Pasta and Sauce

Baked Rigatoni with Meatballs (photo by Tim Trautmann, Flickr)

Baked Rigatoni with Meatballs

Making the meatballs is fairly tedious, but they may be made ahead and frozen – thaw completely before using. Also delicious served as finger food. …


Baked Macaroni with Aubergines and Smoked Mozzarella (photo by Michael W. May, Flickr)

Baked Macaroni with Aubergines and Smoked Mozzarella

Rest for about 10 minutes, before serving. …


Spinach and Ricotta Cannelloni (photo by Daniel Andres Forero, stock.xchng)

Spinach and Ricotta Cannelloni

Excellent as a hot hearty first course or as a main course with salad with crusty bread. …


Maccheroni alla Salsiccia e Ricotta (photo by Patrick Moore, stock.xchng)

Maccheroni alla Salsiccia e Ricotta

Macaroni with Italian sausage and ricotta. …


Spaghetti alla Puttanesca (photo by G & A Scholiers, stock.xchng)

Spaghetti alla Puttanesca

The whore’s pasta! A traditional old recipe, served without cheese of any kind. …


Fettucine with Salmon and Mushrooms (photo by barbara bar, stock.xchng)

Fettucine with Salmon and Mushrooms

Traditionally no cheese is served with this pasta. …


Linguine with Smoke Salmon and Herb Sauce (photo by Patrick Moore, stock.xchng)

Linguine with Smoke Salmon and Herb Sauce

A very quick sauce, and an outstanding first course pasta, but, of course, is also good as a main course pasta as well. Traditionally, no cheese is served with this sauce. …


Pasta alla Buscaiola (photo by Nicolas Raymond, stock.xchng)

Pasta alla Buscaiola

Pasta with tuna and mushrooms. This is an traditional old pasta sauce, and no cheese is served with it. …


Penne with Mushroom Taragon Cream Sauce (photo by Joe Burge, stock.xchng)

Penne with Mushroom Taragon Cream Sauce

Serve hot, with more Parmesan. …



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About Dinka’s Cookbook

Dinka's Cookbook is a collection of recipes that have been tried and tested over many years and that have stood the test of time. Because Dinka ran her own catering business for many years, some of these recipes have really been tested, in the most difficult circumstances, by the most discerning customers.

Dinka's Cookbook has been made available on the internet because it is the simplest method of sharing the recipes with all those people who have tasted the food and asked how it was made.

If you do use a recipe, please come back and give a little feedback. What worked? What didn't? And how much you enjoyed the food you prepared!

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