Italian night does not have to mean a plate of plain pasta. I pair the pasta with a protein main like chicken Parmesan, veal or sausage and peppers, and keep the starters protein-forward with mozzarella and cured meats. Pick a pasta, a main and a salad. Most of the pasta is done in 30 minutes.
| Group | Dishes |
|---|---|
| Pasta, risotto and gnocchi | Spaghetti Bolognese, Baked Ziti, Spaghetti Carbonara, Penne alla Vodka, Lasagna, Spaghetti Marinara with Fresh Basil, Risotto Milanese, Gnocchi alla Sorrentina |
| Chicken, veal and sausage | Veal Parmesan, Chicken Parmesan, Tomato Basil Chicken with Mozzarella, Chicken Piccata, Sausage and Peppers, Eggplant Parmesan |
| Pizza and focaccia | Mushroom Pizza, Margherita Pizza, Vegetable Garden Focaccia, Prosciutto and Arugula Pizza |
| Starters and salads | Chopped Caprese Salad, Bruschetta, Italian House Salad, Stuffed Zucchini Blossoms, Minestrone, Antipasto Platter |
Pasta, risotto and gnocchi
Spaghetti Bolognese
A slow meat sauce of beef, pork, soffritto, tomato and a splash of milk simmers for at least 1 hour. I toss it with the pasta in the pan instead of spooning it on top. Serve it with roasted broccoli and breadsticks. Freeze the extra sauce in portions.
Baked Ziti
Ziti tossed with marinara, ricotta and Italian sausage bakes under mozzarella until bubbling. I assemble it in the afternoon and bake it when guests arrive. Pull the pasta 2 minutes early so it does not turn soft. Let it rest 10 minutes before serving.
Spaghetti Carbonara
Eggs, Pecorino, guanciale and black pepper make a silky sauce with no cream. Toss the hot pasta with the egg mixture off the heat so it thickens without scrambling. Pancetta or thick bacon can replace the guanciale. I like that the eggs and cheese give it a good amount of protein.
Penne alla Vodka
Tomato paste, vodka and cream cook into a smooth pink sauce for penne. The vodka cooks off and sharpens the tomato flavor. Add Parmesan and basil at the end. I put grilled chicken on top to make it a full meal.
Lasagna
Layers of noodles, meat sauce, ricotta and mozzarella bake into the centerpiece of an Italian night. I build it the day before so it slices cleanly. Bake it covered for the first 45 minutes, then uncover it to brown. Rest it 20 minutes before cutting.
Spaghetti Marinara with Fresh Basil
A quick sauce of San Marzano tomatoes, garlic and olive oil simmers while the pasta boils. Tear in plenty of fresh basil at the end. It is the base for many of the other dishes here. I keep Parmesan on the table for it.
Risotto Milanese
Arborio rice cooks slowly in stock with saffron, butter and Parmesan until creamy and golden. Add the hot stock a ladle at a time and stir often. It takes about 25 minutes. I serve it beside the veal.
Gnocchi alla Sorrentina
Potato gnocchi bake in tomato sauce with mozzarella and basil until the cheese melts and browns. Store-bought gnocchi go straight into the sauce without boiling. It is ready in about 25 minutes. I bring it to the table in the baking dish.
Chicken, veal and sausage
Veal Parmesan
Thin veal cutlets breaded and pan-fried, then baked under marinara and mozzarella. Pound the cutlets to an even thickness so they cook through at the same time. Serve them over spaghetti. I pick veal because it is lean and high in protein.
Chicken Parmesan
Breaded chicken cutlets bake in a dish under marinara, mozzarella and Parmesan. I bake instead of fry, which uses less oil. Cook the chicken to 165°F, the FSIS safe temperature for poultry. Serve it with pasta or a green salad.
Tomato Basil Chicken with Mozzarella
Seared chicken breasts get topped with sliced tomato, fresh mozzarella and basil, then broiled until the cheese melts. I think of it as a caprese salad on top of a chicken breast. A drizzle of balsamic glaze finishes it. It cooks in about 20 minutes.
Chicken Piccata
Thin chicken cutlets sear, then get a sauce of lemon, butter, white wine and capers. The sauce comes together in the same pan in about 5 minutes. Serve it over angel hair or with roasted potatoes. Chicken breast is my pick to keep it lean.
Sausage and Peppers
Italian sausage, bell peppers and onions cook down together in a skillet with a little tomato. Serve them over polenta or in toasted rolls. Brown the sausage first so it holds its shape. I use chicken sausage for a leaner version.
Eggplant Parmesan
Slices of eggplant get breaded and baked, then layered with marinara and mozzarella. Salting the eggplant for 30 minutes draws out extra water. Baking the slices instead of frying them keeps it lighter. I make it as the meatless main of the night.
Pizza and focaccia
Mushroom Pizza
Sliced cremini mushrooms, mozzarella, garlic and thyme on a thin crust. Sauté the mushrooms first so they do not release water on the pizza. Bake it on a preheated stone or steel at 500°F. I finish it with Parmesan and a drizzle of olive oil.
Margherita Pizza
Tomato sauce, fresh mozzarella and basil on a blistered crust is the Neapolitan classic. Use a light hand with the sauce so the crust stays crisp. I add the basil after baking. Leftover pizza keeps 3 to 4 days in the fridge or 1 to 2 months frozen, per FoodSafety.gov.
Vegetable Garden Focaccia
Focaccia dough gets pressed with sliced peppers, tomatoes, onions and herbs in a pattern before baking. Use plenty of olive oil in the pan for a crisp bottom. I put it on the table for tearing. Serve it with olive oil and balsamic for dipping.
Prosciutto and Arugula Pizza
A white pizza with mozzarella and garlic gets topped after baking with prosciutto, arugula and shaved Parmesan. Adding the prosciutto at the end keeps it silky. A squeeze of lemon on the arugula brightens it. I like the prosciutto here because it adds protein without any cooking.
Starters and salads
Chopped Caprese Salad
Tomatoes, fresh mozzarella and basil chopped into bite-size pieces with olive oil and balsamic. Chopping makes it easier to serve with a spoon. Use the ripest tomatoes you can find. I use plenty of mozzarella for some protein.
Bruschetta
Toasted baguette topped with tomato, garlic, basil and olive oil. Rub the warm toast with a cut garlic clove for more flavor. Top it just before serving. I set it out with drinks while the pasta cooks.
Italian House Salad
Romaine, red onion, pepperoncini, olives, tomatoes and croutons get a tangy Italian dressing. Shaved Parmesan on top finishes it. Toss it right before serving so the croutons stay crisp. I add chickpeas for protein.
Stuffed Zucchini Blossoms
Delicate zucchini blossoms are filled with ricotta and herbs, then baked or lightly fried. Twist the petals closed so the cheese stays inside. Serve them warm with lemon. I would grab them whenever they show up at the market.
Minestrone
A vegetable soup with beans, small pasta and tomato that works as a first course. Cannellini beans add protein, and Harvard’s Nutrition Source counts legumes among the great sources of fiber. I finish each bowl with pesto. A Parmesan rind in the pot deepens the broth.
Antipasto Platter
Salami, prosciutto, provolone, marinated artichokes, olives and roasted peppers arranged on a board. It needs no cooking. Set it out as guests arrive. I like it because the cured meats and cheese bring protein before dinner.
