Editor's Review

Recipe Used

Homemade Orrechiette Pasta

I got this recipe from a food blog , it makes it so easy to make your own pasta!

Ingredients

1 1/2 C. semolina flour

1/2 tsp. very fine grain salt

2 eggs, beaten

2 Tbs. water, room temperature

2 Tbs. olive oil

Directions

First, whisk together 1 1/2 C. semolina flour and 1/2 tsp. salt in a mixing bowl. Add 2 already-beaten eggs and mix. Add 2 Tbs. olive oil, and 2 Tbs. water. Mix the dough to your heart's content, or until all the dry ingredients are incorporated. Now, empty the dough out onto a floured surface (or Silpat). Knead for 5 minutes and shape into a firm ball. Wrap the ball in plastic wrap and let sit for 30 minutes - 1 hour. After the dough sits for at least a half hour, cut the ball in half.

Roll each half into a cylindrical tube, about 1/3 - 1/8 inch in diameter. Cut the tubes into little pieces to shape. Transfer each piece to a parchment paper-lined cookie sheet. Press your thumb into each round to make an indent. Let pieces sit on cookie sheet to dry. Once your pasta shapes are dry, place the pasta into a pot of rapid boiling water to cook for 2-5 minutes.

Review

"I tried the Champignon and Portobello mushroom Bertolli Premium Pasta Sauce. It was so convenient to just warm up the pouch in the microwave. I didn't have to worry about timing my pasta with the sauce. I also love the flavor choices! All three flavors sounded incredible to me. I can’t wait to try the other two!"

Reviewer

Judith Woodson, Jefferson City, Missouri

Recipe Used

Noodles and Shrimp

This quick and easy noodle dish uses Bertolli pasta sauce as a fast and tasty shortcut.

Ingredients

8 oz. egg noodles

1/2 lb. frozen shrimp

1 pkg. Bertolli Premium Pasta Sauce Sun Ripened Tomato & Olive

Directions

Cook noodles according to the package. Run cold water over shrimp to thaw, then under warm water to bring to room temperature. Drain noodles, add shrimp and microwave Bertolli pasta sauce to add on top.

Review "WOW! What flavor! This sauce will go with everything when you have only five minutes to fix dinner. I had a little more time than usual so I cooked egg noodles while thawing shrimp. Drain noodles add shrimp. Top with Bertolli Pasta Sauce. I still had dinner on the table in 20 minutes. I could never have done this without the microwavable thick and flavorful Bertolli Premium Sun Ripened Tomato & Olive Pasta Sauce."

Reviewer

Carole Resnick, Cleveland, Ohio

Recipe Used

Fusilli with Sausage, Spinach, Feta and Olives

The taste of the Bertolli Sauce was excellent. Very close to homemade in a fraction of the time.

Ingredients

1 lb. fusilli (or pasta of choice), cooked to package directions, drained and kept warm

2 Tbs. extra virgin olive oil

1 C. green bell pepper, seeds and membranes removed, finely chopped

1 lb. fully cooked chicken sausage with spinach and feta, thawed if frozen and cut into bite sized pieces

1 pkg. Bertolli Premium Sun Ripened Tomato & Olive Pasta Sauce

Fresh cilantro sprigs for garnish (optional)

Fresh, crumbled feta cheese for garnish

Directions

Heat olive oil in a large nonstick skillet until hot but not smoking. Add the green pepper and sausage; cook until heated through, about 5 minutes. Pour the pasta sauce over the sausage-pepper mixture and heat through, about 5 minutes.

Place the warm pasta in a large serving bowl and spoon pasta sauce over. If desired, garnish with cilantro and feta. Serve immediately.

Review

I have never prepared something exactly as directed. I opted to prepare the pasta sauce in a nonstick skillet with chicken sausage, spinach and feta cheese.

"The taste of the Bertiolli Sauce was excellent. Very close to homemade in a fraction of the time. The only thing I would have done differently is purchase the sauce without olives and add fresh basil and mushrooms. In that case I would use fresh basil sprigs in place of the cilantro sprigs."

Reviewer

Laurie Turkel, Riverdale, Georgia

Recipe Used

Spaghetti with Meat Sauce

This easy recipe is made easier with the help of Bertolli pasta sauce and a few fresh ingredients.

Ingredients

1 8 oz. pkg. thin spaghetti

1 lb. ground beef (I use ground sirloin or extra lean ground beef)

1 pouch Bertolli Pasta Sauce – Summer Crushed Tomato & Basil

1 can sliced black olives

1 jar sliced mushrooms

Directions

Prepare the spaghetti according to package directions. While the spaghetti is being prepared, brown the ground beef in a skillet. Drain the grease from the beef and either return to skillet or into another container. Once the spaghetti has been drained and returned to pot, plate the spaghetti. Top with the ground beef. Warm the Bertolli sauce according to package directions. Top the ground beef with sauce. Add sliced black olives and/or sliced mushrooms according to personal preference.

Suggested side items: Garlic bread or toast, green beans, salad

Review

"The sauce was excellent in several categories. The taste was superb and tasted more like homemade than any jarred pasta we have tried recently. The ingredients tasted like quality ingredients including the tomatoes and basil. The preparation was fast and easy: we microwaved for 90 seconds and emptied the package into a bowl to serve on our recipe. The product took up less space in our pantry, and the packaging was easy to dispose of in our garbage can.

We absolutely loved this product and hope to see it on our supermarket shelf for purchase. We didn’t find anything negative about this product. Our only suggestion would be for a larger family size package to be available for us to enjoy more of this product."