With friends
Pepperoni Rice-Stuffed Mussels with Lemon Aioli
from Chefs Angie Rito & Scott Tacinelli Inspired by the flavors of Spanish paella with an Italian-American twist, mussels are stuffed with a pepperoni and tomato flavored rice to create a unique, handheld appetizer. Watch Scott and Angie prepare this dish in our Chefs. Home. Cooking. film series.
75 min
Medium
Sangiovese Simmered Pork Tenderloin
The rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.
45 min
Easy
Polenta and sausage ragu
This spicy polenta and sausage ragu (or sauce) obtains its umami from sweet carrot, onion, and pleasantly sharp fennel. Its deep flavors are livened up with two types of canned tomato working together to provide balance and depth. While this recipe has a spicy kick, you can temper it by using half spicy, half sweet
40 min
Medium
Sardinian Pasta with Olives and Ricotta Salata
A mosaic of sharp, bright flavors shine in this vibrant dish that comes together quickly. Starting the chili and garlic in cold oil helps bring out their aromatic qualities and infuses the dish with their essence. We used malloreddus pasta here, but any ridged pasta will hold up nicely to this bold sauce.
20 min
Easy
Mussels Fra Diavolo
Crushed red chili flakes give this classic dish its fiery reputation. As the mussels cook, they open and release their natural juices, adding to the rich flavor of the tomato broth. Reducing the tomato and wine mixture before adding the mussels will ensure the broth has just the right texture for the perfect Mussels Fra
35 min
Easy
