Made with love. Shared from the heart.
The aroma and flavor of ‘carmella’s original sauces’ bring back the best childhood memories of our family dinners in Grandma Carmella’s kitchen. Think laughter and boisterous conversation as food is passed at the table. Think tradition and togetherness. We invite you to open a jar and savor the fresh, natural* ingredients of a sauce made with love—and shared from the heart of our family to yours.

Available at:

Red & White
Cellars Wine & Spirits
Breadsmith – Appleton
Haen Meats
Manderfield’s Bakery
Festival Foods – Appleton & New London
McKnight & Carlson
House of Flowers – Oshkosh

Rigatoni with Italian Sausage, Peppers & Onions: fox11online.com

Ingredients:

1 lb rigatoni pasta
1 jar Carmella’s “House Marinara Sauce”
4 links favorite Italian Sausage (Haen Meats makes a great one!)
3 tablespoon extra virgin olive oil
1 red pepper sliced
1 green pepper sliced
1 yellow pepper sliced
1 large white or yellow onion sliced
1 teaspoon chopped fresh garlic (3-4 cloves)
Sea salt & cracked black pepper (to taste)
Chopped fresh parsley (to garnish)
Grated parmesan reggiano (to garnish)

Directions:

Cook pasta in salted water. Lightly coat with XVOO (1 tbsp) to avoid sticking.
In a large sautee pan, cook the sausage until browned, slice and set aside.
In the same sautee pan (do not rinse), add peppers, onions & garlic. Sautee over medium heat until soft (do not brown).
Add marinara sauce to same sautee pan and heat over low heat for 7-8 minutes.
Add pasta to sautee pan and cook for 1-2 minutes.
Transfer to serving bowl and garnish with fresh parsley & parmesan.

Fusilli with Jumbo Shrimp: fox11online.com

Ingredients:

1 lb fusilli (corkscrew) pasta
12 jumbo shrimp (de-shelled, tails on)
2 ounces sun-dried tomatoes
6 artichoke hearts (halved or quartered)
2 ounces olive oil (1 tbsp set aside for pasta)
4 ounces dry white wine
4 ounces chicken stock
6 tablespoons butter
1 teaspoon chopped fresh garlic (3-4 cloves)
Chopped fresh parsley (to garnish)
Grated parmesan reggiano (to taste)
Sea salt & cracked black pepper (to taste)

Directions:

Cook fusilli in salted water. Drain pasta and lightly coat with olive oil to avoid sticking.
Add shrimp, olive oil, sun-dried tomatoes, chopped garlic, salt & pepper to large sautee pan.
Cook for 3-4 minutes, then de-glaze pan with dry white wine. Add chicken stock and artichokes. Let simmer for several minutes.
Add cooked pasta to sautee pan. Add butter and let reduce for 4-5 minutes. Sauce should thicken a bit before finished.
Remove sautee pan from heat and add parsley.
Transfer to serving bowl and sprinkle with freshly grated parmesan.