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1 1/2 pounds red snapper fillets. Salt and pepper. Preheat oven to 450 degrees [F]. In a 12-inch ovenproof skillet, combine the tomato sauce, olives, caper berries, pepper flakes and wine and bring to a boil over medium heat. Rinse the fish, pat dry, then cut into 4 equal portions.

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For the Meat Sauce: In a 6- to 8-quart heavy-bottomed pot, heat the olive oil and butter over medium heat until the butter has melted. Add the onions, celery, carrots, and garlic. Season with salt and cook until the vegetables are translucent but not browned, about 8 to 10 minutes. Add the ground meat and pancetta.

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Preheat the broiler. In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato.

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Halve tomatoes. 2. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve a few big splashes of pasta cooking water, then drain. 3. While pasta cooks, heat 1½ TBSP olive oil in a large pan over medium heat.

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Here, chef Mario Batali shares from his new cookbook, "Molto Gusto: Easy Italian Cooking," savory sauces and tasty meals to go with them. May 6, 2010, 2:02 PM UTC / Source : TODAY recipes

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In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, marjoram, garlic, pecorino, pine nuts, currants, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each.

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The tomatoes need to be peeled, de-seeded and juiced before making the Arrabbiata Sauce. Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes.

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Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin. Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.

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Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side. 30 minutes.

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Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes. Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute.

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Using a Dutch oven or large pot (minimum 6-quart), melt the butter over medium heat. Add the onions and a pinch of salt. Cover and sweat, stirring occasionally, until the onions are soft and translucent, about 15 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until the garlic is fragrant.

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In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic; cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot; cook until carrot is soft, about 5 minutes. Add tomatoes with their juice; stirring often, bring to a boil. Lower heat; simmer until thick as hot cereal, about 30 minutes.

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2 tablespoons extra-virgin olive oil. 1/2 pound guanciale or pancetta, finely diced. 1 small onion, finely chopped. 2 garlic cloves, minced. Pinch of crushed red pepper

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Recipe. While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but reserve some of the cooking water (about 1/2 cup).

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Drain, reserving ¾ cup cooking water. 2. Separate basil leaves and stems; finely chop stems. Set aside leaves. Heat ¼ cup olive oil in a large skillet over medium heat. Add chorizo, garlic and.

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Read on for the recipe! In a 6 to 8-quart, heavy bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables.