Pasta Bolognese from Trattoria Zaza in Florence. A rich, meaty pork ragu, garlic, and onions adorn fresh tagliatelle noodles for a bowl of warmth and comfort.
My Easter lunch of Spaghetti allla Vongole at Trattoria Garibaldi in Florence was simple and delicious. Homemade spaghetti topped with steamed clams, cherry tomatoes, white wine and garlic. See how yellow the noodles are? That's fresh, chewy, flavorful homemade pasta made with egg yolks and lots of love!
A memorable meal at a local restaurant in the Cinque Terre village of Vernazza. The Cinque Terre region is known for pesto and white wine, I enjoyed both with this meal! The pesto was bright and creamy with hints of garlic and lemon, and the pasta featured fresh green beans and potatoes for an interesting and delicious twist. I ate every bite!
Recipe Spotlight: Spaghetti with Zucchini and Spicy Sausage
1/3 lb. Spaghetti
1 1/2 c. prepared spaghetti sauce
1/2 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
1 zucchini, sliced
1/2 pound Italian sausage
1 tsp. crushed red pepper flakes, optional
3 tblsp. olive oil
1 tsp. kosher salt
1 tsp. freshly cracked black pepper
Freshly grated Parmesan cheese
1 tsp. fresh chopped parsley, optional
Set large pot of water on stove and bring to a boil. Salt generously and cook pasta 1-2 minutes shy of package directions for "al dente."
Meanwhile, preheat large skillet over medium heat. Remove casing from sausage and cook with crushed red pepper flakes until almost done. Drain on paper towels. Place skillet back on medium heat and add olive oil.
Add green pepper, onion, zucchini, salt and pepper to hot olive oil in skillet. Saute for 5-8 minutes until veggies are soft. Add drained sausage back to pan along with the spaghetti sauce. Lower heat to low and heat through.
Add al dente pasta to tomato sauce mixture and use tongs to combine. Place pasta on two plates and top with grated Parmesan cheese and parsley if desired. Serve with hot garlic bread. Dig in!