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07/10/2026

🥘Crab Spaghetti in Rich Red Sauce

Ingredients
• 300 g spaghetti
• 2 whole crabs (cleaned and cut into pieces)
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 2 cups crushed tomatoes
• 2 tbsp tomato paste
• ½ tsp chili flakes (optional)
• ½ cup reserved pasta water
• 2 tbsp chopped fresh parsley
• Fresh basil leaves
• ½ cup grated Parmesan cheese (optional)
• Salt, to taste
• Freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté the garlic and onion until fragrant and translucent.
4. Stir in the tomato paste, then add the crushed tomatoes and chili flakes. Simmer for 3–5 minutes.
5. Add the cleaned crab pieces, cover, and cook until the crab is fully cooked and the sauce is rich and flavorful (the crab should reach an internal temperature of 145°F / 63°C).
6. Transfer the cooked spaghetti to the sauce, adding a little reserved pasta water to loosen if needed.
7. Toss until the pasta is evenly coated.
8. Finish with parsley, basil, Parmesan (optional), and freshly ground black pepper.
9. Plate with the crab pieces arranged on top and drizzle with a little extra virgin olive oil before serving.

07/10/2026

Spinach Pasta Dough

Ingredients
• 300 g (2½ cups) all-purpose flour or Italian "00" flour
• 100 g (3½ oz) fresh spinach
• 2 large eggs
• 1 tbsp extra virgin olive oil
• ½ tsp salt
• 1–2 tbsp water (if needed)
Instructions
1. Wash the spinach thoroughly and blanch it in boiling water for 30 seconds.
2. Transfer immediately to ice water, squeeze out all excess moisture, and blend into a smooth purée.
3. Place the flour on a clean surface or in a bowl and make a well in the center.
4. Add the eggs, spinach purée, olive oil, and salt.
5. Mix gradually until a rough dough forms.
6. Knead for 8–10 minutes until smooth and elastic. Add a little water or flour if needed.
7. Wrap the dough and let it rest for 30 minutes at room temperature.
8. Roll the dough into thin sheets using a rolling pin or pasta machine.
9. Cut into your preferred pasta shape (fettuccine, tagliatelle, pappardelle, or lasagna sheets).
10. Cook in boiling salted water for 2–3 minutes until tender and serve with your favorite sauce.

07/10/2026

🍝Pasta Ponza

Ingredients
• 250 g spaghetti
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 cup cherry tomatoes, halved
• ¼ cup black olives, sliced
• 2 tbsp capers, drained
• ¼ cup chopped fresh parsley
• Fresh basil leaves
• ½ cup grated Parmesan cheese
• Salt
• Black pepper
• Reserved pasta water (¼ cup)
Instructions
1. Bring salted water to a boil and cook spaghetti until al dente.
2. Heat olive oil in a skillet.
3. Sauté garlic until fragrant.
4. Add tomatoes and cook until softened.
5. Stir in olives and capers.
6. Add cooked spaghetti with a little pasta water.
7. Toss until coated in the sauce.
8. Add parsley and basil.
9. Season with salt and black pepper.
10. Finish with grated Parmesan and a drizzle of olive oil.
11. Serve immediately.

07/09/2026

🍝Italian Lamb Ragù (Ragù di Agnello)

Ingredients
• 300 g pappardelle pasta
• 500 g lamb shoulder, diced into small cubes
• 2 tbsp extra virgin olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 400 g crushed tomatoes
• 240 ml beef or chicken stock
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• 40 g freshly grated Parmesan cheese
• Fresh parsley, chopped, for garnish
Instructions
1. Cook the pappardelle in salted boiling water until al dente. Reserve a little pasta water and drain.
2. Heat olive oil in a Dutch oven or deep skillet over medium heat.
3. Sauté the onion, carrot, celery, and garlic until softened and fragrant.
4. Add the diced lamb and cook until browned on all sides.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the crushed tomatoes, stock, rosemary, thyme, salt, and pepper.
7. Simmer gently for 1½–2 hours, stirring occasionally, until the lamb becomes tender and the sauce thickens. (For a quick video, show this as a cinematic time jump.)
8. Toss the cooked pappardelle with the ragù, adding a splash of reserved pasta water if needed.
9. Plate the pasta and finish with grated Parmesan, chopped parsley, and a light drizzle of extra virgin olive oil.
10. Serve immediately.

07/09/2026

🥘Trofie al Pesto Genovese with Potatoes and Green Beans

Ingredients
• 300 g trofie pasta
• 2 medium potatoes, peeled and diced
• 150 g green beans, trimmed and cut into bite-sized pieces
• 150 g Genovese basil pesto
• 40 g freshly grated Parmesan cheese
• 1 tbsp extra virgin olive oil
• Fresh basil leaves for garnish
• Salt, to taste
• Freshly ground black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil.
2. Add the diced potatoes and cook for about 5 minutes.
3. Add the green beans and trofie pasta to the same pot. Cook until the pasta is al dente and the vegetables are tender.
4. Reserve a small amount of the pasta cooking water, then drain the pasta and vegetables.
5. In a large mixing bowl, combine the Genovese pesto with a tablespoon of olive oil. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Add the hot pasta, potatoes, and green beans to the bowl and gently toss until everything is evenly coated.
7. Stir in most of the grated Parmesan cheese.
8. Plate the pasta and garnish with the remaining Parmesan, fresh basil leaves, a drizzle of olive oil, and freshly ground black pepper.
9. Serve immediately while warm.

07/09/2026

🥘Shrimp Spaghetti with 'Nduja and Lemon

Ingredients
• 250 g spaghetti
• 250 g peeled shrimp
• 60 g 'nduja
• 2 garlic cloves, minced
• 1 tbsp butter
• 2 tbsp olive oil
• 1 lemon (zest + juice)
• 2 tbsp chopped parsley
• 30 g grated Parmesan
• Salt
• Black pepper
• Chili flakes (optional)
Instructions
1. Cook spaghetti in salted boiling water until al dente.
2. Heat olive oil in a skillet.
3. Sauté garlic for about 30 seconds.
4. Add shrimp and cook until pink.
5. Stir in butter and 'nduja until melted into a smooth sauce.
6. Add cooked spaghetti and toss well.
7. Mix in lemon zest and a squeeze of fresh lemon juice.
8. Finish with parsley, Parmesan, black pepper, and optional chili flakes.
9. Plate by twirling the spaghetti neatly.
10. Garnish with extra Parmesan and parsley. Serve immediately.

07/08/2026

🥘Honey Garlic Chicken Rotini

Ingredients
Main
• 8 oz (225 g) rotini pasta
• 2 boneless, skinless chicken breasts, diced
• 2 tbsp butter
• 4 garlic cloves, minced
• 3 tbsp honey
• 3 tbsp soy sauce
• 1 tsp Italian seasoning
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ¼ cup (25 g) grated Parmesan cheese
• 2 tbsp chopped fresh parsley
________________________________________
Instructions
1. Cook the rotini in salted boiling water until al dente. Drain and reserve ¼ cup of the pasta water.
2. Melt the butter in a large skillet over medium-high heat.
3. Add the diced chicken and cook for 5–7 minutes until golden brown and the internal temperature reaches 165°F (74°C).
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add the honey, soy sauce, Italian seasoning, black pepper, and red pepper flakes (if using). Simmer for 1–2 minutes until the sauce thickens slightly.
6. Add the cooked rotini and toss until evenly coated. Add a splash of reserved pasta water if needed for a silkier sauce.
7. Sprinkle with Parmesan cheese and chopped parsley.
8. Serve immediately while hot.

07/08/2026

🥘Creamy Sausage & Peppers Shells

Ingredients
Main
• 8 oz (225 g) medium pasta shells
• 1 lb (450 g) Italian sausage (mild or spicy), casings removed
• 1 tbsp butter
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ medium onion, sliced
• 3 garlic cloves, minced
• 1 cup (240 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley
Instructions
1. Cook the pasta shells in salted boiling water until al dente. Drain and reserve ½ cup of the pasta water.
2. Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked.
3. Stir in the sliced bell peppers, onion, and garlic. Cook until the vegetables are tender but still slightly crisp.
4. Add the Italian seasoning and paprika, then pour in the heavy cream. Simmer gently for 2–3 minutes.
5. Stir in the Parmesan cheese until melted into a smooth, creamy sauce.
6. Add the cooked pasta shells and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
7. Season with salt and black pepper to taste.
8. Garnish with chopped parsley and extra Parmesan. Serve immediately while hot.

07/08/2026

🥘Kung Pao Beef Lo Mein

Ingredients
Main
• 250 g flank steak, thinly sliced
• 200 g lo Mein noodles
• 1 bell pepper, sliced
• ½ onion, sliced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 3 dried red chilies
• ¼ cup roasted peanuts
• 2 green onions, sliced
• 2 tbsp vegetable oil
Sauce
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp water
Instructions
1. Cook the lo Mein noodles according to package directions. Drain and set aside.
2. Mix all sauce ingredients until smooth.
3. Heat oil in a hot wok.
4. Stir-fry the beef for 2–3 minutes until browned.
5. Add garlic, ginger, onion, bell pepper, and dried chilies. Stir-fry for about 2 minutes.
6. Pour in the prepared sauce and stir until it thickens slightly.
7. Add the cooked lo mein noodles and toss until evenly coated.
8. Stir in the roasted peanuts and green onions.
9. Plate immediately and serve hot.

07/07/2026

🥘Spaghetti all'Assassinav

Ingredients
• 12 oz (340 g) dry spaghetti
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1½ cups crushed tomatoes
• 3 cups hot vegetable broth
• 1 teaspoon chili flakes (adjust to taste)
• Salt, to taste
• ¼ cup grated Pecorino Romano cheese
• Fresh basil leaves for garnish
• • Heat olive oil in a large cast-iron or heavy skillet over medium-high heat.
• • Add sliced garlic and cook until lightly golden.
• • Stir in the tomato paste and fry for 1–2 minutes until darkened and fragrant.
• • Add the crushed tomatoes, chili flakes, and a pinch of salt. Simmer for 2–3 minutes.
• • Place the dry spaghetti directly into the skillet.
• • Add hot vegetable broth a little at a time, allowing it to absorb before adding more.
• • Frequently turn and press the spaghetti with tongs to develop crispy, caramelized edges while it finishes cooking.
• • Continue adding broth until the pasta is al dente and coated in a thick, intensely flavored sauce.
• • Garnish with grated Pecorino Romano and fresh basil.
• • Serve immediately while hot for the signature crispy texture.

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2035 Lockhill Selma Road
San Antonio, TX
78213

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