ur sauce is naturally smoother and sweeter allowing you to prepare many delicious recipes with little time and effort.

Recipes and Wine Pairing

When preparing pasta with sauce, we like to sauté al dente pasta in the sauce for 2-3 minutes. Never rinse the pasta as the natural starch left on the noodle helps the sauce stick to the pasta and adds to the flavor. Successfully pairing a good wine completes a well-prepared meal. Below we have recommended various wines that complement our recipes.

Linguini with Mussels and Shrimp

  • 1 1/2 lbs Mussels
  • 4 cups Ma's Angry Sauce (Ma's Red Sauce for less spicy)
  • 1lb Large Shrimp
  • 1lb Linguini
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons of Sea Salt

Step 1: Clean mussels; remove any beards and place in saucepan with 1/2 jar of Ma’s Angry Sauce. Cover saucepan and steam mussels for 7-8 minutes. Keep covered, remove from heat and put aside. While cleaning mussels, be sure to bring 4 quarts of water to boil and add salt in order to cook the linguini.

Step 2: Sauté peeled raw shrimp in olive oil for roughly 3-4 minutes or until pink. Keep covered, remove from heat and put aside.

Step 3: Cook 1 lb. of linguini until it’s al dente. Drain: do not rinse. While pasta is cooking, remove mussels from their shells and keep them in original saucepan. Keep a dozen mussels in their shells for decorative purposes when serving the pasta.

Step 4: When pasta is al dente, drain and do not rinse. Return pasta to saucepan; add 2 cups of Ma’s Angry Sauce and sauté for 2-3 minutes. Once you have sautéed the pasta, add the de-shelled mussels in sauce and shrimp with juice to the pasta. Heat for 1 minute and serve in pasta bowls. Alternate approximately 3 mussels in shells and 3 shrimp on the top of the pasta when serving.

Wine Selection: Dolcetto d’Alba, a distinctly dry somewhat grapey wine with noticeable tannins.

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Sausage, Spinach and Bean Soup

  • 1lb Mild Italian Sausage (casings removed)
  • 1lb Fresh Spinach
  • 1 can Navy Beans
  • 1 Jar Ma's Red Sauce (Ma's Angry Sauce to make spicier)
  • 4 cups Chicken Broth
  • 2 cups Water
  • 3 tbsp Extra Virgin Olive Oil

Step 1: Sautee Italian sausage in 3 tablespoons of olive oil for 20-25 minutes or until thoroughly cooked.

Step 2: Add 1 jar of Ma’s Red Sauce and simmer for 5-10 minutes.

Step 3: Add 4 cups of chicken broth and 2 cups of water and simmer for another 10 minutes.

Step 4: Add torn spinach and can of beans with juice and simmer an additional 15 minutes.

Step 5: Serve in soup bowls, top with grated Parmesan cheese and serve with crusty Italian bread.

Wine Selection: Nebbiolo, slighter lighter Italian red with a great fruit forward style.

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Rigatoni Bolognese

  • 1lb Ground Pork
  • 1lb Ground Beef
  • 4oz Diced Pancetta
  • 1 cup Diced Celery
  • 1 cup Diced Carrots
  • 1 cup Diced Onions
  • 1lb Rigatoni
  • 3 cups Ma's Red Sauce (Ma's Angry Sauce to make spicier)
  • 1 cup Beef Broth
  • 1 cup Red Wine
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp of Sea Salt
  • Sprigs of Fresh Garlic

Step 1: Sautee carrots, celery, onions and pancetta in 1/4 cup of olive oil until vegetables are soft and translucent, about 20-25 minutes.

Step 2: Add meat and stir frequently to make sure ground meats are not chunky and cook thoroughly, another 20-30 minutes. When meats are cooked thoroughly with diced vegetables, add 2 cups of Ma’s Red Sauce, red wine and beef broth. Simmer about 30 minutes.

Step 3: Add another cup of Ma’s Red Sauce and heavy whipping cream for the last 5 minutes. Cover and remove from heat.

Step 4: Cook rigatoni in boiling water with sea salt until it is al dente. Drain, do not rinse and place in large serving bowl. Stir in Bolognese sauce, top with fresh Parmesan and serve in pasta bowls.

Wine Selection: Chianti Classico, very dry with aromas of cherries.

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3-Cheese Ciabatta Pizza

  • 1 loaf Ciabatta Bread
  • 1 cup shredded Fontina Cheese
  • 1 cup shredded Mozzarella Cheese
  • 1/2 cup crumbled Goat Cheese
  • 2 cups Ma's Red Sauce (Ma's Angry Sauce to make spicier)
  • Extra Virgin Olive Oil

Step 1: Slice loaf of Ciabatta Bread lengthwise. Slice long halves into 4-inch sections.

Step 2: Dig out some of the soft bread filling and lightly brush pieces with Olive Oil.

Step 3: Place bread on flat surface and broil until crispy and lightly browned.

Step 4: Layer small amount of Ma’s Red Sauce on toasted bread pieces and top with Mozzarella, Fontina and crumbled goat cheese. Broil 2-3 minutes until cheese is fully melted.

This dish is great as an appetizer and also fun for kids to make.

Wine Selection: Barberi d’Asti, a rich red wine with high acidity.

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Meatballs

  • 1 1/2 jars Ma's Red Sauce
  • 1 Egg
  • 1/2 cup Breadcrumbs
  • 1/2 cup Milk
  • 1lb Ground Beef
  • 1/2 cup Parmesan Cheese
  • Salt and Pepper

Step 1: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes or until milk is absorbed into breadcrumbs.

Step 2: Blend 1 egg, ground beef, breadcrumb/milk mixture, salt and pepper in a food processor. Process until ingredients are thoroughly blended and form a ball.

Step 3: Using an ice cream scoop, portion out the mixture into little balls and roll. You can avoid having the mixture stick to your hands when rolling the meatballs by rubbing on a mixture of oil and water.

Step 4: In a 2-1/2 inch deep saucepan, bring Ma’s Red Sauce to a medium boil and place in the raw meatballs. Cook for 10 minutes before carefully turning them over. Cook for 20 more minutes on a low simmer and serve.

Wine Selection: Barolo. A concentrated full-bodied red wine with strong tannins and great structure.

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Eggplant Lasagna

  • 2 medium Eggplants
  • 2 Eggs
  • 1 Jar Ma's Red Sauce
  • Italian Breadcrumbs
  • 1/4lb Provolone Cheese
  • 4 tbsp of Extra Virgin Olive Oil

Step 1: Slice eggplants into ¼ slices.

Step 2: Whisk eggs, dip eggplant slices in whisked egg and pat with Italian breadcrumbs.

Step 3: Sauté eggplant slices in Olive Oil for 4-6 minutes turning once until eggplant is soft and browned. Salt the cooked eggplant slices.

Step 4: Put a thin layer of Ma’s Red Sauce in a 9" x 12" glass dish. Put one layer of eggplant into the dish followed by a layer of Mozzarella cheese. Top the cheese with a thin layer of sauce. Repeat again with a layer of eggplant, Mozzarella cheese then sauce, until you have 4 layers of eggplant. Top with sauce and Mozzarella cheese. Bake at 350 degrees uncovered for 35-40 minutes.

Step 5: Remove dish from oven and let sit for 15 minutes prior to serving.

Wine Selection: Chianti

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Sausage and Spinach Rigatoni with a Spicy Marinara

  • 1 1/2lbs Mild Italian Sausage
  • 6oz Fresh Spinach
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Jar Ma's Angry Sauce (Ma's Red Sauce for less spicy)
  • 1 pint Whole Milk Ricotta Cheese
  • 1lb Rigatoni
  • 2 tsp Sea Salt
  • 1/4 cup Heavy Whipping Cream
  • Grated Parmesan Cheese

Step 1: Remove Italian Sausage from casing and sauté in Olive Oil for 15-20 minutes until nearly done.

Step 2: Add Fresh Spinach and sauté until Spinach is wilted.

Step 3: Add 1 jar of Ma’s Angry Sauce and simmer for approximately 10 minutes. Remove from heat and cover.

Step 4: Cook Rigatoni in boiling water with salt until it is al dente. Drain, do not rinse and return to saucepan. Mix in the Sausage and Spinach Marinara, Heavy Whipping Cream and heat to a light simmer. Remove from heat.

Step 5: Serve in bowls with a dollop of Ricotta Cheese and grated Parmesan Cheese on top.

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Easy Cheesy-Nachos

  • 1 1/2lbs Mild Italian Sausage (casings removed)
  • 2 cups Ma's Angry Sauce (Ma's Red Sauce for less spicy)
  • 6oz Tortilla Chips
  • 1 1/2 cups shredded Mozzarella Cheese
  • 4 diced Pepperocinis
  • 1oz diced Ripe Black Olives
  • 1 diced Jalapeno (optional)
  • 1 pint Ricotta Cheese
  • 3 tbsp Extra Virgin Olive Oil
  • Basil (for garnish)

Step 1: Sauté Italian Sausage in 3 tbsp Olive Oil for 20 minutes or until thoroughly cooked. Add 1/2 jar of Ma’s Angry Sauce and simmer another 5-10 minutes until fully heated.

Step 2: Layer 4-6 ounces of Tortilla Chips on a cookie sheet Top with Sausage Sauce mixture, Mozzarella Cheese, Olives and Pepperocinis. (Add diced Jalapeno if you prefer spicy!) Broil 5-10 minutes until cheese is melted.

Step 3: Remove from oven, dot with Ricotta Cheese, garnish with Basil and dig in!

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Sausage and Peppers

  • 1 1/2lbs Mild Italian Sausage
  • 3 Peppers (1 red, 1 yellow, 1 green)
  • 1 small Onion
  • 2 cups Ma’s Red Sauce (Ma’s Angry Sauce to make spicier)
  • 5 tbsp Extra Virgin Olive Oil
  • 1lb Penne Pasta (optional)

As a Pasta Topper

Step 1: Thinly slice assorted Peppers and Onions and sauté in 3 tbsp of Olive Oil until caramelized. Set aside.

Step 2: Remove Sausage from casings; break apart Sausage and sauté in 2 tbsp of Olive Oil until almost brown. Add 2 cups of Ma’s Red Sauce, Pepper and Onion mixture and continue cooking for 2-3 minutes until heated thoroughly. Remove from heat and cover.

Step 3: Cook Penne Pasta in boiling water with salt until it is al dente. Drain and do not rinse. Toss Penne with Sausage, Peppers and Onions and serve.

Served Solo

Step 1: Sauté Sausages (in their casings) with Peppers and Onions in Olive Oil until Peppers and Onions are soft and caramelized. Add 2 cups of Ma’s Red Sauce and simmer for an additional 15 Minutes. Serve with crusty bread and a side green salad.

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Easy Minestrone

  • 1 jar of Ma's Red Sauce
  • 4 cups Chicken Broth
  • 2 cups Water
  • 1 cup diced Carrots
  • 1 cup diced Celery
  • 1 cup diced Onion
  • 1 8 oz can Cannelini Beans
  • 2 cups cooked Ditalini Pasta
  • Grated Parmesan Cheese

Step 1: Put 1 Jar of Ma’s Red Sauce, Chicken Broth, Water, Carrots, Celery and Onion in a stockpot. Simmer on low until Carrots and Celery are cooked.

Step 2: Add Beans and cooked Pasta to stockpot and simmer for an additional 5-10 minutes.

Step 3: Serve in bowls topped with Parmesan Cheese and crusty Ciabatta bread.

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