4 tbsp olive oil
1/2 white onion
4 garlic cloves
7 medium tomatoes
1/2 cup white wine
1 bunch basil
1/2 bunch parsley
1/2 - 1 lb. tortellini

Add 4 tablespoons extra virgin olive oil to a large pan. Add 1/2 white onion, diced, and 4 chopped garlic cloves to hot oil. Add salt and pepper. Chop 7 medium sized ripe tomatoes into large pieces and add to onion mixture. Add 1/2 cup white wine.

Coarsley chop 1 large bunch of basil and 1/2 bunch of parsley, add to pan and cook for 20-30 minutes. Season with salt and pepper to taste. When sauce has a thick consistency, turn off heat and let stand for 15 minutes to cool before running through foodmill (food processor if you don’t have a foodmill).

Heat your tomato sauce in a large pan and add cooked tortellini directly to sauce. Place on dish and add parsley for presentation and grate fresh parmesan for terrific flavor.

Bring 8 cups of chicken broth to a boil, set aside. In large pan, add 2 tablespoons extra virgin olive oil, add 1 diced white onion, cook about 3 minutes, or until transluscent. Add 2 cups rice (preferably Carnaroli or Arborio) and saute while mixing with other ingredients. Add 1 cup white wine and cook for about 1 minute or until the rice absorbs all the wine. Add chicken broth 1 cup at a time at let it get absorbed before adding another cup, repeat about 6 times while constantly mixing. Continue until rice is tender to the bite.

Cut asparagus into 1 inch sections and add to remaining chicken broth. Add 1 - 2 cups shrimp to broth and let cook for 1 - 2 minutes. To finalize the creaminess of the risotto, add 1/2 cup butter, 1/2 cup grated parmesan cheese, salt and pepper. Serve onto plate and be sure to place asparagus and shrimp ontop of the rice. For presentation, add diced tomatoes and chopped parsley.

A little bit of an Olive Garden pitch at the beginning, but still a great recipe. Really worth trying this one if you’re into beef and tomato based dishes.

An easy to make pasta sauce made primarily of tomato and bacon. One of my favorite pasta dishes. Simple ingredients, easy to make, big flavor.

Don’t think I’ve ever seen this dish in Italy, but it looks good. Maybe it was created just for the Olive Garden - lots of meat and pasta all served in one dish: not authentic, but still tasty.

This is also one of my favorite dishes: really easy, quick and totally elegant dish to serve without much planning. You can lower your volume if Chef Jean Pierre is a little to loud for you (or make another vodka dish but in a glass)…