Sautéed Shrimp Sambuca

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 15 ounces Luigi's Sambuca Simmering Sauce
  • 1 pound spaghetti
  • 1 pound shrimp peeled, cleaned
  • 1 TBSP fresh parsley chopped
  • parmesan cheese to taste


  1. Cook pasta according to directions on box.

  2. In a separate sauté pan, gently heat the sauce. 

  3. Add the shrimp.

  4. Simmer until the shrimp is cooked.  About 3-4 minutes.  Shrimp is done when it turns a pinkish-red.

  5. Remove from heat.

  6. Drain pasta and put into a serving dish or individual bowls.

  7. Top with the shrimp and Luigi's Sambuca Simmering Sauce.

Recipe Notes

Luigi's Sambuca Sauce goes well with mussels, clams and scallops.  If using mussels or clams-clean well and the cook in the sauce.  When they open they are done.  If some do not open it means they are not ok to eat, the rest still are. Enjoy!

Spaghetti & Meatball Marinara

Thick old-style Marinara, just like my Nonnie's "gravy."

Course Main Course
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4


  • 1 cup seasoned Italian breadcrumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 medium onion chopped finely
  • 1 pound spaghetti


  1. Cook pasta according to directions on box. (Hold off on this until the meatballs are done.)


  1. Preheat oven to 375°F and line a sheet pan with parchment or foil.  Set aside.

  2. Put breadcrumbs, chopped onion, and milk into a small bowl.  Allow to sit for about 15 minutes to soften the breadcrumbs.

  3. When the breadcrumbs are soft, add the ground beef and blend together.

  4. With a small ice cream scooper, form the meatballs and place on a lined cookie sheet (sheet pan with sides).  

  5. Cook for 25-30 minutes until the meatballs are no longer pink. Cut one in half to check.

  6. Get the pasta ready.  

Heat Sauce

  1. Heat the sauce in a pan that is big enough to hold the cooked meatballs. 

  2. Remove the meatballs from the oven and place in the sauce to heat through. 

  3. Drain the pasta and put in a serving bowl. Top with the Marinara Sauce and meatballs.

Recipe Notes

Sunday night will become family night for sure!

Baked Chicken Caribbeano

You know what to do! You rock!

Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4


  • 4 chicken breast halves skinless, boneless
  • 15 ounces Luigi's Caribbeano Simmering Sauce


  1. Pre-heat oven to 375°F 

  2. Use a baking dish that is big enough to hold all the chicken.

  3. Shake the bottle of Luigi's Caribbeano Simmering Sauce before opening. 

  4. Pour half the bottle into the bottom of at the baking dish.

  5. If the chicken breasts are single, lay them out in the baking dish on top of the sauce.  If they are double lobes, cut them in half.  The chicken may also be cut into smaller pieces to speed up cooking. 

  6. Place chicken in oven and bake for 35 to 45 minutes depending on the size and thickness of the chicken. 

  7. Test chicken with a meat thermometer. Chicken must reach an internal temperature of 165-170°F to be cooked thoroughly.  

  8. Heat the remaining sauce in a saucepan and pour over the chicken on each plate.. 

Recipe Notes

Watch this video on how to check the temperature of a piece of chicken.