case
Or you can just pop it into the freezer for a nice little dish at a later date …enjoy!

You may want to make one of these to go with your pasta: