“It’s a family recipe. Its really easy to make,” she told Us Weekly as she whipped up the meal in less than 30 minutes. “It’s a great recipe and I love to drink red wine with it. It goes perfectly together.”
The Bravo reality star, who lost her mom, Antonia Gorga, earlier this year, remembered fond memories of her in the kitchen. “My mom was always an amazing cook. All my girlfriends – when they used to come over – they used to say, ‘Oh my god, your house smells so good!’ My mom always cooked with love.” She gives her mom credit for her own culinary chops. “I wanted to make the cookbooks because I wanted to have my mom’s recipes. And I wanted my daughters to have all of my mom’s recipes. And so on, and then they could pass it down to their family. So that’s what made me do four cookbooks,” she added.
“Cooking is such a big part of our family that my daughters love to cook. They help me in the kitchen all the time. They love it.” She told the publication, “My kids love spicy food. My kids eat everything. They’re used to mama’s cooking!”
Snappy Red Sauce
Makes about 3 ½ cups, enough for 1 pound of pasta
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, chopped
¼ teaspoon salt
2 garlic cloves, minced
½ teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes in thick puree
3 tablespoons chopped fresh Italian parsley
Directions
Heat the oil in a large saucepan over medium heat. Add the onion and salt. (A little salt brings out the onion flavor.) Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and red pepper flakes and stir until the garlic is fragrant, about 1 minute.
Stir in the tomatoes with their puree and the parsley and bring to a boil. Reduce the heat to medium-low. Cook at a brisk simmer, stirring occasionally until slightly reduced, about 5 minutes. Serve hot as a pasta sauce.
Teresa Giudice’s Devil Shrimp with Angel Hair Pasta
Photo Credit: Dave Kotinsky/Getty Images for US Weekly
Devil Shrimp with Angel Hair Pasta
Makes 4 to 6 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 pound medium (21-25 count) shrimp, peeled and deveined
2 garlic cloves, minced
3 cups Snappy Red Sauce
½ teaspoon red pepper flakes, or more to taste
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
Salt
1 pound angel hair pasta
Directions
Bring a large pot of slightly salted water to a boil
Meanwhile, heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the shrimp and cook, turning once, until it turns opaque, about 3 minutes. Transfer to plate.
Add the remaining tablespoon of oil and garlic to the saucepan and stir until the garlic is softened but not browned, about 30 seconds. (The pan will be hot, so be careful not to burn the garlic.) Add the tomato sauce, red pepper flakes, and black pepper and bring to a boil. Reduce the heat to medium-low. Return the shrimp to the saucepan and stir in the lemon juice. Cook just to head the shrimp through, about 1 minute. Season the sauce with salt, and add more red pepper flakes if you want the sauce really devilish. Remove from heat.
Meanwhile, add the pasta to the water and cook according to the package directions until al dente. Drain well. Transfer the pasta to individual bowls and top with the shrimp and sauce. Serve hot.
Other Recipes:
Luann de Lesseps’ ‘Eggs à la Francaise’ Recipe!
Source/Photo Credit: Us Weekly
