Decades ago, when diagnosed with Celiac’s, there were very few bread options. So, we changed a family favorite and left the bread crumbs off the chicken. It became the new normal and again a family favorite, saving calories and carbs! We have calculated the CHO…

Bolognese is a meat sauce from the Bologna Region in Italy, with the addition of milk or cream.  Hence, it does not have the more distinct and acidic flavours or a regular Spaghetti Sauce.  It is milder and sweeter. As with every recipe over time;…

  Although very different from Italian Style Clam Linguine, this version, adapted from Best of Bridge is more North American with the addition of cream and lack of shells. It’s a quick weeknight meal if you like clams! Or you happen to cheer for the…

  Marinara is generally thought to be a sauce made with tomatoes, garlic, olive oil and herbs. There are as many “best” marinara sauces as cooks. This recipe is simple and can be used as a base to build on, however, it is really good…

 The only carbs are in the pasta if you skip the pine nuts! This is really easy and perfect with something barbecued, or Saltimbocca.  If making both Gluten and GF pasta this is an easy sauce to split.  Adapted from the New York Times, Cooking

  I adapted this recipe from the Calgary Herald years ago. It’s delicious and a very mild sauce. Don’t skip the butter, it really does make the sauce creamier and it’s a nice change from some of the other tomato sauces. I use San Marzano…

Rigatoni pasta is bigger than penne and ziti, so it’s able to catch all of the sausage in the sauce.   This is a really easy, different approach to pasta when you feel like a bit of a change from tomato or cream-based sauces. The…

Lasagna, a flat pasta rich with tomato sauce made its debut in Naples during the Middle Ages.  It evolved into the traditional dish we all love over many centuries. And Granddaughter Kate surely must have some Italian??….. one of her favourite meals.  And below her…

Created in 1892, by Alfredo di Lelio, a Roman chef; Alfredo Sauce consisted only of Parmesan, butter and pasta.  Later came the addition of cream.  Serve by itself or alongside just about anything – our summer favourites are shrimp and asparagus, or with one of…

Adapted from Culinare Magazine and Primo Family Favorites   In the past 5 years even gluten free pasta has improved, and when in Italy, the best GF pasta can be found in the stores and restaurants.   If you live in a larger city with…