It's Gia Russa Week!

1 jar (24 OZ.) Gia Russa Alla Vodka Sauce
2 packages (16 oz.) Gia Russa Gnocchi with Potato
1 Tablespoon Gia Russa Pure Olive Oil
1/4 lb. Prosciutto or Baked Ham (sliced thin)
1 cup frozen peas
Sprinkle of Gia Russa Parmesan Cheese
salt and pepper to taste

Cut prosciutto or ham into bite size pieces. In a large nonstick frying pan, add olive oil and prosciutto saut? for approximately 3-4 minutes over medium to low heat. Add 1 jar of Gia Russa All Vodka sauce and heat for an additional 3 minutes. Salt and pepper to taste. Cook gnocchi according to package directions. Add frozen peas to sauce mixture and heat an additional 2-3 minutes. Add cooked gnocchi and toss gently. Sprinkle with cheese and serve immediately.

Tomato Basil Sauce with
Zucchini and Pennette Rigate

1 jar (24 OZ) Gia Russa Tomato Basil Sauce
1 box (16 OZ) Gia Russa Pennette Rigate
1 Tablespoon Gia Russa Pure Olive Oil
2 small zucchini (cut lengthwise then sliced into 1/4 inch pieces)
4-5 fresh garlic cloves (finely chopped)

Cook the Pennette Rigate in 5 quarts of boiling water 7-9 minutes, then drain well. Set aside. In a large frying pan, add olive oil. Saut? the garlic and zucchini for approximately 3-4 minutes. Add one jar of Tomato Basil Sauce and simmer over low heat for 2-3 minutes. Add the Pennette Rigate and gently stir to combine. Serve immediately.

2 bunches scallions
5 Tbls. Gia Russa Olive Oil (divided)
1lb. Gia Russa Farfalle (Bow Ties)
1/2 tsp. salt
1 Tbls. Gia Russa Balsamic Glaze

Bring 5 quarts of water to a boil with 1/2 tsp of salt. Wash and clean scallions. Cut into thin rings using equal parts of white and green.

Heat 3 tablespoons of olive oil in a skillet and saut? the scallions; keep warm over a low heat. Add pasta to boiling water and cook al dente (approximately 12 minutes). When done drain pasta well. Toss with remaining olive oil. Increase heat under skillet and add balsamic glaze, stirring constantly. Add pasta, toss gently and serve immediately.

Chicken Cacciatore with San Marzano Tomatoes

1 (3 1/2-4 lb.) assorted chicken pieces, bone in with skin
3 Tbls. Gia Russa Olive Oil
1 small Vidalia onion (finely chopped)
1/2 cup dry white wine
1 (28 oz.) can Gia Russa San Marzano Tomatoes
1 each: red, yellow and green bell peppers, seeded and cut into 1/2"strips
1 tsp. dried or 6 fresh basil leaves, finely chopped

In a heavy skillet heat the Gia Russa Olive Oil. Add chicken and brown on all sides. Reduce heat and add peppers and onion; saut? about 3 minutes. Add Gia Russa San Marzano Tomatoes, wine, salt, pepper and basil; cover and simmer for about 45-50 minutes or until sauce is thick. Sauce should cover chicken while cooking. If more liquid is required, add water gradually in increments of 2 Tablespoons at a time. Serve with fresh Italian bread. Serves 4.

Cavatelli with Cabbage

1 Package (16 oz.) Gia Russa Frozen Cheese Cavatelli
1 Package (16 oz.) Pre- Packaged Coleslaw Mix
1 Stick of Butter
2 T Gia Russa Olive Oil
Salt and Pepper to taste
Gia Russa Romano Cheese to taste

In a medium frying pan over medium heat, melt butter and add olive oil; stir in coleslaw mix and saute for approximately 6-7 minutes, Cook cavatelli according to package directions, drain and set aside. When coleslaw is tender, stir in cavatelli to combine and season with salt and pepper. Sprinkle with Romano cheese and serve immediately.