Ingredients
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup White Onion, chopped
- 2 Bellino Whole Garlic Cloves, chopped
- 1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), drained and chopped
- 2 cups Water
- 1 bottle Cento Clam Juice
- 2 cans Cento Minced Clams (6.5 oz)
- Cayenne, to taste
- 2 large Russet Potatoes, peeled and cut into 1 inch pieces
- 1 tsp Cento Oregano
Directions
In a large saucepan, heat oil, then add onion and cook until soft. Add garlic and cook for an additional minute, then add tomatoes, water and clam juice. Bring to a boil, then add potatoes and oregano, cover and cook for 20 minutes or until potatoes are tender. Add clams and heat for one minute, then season with cayenne pepper and serve immediately. Serves 6-8.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 lb Sweet Italian Sausage, precooked and sliced
- 1 tsp Bellino Minced Garlic
- 1 tsp White Onion, finely diced
- 1/2 cup White Button Mushrooms, sliced
- 1/2 cup Cento Imported Pepperoncini, stems removed and thinly sliced
- 1/4 cup Cento Chefs Cut Tomatoes
- 1/4 cup Dry White Wine
- 1/4 cup Sherry Cooking Wine
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 lb Anna Capellini
- 2 oz Romano Cheese, grated
- 1 tsp Cento Basil, finely chopped
- 1 tsp Fresh Parsley, for garnish
Directions
Precook the sausage, then slice in on an angle about a half-inch thick. In a sauté pan over high heat, heat olive oil, then add sausage, garlic, onion and mushrooms until all ingredients are browned. Add pepperoncini, tomato strips, white wine and sherry wine. Cook pasta according to package directions. Let ingredients begin to simmer, then add cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Add pasta to pan and mix until all ingredients are thoroughly combined. Serve warm. Serves 2.
