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Recipes Featuring Patsy’s Fra Diavolo Sauce
| LOBSTER
FRA DIAVOLO |
- 1/2 pound linguine pasta (spaghetti), cooked
to package directions
- 2 live lobsters (at least 1 1/4 pound each)
- 3 cups (24 ounces) Patsy’s Fra Diavolo
Sauce
- 1/4 cup dry white wine
- 2 tablespoons chopped Italian parsley leaves
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The easiest and best way to cook lobsters
is by steaming. Put a rack or collapsible vegetable
steamer in a pot large enough to hold the lobsters,
add 1 1/2 inches of water, cover, and bring to a boil.
Add the lobsters, cover and steam for about 15 minutes,
until they are bright red. Using tongs, remove and
place each lobster on its back and split lengthwise.
In a large skillet, bring Patsy’s Fra
Diavolo Sauce to a boil. Add wine. Place
the lobsters in the sauce and reduce heat. Spoon a
generous amount of sauce over each lobster. Cover
and simmer for 10 minutes. To serve, place the lobster
on the side of a plate alongside the pasta, adding
sauce to both as desired. Garnish with parsley.
Yield: 2 servings |
| CHICKEN
SCALOPPINE PIZZAIOLA |
- 10 ounces fresh mushrooms, sliced
- 4 skinless and boneless chicken breast halves
- 1/2 cup all-purpose flour, for dredging
- 1/2 cup olive oil
- 1 cup chicken stock, or water
- 3 cups (24 ounces) Patsy’s Fra Diavolo
Sauce
- 6 hot cherry peppers, seeded and sliced
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Blanch mushroom slices in boiling water for 2 minutes.
Drain and set aside. Rinse the chicken under cold
water and pat dry with paper towels. Gently pound
each piece of chicken to slightly less than 1/4 inch
in thickness. Dredge the chicken scaloppine in flour,
shaking off the excess. Heat olive oil in a large
skillet and sauté the chicken until lightly browned,
about 1 minute on each side. Drain excess oil from
skillet. Add stock, Patsy’s Fra Diavolo
Sauce, cherry peppers, and mushrooms. Bring
to a boil. Reduce heat, cover, and simmer for 10 minutes.
Salt and pepper, to taste.
Yield: 4 servings |
| HOT
SAUSAGES WITH CHERRY PEPPERS |
- 12 links fresh hot Italian sausage
- 2 tablespoons olive oil
- 3 cups (24 ounces) Patsy’s Fra Diavolo
Sauce
- 6 hot cherry peppers, seeded and sliced
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Heat olive oil in a large skillet and
add the raw sausages. Saute over low heat for 10 to
15 minutes, turning often, until evenly browned. Remove
and drain on paper towels. Drain excess oil from skillet
and add Patsy’s Fra Diavolo Sauce,
cooked sausages, and cherry peppers. Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes. (You
may have to add water if the sauce becomes too thick.
Yield: 4 servings |
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Home
| News from Patsy's | Our
Story | Our Restaurant |
Products From Patsy's
Retail Locations | Quick
& Easy Recipes | Join Our Mailing List
| Links to Friends & Partners
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Patsy's Italian Restaurant, Inc.
Our Original and Only Location in Manhattan
236 W. 56 Street (Map)
(between Broadway and Eighth Avenue)
New York, NY 10019
For Reservations call: (212) 247-3491
We Do Not Take Reservations online or on our 800 Number
For questions with online orders only : (800) 372-8797
For information about Patsy's products: sales@patsys.com
For comments about this website: andy@patsys.com
page last updated :
September 18, 2008
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