Big Mamma's Italian American Cooking

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BRUSCHETTE WITH PEARS, ASIAGO, & WILD MUSHROOMS15 days ago

The sweetness of the pears, the creaminess of the Asiago cheese and the earthiness of the wild mushrooms, make this a delicious appetizer. It is a symphony for your taste buds. I used cremini and oyster mushrooms but use your favorite mushrooms.

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RIGATONI WITH ITALIAN SAUSAGE SAUCE4 months ago

In my Italian-American cookbook, I make serve this Italian Sausage Sauce over pappardelle pasta. I love the way the sauce gets into the rigatoni, and now this is my favorite pasta with this sauce.

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SPAGHETTI ALLA CARBONARA5 months ago

I prefer this dish with pancetta, but If you are a purist, make it with guanciale (pork cheeks). If you don't have pancetta, go ahead and make it with unflavored bacon. Bucatini, a thick pasta with a center hole, like a straw, is the traditional way to make this recipe.

Authentic bucatini alla carbonara does not contain cream. The creaminess c...

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SPICY PAPPARDELLE AI FRUTTI DI MARE5 months ago

You can use any pasta that you like in this recipe. Frutti di mare is a popular multi-seafood dish from the Amalfi Coast of Italy. Frutti di mare means 'fruit of the sea' and can include all types of seafood, including mussels, clams, shrimp, and calamari. You can adjust the heat by adding less red pepper flakes and if there is a seafood you do not like, leave it out. This is...

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