Recipes

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Capital Brand Roma Pasta

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 3 medium garlic cloves, peeled and sliced very thin
  • 8-10 roma tomatoes, cut into large chunks
  • 1/4 onion
  • 1 red pepper
  • Black pepper, freshly ground
  • 10 fresh basil leaves, torn by hand into small pieces
  • 1/4 cup chopped fresh parsley

(Recipe for 1 pound of pasta. We recommend Penne or Rigatoni to hold the sauce.)

Directions

Slice garlic very thin and cut pepper and onion into small pieces. In a large skillet, heat the olive oil and saute the garlic until it is faintly colored. Add red peppers, roma tomatoes, onion, salt and pepper. Simmer sauce 15 minutes. Just before serving, sprinkle with parsley and basil. Sprinkle with Parmesan cheese if desired.

Capital Brand Italian Tomato Salad

Ingredients

  • 4 tomatoes cut up
  • 1/2 mild onion cut up
  • 1 medium sized red, green or yellow pepper cut up
  • Vinegar and oil dressing, or fat free red wine dressing to taste

Directions

Mix together and serve.

Dave Volante's Red Sauce

Ingredients

  • 1 medium diced onion
  • 3 cloves of minced garlic
  • Olive oil
  • 1 ½ dozen plum tomatoes
  • 1-14oz can of tomato paste
  • Salt/pepper to taste
  • 1 ½ tablespoons of Tones Italian Spice Mix
  • ½ teaspoon of red pepper flakes
  • 2 cups of port wine plus 1 cup
  • Better Than Beef Bouillon only (mix 1 table spoon in the empty tomato paste with very hot tap water)
  • Johnsonville brand mild Italian sausage in link form

Meatballs

  • 2 pounds ground pork2 pounds ground pork
  • 2 eggs
  • 1 cup of grated parmesan cheese
  • 2 crushed garlic cloves
  • 1 cup of finely diced onion
  • Salt/pepper
  • 1 ½ table spoon of dried basil
  • ¼ to 1/3 cup of plain bread crumbs

Gently fold and mix all ingredients but do not over mix or they will become tough. Roll into balls slightly smaller than golf ball. Lightly brown in olive oil. Makes approx 20 meat balls.

Sauce with Italian Sausage

Score an X in the bottom skin of the tomatoes – plunge into boiling water for 30 seconds.   Remove and place into ice bath to cool.   Take 12 tomatoes and peel. Run thru food mill which will make a tomato puree. (If you don’t have a food mill, seed by hand and chop very finely) 

 
With remaining 6 tomatoes, peel as well and rough chop. 
 
Brown sausage in a little olive oil, add onion and garlic, cook 5-6 min. Add 2cups of the port wine and let reduce by half. Mix in the tomato paste and cook 5 min. Add tomato puree along with diced tomato. Add the salt/pepper, Italian spices and red pepper flakes. Cook about 15 min. Stir in about 3/4 of the beef bouillon and cook 15 min. Cut the sausage in 3rds and add it and all juices back to pan. Add the meat balls (freeze any leftover meat balls if needed) Add the left over one cup of port wine. Cover and cook over low heat for two hours careful not to burn the sauce on bottom of pan.
 
Add the last of beef bouillon if sauce is a little too thick. Can also add canned tomato sauce to thin as well. Check for salt/pepper and Italian spice, add if needed.