Fra diavolo is a spicy tomato sauce served over linguine and shellfish that roughly translates to “among the devil. Gabrielle Puglisi Many Italian American families participate in the ritual of eating ...

We all have a jar of pasta sauce sitting in our pantry waiting for the night when we need to make dinner in a pinch. And although store-bought pasta sauce is fine as is, Ina Garten shares how she ...

InstructionsIn a medium saucepan over medium-high, heat the oil. Add the onion and cook until tender and beginning to brown, 6 to 8 minutes. Transfer half of the onions to a medium bowl. Add the red ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Q: I somehow lost the rest of the recipe I cut out of the newspaper some years back. I am hoping you have it archived somewhere and could possible sent me a copy. It is one of my husband's favorites. ...

This dish combines all the elements that embody Marcella DiChiara as a home chef: Sicily, New England, and family love. If using live lobsters, press the tip of a knife in the crack that you'll find ...

1. Whisk together garlic, paprika, pepper, salt and 2 tablespoons of the oil in a medium bowl; add shrimp, and toss to coat. Let stand 10 minutes. 2. Cook pasta in boiling salted water according to ...

If you love spicy dishes like I do, this one is for you. The Italian recipe, originally called shrimp fra diavolo, translates as "the Devil's shrimp." And it's devilish due to a large amount of red ...

CHESHIRE -- The owners of Seafood Gourmet are hoping their latest product -- a fra diavolo pasta sauce they are making and distributing for University of Connecticut women's basketball coach Geno ...

Do you ever reach for jarred sauce? I do from time to time, especially on weeknights. Quality ones are made with a short list of fresh-tasting, flavorful ingredients, but then I almost always doctor ...

Do you ever reach for jarred sauce? I do from time to time, especially on weeknights. Quality ones are made with a short list of fresh-tasting, flavorful ingredients, but then I almost always doctor ...