How to Make a Homemade Italian American dish that taste like delivery

Mom's love for cooking helps her create the best tasting Italian entrees you'll find in the freezer aisle
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There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.
Tags: @recipescarousel,easy,Italian,Italian American,red sauce,sauce,tomato,tomato sauce

There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.
Tags: essential,Italian,Italian American,Little Italy,pasta,red sauce,tomato,tomato sauce

This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress. The kind of sauce that tastes like it took all day to make, because it really took all day to make. And the best part? This version is worth every minute.
Tags: essential,Italian,Italian American,Little Italy,pasta,red sauce,tomato,tomato sauce

A platter of petite, potato pillows coated with glistening flecks of basil pesto. The gnocchi recipe taught to me by Francesca's mother.
Tags: How to Make Gnocchi like an Italian Grandmother, healthy recipes, natural foods, cookbooks, food blog

Get this all-star, easy-to-follow Struffoli recipe from Giada De Laurentiis

Americans are strictly bush-leaguers when it comes to pasta, consuming about 26 pounds per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. Which works out to five pounds a month. Or by my informal reckoning, at least one large plate of well-sauced and seasoned pasta six out of seven days a week. And most of that pasta comes from a box.
Tags: COOKING AND COOKBOOKS, PASTA, RECIPES, FOOD,ITALY