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Everyday Pasta | 
| Author: Giada De Laurentiis
Brand: Cookbook
Category: Book
List Price: $32.50
Buy Used: $10.00
You Save: $22.50 (69%)
New (54) Used (29) Collectible (3) from $10.00
Rating:  62 reviews
Sales Rank: 3826
Media: Hardcover
Number Of Items: 1
Pages: 240
Shipping Weight (lbs): 1.9
Dimensions (in): 9.6 x 7.5 x 1
MPN: 100020
ISBN: 0307346587
Dewey Decimal Number: 641.822
EAN: 9780307346582
ASIN: 0307346587
Publication Date: April 3, 2007
Availability: Usually ships in 1-2 business days
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Product Description
Buon appetito! An expert in everything Italian, Food Network favorite Giada presents over 100 new recipes for pasta dishes that pop. Easy to follow and beautifully illustrated with vibrant full-color photography, this guide covers dishes for every taste and skill level.
Amazon.com Review
Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham
Everyday Pasta Recipe Preview
Rigatoni with Sausage, Peppers, and Onions
 4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.
1/4cup extra virgin olive oil
1pound sweet Italian turkey sausages
2red bell peppers, cored, seeded, and sliced
2yellow onions, sliced
1teaspoon salt
1teaspoon freshly ground black pepper
4garlic cloves, chopped
1/2teaspoon dried oregano
1/2cup chopped fresh basil
2tablespoons tomato paste
1cup Marsala wine
1(14.5 ounce) can diced tomatoes, with juice
1/4teaspoon crushed red pepper flakes (optional)
1pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish
Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
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| Customer Reviews: Read 57 more reviews...
 wonderful dishes, lots of variety July 24, 2008
This book is great for the pasta lover- it has recipes for those who want to introduce interesting ingredients into their cooking.
 Creative ideas for main and side dishes June 19, 2008
If you've ever wondered why Italians love pasta and serve it so frequently, best-selling author Giana De Laurentiis makes the reasons very clear here. There are light recipies, hearty recipies, traditional and creative ones, and a selection of complementary dishes to serve as well. What a treat! The photos and tips add to the useful ideas, as does the brief section on Italian wines, the suggested menus, and the index.
Great Italian cookbook May 17, 2008
This book has wonderful recipes. The only downfall is they are not quick and easy. Lots of ingredients and time are needed.
Bought this for the wife - no pasta yet. May 15, 2008
1 out of 1 found this review helpful
The cover is nice - and the recipes look delicious, but still no pasta ona da table.
A must have May 7, 2008
8 out of 8 found this review helpful
I confess that my husband and I have something of a cookbook fetish. We have, however, invested in some books that didn't prove worthwhile and so before shelling out the money for Giada's books, I decided I would check them out from the library, make some recipes, and go from there. I wanted to know if the recipes were as good as she makes them look on the show and if, upon tasting it, my husband and I would have expressions on our faces that mirror the food ecstasy Giada seems to experience. The answer to that question: Oh, yes! Today I've ordered all three of her books because I simply can't imagine living without them and not being able to make her delicious, heavenly recipes whenever I want. Here are my thoughts on a few of the recipes:
Rigatoni with Sausage, Peppers, and Onions - I come from an Italian family and grew up with Italian sausage on the grill, peppers and onions served alongside. I've never had it with pasta before but Giada's recipe is divine. I used chicken Italian sausage rather than the turkey and this dish was so tasty that I could hardly wait to eat the leftovers the next day.
Roman-Style Fettuccine with Chicken - This was another hit that even my rather picky daughter liked. The sweetness of the peppers blends well with the mustardy tang of the capers. The chicken was juicy and delicious and the sauce perfectly seasoned.
Turkey and Artichoke Stuffed Shells - My four-year-old daughter loved this one so much that as she was eating it, she was asking when we could have it again. I found the yield to be much higher than indicated in the recipe but this was a bonus as I was able to make an extra tray of the shells, freeze them, and then pop them into the oven one night for a quick dinner. The dish is savory and delicious and tastes very rich--even when using all white meat ground turkey.
Linguine and Lobster Fra Diavolo - My husband raved about this one and positively devoured it. I'm not as big of a seafood fan as he is but I liked it as well. It has a very nice bite to it and is surprisingly spicy for a dish with just a bit of red pepper. The cognac really brought out the bite of the pepper.
Basic Marinara - This is a tasty basic sauce that is easy to make and just takes a bit of time for the simmering. We made a double batch and frozen it and it was very good when thawed and used to make a quick baked penne with some mozzarella.
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