Rao's Recipes

• 2 lbs. fresh string beans, ends removed
• 1 medium Vidalia onion, sliced thin
• 1 can of Rao’s Imported Italian Peeled Tomatoes
• 2 medium potatoes, cut into chunks (optional)
• Rao’s Extra Virgin Olive Oil
• Pinch of fresh Oregano
• Salt and freshly ground Pepper to taste

Drain can of Rao’s Imported Italian Peeled Tomatoes, reserving juice.  Coarsely chop tomatoes.

In a medium saucepan, lightly coat bottom of pan with Rao’s Extra Virgin Olive Oil.  Heat the olive oil and add sliced onions.  Cook until soft and then add chopped tomatoes, and stir well.  Season with salt and pepper and cook for five minutes.  Add string beans and potatoes, if using, reserved juice from tomatoes and enough water to cover vegetables.  Bring to a boil and then cover and simmer until vegetables are cooked, about 30-35 minutes.

• 3 tablespoons Rao’s Extra Virgin Olive Oil
• 2 leeks, white and light-green parts only, sliced
• 2 artichoke hearts, sliced
• 4 ounces pancetta, diced
• 1 pound Rao’s Pappardelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano
• Freshly ground pepper

In a skillet over medium heat, warm two tablespoons of Rao’s Extra Virgin Olive Oil.  Add the leeks and artichoke hearts, and sauté for four minutes.  Season with salt, add ¼ cup of water, and cook until it starts to evaporate.  Set aside.

Meanwhile, in a separate skillet over medium heat, warm the remaining tablespoon of olive oil.  Add the pancetta and sauté for about six minutes.  Remove from the heat and set aside.  Bring a pot of salted water to a boil.  Add Rao’s Pappardelle pasta, cook until al dente.  Combine the artichoke mixture with the pancetta mixture, and stir.  Drain the pasta, add it to the vegetables, and gently toss.  Transfer to a serving platter, sprinkle with Parmigiano-Reggiano, and finish with freshly ground pepper.

Serves 4

• 1 jar Rao’s Southern Italian Pepper & Mushroom Sauce
• ¼  cup Rao’s Extra Virgin Olive Oil
• 3 lbs. all purpose potatoes
• ½ cup water
• Salt and pepper to taste

Preheat oven to 375 degrees

Peel and dice potatoes into bite-size pieces.  Place potatoes in baking pan, add water, salt and pepper.  Pour Rao’s Southern Italian Sauce over potatoes and stir until potatoes are evenly coated.  Drizzle with Rao’s Extra Virgin Olive Oil and bake approximately 30 to 45 minutes, depending on oven.  Add water if necessary to prevent potatoes from sticking to bottom of pan.  Serve immediately.

A great vegetarian option!

• 2-24 oz. jars of Rao’s Homemade Siciliana Sauce
• 2 pounds ricotta cheese combined with 2 egg yolks
• 1 pound cooked lasagna noodles
• 2 cups grated fresh mozzarella cheese
• 1 cup freshly grated Pecorino Romano Cheese
• 1 pound fresh mozzarella cheese, sliced

Ladle a thin layer of Siciliana sauce into a (12x18x2) Lasagna Pan.  Cover with noodles.  Add another layer of Siciliana Sauce. Spread a thin, smooth layer of ricotta over the Siciliana sauce. Sprinkle with grated mozzarella and Pecorino Romano cheese. Continue adding layers of pasta, sauce and cheese, alternating the pasta in opposite directions for each layer. Finish with a layer of Siciliana Sauce. Top with sliced mozzarella and sprinkle with Pecorino Romano.

Bake in a preheated 350 degrees F. oven for about 45 minutes or until cheese topping has melted and lasagna is bubbling.  Remove from oven and allow to rest for 15 minutes before cutting into squares and serving. Serve with remaining sauce.

• 1 pound Rao’s Cavatelli Pasta
• 1 cup Rao’s Extra Virgin Olive Oil
• 3 garlic cloves, peeled
• 1 pound broccoli, washed, trimmed and cut into 1-inch pieces
• ½ cup chicken broth
• salt and pepper to taste
• Freshly grated Pecorino Romano cheese

Add cold water to a large saucepan to a depth of at least 2 inches.  Add broccoli florets and boil over high heat for about 4 minutes or until water turns green and broccoli is crisp and tender. Drain.

Cook Rao’s Cavatelli in a large, deep pot of rapidly boiling salted water until al dente.  Drain. While cavatelli is cooking, heat Rao’s Extra Virgin Olive Oil in a large sauté pan over medium-high heat. Saute the garlic.  Add the cooked broccoli, chicken broth, salt and pepper, and simmer for 4 to 5 minutes.

Return drained cavatelli to the pot. Place over medium-high heat and stir in the broccoli mixture. Using a wooden spoon, toss together for 1 minute. Taste and adjust seasoning with salt and pepper. Remove from heat and serve, sprinkle with Pecorino Romano cheese.

A great sping dish!

• 1 lb. Rao’s Tre Colori Pasta
• ¼ cup Rao’s Extra Virgin Olive Oil
• 1 jar Rao’s Roasted Peppers with Portobello Mushrooms, drained, reserve juice
• ½ lb asparagus, trimmed and cut into 1 inch pieces
• 2 yellow peppers, par boiled and skin removed
• 1 pint grape tomatoes, halved
• ½ can of peas
• ⅓ cup pine nuts (lightly toasted)
• 1 tablespoon freshly grated lemon zest (optional)
• 3 garlic cloves, coarsely chopped
• Salt and freshly ground pepper to taste
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh basil, finely chopped

Cook asparagus in six quarts of boiling salted water, uncovered approximately 3 minutes. Add yellow peppers and cook an additional 2 minutes. With a large slotted spoon remove vegetables and place in a bowl of ice water to stop cooking, drain and set aside. Peel skin from yellow peppers.

In a large skillet, cook garlic until fragrant, about 2 minutes, remove. Add pine nuts and lightly toast. Add halved tomatoes, peas, salt, freshly ground pepper, parsley and basil, stir and simmer until tomatoes are softened, 3-4 minutes.  Add Rao’s Roasted Peppers and Portobello Mushrooms, and drained vegetables to pan and cook until warm.

Cook Rao’s Tre Colori pasta according to directions on package, reserving 1 cup pasta water.  Return drained pasta to pot, add reserved juice from roasted peppers and toss until pasta is coated.  Add tomatoes and vegetables, lemon zest (if using) and toss gently, adding reserved pasta water as necessary to keep pasta well coated.  Serve pasta topped with grated Parmigiano-Reggiano cheese.

Serves 6