It's Gia Russa Week!

1 lb. Gia Russa rigatoni
6 Tbls. Gia Russa olive oil
1 small onion, diced
3 garlic cloves, minced
3 large Roma tomatoes, chopped
1/2 bunch arugula, coarsely chopped
1/2 bunch spinach, coarsely chopped
10-12 fresh basil leaves,coarsely chopped
1/2 bunch parsley, coarsely chopped
10 black pitted olives, sliced
1/4 C Gia Russa Romano cheese

Prepare pasta according to package directions, al dente. In the meantime, in a medium skillet, heat olive oil, add garlic and onions and saut? until tender. Add the tomatoes, arugula, spinach, basil, parsley and olives. Cook on high, then reduce heat and simmer for 2 minutes. Gently pan toss pasta with sauce and transfer to a serving bowl. Top with Romano cheese.

Gia Russa's
Baked Ziti Alla Vodka with Italian Sausage

Meat Sauce:
8 ozs. Gia Russa ziti
2 Tbls. Gia Russa olive oil
1 lb. sweet or Italian bulk sausage
1 (24 oz.) jar Gia Russa Alla Vodka Sauce
1/2 cup water

Cheese Layer:
1 lb. ricotta cheese
1/4 cup Gia Russa grated Romano cheese
1 egg
2 Tbls. parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 lb. finely grated mozzarella cheese

In a small bowl combine the ricotta cheese, Romano cheese, egg, parsley, salt and pepper, reserving the mozzarella for topping. Mix well and set aside.

In a skillet, heat the olive oil. Add sausage and cook until browned, stirring frequently; set aside. Prepare ziti according to package directions. In the meantime, heat Alla Vodka Sauce in a large skillet with the water. When pasta is cooked, drain well and pan toss the pasta with the sauce. Spoon 1/2 of the ziti into a 2 1/2 quart baking dish. Layer the cheese and sausage; top with the remaining ziti. Bake in a preheated 350° oven, uncovered for 20 minutes.

When done, sprinkle with the grated mozzarella and bake an additional 15 minutes, or until cheese is melted. Remove from the oven and let stand for 5 minutes before cutting and serving.

In a large skillet, melt the butter; add the garlic and onions. Saut? until slightly browned, approximately 10 minutes. In the meantime, boil the water for the pasta and prepare according to package directions, do not overcook; drain. In a small saucepan heat the sauce. Add cooked and drained pasta to the garlic mixture; gently pan toss. Transfer to a serving dish and drizzle with the Tomato Basil sauce. Top with grated romano cheese. Serve immediately.

Chicken Soup with Tortellini  

Stock:
2 whole roasters (approximately 3 lbs. each)
1 lb. onions, chopped
8 ozs. carrots, chopped
8 ozs. celery, chopped
6 quarts cold water

Rinse chickens and place in a 16-20 quart stockpot. Add the cold water and bring to a boil, then reduce to simmer. Add the chopped vegetables, salt and pepper. Do not boil the stock. Keep it at a low simmer, skimming the surface as often as necessary to remove any foam and impurities. Simmer low for approximately 2 hours. Strain the chicken and vegetables from the stock; discard the vegetables, set chicken to the side to cool. When chicken has cooled, shred, discarding any fat and bones.

Add to completed stock:
2 onions, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
2 (49.5 oz.) cans Gia Russa chicken broth
salt and black pepper to taste
2 (1 lb. bags) Gia Russa frozen tortellini
Cooked chicken (from stock)

Add onions, celery, carrots and broth to stock. Simmer the soup for at least one hour. Prepare tortellini according to package directions, drain and add to the soup along with prepared chicken 10 minutes before serving. Adjust seasonings.

Melt butter in large nonstick skillet. In a medium bowl whisk eggs. Pour in skillet and scramble over medium heat. During the last minute of cooking add the peppers in tomato sauce; salt and pepper to taste. Sprinkle with cheese and serve with fresh sliced Italian bread.

Prepare gnocchi according to package directions. In the meantime heat sauce in a small pan. Set aside. Heat oil in a large nonstick skillet. Add butter and saute garlic and onions until tender. Drain gnocchi. Add to the skillet mixture and gentlly pan toss until coated. Transfer to a large serving platter and drizzle with the sauce. Sprinkle with cheese and serve immediately. Serves 4. Store remaining sauce in the refrigerater. Will keep up to 5 days.