Recipes

Bucatini All’ Amatriciana

Bucatini All’ Amatriciana

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 6 oz. bacon
  • 1 lb. spaghetti 
  • 1 small onion, peeled and minced
  • 4 tbsp. extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ tsp. black pepper, freshly ground
  • 1 large pinch red pepper flakes
  • Pecorino Romano cheese, grated
  • Fresh basil to garnish

Preparation:

Chop bacon into evenly sized chunks. Add olive oil to a large skillet and place over medium heat. Add the bacon and saute about 4 minutes, until rendering fat and sizzling. Stir in the pepper flakes and black pepper. Add the onion and minced garlic and stir until the onions become soft and the bacon is golden, about 10 minutes (some of the onions should begin to caramelize). Reduce heat to low and add Monte Bene Tomato Basil pasta sauce. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente, then drain. Take about 1 cup of the bacon sauce and stir it into the pasta to prevent it from sticking. Plate the pasta and top with remaining sauce. Sprinkle with Pecorino Romano cheese and garnish with basil.

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Linguine Scoglio

Linguine Scoglio

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 6 tbsp. extra virgin olive oil 
  • 1 lb. linguine
  • 2 garlic cloves, minced
  • 1 tsp. dried crushed red pepper
  • 12 ounces cleaned squid
  • 1 ¼ cups white wine
  • 2 lbs. small little-necked clams, rubbed clean
  • 1 10-ounce lobster tail, shelled
  • 8 ounces uncooked shrimp, peeled and deveined
  • 4 ounces bay scallops
  • 3 tbsp. parsley

Preparation:

Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. extra virgin olive oil in a large saute pan and add garlic and crushed red pepper.  Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Monte Bene Tomato Basil pasta sauce, cover, and simmer over low heat for about 40 minutes.  

In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.

Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.

As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.

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Spaghetti Bake

Spaghetti Bake

Serves 6

Ingredients:

  • 1 jar Monte Bene Vodka pasta sauce
  • 2 cups leftover turkey, chopped up or shredded
  • 1 lb. spaghetti, cooked al dente
  • 8 oz cream cheese
  • 2 cups cheddar or mozzarella, shredded
  • Salt and pepper to taste 

Preparation:

NOTE: For a little extra fun, you can make this in individual ramekins, but it is not necessary if you only have large casserole dishes.

Preheat oven to 350. Mix the cream cheese into the spaghetti. Place in a greased casserole dish. Add your jar of Monte Bene Vodka pasta sauce and your leftover turkey. Mix well. Pour mozzarella cheese across the top of the spaghetti, distributing evenly. Add salt and pepper and then cover with foil. Bake at 350 degrees for 20 minutes and then remove from oven. Take off foil and then place dish back in the oven, uncovered, and bake for an additional 10 minutes or until cheese and sauce are bubbly. 

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Italian Sloppy Joes

Italian Sloppy Joes

Serves 4

 Ingredients:

  • 2 cups Monte Bene Spicy Marinara pasta sauce
  • 2 cups barbecue sauce
  • 1 lb. lean ground beef
  • 2 links Italian pork sausage, casing removed
  • 1/2 cup onion, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup porcini mushrooms, diced
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 4 slices fresh mozzarella cheese
  • 4 large burger buns

Preparation:

Heat a large sauté pan over medium heat and add beef and Italian sausage, mixing together well. Add onion, bell pepper, mushrooms, garlic, salt and pepper and sauté until meat is fully cooked and vegetables are tender. Stir in Monte Bene Spicy Marinara pasta sauce and barbecue sauce and bring to a low boil. Reduce heat and simmer on low until thickened. Place a slice of mozzarella on each burger bun, add warm sloppy Joe mix, and enjoy!

An easy meal for a Sunday afternoon! 

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Extra Fast Pasta Puttanesca

Extra Fast Pasta Puttanesca

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Spicy Marinara pasta sauce
  • 1 lb. spaghetti pasta
  • ½ cup pitted Kalamata olives
  • 2 tbsp. capers, drained
  • 2 tsp. anchovy paste
  • 2 tsp. dried oregano
  • 1/3 cup Pecorino Romano cheese

Preparation:

Cook pasta al dente, drain, and set aside. Take ½ cup of Monte Bene Spicy Marinara pasta sauce and add it to the noodles, coating to prevent sticking. In a medium saute pan, combine remaining pasta sauce, Kalamata olives, capers and anchovy paste. Bring to a quick simmer, stirring continually (about 5 to 10 minutes). Add dried oregano and allow to simmer for a few more minutes. Plate pasta and add remaining sauce. Top with Pecorino Romano cheese and extra olives as desired.

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Spaghetti and Homemade Meatballs

Spaghetti and Homemade Meatballs

Serves 4 to 6

Ingredients: 

  • 1 1/4 lbs. ground beef
  • 1 lb. imported spaghetti noodles
  • 1 jar Monte Bene pasta sauce (any flavor)
  • 1/2 cup unseasoned bread crumbs
  • 2 eggs
  • 2 cloves garlic
  • 1/4 cup pecorino Romano cheese, grated
  • 1 tsp. salt
  • Pepper to taste
  • Basil leaves, sliced

Preparation:

Preheat oven to 450. Cook pasta al dente, drain, and set aside. Mix 1/2 cup of heated Monte Bene pasta sauce into spaghetti to prevent the pasta from sticking. In a large bowl, mix ground beef, bread crumbs, eggs, garlic, cheese, salt, and pepper. Make meat into 1 1/2" balls and place in a baking dish. Add 1/8" film of water to baking dish to keep meatballs moist. Bake for 12-15 minutes. When meatballs are done, plate the pasta, top with meatballs, and spread remaining pasta sauce evenly. Top with extra pecorino Romano cheese and basil as desired.

 Try different Monte Bene pasta sauce flavors to mix up this classic dish!

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Fresh Tomato Basil Margherita Pizza

Fresh Tomato Basil Margherita Pizza

Serves 5 to 7

Ingredients: 

For the dough:

  • Two prepared pizza crusts
      OR
  • 1 package instant yeast
  • 3 ¼ to 3 ¾ cups all-purpose flour
  • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
  • 1/3 cup shortening (gently dissolved in microwave and cooled)
  • 2 tbsp. honey (dissolved in warm water)
  • 1 tsp salt

For the toppings:              

  • 2 cups Monte Bene Tomato Basil pasta sauce
  • 2/3 lb. Mozzarella Cheese, shredded or sliced
  • 1/3 cup Pecorino Romano cheese, grated
  • 2 medium sized tomatoes, sliced
  • 12 fresh basil leaves

Preparation:

Preheat oven to 425 degrees. Combine 2 cups flour, instant yeast, and salt in a large mixing bowl. Add water and honey mixture and shortening, mixing until well blended (1 to 2 minutes). Gradually add remaining flour until a soft, round dough begins to form. Dough should be slightly sticky. Remove dough from bowl and place on floured surface. Knead dough until it is smooth and elastic (about 4 minutes). Divide dough in half and roll each half into a ball. With floured hands, spread dough onto a lightly flour-coated cooking sheet. Pinch the edges to form a crust.

Spread Monte Bene Tomato Basil pasta sauce onto uncooked dough, coating evenly. Bake for 8 minutes, remove, and add all other ingredients. Repeat with second pizza. Bake 15 to 20 minutes or until cheese is fully melted and bubbly and crust is golden brown. For best results, rotate pizzas between top and bottom oven racks halfway through. Let cool for 5 minutes before slicing. Top with Pecorino Romano cheese.

Let the kids join in on this simple, fun recipe... It's okay to get your hands messy!

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Penne Bolognese

Penne Bolognese

Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Garlic Marinara pasta sauce
  • 1 lb. penne
  • 1 lb. ground beef
  • ½ cup Pecorino Romano cheese, grated
  • 2 tbsp. unsalted butter
  • 1 tsp. salt

Preparation: 

Cook penne al dente, drain, and set aside. In a skillet, brown the ground beef on medium-high until cooked thoroughly, stirring to granulate meat. Drain the excess oil and then stir in salt. Add Monte Bene Garlic Marinara pasta sauce and butter. Bring to a simmer on medium heat, stirring constantly to mix in the butter (approximately 2 minutes). Stir 1/2 cup of sauce mixture into spaghetti to prevent the pasta from sticking. Simmer the sauce mixture for an additional 2 minutes. Plate the spaghetti and top evenly with sauce. Sprinkle with Pecorino Romano and serve.

A quick, easy, and tasty recipe for families on the go. 

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