★ TREMENDOUS PASTA, BELIEVE ME ★
ITALIAN
50 recipes in the collection.
Bigly Affogato
Authentic Italian affogato: hot espresso poured over cold vanilla gelato. Two ingredients, ninety seconds, and a dessert nobody can mess up.
Bigly Antipasto Platter
A generous Italian antipasto platter with cured meats, three cheeses, marinated vegetables, olives, and crostini. Twenty minutes of assembly, zero cooking required.
Huge Bolognese
Slow-simmered Italian bolognese with beef, pork, and pancetta, finished with milk and white wine. Toss with fresh tagliatelle for the real thing.
The Best Bruschetta
Classic Italian bruschetta with ripe tomatoes, fresh basil, garlic, and good olive oil on toasted rustic bread. Ten minutes to summer in a bite.
Tremendous Cacio e Pepe
Three-ingredient Roman cacio e pepe with silky Pecorino sauce and toasted black pepper coating perfectly chewy pasta. Done in under 15 minutes.
The Best Caesar Salad
Authentic from-scratch Caesar salad with crisp romaine, real anchovy dressing, hand-torn garlic croutons, and a snowstorm of Parmigiano-Reggiano.
Huge Calabrese Pizza
Spicy Calabrian pizza topped with melty nduja, hot soppressata, fresh mozzarella, and a drizzle of honey. Fire and flavor in every slice.
Tremendous Calzones
Golden, crisp-edged calzones stuffed with ricotta, mozzarella, pepperoni, and Italian sausage, sealed and baked until puffed.
The Greatest Cannoli
Crisp homemade cannoli shells filled to order with sweet whipped ricotta, mini chocolate chips, candied orange peel, and a dusting of powdered sugar.
The Best Caprese Salad
Peak-summer caprese with heirloom tomatoes, fresh mozzarella, torn basil, flaky salt, and the best olive oil you own. Five ingredients, zero compromises.
The Greatest Carbonara
Classic Roman carbonara: silky egg-and-pecorino sauce, crispy guanciale, black pepper. No cream, no peas, no chicken. Done in 20 minutes.
The Best Cheese Ravioli
Homemade cheese ravioli with silky pasta dough and a bright, three-cheese filling. Tossed in sage brown butter. Better than any store-bought.
The Best Chicken Marsala
Classic chicken marsala with golden cutlets, sauteed cremini mushrooms, dry Marsala wine, and a silky butter-finished pan sauce. Better than the trattoria.
Tremendous Chicken Parmesan
Crispy panko-breaded chicken cutlets topped with quick marinara and bubbly mozzarella, edges left crackling. Restaurant-grade in 35 minutes.
Bigly Chicken Piccata
Pan-seared chicken cutlets in a bright lemon-butter sauce with capers and white wine. Twenty minutes flat. Crisp edges, silky sauce, restaurant flavor.
Bigly Eggplant Parmesan
Crispy, golden eggplant parmesan layered with fresh mozzarella, San Marzano marinara, and Parmigiano. No sog, no grease. Real structure, real crunch.
Huge Fettuccine Alfredo
The original Roman fettuccine Alfredo: fresh pasta tossed with butter, Parmigiano-Reggiano, and pasta water into a glossy emulsion. No cream.
Tremendous Focaccia
Pillowy, dimpled Italian focaccia with a crackly olive-oil crust, flaky salt, and rosemary. Cold-ferment overnight for tremendous flavor.
The Best Garlic Bread
Crusty Italian loaf split open, slathered with garlic-herb butter, baked until crackling, then broiled with parsley. The garlic bread that ruins all others.
Tremendous Gnocchi
Pillowy potato gnocchi made from baked russets with a brown butter and parmesan finish. Light, tender, and impossible to ruin if you bake the potatoes.
Huge Italian Beef Sandwich
Chicago-style Italian beef sandwich with slow-roasted seasoned beef, savory herb jus, crusty rolls, and spicy giardiniera. The way the city makes it.
The Best Italian Cream Cake
Three-layer Southern-style Italian Cream Cake with pecans, coconut, buttermilk, and a thick cream cheese frosting. Birthday cake, holiday cake, any-day cake.
Bigly Italian Meatball Sub
Tender pork-and-beef meatballs simmered in marinara, piled on a toasted Italian roll with melted mozzarella. The sub that built cities.
The Best Italian Sub
A stacked Italian sub with capicola, salami, mortadella, ham, provolone, oil and vinegar, and crisp shredded lettuce on a crusty hoagie roll.
Bigly Italian Wedding Cookies
Buttery, melt-in-your-mouth shortbread cookies rolled in powdered sugar with toasted pecans. The classic holiday and wedding cookie, done right.
Huge Italian Wedding Soup
Classic Italian wedding soup with tiny meatballs, acini di pepe pasta, escarole, and a rich chicken broth. Bright, balanced, ready in under an hour.
Bigly Lasagna
Layered Italian-American lasagna with rich meat sauce, creamy three-cheese ricotta filling, and melted mozzarella. Sunday-dinner perfection.
Tremendous Limoncello Cake
Moist Italian limoncello drizzle cake with a tender lemon sponge, soaked in a warm limoncello-lemon syrup and finished with a tart glaze.
Huge Manicotti
Pasta tubes stuffed with creamy seasoned ricotta filling, baked under marinara and melted mozzarella. Classic Italian-American comfort.
The Best Margherita Pizza
Classic Neapolitan-style margherita pizza with blistered crust, San Marzano tomato sauce, fresh mozzarella, and basil. Ready in under 10 minutes of bake time.
The Greatest Marinara
Five-ingredient classic marinara with San Marzano tomatoes, garlic, basil, and good olive oil. Twenty-five minutes to a sauce better than the jar.
The Greatest Minestrone
Slow-built Tuscan minestrone with soffritto, beans, ditalini pasta, and a parmesan rind for depth. Better the next day, better still the day after.
The Best Mushroom Risotto
Creamy mushroom risotto with sauteed cremini and shiitake, Parmigiano-Reggiano, white wine, and a final butter mount. Restaurant-quality in 30 minutes.
Tremendous Osso Buco
Veal shanks braised in white wine, tomatoes, and aromatics until fork-tender, finished with bright lemon-parsley gremolata. Sunday-dinner perfection.
The Best Panna Cotta
Silky vanilla panna cotta with a delicate jiggle, finished with a fresh berry coulis. Five ingredients, fifteen minutes of work, set overnight.
Tremendous Pasta e Fagioli
Hearty Italian bean and pasta soup with pancetta, two kinds of beans, and silky tomato broth. One pot, 45 minutes, feeds a small army.
The Greatest Pasta Primavera
Bright, vegetable-forward pasta primavera with snap peas, asparagus, zucchini, and cherry tomatoes in a lemon-butter pan sauce. No cream.
The Best Penne alla Vodka
Creamy, rust-colored penne alla vodka with a tomato-rich sauce, a splash of cream, and a hit of Parmigiano. Thirty minutes from cold pan to plate.
Tremendous Pepperoni Pizza
Cup-and-char pepperoni pizza with crispy curled pepperoni cups, melty mozzarella, and a tangy tomato sauce on a chewy, blistered crust. Pizzeria-grade at home.
Tremendous Pesto Genovese
Authentic Genovese pesto with fresh basil, pine nuts, garlic, parmesan, pecorino, and good olive oil. Ten minutes, no jar required, freezes beautifully.
Bigly Pesto Pasta
Bright green basil pesto pulsed with pine nuts, Parmigiano, and a touch of lemon zest. Tossed with pasta and a splash of pasta water for a glossy finish.
Bigly Polenta
Creamy slow-cooked polenta finished with butter, parmesan, and a touch of mascarpone. Italian comfort food that feeds a crowd for pennies.
Huge Sausage and Peppers
Sweet Italian sausage with slow-cooked peppers and onions, finished with garlic and a splash of vinegar. Pile it on a hero roll or eat it straight.
The Best Sicilian Pizza
Thick-crust Sicilian pizza with a crackly fried bottom, pillowy interior, low-moisture mozzarella, and bright San Marzano sauce on top.
The Best Spaghetti and Meatballs
Tender hand-rolled beef-and-pork meatballs simmered in a quick rich tomato sauce, served over al dente spaghetti. Family dinner, dialed in.
Huge Stromboli
A golden, rolled Italian stromboli stuffed with ham, salami, pepperoni, and mozzarella, baked until crisp and sliced into pinwheel rounds.
Tremendous Stuffed Shells
Jumbo pasta shells stuffed with three cheeses, baked in rich marinara, topped with melted mozzarella. Italian comfort food at its finest.
Tremendous Tiramisu
Classic Italian tiramisu with mascarpone, espresso-soaked savoiardi, and cocoa. No baking, no gelatin, just the real thing. Best made the night before.
The Best Veal Parmesan
Crispy pan-fried veal cutlets with marinara, mozzarella, and parmesan. Thin pounded cutlets stay crunchy under the sauce — the original parm done right.
Tremendous Veal Saltimbocca
Classic Roman veal saltimbocca with prosciutto, fresh sage, and a glossy white-wine pan sauce. On the table in 20 minutes, beats any trattoria.