I am fed up cooking the same old thing so I would like to try cooking an easy Italian dish. Nothing seafood though. If you have any recipes please help.

Italian Sausage, Peppers and Onions 2 pounds Italian link sausage, browned 1 jar spaghetti sauce 1 large green bell pepper, sliced into thick strips 1 medium onion, sliced 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano Put all ingredients in slow cooker. Cook on low for 4 hours. Serve on hard rolls or hoagie rolls

spag bol, you can get it in tins. there thats an easy recipe.

HOMEMADE PIZZA 2 cans tomatoes, undrained and chopped 2 green peppers, chopped 2 onions, chopped 2 tsp. salt 2 tsp. sugar 1 tsp. dried oregano 1/8 tsp. pepper Combine and simmer over low heat 1 hour, stirring occasionally. Cook ground meat (1 1/2 pounds) with salt until no longer pink. Drain, spoon tomato mixture over crust. Add meat, olives, etc. Bake at 450 degrees for 10 minutes. Add Mozzarella and Cheddar cheese. Bake 10 more minutes. Top with Parmesan. CRUST FOR HOMEMADE PIZZA: 1 c. boiling water 2 tbsp. shortening 1/4 tsp. salt 1 pkg. yeast (fast acting) 3 to 6 c. flour Mix all ingredients, divide in two and place in pizza pan. Cook for 10 minutes and remove and place sauce and cheese on top.

id say spageti with ham and a tomatoe sauce xxtry an italian cook bookxx

Alfredo sauce 1 pkg cream cheese 1/2 cup butter 2 cups milk 1 pkg shredded parmesean cheese (parmesean asiago mix works really well also) garlic and pepper (to taste) in skillet melt butter and add garlic and cream cheese. (med to low heat) allow ingredient to melt togeth will be slightly lumpy. Add milk and whisk together. Add pepper and cheese. Sauce will thicken as it cools Makes a great alfredo sauce and takes minutes!

This is a really simple recipe http://allrecipes.com/Recipe/Italian-Green-Bean-Chicken/Detail.aspx

two easy ones and very tasty 3 cloves of garlic fryed until just brown in lots of olive oil.. add a good handful of fresh parsley... serve with spaghetti and lots of pecorino romano cheese or pasta fagioli... pasta and beans 1 onion 2 cloves of garlic 1 tin of bertolli beans 1 carton of passata sieved tomato 1/2 a stock cube red wine water parsley olive oil sautee the onion until clear, add the garlic and cook for a further minute. add the beans and the tomato splash of wine and a cup of water and the stock cube. cook for half and hour.the sauce should be quite thick but if it starts to dry out too much just add a little more water. serve with Mezzi Canneroni, it looks like hola hoops... don't add cheese to this dish...

Pasta (maybe spaghetti?) with a home made sauce. One or two tins of tomatoes, and whatever veg you like (obviously appropriate like mushrooms, peppers, courgettes, etc), with a nice mix of herbs (fresh is good, but dried is fine), and maybe a dash of red wine (not too much, keep tasting as you add it), a little salt and pepper and let it finish off on a low temp to merge the flavours... Nice and easy. :-)

Almost Homemade meat sauce: Brown 1/2 lb. hamburger,1/2 pound Italian sausage, 1/2 tsp salt, and a cup of chopped onions. Dump a large jar of you favorite sauce and simmer for about 30 minutes. Buy either frozen stuffed shells or frozen stuffed manicotti (no sauce). In a large casserole dish, cover the bottom of the dish with the meat sauce. Arrange frozen stuffed shells or manicotti in a single layer; then smother with remaining sauce. Cover with foil and bake on 325 for 1- 1 1/2 hours until the middle is bubbly. Remove foil, cover with mozzarella and parmesan cheeses and bake uncovered for about 10 minutes until cheeses melt. No one will ever know that you didn't make the whole thing, sauce included, from scratch.

Penne all'arrabbiata Preparation time: 5 mins Cooking: 25 mins Difficulty: Easy Firstly, this fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry! This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies). I believe the best arrabbiata is in its minimalist form and I believe that an arrabbiata should not contain pork meat (usually bacon) because otherwise we would trespass on another famous Roman dish, the “Bucatini all’amatriciana�, which rightly requires pork meat. The arrabbiata, in its simple way, is an aglio, oglio e peperoncino with the adding of chopped tomatoes, where fresh top quality ingredients should be used. Also, the adding of Parmesan or Pecorino Romano cheese is not recommended because it would overwhelm the typical flavour of this dish. SERVES 4 Ingredients: 400 g (14 oz) Penne rigate pasta (cooked "al dente" 90 ml (3 ½ oz) Extra virgin olive oil 2 Cloves of garlic (finely chopped) 2 or 3 Whole dried red chilli (roughly chopped) - see also Using chilli 500 g (1.1 lb) Chopped tomatoes A small handful of flat leaf parsley (roughly chopped) Salt for seasoning Directions: Chop the garlic and chilli. Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan. Sauté for a couple of minutes or until the garlic becomes golden in colour. When the garlic has turned to golden, add the chopped tomatoes. Stir for a few seconds. Season with salt. Stir again for few seconds. Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready. A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce. Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat. Then, sprinkle with chopped parsley. Give a quick stir and serve immediately. Buon appetito!

Try looking through this free E-book, it's got 490 award winning recipes.

MACARONI "ALLA SAN GIOVANNELLO" While three-quarters of a pound of macaroni are boiling in salted water (Or follow the instructions on the package, especially if it is the quick cooking variety) prepare the following: 1. Chop up fine two ounces of ham fat with a little parsley. 2. Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side. 3. Take a frying-pan and put into it one tablespoon of butter and the chopped ham fat. Once heated up, put in the sliced tomatoes with salt and pepper. 4. When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.

Cook some spaghetti or linguini. Once cooked, put in a wok and cover with oil and chuck in some chopped up garlic and chorizo sausage or peperami. Quick and easy.

Visit the most popular recipe home http://www.channel007.blogspot.com You will get your desired recipe.All latest recipe and delicious items there. you can put your comment and message in the chat box for requesting recipe.