An Ode to Sunday Sauce – Daniel Bellino Zwicke

CLEMENZA Making SAUCE

The GODFATHER

SUNDAY SAUCE

Of all the fine traditions of the Italian-American enclave in the United States, the Sunday afternoon ritual of making and eating a Sunday Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna), whoever will make their celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as many of us call it, Gravy or simply “Sauce,” is without question thee number -1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American community as a whole. “It doesn’t get any better than gathering with family and making a Sunday Sauce on Sunday” Ok, now, to be more specific for those who may not know about Sunday Sauce (Gravy), there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Peter Clemenza in Francis Ford Coppola’s iconic film, The Godfather. The most popular version of Sunday Sauce is with Sausages & Meatballs. Some may throw in chicken thighs or a piece of beef chuck, or veal shank into this mix, and braciole might go in as well. A Sunday Sauce can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with; Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole, or just Meatballs & Sausages like Clemenza.

An old tradition in some families is that mother or nonna would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for an hour or so on top of the stove. She’ll then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce will be ready. “Ready to be devoured, that is!”

Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast peppers, Salami, Olives, Celery, and Provolone. After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so blissfully pleasing that no one can resist.

When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at the thoughts of eating maccheroni dressed in sauce and laden with all those tasty meats : Sausages, Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes, just the thoughts can enrapture one into a delightful frenzy of the most blissful feelings imaginable. The smelling, seeing, and consuming of all those tasty ingredients? It’s one of the World’s loveliest feelings of all, and not everyone experiences it. Eating Sunday Sauce. Yes, a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudiced, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce most. It’s True! We also cherish Meatballs, and Meatball Parm Sandwiches as well. Thai is all part of the Italian-American culture.

The Sunday Sauce that my mother would make was with Meatballs and Beef Braciole. My memories are vivid watching my mother stuffing the Braciole with garlic, parsley, Pecorino Romano, and Pignoli Nuts, then tying the bundles with butcher’s cord to hold the Braciole together as they slowly simmered in the Gravy. Another fond memory was helping my mother roll and shape the Meatballs.

As for me, my Sunday Sauce can vary depending on my mood. One thing I love to do when making my sauce is to add Pork Spareribs to the Gravy. Gravy by the way is what many people in the New York, New Jersey (Soprano Territory) area call Sunday Sauce, particularly in Brooklyn and South Philly. Not many people make their Sunday Sauce with the Pork Ribs, but to me they are phenomenal, and anyone who tries them, they are immediately hooked. As I think back, none of the ladies in our family put Pork Spare Ribs into their Gravy. I guess I read or heard about some people doing it, and I believe it was about 15 years ago or so that I started adding the Ribs into my Sauce. I haven’t looked back ever since. Ribs in the Garvy (Sauce)? “I love them.” And whomever I serve them to, go nuts for them as well. Without question they are one of the tastiest thinks you well ever eat. This is fact, there’s nothing better then pork spare ribs slowly cooked in sauce.

Yes, whenever I make my sauce with Pork Ribs, my friends go nuts for them, and most are surprised, as they might never have had Ribs in a Sunday Sauce before. They didn’t know that you could? Put Pork Ribs i n sauce. Sunday Sauce, the best thing ever.

The ribs are traditional with some but not all. It is quite a shame for those who don’t add the ribs as they give the sauce a quite wonderful flavor, and the ribs themselves, “Yumm.” The ribs that simmer long and slow become quite tender. They are succulent and juicy, and they “Melt-in-Your-Mouth.”

Whenever I make the Sauce, and I’m dishing it out to friends and family, I always make sure that I have my fair share of the Ribs. These Sunday Sauce Ribs are literally “Out-of-this-World.” And what to serve with the Sunday Sauce you ask? Any short Maccheroni such as Rigatoni, Ziti, or Cavatelli are best.

The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is quite a beautiful thing, same as making a Mole in Mexico, Cassoulet in France or Paella in Spain. They are all wonderful things of beauty. They delight man’s every sensory perception; sight, smell, taste, and feel. First, you probably smell the sauce’s heady aroma wafting through the air. The smell of a Sunday Sauce is oh so intoxicating – it immediately gets your juices flowing. So to speak. Once you smell it, you want it, and can’t wait to sink your teeth into it. Second, you will see it in all its gloriousness. You will then eat, whereupon you taste and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. It is without question, the greatest of all pleasures of the Italian-American experience. “Nothing beats Sunday Sauce (Gravy).” A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love. All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.

If you utter the term Sunday Sauce or “Gravy” to any number of millions of Italian-Americans, they will immediately start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole. Maybe it has Ribs, pork neck, or Pig Skin Braciole (Coteca). And maccheroni. Maccheroni (pasta) and all those tasty meats. They think about these things, and sitting at the table, enjoying the company of friends – family, the people they love. They’ll ponder the Antipasti, wondering what it might be; mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be wine. Italian Wine. Maybe a nice Chianti? Or perhaps Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy. Nothing else. It was always, one or the other, from these two solid Italian-American Winemakers.

When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce itself. The world’s tastiest dish! If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family, soon. Sunday Sauce, It brings people together, in a most delightful way. And as the Big Boys would say, “It’s a Beautiful Thing.”

…. Daniel Bellino Zwicke ….

Excerpted from SUNDAY SAUCE – by Daniel Bellino Zwicke

On Amazon.com

SUNDAY SAUCE

alla BELLINO alla PACINO

AMErICA’S FAVORITE ITALIAN COOKBOOK

AMAZON.com

CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE

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I Just Published My Latest Book – The Italian Nonna Cookbook by Daniel Bellino Zwicke

The ITALIAN NONNA COOKBOOK

“COOK LIKE a NONNA”

100 ITALIAN NONNA RECIPE

Including “PACINO PASTA”

AMAZON.com

The ITALIAN NONNA COOKBOOK

“COOK LIKE a NONNA”

Authentic Italian Recipes, Family Traditions & The Soul of Italian Home Cooking

What if you could bring the warmth, flavor, and timeless traditions of an Italian Nonna right into your own kitchen?

The Italian Nonna Cookbook takes you on a delicious journey into the heart of Italian home cooking—where recipes are made with love, generous portions, simple ingredients, and the kind of time-tested techniques that have been passed from one generation to the next.

Written by bestselling Italian cookbook author Daniel Bellino Zwicke, an Italian-American New Yorker with more than 30 years of experience in New York City’s Italian restaurant and Italian wine businesses, this book is the result of a lifetime immersed in Italian food.

For more than 40 years, Daniel Bellino Zwicke has traveled throughout Italy, eating, cooking, tasting, and gathering recipes and food traditions from Italian Nonnas, restaurants, trattorias, salumerias, markets, and food artisans. From the bustling streets of Naples and Rome to the kitchens of Sicily, Calabria, Puglia, Tuscany, Liguria, Genoa, Florence, Venice, Capri, and Ischia, these experiences have helped capture what makes Italian food so beloved around the world.

A Taste of Italy in Every Chapter

PACINO PASTA RECIPE & MORE …

Inside The Italian Nonna Cookbook, you’ll discover an enticing collection of classic Italian dishes inspired by the food Italians actually love to eat at home.

From comforting bowls of pasta and soup to leisurely Sunday dinners, you’ll find recipes for:

Authentic Italian Pasta Dishes
Soups & Hearty Italian Comfort Foods
Antipasti & Italian Appetizers
Classic Chicken Dishes
Fresh Italian Seafood
Steaks, Italian-Style
Tender Lamb & Pork Dishes
Frittata & Rustic Egg Dishes
Classic Italian Meatballs
Traditional Braciole
Sunday Sauce & Italian Gravy
Italian Vegetables & Side Dishes
Irresistible Italian Nonna Desserts

And, of course, the book celebrates those legendary dishes that seem to taste even better when served around a crowded family table.

Discover the Secrets of Nonna’s Kitchen

Italian cooking isn’t about complicated techniques or expensive ingredients. It’s about knowing how to coax incredible flavor from simple, honest food.

It’s the aroma of garlic and onions slowly cooking in olive oil, a pot of Tomato Sauce simmering on the stove. A batch of Nonna’s fresh made Meatballs, Lasagna, Ricotta Cookies and so many good things. Tasty Italian Food – It Nourishes, it makes us Happy!

Whether you are an experienced Italian cook, an Italian-American who grew up eating Nonna’s food, someone with Italian roots who wants to reconnect with the cuisine of your family, or simply someone who loves great Italian food, this cookbook belongs in your kitchen.

Open the book. Tie on your apron. Put the pot on the stove.

Then cook like a Nonna.

Mangia!

RECIPES INDCLUDE :

LASAGNA
TOMATO SAUCE
PASTA PUTTANESCA
DOLLY’S MINESTRONE
PASTA FAZZOOL
RAGU NAPOLETANA
BRACIOLE
SUNDAY SAUCE
FRITTATA
PACINO PASTA

TASTY DESSERTS – Including SINATRA CHEESECAKE

The ITALIAN NONNA COOKBOOK

COOK LIKE a NONNA

100 NONNA RECIPES

Daniel Bellino Z

AMAZON.com

Author Daniel Bellino Zwicke

DANIEL’S BOOKS

Amazon.com

More Pasta Pacino – by Daniel Bellino – Recipe Spaghetti Aglio e Olio Pacino alla Bellino

AL PACINO

“EATING SPAGHETTI”

PACINO PASTA

Al Pacino’s favorite pasta? It’s Spaghetti Aglio e Olio, (Spaghetti Garlic & Oil). Al’s favorite. I know. Al used to come to the restaurant Barbetta, in New York’s theater district. I was the wine director there. Mr. Pacino once asked me, “Can you guys make me Spaghetti Aglio e Olio.?” To which I replied, “Of course we can. For you Mr. Pacino, we will make it.” And so we did. We had. He made us an offer we couldn’t refuse. The dish, as you should well know, is beloved by most Italians, whether in Italy, or here in America. We Italian Americans just love it. Especially in the New York Metropolitan area of New York & New Jersey. We grew up with it, as Al Pacino growing up as a boy in the Bronx, New York, and as a young man living in Manhattan. It’s part of his life, and is in his blood. He’s Italian. Italian-American from the Bronx. New York Italians? We love: Baked Clams, Sunday Sauce, Lasagna, Meatballs, Linguine Vongole, and yes, as Mr. Pacino, “Spaghetti Aglio e Olio.”

Take note, that Parade Magazine picked up on my story of Al Pacino and myself (Daniel Bellino Zwicke).The wrote a little piece, quoting me, and telling the story of Al Pacino and me. That night at Barbetta, and the subsequent act of me telling the story (with recipe) in my book Positano The Amalfi Coast – Travel Guide – Cookbook. Parade magazine picked up on it, and my story and Al Pacino and I (Daniel Bellino) has snowballed, in print and all over the internet. And yes, “I’m proud it is.”

And so I could not resist telling the story again. The story and myself – Daniel Bellino Zwicke, and the great Al Pacino. I’ve been a huge fan, as most Americans of Mr. Pacino for some 50 plus years now. “We are Paisons,” and blood brothers in a way. We are both Italian-American New Yorkers, with Sicilian ancestry and roots, from the same area of Sicily. Al Pacino’s family, believe it or not, are from Corelone, Sicily. Yes I said Corleone, the same town in Sicily as the fictional character Pacino played in the movie The Godfather, as one Michael Corleone, whose father Vito is from the Sicilian town Corleone.

My family, the Bellino’s are from the nearby town of Lercara Friddi, Sicily, the same town that the famed Mafia Boss Charles “Lucky” Luciano is from, as well as Frank Sinatra’s father – Martino Severino Sinatra. That’s our connection – Frank Sinatra, Al Pacino, and Me – Daniel Bellino.

And yes, I greatly admire both Frank Sinatra, and Al Pacino, and I’m proud of our small connection as Sicilian Americans. “Paisons.”

SPAGHETTI alla PACINO

by BELLINO

“AGLIO e OLIO”

Recipes

PASTA alla PACINO – RECIPE

INGREDIENTS :

8 ounces imported Italian Spaghetti

8 tablespoons Olive Oil

5 cloves of Garlic, peeled and sliced

½ teaspoon Red Pepper Flakes

2 tablespoons fresh chopped Parsley (optional)

Note : Make sure to use good quality imported Italian Spaghetti, and Italian Olive Oil.

Fill a 3–4-quart pot ¾ full of water and add 1 teaspoon Sea Salt. Turn heat to high and bring the water to the boil.

Add olive oil and the garlic to a large frying pan. Cook on low heat until the garlic just starts to brown. Add a few tablespoons of the pasta water to stop the garlic browning. Turn the heat off. Add the red pepper and stir.

Drop the spaghetti into the boiling water. Cook, following the directions on the box (about 9 – 10 minutes).

When the spaghetti is finished cooking, drain it into a colander, reserving about ¼ cup of the pasta cooking water.

Reserve a ¼ cup of pasta water to mix into the finished plate of pasta.

Place the drained spaghetti into the pan with the garlic & olive oil. Toss and mix the spaghetti so it is completely coated with the sauce. Add a little of the parsley and a little of the pasta cooking water if needed. Mix everything together.

Plate the spaghetti onto two plates, dividing the spaghetti evenly. Then, sprinkle on the remaining parsley. Serve immediately. It does not require cheese, but you may put on a little if you like. Just not too much. Enjoy.

Note : Yes, this book is all about Italian Nonnas and their wonderful home-cooked Italian food recipes. Going a little bit out of that realm with this story and recipe of Al Pacino’s favorite pasta – Spaghetti Aglio e Olio. Yes. Well yes and no. Al is Italian, of Sicilian ancestry, and though he does not at the time of this printing have any grandchildren, but we are certain with having 4 children that he will one day have grandchildren and become an Italian Nonno. “So?”

Anyway, we love Al. And who doesn’t? So, we have included our Italian-American brother here. “Basta”

…. Daniel ….

Excerpted from author Daniel Bellino Zwicke’s new forthcoming book – The ITALIAN NONNA COOKBOO – Cook Like a Nonna , expected publishing release dat – November 4, 2026

Author Daniel Bellino Z

Making RAGU

AMERICA’S FAVORITE

ITALIAN COOKBOOK

SUNDAY SAUCE

DANIEL’S BESTSELLING BOOK

And AMERICA’S FAVORITE

ITALIAN COOKBOOK

AMAZON.com

Pacino Pasta by Bellino – Recipe

AL PACINO

PASTA alla PACINO

Daniel Bellino

Take note, that Parade Magazine April 1, 2025 picked up on my story of Al Pacino and myself (Daniel Bellino Zwicke). The wrote a little piece, quoting me, and telling the story of Al Pacino and me. That night at Barbetta, and the subsequent act of me telling the story (with recipe) in my book Positano The Amalfi Coast – Travel Guide – Cookbook. Parade magazine picked up on it, and my story and Al Pacino and I (Daniel Bellino) has snowballed, in print and all over the internet. And yes, “I’m proud it is.”

And so I could not resist telling the story again. The story and myself – Daniel Bellino Zwicke, and the great Al Pacino. I’ve been a huge fan, as most Americans of Mr. Pacino for some 50 plus years now. “We are Paisons,” and blood brothers in a way. We are both Italian-American New Yorkers, with Sicilian ancestry and roots, from the same area of Sicily. Al Pacino’s family, believe it or not, are from Corelone, Sicily. Yes I said Corleone, the same town in Sicily as the fictional character Pacino played in the movie The Godfather, as one Michael Corleone, whose father Vito is from the Sicilian town Corleone.

And yes, I greatly admire both Frank Sinatra, and Al Pacino, and I’m proud of our small connection as Sicilian Americans. “Paisons.”

PASTA alla PACINO – RECIPE

INGREDIENTS :

8 ounces imported Italian Spaghetti

8 tablespoons Olive Oil

5 cloves of Garlic, peeled and sliced

½ teaspoon Red Pepper Flakes

2 tablespoons fresh chopped Parsley (optional)

Note : Make sure to use good quality imported Italian Spaghetti, and Italian Olive Oil.

Fill a 3-4 quart pot ¾ full of water and add 1 teaspoon Sea Salt. Turn heat to high and bring the water to the boil.

Add olive oil and the garlic to a large frying pan. Cook on low heat until the garlic just starts to brown. Turn the heat off. Add the red pepper and stir.

Drop the spaghetti into the boiling water. Cook, following the directions on the box (about 9 – 10 minutes).

When the spaghetti is finished cooking, drain it into a colander, reserving about ¼ cup of the pasta cooking water.

Reserve a ¼ cup of pasta water to mix into the finished plate of pasta.

Plate the spaghetti on two plates, dividing it evenly. Sprinkle on the remaining Parsley. Serve immediately. It does not require cheese, but you may put on a little if you like. Just not too much. Enjoy.

Anyway, we love Al. And who doesn’t? So, we have included our Italian-American brother here. “Basta”

…. Daniel ….

Excerpted from soon to be published book by author Daniel Bellino Zwicke. Working Title – Italian Nonna Cookbook … Anticipated publishing date – November 2026

Author Daniel Bellino Zwicke

VERONA, ITALY

“BOOKS” on AMAZON

DINNER at “LUIGI’S”

A Fictitious Restaurant in The BRONX

The GODFATHER 1972

AL Pacino as Michael Corleone

Al Lettieri as Sollozzo

And Sterling Hayden as Captain McClusky

“DINNER with AL”

Nonna Bellino’s Cookbook – Recipes from My Siclian Nonna by Daniel Bellino

GIUSEPPINA SALEMI BELLINO

“NONNA BELLINO”

NONNA BELLINO’S COOKBOOK

GRANDMA BELLINO ITALIAN COOKBOOK

“RECIPES FROM MY SICILIAN NONNA”

by Daniel Bellino Z

AMAZON.com

NONNA BELLINO’S COOKBOOK

Daniel Bellino Z

Grandma Bellino’s Italian Cookbook – Recipes From My Sicilian Grandmother is the latest book from Best Selling Cookbook author Daniel Bellino-Zwicke. The book is a collection of recipes from Daniel’s maternal Grandmother (Nonna) Giuseppina Bellino. Most recipes are from Giuseppina, but not all. There are a few recipes from other Bellino family members, as well as from close friends. And as the recipes in the book are mostly Sicilian, there are recipes from other regions, like; Campania (Neapolitan), Apuglia, and Rome (Lazio) as well.

If you’re and avid fan and of Italian Food and Italian Cookbooks and are looking for both well-known and popular Italian dishes as well as rare and obscure ones that offer something new from the everyday, then you’re sure to love this wonderful new Italian Cookbook. Grandma Bellino’s Italian Cookbook makes a great addition to anyone’s cookbook library, especially a Italian one and more specifically a Sicilian one.

There are recipes for some of the most popular and beloved dishes with recipes for Lasagna, Stuffed Artichokes, Grandma’s Tomato Sauce, Spaghetti & Meatballs, Rice Balls, and Stuffed Artichokes. Then there are some recipes of rare and unique dishes like; Melanzane Beccaficio (Savory Stuffed Eggplant), Maccheroni with Cauiflower, Timballo di Aneletti and more.

Daniel is well known for his stories of the Italian Food, Italy, Italian-Americans, and rituals of the table, of which this book has many. There’s even a chapter on how to make Espresso at home in the famed Italian Coffee Pot the Napoletana. Grandma Bellino’s Italian Cookbook is a pure delight and sure to please all who love Italian Food and cooking it, and for those who want some great history and recipes of Sicilian Food and the wonderful story of Sicilians immigrants families in America.

The BELLINO’S

LODI, NEW JERSEY

Circa 1939 – 1942

L – R – FILLIPO, LUCIA (My Mother)

TONY & GIUSEPPINA

Giuseppina Salemi Bellino

Of Lercara Friddi, Sicily

New York City & Lodi, New Jersey

NONNA BELLINO

Nonna Bellino refers to Giuseppina Salemi Bellino, the maternal grandmother of Italian-American author Daniel Bellino Zwicke. Her traditional Sicilian recipes and family heritage inspired his popular book, Grandma Bellino’s Italian Cookbook: Recipes From My Sicilian Grandmother. [1, 2, 3]

The Cookbook & Culinary Legacy

Traditional Sicilian Dishes: The book features authentic family recipes like caponata, cucuzza, Sicilian stuffed artichokes, maccu (fava bean soup), timballo, and mussels marinara. [1, 2]
The Sunday Sauce: The Bellino family of Lodi, New Jersey is widely celebrated for preserving the multi-generational tradition of cooking a massive Italian-American “Sunday Sauce” packed with meatballs, sausages, and pork spare ribs. [1, 2]
Cultural History: Alongside recipes, the book and the author’s social media channels offer a nostalgic look at immigrant life, featuring vintage family photos dating back to 1939.

NONNA BELLINO

Daniel Bellino Zwicke

Author SUNDAY SAUCE – The RAGU BOLOGNESE COOKBOOK

And GRANDMA BELLINO’S ITALIAN COOKBOOK

aka The NONNA BELLINO COOKBOOK

Amazon.com

SAUCE or GRAVY ?

The Great Debate, is it GRAVY Or SAUCE ???

What do you Call it?

CHARLIE SCORSESE Makes SAUCE

GOODFELLAS

GIA Says :

It’s interesting to me that people who call it “gravy” believe that the people calling it “sauce” must only be those who came as immigrants later and that “sauce” is a newer term. Not in my estimation.
My grandparents from Italy only spoke Italian, came over in the 20’s and their families called it “SAUCE” no matter if there was meat in it or not. Sundays was always meat in it the “sauce” and on Weds, leftovers, less meat or no meat at all. They lived in the Cobble Hill area of Brooklyn and Park Slope respectively as the children (my Father) became adults. We NEVER said “gravy” and I never heard the term “gravy” until I was much older and it became grounds for a silly argument. I am a second generation Italian American and all my Aunts and Uncles called it “Sauce” regardless if it had meat in it or not. Sometimes it was just a marinara w/out meat but it was always referred to as Sauce on Sundays and Weds. Sundays were characteristically special when you had the relatives over and there was plenty of meatballs and sausage and lets not forget the cheese!! In our house it was always ROMANO on the table. Left overs were eaten on Weds and the meat was either gone or a bit more was added to it usually in the form of ground beef. Many times we ate it without meat due to budget or just not being able to get to the butcher in time.
Again, in my mind “gravy” has a completely different smell, consistency and color and sometimes has onions in it and is usually very salty. It;s usually white or brown flour based and goes over mashed potatoes, biscuits, liver etc.

Screen Shot 2017-09-06 at 4.02.25 PM.png

Cooking a Pot of SUNDAY SAUCE

or is It GRAVY ???

What Do You Call It ???

ANDREA ANTANUCCI says :

I’m “really” Italian-American and I get extremely annoyed when Italian-Americans call it gravy instead of sauce. Even more irritating is when the pretend to know how to speak Italian and pronounce Italian words incorrectly, almost always chopping the vowel off of the end. I feel Italian is the most beautiful of the romance languages and they make it sound horrible 😦

JAMES PASTO :

Hi Andrea, thanks for your comment. I get your point, but as I see it, “gravy” is a term that somehow emerged as the preferred term for a lot of Italian immigrants to America. The usage is very widespread so it is ‘correct’ as far as they see it. We always called it “gravy” and to me this was one of the ways we distinguished ourselves as “Italians.” On the pronunciation of words: I don’t think it is a matter of pretense but of language adaptation in a new setting as well as the fact that many of the “Italian” words that resulted were originally dialectical forms and not standard Italian. I agree that Italian is a beautiful language and it is too bad many if not most Italian Americans lost it, but I think there is a certain charm to the Italian American “Italgish” that emerged. I don’t see it as a detriment to the Italian language but rather as its survival in a majority English environment under great pressure to give up all non-English forms. But that is my view….

CHELLE says :

I agree, Andrea. I’m first generation US born, 1/2 Italian, who has been to Italy a handful of times. My grandmother born and raised in Italy, living there until her mid-20’s, called it sauce. I find it annoying when people here call it gravy. My grandmother made lovely gravies, from creams and wines, that were truly gravies. I dislike, even more, that I’m always corrected with “gravy” every time I say I’m making my grandmother’s sauce. The people correcting me have never been to Italy, let alone their parents and sometimes even their grandparents…they are 3rd and 4th generation to the US.

75eb7-screen2bshot2b2016-08-042bat2b8-00-442bpm

We Know What New York Italian-American

Author Daniel Bellino “Z”

Calls It … GRAVY !!!

AMAZON.com

JR in Rhode Island says :

By my standards in good ol’ Italian-America Rhode Island, a gravy is a tomato sauce with meat, but not like a bolognese. The base of this gravy is made with braciole, pork, sausage, meatballs, and my favorite, chunks of pepperoni. Getting some color first on the braciole, pork, and sausage is a must, meatballs can be fried or baked separately then tossed in the gravy to finish cooking, and the pepperoni can just be tossed in as well. In addition, a proper gravy must cook for a solid 2-3 hours, then simmer for another couple hours. It needs that time to properly cook the tomatoes and get all that flavor out of the meats… so delicious. Also, it is typically made in big batches and freezes pretty well. Buon Appetito!

NONNA’S MEATBALLS

Recipe

JULES ZUFFOLETTO says :

Growing up an Italiana-Americana, my family always called pasta with marinara, “sauce.” Ours always had some form of carne or meat: meatballs and sausage for sure, and sometimes we would add ribs or make Braciola. No matter what, there usually wasn’t much left after dinner and we all had to retire to the living room to crash on the couch and digest for awhile. My late Grandmother, Carmella, made our Sunday Sauce dinners most of the time since we would then be visiting both her and Grandpa, Nunzio. Later, I learned how to make it and my Dad began calling me, “the meatball machine,” when I was in high school. I usually made mine a bit larger than my Grandma’s, and near softball size. The mo’ the better, right?! Plus, they did look quite impressive on the plate, if I do say so. Nowadays, I make them smaller or maybe NYY baseball size. It helps with the waistline and there’s more to go around if there are a few peeps dining. So, God Bless Sunday Sauce and my Angels (my Grandparents) up in Heaven from Abruzzi (Italia) that taught me how to make it and create a special connection with family and friends, while enjoying a deliziosoa feast. Mangiare! Mangiare!

ANDREA TAVOMINA from BROOKLYN says :

Hi,
My Nonna & Nonno & my Pop’s were all in Brooklyn, NY and we have always called it sauce. This gravy thing is so strange to me as that’s the brown stuff you put on a turkey at Thanksgiving.I know there is no right or wrong answer here but some get very upset over this “Gravy” thing and consider those if us who were raised using sauce to be “not true Italians”. That is what upsets me, my last name is Tavormina and it’s due to it getting a “V” added at Ellis Island (or so my Pop’s was told and then I was told) my nonno being from Taormina and Nonna from Palermo. So weather your a sauce or a gravy italian…please remember just because some of us are Sicilian and say sauce doesn’t make us any less a true Italian!

Mille Grazie

ANTHONY says :

It’s called gravy only by Italian Americans in South Philly??? Oh I don’t think so. Its Gravy…. for most of New England (North East United States) at least is true for Massachusetts and Connecticut Italian-Americans I grew up with. We actually call it gravy, Sunday Gravy, Sunday Sauce and Sauce. My Italian grandmother, grandma Salerno called it gravy and my mom calls it gravy. I have an Italian-American Recipe website and I have talked with a LOT of Italian-Americans of the past 15 years on this subject and the term “Gravy” for the pasta sauce is definitely confined to the northeast United States. You can see much discussion about this and many other things Italian-American food related …

ROBERT from da BRONX says :
Good morning James! Great story. My family is from the The Bronx and we were raised to call it gravy. We still call it gravy. I don’t believe that there is a right or wrong here. Both sets of my grandparents are immigrants from Italy and when they arrived here, they called it gravy. Another issue is that some folks only called it gravy when there was meat cooked in the tomatoes. Now that is made up here in the U.S. Someone tried to calm the powers to be and come up with something in the middle…..Ours was always gravy no matter what or how it was being cooked. There was a comment above about how she was a “real Italian American” and could not stand how some people spoke Italian and would chop off a vowell at the end. The truth be known is that there are hundreds of dialects in the Italian language and some were real proper and some were somewhat slang. It also depended on where you lived….for instance if you were living in the mountains, it was somewhat slang. The folks that lived in the hills were mostly farmers and schooling was not that important. Different story if you were living in the flatlands or in the cities.

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SUNDAY SAUCE

When Italian-Americans Cook

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ANTOINETTE SAVIANI of CHICAGO says :

Hi, just want to say as a 2nd generation Italian from Chicago (mama’s family from Calabria /pa’s from Abruzzi) that we call it Sunday Gravy. All of my 24 aunts and uncles and 27 cousins did the same.We put it on before mass, went to Visit Nonna/grandma at my aunts house, came home, boiled the water and put the pasta /macaroni on and ate. It was loaded with meatballs, sausage, etc. On Fridays we didn’t eat meat but we had datalini with sugo (meatless gravy). I’m in my 60’s now and I have about 22 +/- people over almost every Sunday’s for “pasta Sunday’s” my older sister, her children and grandchildren and my own. We crowd around the table(s), adults and kids.A table cloth and real dishes just like Mama taught me. I will make several pots of gravy with a lot of meat and pounds of pasta. We pass the pasta,gravy and freshly grated cheese around, eat,talk, laugh and enjoy. The youngest are 1 year old twins and the oldest …well older then me. It is getting harder to do but even the little ones ask in the middle of the week, is it almost “pasta Sunday”. It doesn’t matter what you call it gravy/sauce, it’s the heritage and link to our past. Keep the traditions going and pass the recipes down. There’s always enough to give every family leftovers with extra “gravy” LOL

Robert from Harlem, New York says :

My Sicilian Grandmother called it salsa and she cooked it every Sunday for the whole family gang of aunts, uncles and cousins. We lived in Italian Harlem in New York City. My aunt from Queens called it gravy but we all ate with the same gusto.

TIM SANTUCCI says “

There are Italians in the south. lol…I know not many but we are here. Both my mom’s and dad’s family came from italy straight to the south!!! Mississippi delta to be exact. The first italians here. No influence on us from previous italians here. There are other italians here too. Most of us call it gravy. Some call it sauce. I personally have witnessed the birth of the word “gravy” being used once Italians started learning english here. My mom and other italians here called it gravy because it was thick like a “type of gravy”. It was not thin like a salsa or sauce. So the war goes on here in the south too!!!! Tooooo funny. As I grew up what I noticed was white southern americans calling anything red was a sauce. Especially because their gravy was brown. We knew nothing about that stuff. So to them the only gravy in the whole world was brown so they called our “Sugo”, “Ragu’” “Condimento” etc. a sauce. I see it being called sauce more now. As with anything involving food and language nothing is right or wrong. To me it was just a matter of how they wanted to translate or “find” an english word that would describe it. Our “Sugo” is pretty thick so I guess that’s why we call it gravy. Such an interesting subject. Please don’t think the only italians that came to america only live in the north east. Many of us in the south came in through New Orleans!!!!!!!

All I know is that whatever you calll it, it is sure good!!!!

Ciao tutti!!!

Casnova Venetian Maccheroni Pie Recipe by author Daniel Bellino Zwicke – Venice

GIACOMO CASANOVA

“The SEDUCER”

EXPLORING VENICE

TRAVEL GUIDE COOKBOOK

TRAVEL INFO & STORIES of VENICE

With 40 FAVORITE VENETIAN RECIPES

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CASNOVA’S MACCHERONI PIE

Free Recipe – Courtesy of author Daniel Bellino Zwicke

Excerpted from Daniel’s latest book “EXPLORING VENICE”

This dish was one of Casanova’s all-time favorites. It’s an extravagant dish that is great for parties, as its extravagance is what makes it special. It is a special celebration dish that most people may have never seen, so if you take the time to make it, it is quite gratifying, and is sure to immensely please your guests, as it did the great Venetian Lover – Giacomo Casanova.

RECIPE –

“CASANOVA’S VENETIAN MACCHERONI PIE”

PIE DOUGH – INGREDIENTS :

1 pound all purpose Flour

1 teaspoon Salt

12 ounces (3 sticks) Butter

Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately.

Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.

CHICKEN LIVERS :

1 pound Chicken Livers

2 tablespoons Butter

1 small Onion, peeled and finely chopped

¼ cup – Sherry, dry Marsala, or Vin Santo

Salt & ground Black Pepper to taste

1 tablespoon Balsamic Vinegar

Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir.

Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes.

Turn heat off and set aside to cool.

FILLING :

1 & ½ pounds ground Pork

2 ounces Dry Porcini Mushrooms

1 medium Onion, peeled and chopped fine

2 tablespoons Butter

½ teaspoon each of Salt & ground Black Pepper

½ teaspoon Cinnamon

2 pinches each of Nutmeg & ground Cloves

2 tablespoons Tomato Paste

⅓ cup Red Wine

Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.

Place the ground pork in a large pot with half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.

Add the wine and cook on medium heat for 5 minutes. Add all remaining ingredients and stir. Turn heat to high, and bring everything up to the boil. Once everything is boiling, turn heat to very low, and let simmer on low heat for 1 hour. Be sure to stir with a wooden spoon, scraping the bottom of the pot with the spoon to keep from sticking and burning. Be sure to stir every few minutes. Turn off after 1 hour & let rest.

BECHAMEL :

1 quart Milk

4 tablespoons butter

¼ cup Flour

1 Bay Leaf

¼ teaspoon each Salt & White Pepper

pinch Nutmeg

Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.

Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.

Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.

1 pound fresh BUTTON MUSHROOMS

Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.

1 pound frozen PEAS, defrosted

MACCHERONI

1 pound Short Pasta – Rigatoni, Ziti, or other

Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.

Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.

Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.

Mix CASNOVA’S MACCHERONI PIE

RECIPE –

“CASANOVA’S VENETIAN MACCHERONI PIE”

PIE DOUGH – INGREDIENTS :

1 pound all purpose Flour

1 teaspoon Salt

12 ounces (3 sticks) Butter

Place all ingredients in a food processor. Turn on and pulse just as everything forms into a ball. Stop mixing immediately.

Place dough on a lightly floured board or table and knead by hand for 5 minutes form into a bowl. Cover and refrigerate.

CHICKEN LIVERS :

1 pound Chicken Livers

2 tablespoons Butter

1 small Onion, peeled and finely chopped

¼ cup – Sherry, dry Marsala, or Vin Santo

Salt & ground Black Pepper to taste

1 tablespoon Balsamic Vinegar

Add butter and onions to a large frying pan. Cook on low heat for 4 minutes, as you stir.

Add the chicken livers and cook on low heat for 4 minutes. Add the Balsamic Vinegar and wine and cook on medium heat for 3 minutes.

Turn heat off and set aside to cool.

FILLING :

1 & ½ pounds ground Pork

2 ounces Dry Porcini Mushrooms

1 medium Onion, peeled and chopped fine

2 tablespoons Butter

½ teaspoon each of Salt & ground Black Pepper

½ teaspoon Cinnamon

2 pinches each of Nutmeg & ground Cloves

2 tablespoons Tomato Paste

⅓ cup Red Wine

Place dry Porcini Mushrooms in a bowl of warm water, just to cover. Let the porcini soak for 20 minutes. Remove from water. Wash two times with cold water. Chop and set aside.

Place the ground pork in a large pot with half the butter. Cook on low heat for 6 minutes until the meat is cooked through. Season with Salt & Black Pepper and stir.

BECHAMEL :

1 quart Milk

4 tablespoons butter

¼ cup Flour

1 Bay Leaf

¼ teaspoon each Salt & White Pepper

pinch Nutmeg

Melt the butter in a medium pan. Add flour and cook on low heat while stirring with a wire whip for 5 minutes.

Increase to medium heat and slowly pour in the milk while stirring. Add bay leaf, salt & white pepper.

Add a pinch of Nutmeg, and cook over low heat for 10 minutes while stirring.

1 pound fresh BUTTON MUSHROOMS

Clean the mushrooms and cut in half. Saute the mushrooms for 5 minutes in 1 tablespoon of butter, with a pinch each of salt & black pepper for 6 minutes over low to medium heat. Set aside.

1 pound frozen PEAS, defrosted

MACCHERONI

1 pound Short Pasta – Rigatoni, Ziti, or other

Cook the Maccheroni in salted boiling water for 8 minutes. Remove from heat and drain in a colander.

Remove pie dough from the refrigerator. Cut the dough into 2 pieces by cutting off a third of the dough that will be the top of the pie. The larger piece is for the bottom.

Place the larger piece of dough onto a lightly floured surface. Roll the dough out to normal pie size. Place into a 10” Springform pan.

Mix the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix.

Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the timballo.

Crimp the dough together with your fingers.

Place in a pre-heated 350 degree oven and bake for 1 hour.

Remove from the oven, and let cool a bit before serving.

Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person’s serving, with a little grated Parmigiano on top, and enjoy like Casanova.

“SPECIAL ADDED TREAT” Black Truffles

You can buy some Black Truffle Pate on Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would.the ground pork mixture, peas, and cooked button mushrooms with the chicken livers. Place this mixture into a large bowl with the cooked maccheroni (pasta) and grated Parmigiano cheese and mix. Add ⅔ of the warm Bechamel, and grated Fontina Cheese and mix.
Place the filling in the pie shell. Roll out the smaller piece of dough until it is the thickness of a pie, and top the with dough Crimp the dough together with your fingers

Place in a pre-heated 350 degree oven and bake for Cut each person a generous portion of the Maccheroni Pie. Drizzle a little of the remaining Bechamel Sauce over each person’s serving, with a little grated Parmigiano on top, and enjoy like Casanova.“SPECIAL ADDED TREAT” Black Truffles

This is an optional add-on that would be most delightful, and keeping with the Casanova’s desire for the best of life’s pleasure, would be to add a dollop of “Black Truffles” to each person’s dish.

You can buy some Black Truffle Pate on Amazon, made by “La Rustichella.” It’s just about $20 for a jar, and completely worth the extra extravagance. “Casanova surely Would.

Excerpted from “EXPLORING VENICE” – Travel Guide – Cookbook by Daniel Bellino Zwicke

AL Pacino Favorite Pasta ? Story by Daniel Bellino Zwicke – Aglio e Olio

AL PACINO

FAVORITE PASTA ?

SPAGHETTI AGLIO e OLIO

In 1991, the romantic comedy-drama “Frankie and Johnny” gave Al Pacino a rare chance to step away from his typically belligerent, tough-guy roles. Instead of playing a gangster or a police officer, he portrayed a short-order cook who falls for a waitress. While his character served classic diner fare like burgers and fries, Pacino’s real-life tastes lean toward equally uncomplicated comfort food. In fact, one of his go-to dishes whenever he is at Barbetta in Manhattan is spaghetti aglio e olio, a minimalist, quintessential short-order dish at Italian restaurants.

According to Daniel Bellino Zwicke’s book, “Positano the Amalfi Coast Cookbook: Travel Guide,” Pacino ordered the humble pasta dish every time he visited the Barbetta, even though the restaurant does not offer it on its menu. The actor’s fondness for the meal extends to another New York-based restaurant, Serafina, which even named the dish on its menu as “Spaghetti Aglio & Olio ‘Al Pacino'” after the Hollywood star’s repeated orders.

Spaghetti aglio e olio is a fitting choice for Al Pacino because the dish reflects both his Italian heritage and his humble beginnings before becoming one of Hollywood’s most awarded actors. Born in East Harlem to Italian immigrants and later raised in the Bronx after his parents divorced, Pacino has long embraced his roots, even joking that Italians in America are usually “half Italian”, whereas he is “all Italian.” His favorite pasta dish is also deeply connected to southern Italian cooking, particularly Naples. “I’m mostly Sicilian, and I have a little bit of Neapolitan in me,” he quipped (via Golden Globes).

Pacino’s appreciation for the dish may also stem from the difficult years he spent trying to break into the acting scene. Before landing major roles, the “Godfather” star worked low-paying jobs to support his acting studies. At times, he was unemployed and seeking shelter wherever he could, which sometimes meant on the streets while attending auditions and studying. During those lean years, inexpensive meals like spaghetti aglio e olio would have been a practical option. After all, cooking spaghetti agilo e olio is like making pasta from stuff that’s already in your kitchen. Most of its ingredients, including the spaghetti noodles, garlic, olive oil, and red pepper flakes, are pantry staples. Since olive oil is the star of this dish, however, it’s worth investing in good extra-virgin olive oil for the best flavor. Another tip: Add parsley and grated cheese for extra flavor and richness.

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

PACINO PASTA RECIPE

And MUCH MORE …

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Sinatra Pasta – Tomato Sauce Recipe – Salsa Pomodoro

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

“SPAGHETTI POMODORO”

SPAGHETTI POMODORO

This dish focuses on a “quick” sauce that tastes of fresh Tomatoes rather than a long-simmered “Gravy.”

RECIPE “FRANK’S TOMATO SAUCE”

Ingredients:
1 lb Spaghetti

1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
1/4 cup Extra-Virgin Olive Oil
4–6 cloves Garlic, peeled and lightly smashed
Handful of Fresh Basil Leaves, torn
Kosher salt and black pepper to taste
Optional: Pinch of red pepper flakes
Instructions:
Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it’s golden to leave only a subtle infusion.

Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately.
Fettuccine à la Sinatra
This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

1 lb Fettuccine (fresh is best if available)
1/2 cup (1 stick) Unsalted Butter, softened
1 cup Heavy Whipping Cream
1 cup Parmesan Cheese, very finely grated
Salt and freshly cracked black pepper
Fresh parsley for garnish
Instructions:

Boil Pasta: Cook fettuccine in salted water until just al dente.
Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

“SINATRA SAUCE”

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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Jersey Crab Sauce Recipe

JERSEY SHORE CRAB SAUCE

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.

RECIPE

12 Hard Shell Blue Crabs

12 tablespoons Olive Oil

12 Cloves Garlic

1 for each Crab, peeled and chopped

1 Small Onion, peeled and chopped fine

1 teaspoon Red Pepper Flakes

1 – 28 oz. can whole San Marzano Tomatoes

1 – 28 oz. can Crushed Tomatoes

1- 16 oz. can Tomato Puree

½ teaspoon dry Basil

¼ cup chopped fresh Italian Parsley

1 pound Lump Crab-Meat, fresh frozen or canned

1 pound imported Italian Spaghetti or Linguine

Put olive oil in a large pot and heat to high.

Place the Crabs in the pot and sauté at high heat for 10 minutes.

After browning the crabs, remove from pan and set aside.

Put onions in pan and cook on medium heat for 5 minutes.

Add the garlic and red pepper to pan and cook on low heat for 3 minutes.

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. Add crushed tomatoes and tomato puree.

Add the Crabs back to the pot. Cook for 90 minutes on low heat.

Remove the crabs from pan and let cool on the side.

Remove all the meat from the crabs and discard the shells.

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes.

Cook pasta according to directions on package.

Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water.

Sprinkle pasta with a little olive oil and mix.

Add 2 cups of crab sauce and half the parsley to pasta and mix.

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley.

Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.