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SAUSAGE AND PEPPERS WITH PASTA
Preparation time: 30 mins  /  Serves 4-6
Image of prepared Sausage and Peppers with Pasta recipe
INGREDIENTS:
  • (1) package Italian sausages (mild or hot) sliced into 1 inch pieces (I prefer Tuscan sausages with a hint of fennel)
  • (1) red bell pepper sliced
  • (1) yellow bell pepper sliced
  • (500 g) imported dry Italian pasta (fresh pasta works nicely too—I usually use Tagliatelle or Parpadelle)
  • (1) 750 mL jar Louise’s Sugo Pomodoro e Basilico or Sugo Pomodoro con Peperoncino
  • Grated Reggiano Parmigiano
PREPARATION:
Drizzle olive oil in a preheated skillet and add sausages. Cook until evenly brown, about 10-15 mins.  >  Remove from the pan and drain  >  Return the sausages to the pan and add bell peppers and cook for additional 10 to 15 mins or until peppers are tender and golden  >  Boil 5 litres of well salted water and add pasta. Cook as instructed on the package  >  Heat Louise’s Sugo in a separate saucepan (separate from the sausage and peppers)  >  Drain and toss pasta with Louise’s Sugo  >  Top with sausage and peppers and fresh grated Reggiano Parmigiano.
SWISS CHARD PARMAGIANO
Preparation time: 50 mins  /  Serves 4
Image of prepared Swiss Chard Parmagiano recipe
INGREDIENTS:
  • (2) pounds Swiss chard
  • (1/2) tbsp all-purpose flour, plus extra to dust
  • (3) eggs
  • (6) tbsps freshly grated Parmesan, plus extra to serve
  • Salt and freshly ground black pepper
  • Olive oil, to fry
  • (3-1/2) ozs Mozzarella, cut into small cubes
  • A few basil leaves for layering
  • (1) 750 mL Jar Louise’s Sugo Pomodoro e Basilico
PREPARATION:
Simmer Louise’s Sugo in a saucepan  >  Preheat the oven to 400°F  >  Use only the white stalks and only the tender inner leaves of the Swiss chard. (The discarded harder green leaves can be used in another recipe or cooked as above) Wash well and dry, then dust with flour  >  Beat the eggs, stir in 2 tablespoons grated Parmesan, the 1/2 tablespoon flour and a pinch of salt and pepper  >  Dip the chard in the beaten egg. Pour enough olive oil in a large frying pan to cover the base generously, then place over a medium–high heat. When hot, fry the chard on both sides until golden. Remove and drain on kitchen towel  >  Line a 8 x 8-1/2-inch ovenproof dish with some of Louise’s Sugo, then arrange a layer of the chard on top, followed by some of the Mozzarella, Parmesan and basil leaves. Continue layering like this until you have used up all the ingredients, finishing with a cheese topping  >  Bake for about 35 minutes, until golden brown. Switch off the oven and leave the Parmigiana to settle in the oven for 10 minutes before serving sprinkled with extra grated Parmesan.
EGGS IN PURGATORY
Preparation time: 25 mins  /  Serves 4-6
Image of prepared Eggs in Purgatory recipe
INGREDIENTS:
  • (1) tablespoon olive oil (optional)
  • (1/2) 750 mL jar ‘Louise’s Sugo’ (375mL)
  • (1/4) tsp dried chilli flakes
  • (1/2) tsp sea salt flakes (or to taste)
  • (1) large egg (or 2 eggs if needed)
  • (2) tsps grated Parmesan (or more as needed)
  • (1) splash of chili oil (optional to serve)
  • (2) slices white bread (or other bread of your choice to serve)
PREPARATION:
Pour the olive oil into a frying pan, scatter in the chilli flakes and put the pan over a medium heat, stirring, for 1 minute  >  Add Louise’s Sugo, stir in the salt, and let it come to a bubble. It’s got to be hot enough to poach an egg in  >  Crack in the egg (or eggs), sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid. Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it  >  Remove from the heat and serve—if so wished—sprinkled with a little more Parmesan and some chili oil, and some bread to dunk in.
SKILLET LASAGNA
Preparation time: 50 mins  /  Serves 4-6
Image of prepared Skillet Lasagna recipe
INGREDIENTS:
  • (2) tbsp olive oil
  • (1) lb sweet or hot Italian sausages, casings removed
  • Large pinch of hot red pepper flakes
  • (1) tsp dried oregano
  • (2) 750 mL jars of ‘Louise’s Sugo'
  • (1) handful of basil leaves
  • Salt and pepper, to taste
  • (1) 9 oz package no-boil lasagna noodles
  • (4) oz Mascarpone cheese or Ricotta cheese (3/4 cup)
  • (1/2) lb fresh Mozzarella, thinly sliced, patted dry
PREPARATION:
In a large, high-sided sauté pan with a 3-quart capacity and a lid, heat oil on high until it shimmers. Add sausages and cook, breaking up the meat, until browned, about 4 minutes. Transfer sausage to a medium bowl; set aside. Drain the fat from the pan  >  Reduce heat to medium-low. Add Louise’s Sugo and let simmer 5 minutes, stirring occasionally. Check the seasoning (it should be a little salty) and discard the basil sprig  >  Break half of the lasagna noodles in half crosswise and push each piece into the sauce under the sausage, distributing them evenly throughout the pan. Break remaining noodles in half and distribute them evenly over the sauce; push down on them with the back of a spoon to submerge. Cover pan, raise heat, and gently simmer until noodles are tender and sauce has thickened slightly, about 12-15 minutes  >  Dollop ricotta over lasagna and swirl into sauce. Top with mozzarella and continue to simmer, covered, until cheese is melted, about 2 minutes. Turn off heat; top with basil leaves. Let lasagna rest, uncovered, 10 minutes, then serve.
TOMATO AND SAUSAGE RISOTTO
Preparation time: 55 mins  /  Serves 4-6  /  Adapted from Martha Stewart Everyday Food
Image of prepared Tomato and Sausage Risotto recipe
INGREDIENTS:
  • (1) 750 mL jar ‘Louise’s Sugo’
  • (1) tbsp olive oil
  • (3/4) pound sweet or hot Italian sausage, casings removed
  • (1) small onion, finely chopped
  • Coarse salt and ground pepper
  • (1) cup Arborio rice
  • (1/2) cup dry white wine
  • (1) bunch flat-leaf spinach (10-14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • (1/2) cup grated Parmesan cheese, plus more for serving (optional)
  • (2) tbsp butter
PREPARATION:
In a small saucepan, combine ‘Louise’s Sugo’ and 3 cups water. Bring just to a simmer and keep warm over low heat  /  In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes  /  Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute  /  Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, one cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid)  /  Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.
STROMBOLI
Preparation time: 35 mins  /  Serves 4
Image of prepared Stromboli recipe
INGREDIENTS:
  • (1) 750 mL jar of ‘Louise’s Sugo’
  • Kosher salt
  • (1) pound package pizza dough (thawed, if frozen)
  • (8) ozs fresh Mozzarella, sliced, or (4) ounces shredded Provolone
  • (2) cups fresh spinach, tough stems removed
PREPARATION:
Preheat oven to 450° F  >  In a small saucepan over medium heat add ‘Louise’s Sugo’ and bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes  >  Shape the dough into one 12- to 14-inch round and place on a baking sheet  >  Cover with the sauce and top with the Mozzarella and spinach  >  Roll the pie into the shape of a log. Turn it so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.