Marinara Sauce Recipes
Tender Pork Chops
simmered in Casa Visco Marinara Sauce
(serves 4)
Our most popular product – no salt or sugar added. We use crushed and ground tomatoes – no paste or puree – and we never add water. This sauce contains an abundance of FRESH onion and FRESH garlic and a unique blend of other delicious spices. Compare Casa Visco against mass-produced brands and you’ll see that we make the best tasting sauce you can buy! A staple for all Neapolitan dishes, this sauce is a must for the well-stocked pantry. It’s perfect on almost anything – from pasta to pizza to poultry and vegetables!
- 4 pork or veal chops (each about 1 ½” thick)
- Olive oil
- Salt & pepper to taste
- 1 tablespoon of assorted fresh or dried herbs of your choice (rosemary, oregano, basil, or parsley)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 shallot, chopped
- 1 cup red wine (if you prefer, use beef broth)
- 1 32oz jar Casa Visco Marinara sauce
Rinse chops and pat dry. Rub with olive oil and season both sides with salt, pepper and herbs. Brown both sides in large skillet over medium/hot heat. Remove chops to a plate. Add onion and shallots; sauté over medium heat until caramelized. Add the garlic and sauté about one minute more, being careful not to burn. Deglaze by adding wine to pan and scrape brown bits. Allow wine to reduce slightly (about 2 to 3 minutes). Add Casa Visco Marinara sauce and return chops and any accumulated juice to pan. Cover and cook until chops are cooked through; the longer the shops simmer, the tenderer they will become. If sauce becomes too thick, add more wine or beef stock.
Osso Bucco
featuring Casa Visco Marinara Sauce
- 6 veal shanks
- 1 cup Italian red wine
- 1 onions, chopped
- 2 carrots, chopped
- 1 stalks celery, chopped
- 2 garlic cloves, chopped
- beef base
- water
- 1 quart Casa Visco Marinara or Filetto di Pomodoro Sauce
- 1 oregano
- 1 bay leaf
- Salt and pepper to taste
Preheat oven to 350 degrees F. In a large heavy pan, sear the shanks until they are a rich dark brown. Remove from pan and add onions, carrots, celery, garlic, oregano, bay leaf and salt and pepper. Saute on medium high heat until all water was evaporated and mixture begins to turn a rich brown. Add wine, beef base, water, Casa Visco Sauce to completely cover. Place pan in oven for approximately 3 hours, keeping shanks completely covered. Check every 45 minutes for doneness.
Enjoy over Abborio Rice or your favorite Pasta! Bon Appetite!
Tomato Basil Sauce Recipes
Uncle Tony’s Linguini with Clam Sauce
featuring Casa Visco Tomato Basil Sauce
(serves 4)
- 2 dozen little neck claims
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 shallot, chopped
- 1 12ox can clam juice
- 1 32oz jar Casa Visco Tomato Basil sauce
- 1 pound linguini
- ¼ cup grated Casa Visco Romano Cheese
- 1 tablespoon chopped fresh parsley
Clean clams well. Cook pasta until al dente. Meanwhile in large sauté pan, sauté onion & shallot over medium heat until caramelized. Add garlic and sauté about one minute. Add clam juice and Casa Visco Tomato Basil sauce, bringing mixture to a quick boil. Add clams to the sauce mixture, reduce heat to medium low and cover tightly. Check after five minutes; clams are done when they open. Pour mixture over cooked pasta and sprinkle with Casa Visco Grated Romano Cheese and parsley.
Luscious Gnocchi in Pink Cream Sauce
featuring Casa Visco Tomato Basil Sauce
(serves 6)
A great tasting sauce made with imported Italian plum tomatoes, and lots of fresh basil and garlic. This light tasting, all natural sauce is great for a variety of dishes. It is the perfect complement to all sorts of pasta and seafood dishes.
- ½ pound proscuitto, sliced very thin, then chopped
- ¼ cup olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 32oz jar Casa Visco Tomato Basil sauce
- 1 can cannelini beans, drained and rinsed
- 1 cup heavy cream or half & half
- ¼ cup grated Casa Visco Romano Cheese
- 2 pounds gnocchi
Cook gnocchi in salted water until al dente, about 6 minutes. Meanwhile, in a large skillet, sauté proscuitto in olive oil over medium heat. Add onion and shallots; sauté until caramelized. Add the garlic and cook one more minute, being careful not to burn. Add Casa Visco Tomato Basil sauce and beans and cook about 10 minutes. Add heavy cream and cook about 3 minutes, stirring constantly. Add Casa Visco Grated Romano Cheese and gnocchi and mix well.
Filetto di Pomodoro Recipes
Penne Ziti with Eggplant
featuring Casa Visco Filetto di Pomodoro
(serves 4)
Grandmother knew how to capture the essence of summer when the garden was at its peak: just-picked plum tomatoes and plenty of fresh basil leaves, a little onion, some garlic, and a touch of Extra Virgin Olive Oil. We’ve replicated that taste in this sauce… Perfect for any pasta dish, or authentic Pizza Margarita. Open up a taste of summer!
- 1 medium sized eggplant
- ¼ cup olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 32oz jar Filetto di Pomodoro
- 1 pound Penne
Skin eggplant and chop into ¼” cubes. Heat oil to medium high, and fry eggplant until golden. Remove with slotted spoon; place on paper towels to drain. Reduce heat and sauté onions until caramelized. Add garlic and cook about one minute; do not brown. Add one jar of Casa Visco Filetto di Pomodoro and simmer about five minutes. Add eggplant and cook uncovered for about 10 minutes or until sauce and eggplant are heated through. Serve over al dente pasta.
Cacciatore Sauce Recipes
Aunt Rosie’s Famous Chicken Cacciatore
featuring Casa Visco Cacciatore Sauce
(serves 6)
A Northern Italian Staple, this “Hunter-Style” sauce is made with lots of onions, peppers, mushrooms, and garlic. Perfect for chicken, pork, veal, or beef. This sauce is great for making a hearty, robust meal that your entire family will love.
- 2 pounds chicken (bone in)
- ¼ cup olive oil
- 2 bell peppers (red, green or a mix)
- 1 small onion, sliced thin
- ½ tsp. Oregano
- ½ cup dry red wine
- 1 26oz jar Casa Visco Cacciatore sauce
- ¼ cup Casa Visco Grated Romano Cheese
- Cooked pasta or rice
Sauté chicken on medium high heat until almost cooked through. Remove from pan. Add peppers and onion to pan and cook about three minutes. Add garlic and cook for one minute more. Return chicken to pan, add wine, and cook about two minutes. Add Casa Visco Cacciatore sauce and simmer about 20 minutes, or until chicken is well cooked. Serve over your favorite pasta or rice, sprinkled with grated Casa Visco Romano Cheese.
Fra Diavolo Sauce Recipes
Papa Joe’s Shrimp Fra Diavolo
featuring Casa Visco Fra Diavolo Sauce
(serves 4)
Fra Diavolo – This “devilish” sauce is hot & spicy! Its racy flavor will turn up the heat in all your favorite dishes. It’s the perfect complement to all types of seafood and pasta.
- 2 pounds raw shrimp (peeled, any size)
- ¼ cup olive oil
- 4 cloves of garlic, sliced very thin
- 1 32oz far Casa Visco Fra Diavolo sauce
- 1 pound Angel Hair or Capellini Pasta
Rinse and dry shrimp. Heat oil in sauté pan over medium heat. Add garlic and sauté about two minutes. Add shrimp, and sauté one minute. Add Casa Visco Fra Diavolo sauce and sauté until shrimp are cooked through. Serve over pasta.
Homestyle Sauce Recipes
Carm’s Chicken Parmigana
featuring Casa Visco Homestyle Spaghetti Sauce
(serves 6)
Carmella’s all-purpose Homestyle sauce is an old family recipe handed down to us by our grandmother, Carmella. Slow cooked in small batches, this sauce is just like the sauce our grandmother cooked on Sundays for the entire family. Use this Homestyle sauce on all pasta dishes. It’s also perfect for Parmigana dishes – eggplant, veal, or chicken – and taste great on lasagna, stuffed shells and pizza.
- 2 pounds boneless, skinless chicken breasts, pounded thin
- Flour for dredging
- 3 eggs, beaten with two tablespoons water
- ¼ cup Casa Visco Grated Romano Cheese
- 2 tablespoons fresh or dried parsley
- 3 cups Casa Visco bread crumbs
- ¼ cup olive oil
- ½ pound sliced or shredded mozzarella cheese
- 1 32 oz jar Casa Visco Homestyle sauce
Preheat oven to 350. Beat eggs with water, Casa Visco grated cheese and parsley; set aside. Dredge chicken in flour, coating both sides well. Tap off excess. Dip into egg mixture and immediately coat with breadcrumbs. Repeat procedure until all chicken is floured, egged and covered with breadcrumbs. Heat oil until hot. Sauté chicken pieces, about four minutes per side, or until golden brown. Remove to paper towels to drain.
Arrange chicken in shallow pan or on a baking sheet. Place about ½ cup of Casa Visco Homestyle sauce on each breast and top with mozzarella cheese. Place in oven for 20-25 minutes, or until sauce and cheese bubble and chicken is cooked through. Sprinkle each piece with parsley.
Pizza Sauce Recipes
Authentic Pizza Parlor Style Pizza
featuring Casa Visco Pizza Sauce
Casa Visco Pizza sauce is the perfect way to make authentic pizza-parlor pizzas in your own home. It is seasoned with a secret combination of herbs and spices that you’re whole family with love. Great on pizza shells, English muffins or fresh or frozen pizza dough. With this sauce, you can quickly and easily enjoy delicious pizza fresh from your own oven.
Preheat oven to 450. Place one pound dough on pizza pan or cookie sheet that you have greased with oil or solid vegetable shortening. Top with about 2 cups of Casa Visco Pizza sauce, 1 cup grated mozzarella cheese and 2 tablespoons Casa Visco Grated Cheese. Bake for 15-20 minutes. Variations: add onions, peppers, mushrooms, pepperoni, or any combination of toppings.
