The Sunday Pasta

Every Sunday we have pasta for our late lunch. It's like a religion. The whole family gets together. My two daughters, both in their mid 20's usually drop by with their husbands and my grandson to visit Nonna. My brothers, their wives and their kids, my Mom and Dad occasionally drops by
bringing some almond biscotis, cannolis, figs, cactus pears, watermelons, etc, etc. It is usually a long lunch, as the men have their home made wine and beers and occasionally play poker as the women take care of the chores (what's new?) and gossip and chit-chat about everything.
I do my pasta, the way my Mom did it, so there's no fancy addition as in artsy-fartsy restos, here is my traditional Italian Pasta-Tomato Sauce receipe, usually good for 8 adults, increase accordingly to the number of guests or appetites-haha!

Prepare 1 big pot for the sauce, pour 2, 30 oz. each jars of tomato sauce (I use home made)plus 1 small can of tomato paste. Let boil slowly at medium heat, season with salt, pepper, garlic powder and basil leaves.

In a frying pan, pour veggie oil and fry the meat cuts of preference: veal, sausage or pork. Fry until brown-not fully cooked. Season with garlic powder, salt and pepper.

When brown, add the meat to the tomato sauce, lower heat from medium to low and cook slowly. I usually strain the oil and all the juices left from the frying pan and pour it in the sauce for that extra yummy taste! Let it cook slowly for a good hour.

When sauce is ready, in a different pot prepare your favorite pasta of choice: penne, linguini, fetuccini, rigatoni, gnocci, whatever! When pasta is cookied to your taste, drain water from pasta and serve in a big bowl. Top it with the desired amount of sauce, season with the desired amount of grated Romano or Parmigiano cheese.

Decorate and enhance the aroma with basil leaves or parsley and "Benne, vienni a mangiare!"
Usually we Italians eat our meat after the pasta, so I put all my meat on a separate serving dish. Of course the meal is not complete without complimentary dishes as olives, cheeses, fried dried peppers, zuccinis and of course the hot hot chili peppers with oil for the ones who like it hot! We finish off the meal with a salad, usually a mix of ridiccio, riccueta, tomatoes, red radish, endives and season with salt, olive oil and balsamic vinegar.

Of course, all of this with a generous amount of home made wine! Mmmmm I'm getting hungry!, a toast- "Cent Ans! Bon Appetitto!
Ciao!"

A Great Voice

That charming Luciano Pavorotti is gone, his great voice and his spirit will be with us forever. I play his music all the time while I'm preparing my pasta and tomato sauce - I know he's got such good appetite for good food! You will always be in my kitchen big Luciano!

Some of my favorite Luciano's songs:

"I'll Never Ever Wanted Anyone But You" with our Canadian Celine.


But of course, "O SOLE MIO"


and this one that send chills to my spine, especially now!-"Ave Maria"


Ciao!