#homemade sauce

Frying Italian parsley and garlic in olive oil is common cooking method in the Emilia-Romagna region of Italy and it invigorates your pasta sauce with an additional layer of unexpected flavor.

Spaghetti with Shrimp Ragout

Ingredients
1 box Barilla Spaghetti
4 tbs extra-virgin olive oil
1 clove, minced garlic
3 tbs parsley, chopped
1 lb shrimp tails, cleaned and chopped
½ cup dry wine
5 cans San Marzano tomatoes, peeled and chopped
TT salt and pepper

Instructions
1. In a sauce pan, sauté garlic and 2 tbsp. parsley in 3 tbsp of extra-virgin olive oil.
2. Next, add shrimp tails and sauté for two minutes.
3. Deglaze the pan with white wine until reduced to half. Stir in San Marzano tomatoes, salt and pepper and bring to boil. Simmer for five minutes.
4. Meanwhile, bring one large pot of water to a boil and cook pasta according to package directions. Cook until pasta is al dente.
5. Drain pasta, reserving some cooking liquid.
6. Combine sauce with pasta and finish cooking over high heat. Add pasta water as needed.
7. Finish with 2 tbsp. of extra-virgin olive oil and some fresh parsley before serving 

Recipe and Photo Credit: Lorenzo Boni

Spaghetti and meatballs, all grown up.  

Bucatini with Meatballs

Meatballs

Ingredients
1lb grass-fed beef 90% lean
2 oz [1 cup] white bread, diced with no crust
½ cup [2 oz] Parmigiano, grated
2 Tbsp. Italian parsley, chopped
1 organic egg
TT salt and black pepper

Instructions
1. Preheat oven to 425 degrees F.
2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl.
3. Stir the remaining ingredients in the bowl and mix well.
4. Shape mixture to 1-inch meatballs and bake for 12 minutes

For the sauce

2 cloves garlic, thinly sliced
4 tbsp. extra-virgin olive oil
1 tsps. dry oregano
1 28 oz. can chopped Italian tomatoes
1 cup water
TT salt and black pepper
½ cup Parmigiano, grated
1 tbsp. Italian parsley, chopped

1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute
2. Then add chopped tomatoes, salt and pepper along with 1 cup water.
3. Bring sauce to a boil and add meatballs, simmer for five minutes.
4. Bring one large pot of water to a boil and cook pasta according to instructions.
5. Toss pasta with meatballs and sauce.
6. Serve topped with Parmigiano cheese and parsley.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni