Product Description

Classico is the leading premium pasta sauce in today's marketplace. Each authentically Italian sauce is created using only the finest ingredients resulting in a delicious made-from-scratch taste. By using this sauce as a starter, you can create exciting and delicious homemade meals in only minutes.

Featuring more than 100 recipes, The Classico Pasta Sauce Cookbook contains a variety of recipes which showcase Classico's red, Alfredo and pesto sauces. These recipes are not only for pasta but for an impressive array of dishes and meals. From chicken and pork to seafood and countless vegetarian entrées, this cookbook gives you everything from appetizers to complete meals. But we have not forgotten the pasta lover and have included more than 20 pasta recipes. The combination of Classico sauces and these great recipes will ensure outstanding results every time.

Some of the delicious recipes featured are: Hearty Vegetable Soup, Tuscan Chicken with Garlic and Capers, Baked Stuffed Zucchini, Pesto-Topped Salmon Kebobs, Easy Pot Roast, Cheese-Filled Tortellini with Fresh Basil, Golden Cherry Tomato and Pesto Tart, Vegetarian Chili, Stuffed Pork Tenderloin with Mushrooms.

• More than 100 recipes for exciting and delicious dishes
• Full-color photography throughout
• Wide variety of red, Alfredo and pesto sauces featured
• Cooking tips and techniques
• For novice and experienced cooks alike
• Creative meal ideas for entertaining

Classico takes great pride in the premium ingredients that go into its carefully prepared pasta sauces. The results are unique, authentically Italian sauces that allow you to experience the made-from-scratch taste you've come to expect from Classico.

Product Details

• Amazon Sales Rank: #349310 in Books
• Published on: 2002-10-05
• Original language: English
• Dimensions: .43" h x 7.80" w x 10.48" l, 1.22 pounds
• Binding: Paperback
• 192 pages

Review
A shortcut to flavorful homemade meals. (Tammy Minn and Julia Lombardo Tastes of Italia Magazine )

About the Author

Antigone Dallas is a respected recipe developer, food writer and spokesperson. She has been creating recipes in the Classico test kitchens for many years. This is her first cookbook.

Excerpt. © Reprinted by permission. All rights reserved.

Potato Salad

Serves 8

Here's a dynamite recipe for potato salad that uses sun-dried tomato pesto to create great flavor. This makes a perfect addition to a Sunday afternoon barbecue.

1 1/2 lbs (750 g) mini new red or white potatoes, cut in half

4 oz (125 g) green beans, cut in half

1 tbsp (15 mL) olive oil

1 onion, finely chopped

1 stalk celery, finely chopped

6 tbsp (90 mL) mayonnaise

1 to 2tbsp (15 to 25 mL) Classsico di Sardegna Sun-Dried Tomato Pesto

1 tbsp (15 mL) red wine vinegar

Salt and freshly ground black pepper

1. In a large saucepan, cook unpeeled potatoes in boiling salted water until tender, about 15 to 20 minutes. Add beans during the last 5 minutes of cooking. Drain and reserve.

2. In a skillet, heat oil over medium-high heat. Add onion and celery. Cook, stirring occasionally, until tender. Remove and cool slightly.

3. In a bowl, whisk together mayonnaise, pesto and vinegar. Season with salt and pepper to taste.

4. Toss drained potatoes and green beans with pesto dressing and onion mixture until well combined. Cover and let stand 30 minutes to blend flavors.

TIP:
This salad stores well in an airtight container in the refrigerator

VARIATION:
Substitute the Classico di Sardegna Sun-Dried Tomato Pesto with Classico di Genova Basil Pesto.

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Chicken Enchiladas

Serves 6

This tasty dish is certain to be requested often. Chicken, cheese and spinach are nestled in a flour tortilla and baked in a spicy tomato sauce. Serve this with a simple salad of Boston lettuce, green onions and chopped avocado in an oil and vinegar dressing for a great meal.

Preheat oven to 350°F (180°C)
13-by-9-inch (3 L) baking pan

2 tbsp (25 mL) olive oil

2 boneless, skinless chicken breasts

4 green onions, thinly sliced

4 oz (125 g) baby spinach

1/4 tsp (1 mL) dried oregano leaves

Pinch cayenne pepper

2 cups (500 mL) shredded Monterey Jack or Cheddar Cheese

Salt and freshly ground black pepper

1 jar (26 oz/700 mL) Classico di Roma Arrabbiata Spicy Red Pepper Pasta Sauce

6 large 10-inch (25 cm) soft flour tortillas

1. In a large saucepan, heat oil over medium heat. Add chicken breasts and cook until golden and no longer pink inside, about 5 to 6 minutes per side. Remove, cool and cut into bite-size pieces.

2. Add green onions, spinach, oregano and cayenne pepper to saucepan. Cook until spinach begins to wilt, about 1 to 2 minutes. Remove from heat. Stir into spinach mixture 1/4 cup (50 mL) pasta sauce, reserved chicken and 1 cup (250 mL) cheese. Mix well. Season with salt and pepper to taste.

3. Spread 1 cup (250 mL) sauce in bottom of baking pan. Place about 1/2 cup (125 mL) chicken mixture on each tortilla, roll up and transfer to baking pan seam-side down. Pour remaining sauce evenly over filled tortillas. Bake, uncovered, in preheated oven until hot and bubbly, about 25 to 30 minutes. Sprinkle with remaining cheese and bake until cheese melts, about 5 minutes more.

VARIATION:
Replace chicken with 1 lb (500 g) lean beef steak.