D’Orazio Foods Red Pepper Sauce
3tablespoonsoliveoil 1/4teaspoondried
1/2cupfinelychoppedonion basil,crushed
1largegarlicclove,minced 1/4teaspoonsalt
2mediumred 1/8teaspoon
bell peppers, diced crushed red pepper
1cupcannedcrushed D’OrazioStuffedShells*,
tomatoesintomatopuree preparedaccordingto
packagedirections
1. Heat oil in a medium-sized skillet. Cook onions
with garlic over medium heat until softened.
Add peppers and cook, stirring occasionally, until
softened, about 5 minutes.
2. Add tomatoes, basil, salt and red pepper. Cook,
covered, over low heat for 10-15 minutes.
3. Puree in a blender or food processor until smooth.
4. Serve with Cheese Stuffed Shells. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Giorgio Foods Spaghetti with Spicy
Tomato and Mushroom Sauce
1/2teaspoon onion powder
1/2teaspoon dried basil
1/2teaspoon dried oregano
1/4teaspoon crushed
red pepper
1/8teaspoon finely ground
black pepper
1 pound #11spaghetti,
cooked according to
package directions
Grated Parmesan cheese
1 28-ounce can crushed
tomatoes in tomato puree
2 4-ounce cans
Giorgio/Penn Dutch or
Brandywine* pieces and
stems mushrooms
2 tablespoons olive oil
1 large garlic clove, chopped
1 teaspoon salt
1/2teaspoon
granulated garlic
Monterey Pasta Fabulous Tricolor
Tortelloni with Sausage
2poundsItalian 8ouncescannedquartered
sausagelinks artichokehearts
18ouncesMontereyPasta 4ouncesMontereyPasta
tricolorcheesetortelloni, pestosauce
cookedaccordingto 2ouncespinenuts,toasted
package directions
5 ounces Monterey Pasta
4 ounces roasted red shredded Parmesancheese
bell peppers
1. Combine tomatoes, mushrooms, olive oil, fresh
garlic, salt, granulated garlic, onion powder, basil,
oregano, red pepper and black pepper in a large
saucepan. Bring to a boil over high heat; reduce
heat and simmer, uncovered, for 15 minutes,
stirring occasionally. Taste and adjust seasoning.
2. Serve over spaghetti. Pass Parmesan at the table.
Makes 6 servings.
*Brands may vary by region; substitute a similar product.
1. In a large skillet, cook sausage over medium
heat until lightly browned. Remove sausage from
skillet, cool and cut into diagonal pieces.
2. After tortelloni is cooked, drain off the water
and return the pasta to the pot.
3. Cook bell peppers and artichoke hearts in the
skillet over medium heat for 3 minutes; add
sausage pieces and pesto sauce and bring to a
simmer, stirring. Pour over the tortelloni and
cook for 2 minutes, or until hot.
4. Garnish with pine nuts and Parmesan.
Makes 6 servings.
