Recipes

Spicy Vodka Soup

Spicy Vodka Soup

Serves 2

Ingredients:

  • 1 jar Monte Bene Vodka pasta sauce
  • 2 garlic cloves
  • 1 Italian loaf
  • ¼ cup fresh parsley, chopped
  • 2 -3 tbsp. olive oil
  • 1/8 tsp. hot red pepper flakes
  • Freshly ground black pepper
  • Coarse Salt

Preparation:

Slice Italian loaf into 1” slices. Sprinkle olive oil onto both sides of each slice and place on a baking sheet. Preheat oven to 350. Meanwhile, heat 1 tbsp. olive oil and garlic cloves over medium heat. Use a wooden spoon to smash the garlic and release flavor. When garlic is just beginning to brown, pour in Monte Bene Vodka pasta sauce and bring to a slow simmer (remove garlic cloves for a less intense flavor).

Place bread slices in the oven and bake for 10 to 12 minutes, until toasty. Add hot red pepper flakes to soup and fresh parsley to soup, stir, and allow to simmer for another 2 or 3 minutes. Add salt and pepper to taste and remove from heat. Ladle into bowls and top with chunks of toasted bread and extra parsley.

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Gnocchi Soup with Sausage and Beans

Gnocchi Soup with Sausage and Beans

 Serves 4 to 6

Ingredients:

  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 1 lb. pre-made gnocchi (or follow this recipe for homemade gnocchi)
  • 1 lb. sweet or spicy Italian sausage
  • 1 can cannelloni beans, drained and rinsed
  • 10 oz. spinach leaves
  • 5 cups chicken stock
  • 1/2 cup heavy whipping cream
  • ¼ cup Pecorino Romano, grated
  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • 1 celery stalk, sliced 
  • 1 clove garlic, smashed
  • Salt and pepper to taste
  • 1 bay leaf

Preparation:

In a large sauce pan or pot, heat olive oil on medium high heat. Add sausage and granulate. Once sausage begins to brown, add onion and garlic. Cook, stirring continuously, for about 3 minutes, until sausage is cooked through and onion becomes translucent. Add chicken stock, Monte Bene Tomato Basil pasta sauce and beans to the pan and increase heat. Bring to a boil, then reduce heat and add cream. Cover and simmer for 10 minutes. Add celery and bay leaf. Carefully stir in spinach and gnocchi and cook for about 3 minutes, until spinach is tender and gnocchi begin to float to the top. Add salt and pepper to taste. Ladle into bowls and serve with grated Pecorino Romano cheese.

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