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This recipe for PASTA MILANESA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken Rajotte
Added: Sunday, February 11, 2007


(St. Joseph Day Main Dish!)

1 Basic spaghetti sauce recipe with garlic, onions, basil, bay leaves, pepper, and sugar
1 can fenocchio e sardi mixture need to order from Chicago
Pinole nuts chopped
1 lb. of Percciatelli pasta (looks like a fat spaghetti noodle)

Cook on top of stove for one hour

Toasted Breadcrumbs

1 Tblspn. salad oil
1 cup unseasoned breadcrumbs
1 tspn. Sugar

Prepare tomato sauce recipe and add the canned mixture, plus pine nuts chopped finely.

Boil water, add salt, add Percciatelli and cook until a dente (not overdone!)

Preheat oven to 350 degrees. In skillet, add oil and heat, then add breadcrumbs. Toast in oven until light brown. Stir frequently. When done, add sugar. Serve over spaghetti, top with sauce.

(Be sure to make enough sauce to serve on the table.)

Number Of Servings:
Preparation Time:
1 hour
Personal Notes:
This is the main dish for St. Joseph's feast day. Ken has always been the one to prepare it, since Grandma Angie passed away, and he does a fantastic job. The fish sauce replaces meat sauce, because on St. Joseph Day, no meat is allowed. Sprinkle the top of the pasta with breadcrumb mixture. This represents the sawdust of St. Joseph. Don't forget the Novena to St. Joseph (nine days prior to the feast day!) Ask him for a favor or thank him for prayers answered. He does listen!




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