Recipes

1. Cook pasta according to directions on box.

2. In a separate sauté pan,  heat the sauce on medium high. 

   

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. Note: serve without pasta for an appetizer!!

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

1. Pre heat oven to 450 degrees

2. In a baking pan, pour 1 cup of Luigi Del Conte Sambuca Simmering Sauce and place salmon filets on sauce.

3. Place baking pan with salmon and sauce in oven and bake for 18 minutes. 

4. In a sauté pan pour the remainder of Luigi Del Conte Sambuca Simmering sauce and heat on medium high for 4 minutes 

5. Take salmon out of the oven , plate. Pour sauce from sauté pan over salmon and serve.

1. In a large sauté pan, add olive oil and heat on medium heat

2. Place chicken in sauté pan and brown one side about 7 minutes depending on thickness of the chicken.

3. Turn chicken over, shake Luigi Del Conte Sambuca Simmering sauce, pour over chicken, add asparagus and simmer for 10 minutes.

4. Plate chicken, asparagus and pour sauce over the top!!

1. Cook pasta according to instructions put on the side

2. In a large sauté pan, add Luigi Del Conte Sambuca Simmering Sauce, mussels and heat on medium high until mussels open.

3. Add shrimp and scallops and cook for about 5 minutes.
4. Add diced lobster meat cook until lobster is hot about 3 to 4 minutes.
5. In a large pasta bowl, put pasta in the bowl and pour sauce and seafood over the pasta.

1. In a large sauté pan, add Luigi Del Conte Sambuca Simmering Sauce and mussels. 

2. Heat on medium high and cook until mussels are open and sauce has reduced.

3. Plate in large bowl and serve.

Dinner

1. Cook pasta according to instructions

2. Plate pasta in bowls and pour sauce and mussels over, serve

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

Meatballs

1. Preheat oven to 375°F and spray a sheet pan with olive oil.  Set aside.

2. Combine breadcrumbs and water in a small bowl.  Stir until breadcrumb is the consistency of stuffing. 

3. When the breadcrumbs are ready , add the ground beef, ground veal, ground pork, eggs, dry spices, parmesan cheese and blend together.

4. With a small ice cream scooper, form the meatballs and place on a lined cookie sheet (sheet pan with sides).  Add a cup of water to the pan to keep the meatballs moist.

5. Cook for 45 minutes until the meatballs are no longer pink. Cut one in half to check.

6. Get the pasta ready.  

Heat Sauce

1. Heat Luigi Del Conte Country Style Marinara 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 Luigi Del Conte Country Style Marinara Sauce and meatballs.

1. In a sauté pan add olive oil, zucchini, eggplant, summer squash and cook on medium heat for about 7minutes.  

2. cook pasta by instructions on box. 

3. Add Luigi Del Conte Country Style Marinara Sauce to the sauté vegetables and heat until sauce is hot about 7 minutes 

4. In a large bowl add pasta, pour sauce and veggies over pasta. 

1. Pre-heat the oven to 500 degrees.

2. Stretch the pizza dough and place on baking stone or cookie sheet pan.

3. Add 1/2 bottle of Luigi Del Conte Country Style Marinara Sauce on to the dough and spread out over the dough.

4. shake grated parmesan over the sauce and then spread the mozzarella. This is when you can add toppings if you wish. 

5. place in oven and cook for 14 minutes, turn the pan after 7 minutes so crust cooks evenly.

1. In a sauté pan pour Luigi Del Conte Country Style Marinara Sauce turn burner on medium high and add mussels 

2. Let mussels steam open and cook for about 15minutes
   

3. In a large bowl pour mussels and sauce, serve. You might want some bread to soak up some sauce or just use a mussel shell!! You also can add Linguine for an awesome dinner!! 

1. Cook pasta according to instructions on the box and put to the side.
   

2. In a large sauté pan add Luigi Del Conte Country Style Marinara sauce, mussels and cooking on medium high heat until mussels open.

3. Add shrimp and scallops and cook for about 5 minutes.  
   

4. Add diced lobster meat cook until lobster is hot about 3 to 4 minutes.

5. In a large pasta bowl, put pasta in the bowl and pour sauce and seafood over the pasta. 

1. In three bowls, one with eggs and milk whipped, one with flour salt and black pepper combined and one with seasoned bread crumbs.

2. First flour the chicken, then dip in egg mix and the cover with bread crumbs. Put on a plate.

3. In a large sauté pan, pour olive oil in and heat on medium heat. Once oil is hot, sauté chicken until brown on both sides and place on cookie sheet. 

4. Pre heat oven to 400 degrees, take a table spoon of Luigi Del Conte Country Style Marinara sauce on top of each of the chicken cutlets and bake for 10 minutes. 

5. cook pasta according to instructions on the box put to the side

6. In a small pot pour the rest of Luigi Del Conte Country Style Marinara sauce and heat on medium low until hot.

7. Top chicken with cheese, place back in the oven for about 3 minutes so cheese can melt.   

8. Plate chicken and pasta add Luigi Del Conte Country Style Marinara sauce to pasta and chicken. Serve 

1. In a large sauté pan, add olive oil a heat on medium high. Add chicken and cook on first side until lightly brown.  

2. Turn chicken over add broccoli flowerets and Luigi Del Conte Country Style Marinara sauce and simmer for about 10 minutes. 

3. Plate chicken and broccoli, serve. Can be also served with pasta, spaghetti squash, rice or risotto.

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.. 

1. Pre-heat oven to 450 degrees, Shake Luigi Del Conte Caribbeano Simmering Sauce and pour 1/2 bottle in a baking pan. Place Halibut on top of sauce.

2. Put pan with the Halibut and sauce in the oven, cook for 15 minutes or until Halibut is white and flakey which means the Halibut is cooked.

3. In a sauté pan, pour the rest of the sauce in a heat on medium high for 3 minutes, so sauces is hot and has reduced to make it a little thicker.

4. Plate Halibut and pour the sauce over, serve. 

1. Pre Heat the oven to 275 degrees, Shake Luigi Del Conte Caribbeano Simmering and pour 1/2 the bottle into the a baking pan. Place Pork loin on top of sauce. 

2. Place baking pan with pork loin and sauce in the oven. Slow cook for 2 1/2 hours.

3. In a sauté pan, heat the remainder of the Caribbeano Simmering Sauce on medium high heat for 3 minutes.

4. Take the baking pan with pork loin out of the oven, slice pork, plate and pour sauce over the pork. Serve

1. Cook pasta according to instructions put on the side

2. In a large sauté pan, add Luigi Del Conte Caribbeano Simmering Sauce, mussels and heat on medium high until mussels open.

3. Add shrimp and scallops and cook for about 5 minutes.
4. Add diced lobster meat cook until lobster is hot about 3 to 4 minutes.
5. In a large pasta bowl, put pasta in the bowl and pour sauce and seafood over the pasta.

1. In a sauté pan, add 1/2 bottle of Luigi Del Conte Caribbeano Simmering Sauce and heat on medium high heat.

2. Once sauce is hot and bubbling add shrimp. Cook for 5 minutes or until shrimp is pink in color.

3. In a medium size bowl, plate shrimp and sauce, serve.

1. In a sauce pan, add rice, Luigi Del Conte Caribbeano Simmering sauce and water. Heat on medium high heat and bring to a boil. 

2. Lower heat to a simmer covered and cook for 15 minutes.

3. Take off heat and let stand covered for 10 minutes. Fluff with a fork and serve.

1. Pre Heat oven to 500 degrees, Stretch the pizza dough and place on baking stone or cookie sheet pan.

2. In a sauté pan, shake Luigi Del Conte Caribbeano Simmering Sauce, pour into pan, add pineapple and mango. Heat on medium high heat.

3. Once sauce starts to thicken, about 5 minutes, pour over pizza dough and spread cheese on top.

4. place in oven and cook for 14 minutes, turning the pan after 7 minutes so crust cooks evenly.

5. Take out of the oven, cut into eight pieces and serve.