Welcome to Mrs. Nello's Recipe Page!
While Nello's alone, right out of the jar, is good enough, there are endless ways to use Nello's in recipes. It's Mrs. Nello's job at the Nello's Sauce International Headquarters to do just that--dream up ways to enjoy Nello's and to share them with you. Mrs. Nello absolutely loves to cook, to care for their little Maltese "Squishy," and to exercise and do yoga (leaving Nello himself in the dust!). Mrs. Nello will be adding many recipes this year, so be sure to watch closely. And don't forget, share your recipes with her on Facebook! Mrs. Nello writes: "Hello, Mrs. Nello here! I was recently appointed by Nello to head up the Nello’s Sauce Recipe Division based in our home here in Raleigh, North Carolina. As you can imagine, there is no lack of Nello’s Sauce in our house and it has been a hobby of mine to find creative ways to use it in recipes. I’m here to show you that Nello’s can be used for more than pizza, pasta, and dipping (though those are great ways to enjoy it)! Search this online recipe book for numerous ideas for recipes that use Nello's Sauce. Simply consult the links below."
Vegan Stuffed Shells, "Conchiglie ripiene"
My first recipe is a healthy twist on the classic Italian dish Conchiglie ripiene or "Stuffed Shells." As you can see on the label, Nello’s Sauce is vegan, so I wanted to do a recipe that showcases this. However, you can always substitute ricotta cheese to make the dish more traditional and leave out the nutritional yeast. Click here for the recipe.
Nello's Homemade Pasta and Meatballs
One of my favorite ways to enjoy Nello's Sauce is over fresh homemade pasta. It's as simple as that: these two ingredients (sauce and pasta) meet in perfect harmony on the plate. Now how do you make pasta at home, you ask? While it takes some time, it's not all that hard. Here are the steps to make the ever-so-delicious "Nellotelli" pasta. Click here for the recipe.
Nello's Homemade Pizza
Making pizza is an art of the highest form. There are so many ways to prepare the dough, so many ways to cook the pizza, so many toppings, combination of toppings, or, as I prefer, absence of toppings; there are a variety of sauces. It truly is free-form culinary art; a plate on which we sprinkle deliciousness. Click here for the recipe.
Vegetable Polenta Lasagna with Nello's
At the end of the week, Nello and I usually have a mix of random vegetables in the kitchen that we don’t want to waste. This week’s assortment was perfect for making a light and healthy lasagna. Also, since Nello has to fit into a tux soon, I wanted to make something that was easy on the carbs! Thus I decided to experiment with a tube of Italian-herb polenta. Click here for the recipe.
Nello's Pasta Puttanesca
Don’t mess with this sauce and don’t serve it to the faint of heart. Puttanesca—which means, sauce in the whore’s style—is a spicy, bold sauce that stands on its own very well. A lot of legends have been built around this dish: It was served to clients at brothels in Naples; its name a metaphor for the pungent flavor and strong attitude of the sauce. Click here for the recipe.
Nello's Tartlets: A Perfect Hors d'oeurve
My good friend Kimberly recently hosted a dinner party, which she's fabulous at doing. To get things started, she served her guests tartlets using Nello's Sauce as an hors d'oeuvre. Of course, they were delicious! Kimberly was kind enough to share her wonderful recipe with us all, and I hope you enjoy. The recipe makes twelve tartlets, but you may size it up if you have more guests. Click here for the recipe.
Eight Types of Pasta to Go with Nello's!
Go ahead, try it. Try to think of Italy and not to think of pasta. It's impossible, right? Good thing! Pasta is so good life without it might not be worthy of being called "life." But before I go any further, I'd like to lay to rest the myth that Marco Polo trekked back from China carrying a box of pasta, announcing to his fellow Italians: "I've found it and it's great al dente!" It's a nice story, and certainly he did encounter noodles on his voyage, however, it appears that the ingenious idea of mixing flour and water possibly sprang up in multiple corners of the globe. Clink here to continue.
Blogger and #Mombassador Recipes for Nello's Sauce!
Aubergine and Lavender Pasta
From the blog, "SOLE Food Kitchen": Lavender. In pasta. You heard me! This pasta features some fresh, local vegetables and a locally produced pasta sauce with lavender. Game on, fellow foodies. I recently had the pleasure of meeting Neal “Nello” McTighe, owner of Raleigh-based Nello's Sauce. You know, we don’t purchase much in the way of processed or prepared foods, but I was very interested in talking to the folks at Nello’s about starting a small, local business. And, I like food, right? Continue here for the recipe.
Quinoa-Oat-Cauliflower-Walnut-Black Bean Vegan Meatballs with Nello's Marinara over Butternut Squash Noodles and Topped with Almond, Coconut, Parmesan, and Basil
The way I go about creating a recipe usually starts with some type of inspiration. Either from an idea within or something I saw that sparked the formation. This weeks Food Story comes with a little of both. I always love a challenge with combining different ingredients especially those deemed Vegan or Gluten Free. I find the process of taking all the perceived normal ingredients out of the equation and using alternative ingredients fascinating. To me, it's a creative wonderland. Continue here for the recipe and video-recipe.
Pan Fried Roasted Garlic Ricotta Gnocchi
From the blog, "Life with the Lushers": About a month ago, on an average after work grocery store run, I noticed a sampling table for Nello’s Sauce, a locally made tomato sauce which has recently been getting a lot of praise from local food lovers on Twitter. Now, after eating some shape of pasta & tomato sauce for dinner almost every day during my freshman year of college, I haven’t really been interested in eating anything with tomato sauce for about the past ten years…let alone spend $8 on a jar of sauce if it might taste anything like my college ragù…but with all the talk, I was curious. Click here for the recipe.