Thank you for visiting our Recipe Page. Each recipe includes one of our five Papà Pasquale sauces and you may feel free to interchange a sauce with another you may prefer. We are confident you and your family will thoroughly enjoy each recipe and look to repeat them again and again. Thank you for helping us change lives, one jar at a time!
Steam spinach just until wilted. Squeeze out all excess moisture (cheesecloth is helpful) and chop into tiny pieces.
In a bowl, place whisked eggs, salt, olive oil, and spinach. Blend well. Add flour and mix until dough forms.
Place dough onto a floured surface and knead for one minute, sparingly adding flour as needed if sticky.
Shape dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.
Remove from plastic wrap and place on a generously flour dusted surface.
If using pasta machine:
If using hand roller:
Let noodles dry in a low humidity location on a flour dusted surface or floured line or rack for at least two hours. (Ahh… memories of Grandma laying out the homemade pasta to dry on top of a clean sheet on the bed!)
Add 2 tsp. of olive oil to a large pot of boiling water and slowly lower noodles in. Cook just until slightly soft, but firm—al dente (2–3 minutes).
Gently remove fettuccine from water, let drain, and place into serving bowl.
Top with plenty of Papà Pasquale’s Pomodoro Basil Sauce. Buon Appetito!
Dissolve yeast and sugar in ½ cup of warm water. It should get foamy. Let stand 5 minutes.
Combine yeast, water, 1 cup flour, olive oil, and salt in bowl. Then gradually add the rest of the water and flour.
Mix and then knead all ingredients by hand or using a stand mixer with a dough hook until it forms a round ball; about 5 minutes.
Knead dough an additional 10 minutes to develop gluten.
Coat a bowl with olive oil, add dough and coat top with olive oil. Cover bowl with plastic wrap and let dough rest for one hour until doubled in size.
Preheat oven to 450° F with baking stone inside.
Stretch or roll out half of your dough until it reaches 12–14 inches in diameter (depends how thick or thin) and place dough onto peel / spatula that has been dusted with semolina or cornmeal. If you're not using a pizza stone, place the dough onto parchment paper on a dark round pizza pan and stretch dough to the size of the pan.
Top pizza with desired amount of Papà Pasquale’s Pizza Sauce, lightly drizzle with olive oil, layer with fresh mozzarella, and then top with fresh basil.
Slide pizza from the peel / spatula directly onto the heated baking stone in the oven.
Cook about 10–12 minutes or, if on a pizza pan, about 15–20 minutes to desired doneness.
Slice with pizza wheel or kitchen scissors. Buon Appetito!
Combine all ingredients and mix well.
Shape into two-inch balls.
Heat a small amount of olive oil on medium heat.
Fry meatballs until brown on all sides.
Remove from frying pan and drain on paper towling to absorb grease.
Add to a warm pot of Papà Pasquale’s Sunday Gravy. Buon Appetito!
Wash chicken and pat dry with paper towel.
Remove white tendon from tenderloin section by holding the tendon and scraping / sliding along its length with a knife to release it from the breast.
Pound chicken to ¾ inch thickness.
Coat chicken with flour.
Coat chicken with egg.
Coat chicken with breadcrumbs.
Place oil in deep frying pan and heat on medium.
Slowly brown chicken on all sides, turning carefully.
Place on paper toweling to absorb oil.
Top with warm Papà Pasquale’s Sunday Gravy and generous amounts of mozzarella cheese. Heat until cheese is melted and serve. Buon Appetito!
Bring a large pot of water to boil. Add 1 tbsp. salt.
Wash, dry, and cut chicken breasts into cubes.
In a deep frying pan, over medium heat, preheat 2 tbsp. of olive oil.
Sauté chicken cubes, Italian seasoning, and salt and pepper until chicken is brown on all sides.
Meanwhile, cook pasta according to directions on box.
Place chicken on low temperature and add one jar of Papà Pasquale’s Creamy Sugo Rosa Sauce.
Place drained penne pasta into a large bowl and add sauce and chicken. Mix all together. Top with a generous portion of Parmigiano Reggiano cheese and some fresh basil for garnish. Buon Appetito!
Peel skin off eggplant.
Slice eggplant in long direction about ⅛ inch (3 mm) thick.
Coat eggplant slices in flour.
Coat floured eggplant in egg.
Coat floured and egged eggplant in flour again.
Heat olive oil on medium and fry eggplant slices until brown.
Place on paper towel to absorb excess oil.
Prepare four ramekins—either four inch round or 3×5 inch small loaf—with a thin coating of olive oil.
Place one fried eggplant inside each ramekin, pressing into bottom and up the sides.
Place one layer of fresh pasta cut to the shape of the container.
Spread a thin layer of Papà Pasquale’s Sunday Gravy.
Place a thin layer of sliced burrata.
Place shredded provolone cheese.
Place another layer of fresh pasta fit to size.
Continue layering until each ramekin is full to the rim.
Once full, close eggplant flaps overlapping each other to securely close.
Bake in a preheated 350° F oven for 30 minutes. Remove and invert onto serving dish. Garnish with fresh basil. Buon Appetito!
Preheat oven to 350° F.
Bring a pot of salted water and 1 tbsp. of olive oil to a boil and cook rigatoni for just five minutes. Drain.
On low heat pour ½ jar of Papà Pasquale’s Sugo Rosa Sauce in large pot on stove.
Pour remaining sauce in oil-coated 13x9 glass baking dish; add pasta and stir.
Add gorgonzola and provolone cheese to sauce on stove and let soften for a few minutes.
Stir in mozzarella cheese and let soften for a few minutes.
Lastly, add ricotta and pecorino cheeses.
Mix all cheeses together well, adding some small pieces of fresh basil.
Add cheese mixture to pasta in glass baking dish, stirring gently to mix all together. Top with fresh basil.
Bake for 20–30 minutes until melted together and, if desired, browned on edges.
Remove from oven and let set for 10 minutes or so before serving.
Bring pot of salted water to boil.
Add potatoes and cook until tender, yet firm (about 20 minutes).
Drain potatoes and place on towel to absorb moisture.
Peel potatoes while warm.
Scrape potatoes with fork until all broken apart and absolutely no lumps.
Make a well.
Place salt and 1 cup of the flour in well and mix.
Whisk egg with a fork and then gently work your way to incorporate the flour, salt, and potatoes (use your hand if you prefer).
Scrape bottom as you go, until all the potatoes are mixed in. Add ½ cup flour as needed, so dough is not sticky.
Very gently (don’t overdo it) knead the dough. It should be fluffy.
Clean your work surface and dust with flour.
Using a rubber spatula, cut the dough into four parts and roll it out to about ⅛ in. thick rope.
Dust sith flour and set aside until ready to boil. If you are not cooking them within 2 – 3 hours, see the freezing instructions below.
Bring a pot of water to boil.
Cook just 20 – 25 gnocchi at a time. When they float to the top of the water they are done. Do not overcook. After just 10 seconds, using a slotted spoon, remove gnocchi from the water and drain.
have a platter ready with a small amount (sauce should be light) of Papà Pasquale’s Pesto Arugula Sauce mixed with 2 tablespoons of olive oil.
Place gnocchi on a platter and gently toss with pesto and serve immediately. Buon Appetito!
Freeze your extra homemade gnocchi! Place freshly cut gnocchi on a floured cookie sheet or parchment paper and place in the freezer for 30 minutes. Then transfer to a zip lock back and freeze up to a couple of months. Boil just 20 – 25 frozen gnocchi at a time. Do not overcook. They’re done when they float to the top!