A collection of authentic Italian and Italian-American recipes from Chef Matthew Cutolo. From classic pasta dishes and Sunday sauces to family recipes passed down through generations, these recipes celebrate the flavors and traditions of Italian cooking.
Cacio e Pepe: The Classic Roman Pasta Cacio e Pepe is one of the most iconic dishes in Roman cooking. Made with just Pecorino Romano, black pepper, and pasta water, this pasta proves that the best Italian recipes often rely on the simplest ingredients and proper technique. The key to perfect Cacio e Pepe is…
Linguine alle Vongole: A Christmas Eve TraditionFor me, Linguine alle Vongole will always taste like Christmas Eve. Every year growing up, this pasta found its way onto our holiday table. Simple ingredients — clams, garlic, white wine, parsley, and olive oil — but together they create a dish that instantly brings me back to those…
Pasta Fagioli: A Classic Italian Comfort Soup Pasta Fagioli — or “pasta e fagioli” — is one of the most comforting dishes in Italian cooking. This humble soup combines pasta, beans, and tomatoes into a rich, hearty bowl that has been a staple of Italian kitchens for generations. Like many traditional recipes, it comes from…
Stuffed Shells: A Classic Italian-American Comfort Dish Are stuffed shells one of the most underrated Italian-American classics? It’s the kind of dish that feels like something you’d find on a Sunday dinner table, but it’s easy enough to make on a weeknight at home. Jumbo pasta shells are filled with a creamy ricotta and spinach…
Chicken Piccata: A Classic Italian-American Favorite Chicken Piccata might be one of the most perfect Italian-American dishes ever created. It’s simple, elegant, and packed with flavor — thin chicken cutlets lightly dredged in flour, seared until golden, and finished in a bright lemon, white wine, and caper sauce. It’s the kind of dish that feels…
The classic Italian-American meatballs my grandmother always fried before simmering in Sunday sauce. My Grandmother’s Sunday MeatballsThere’s one step most people skip when making meatballs — and it changes everything. My grandmother always fried her meatballs first before they ever touched the sauce. That golden crust locks in the juices, builds incredible flavor, and helps…
Fried Calamari is a classic Italian antipasto — light, crisp, and meant to be eaten the moment it hits the table. When it’s done right, calamari should be tender, not chewy, with a delicate coating that stays crisp without feeling heavy. This version sticks to the fundamentals: clean oil, proper temperature, and just enough seasoning…
Pasta e Patate is one of the most comforting dishes in Italian cooking — a humble Neapolitan classic built from pasta, potatoes, and a few pantry ingredients, cooked until rich, creamy, and deeply satisfying. This is cucina povera at its finest: simple ingredients, slow cooking, and real technique that transforms necessity into tradition. How to…
What is Pasta e Piselli? Pasta e Piselli is a classic Italian comfort dish rooted in cucina povera cooking. Made with pasta, peas, olive oil, pancetta and onions, it’s meant to be creamy and cohesive. The pasta is directly boiled in the pot with the peas and the starch from the pasta is what creates…