The Celebrity
Pasta Lovers’ Cookbook
Ce l e b r i t i e s S h a r e T h e i r F a v o r i t e P a s t a R e c i p e s
f o r A m e r i c a ’ s S e c o n d H a r v e s t
mario batali tyson beckford pierce brosnan melinda clarke tony danza kristin davis
giada de laurentiis faith ford harrison ford ashley judd annabella sciorra sela ward
t a b l e o f c o n t e n t s
Welcome Letter
Guest Editors | Mario Batali, Giada De Laurentiis
America’s Second Harvest | The Nation’s Food Bank Network
Celebrity Recipes | Kristin Davis, Faith Ford, Harrison Ford,
Pierce Brosnan, Tyson Beckford, Annabella Sciorra, Sela Ward,
Ashley Judd, Tony Danza, Melinda Clarke
Giada’s Favorite
Mario’s Favorite
photography provided by Lou Manna
food styling Diane Veza
prop styling Debra Donahue
the celebrity pasta lovers’ cookbook
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w e l c o m e
Thank you for downloading our new Celebrity Pasta Lovers’
Cookbook. We’re pleased to present this compilation of
favorite celebrity pasta dishes to benefi t America’s
Second Harvest, the nation’s largest charitable hunger-
relief organization.
While we began as a small pasta shop in Italy and are
today the world’s leading pasta producer, the philosophy
that’s guided Barilla® for four generations hasn’t changed:
We’re a family-run company dedicated to developing and
sharing delicious, wholesome products with people and
families around the world who love pasta and Italian food.
At Barilla, we believe that creating, cooking and eating
food is an art. It is, of course, also a basic human need.
And today in America far too many people – more than
38 million, 14 million of whom are children – have limited
access to food due to fi nancial diffi culties.
We want to do our part to blend our love of pasta and
authentic Italian cuisine with a very worthwhile cause.
So for the month of February 2007 Barilla will donate $1
to America’s Second Harvest for every person who
downloads this cookbook, up to $100,000 – so please
pass it on!
On behalf of everyone at Barilla, we’d like to thank all
the celebrities who graciously contributed to this project,
as well as our friends Giada De Laurentiis and Mario
Batali for their time and effort creating these fantastic
recipes and supporting the program. We appreciate
everyone’s role in helping bring this cookbook to life
and raising awareness for such a good cause.
We are grateful to the millions of Americans who have
embraced Barilla and are honored that you have joined
us in this important initiative. With your participation, we
can help prevent hunger...one delicious bite at a time.
Warm Regards,
Kirk Trofholz
President, Barilla America
the celebrity pasta lovers’ cookbook
1
Raised in Seattle, Mario Batali studied briefl y at Le Cordon
Bleu in London, followed by an apprenticeship with London’s
legendary chef Marco Pierre White and three years of
intense culinary training in the tiny Northern Italian village
of Borgo Capanne. He returned to the U.S. and in 1998
opened his now-legendary New York City restaurant, Babbo
Ristorante e Enoteca, which was honored as “The Best New
Restaurant of 1998” by the James Beard Foundation and
awarded three stars by Ruth Reichl at The New York Times.
Today he and his partners own several other renowned
restaurants in New York and Los Angeles.
Ever the avid educator, Mario hosts two Food Network
programs, “Molto Mario” and “Ciao America.” He also
engages in fi erce culinary battle in the Food Network series
“Iron Chef America.” His books include Simple Italian Food
(Clarkson Potter, 1998), Mario Batali Holiday Food (Clarkson
Potter, 2000), The Babbo Cookbook (Clarkson Potter, 2002),
and Molto Italiano: 327 Simple Italian Recipes (Ecco, 2005).
Most recently, Mario and NASCAR, the country’s leading
spectator sport, have joined forces to create the fi rst-ever
cookbook for NASCAR fans. In Mario Tailgates NASCAR Style
(The Sporting News), Mario uses his talent, knowledge and
wit to teach NASCAR tailgaters how to prepare a winning
barbecue and pre- and post-race spread every time.
In 2002 Mario won the James Beard Foundation’s “Best Chef:
New York City” award, and in 2005 the James Beard
Foundation awarded Mario “Outstanding Chef of the Year.”
Mario splits his time between Greenwich Village in New York
City and Northern Michigan with his wife Susi Cahn of Coach
Dairy Goat Farm and their two sons.
“ To my mind, the single
most satisfying dish on the
planetary menu is properly
prepared pasta, and it may
be the most important
category of food anywhere...”
2
m a r i o b a t a l i
meet our guest editors
Born in Rome but raised in Los Angeles, Giada De Laurentiis
grew up in a large Italian family where the culture of food
was a staple in and of itself. After graduating from UCLA,
Giada’s passion for cooking drove her to train at Le Cordon
Bleu in Paris. Upon her return to Los Angeles, where her
training included positions at the Ritz Carlton Fine Dining
Room and Wolfgang Puck’s Spago in Beverly Hills, she
founded GDL Foods, a catering company in Los Angeles.
Giada came to national attention as chef on the Food
Network’s “Everyday Italian,” which features quick, healthy
and accessible dishes using traditional Italian ingredients
and techniques. Her companion book, Everyday Italian
(Clarkson Potter/Random House ), includes a forward by
Chef Mario Batali. It reached no. 5 on The New York Times
best-seller list.
As a follow-up to Everyday Italian, Giada’s second book,
Giada’s Family Dinners (Clarkson Potter/Random House)
was released in April 2006 and was no. 1 on the The New York
Times best-seller list for nonfi ction.
Giada debuted as host of Food Network’s primetime
documentary show, “Behind the Bash,” where she takes
viewers behind the scenes with chefs, sommeliers, pastry
teams, decorators and the event planners of six-fi gure
weddings, high-roller Las Vegas soirees, and Hollywood
movie premieres to see what goes into creating the world’s
most spectacular parties.
A guest correspondent on the “Today Show” during the
2006 Olympic Games in Torino, Giada will now appear on
the show on a regular basis, reporting on trends in travel,
cuisine and lifestyle.
Giada currently lives in Los Angeles with her husband.
“ For a casual get-together,
Italians know that there’s
nothing more satisfying – or
economical – to set on the
table than a big bowl piled
high with pasta.”
g i a d a d e l a u r e n t i i s
3
meet our guest editors
Dear Friend,
America’s Second Harvest – The Nation’s Food Bank
Network is pleased to partner with Barilla® on this exciting
campaign. By downloading The Celebrity Pasta Lovers’
Cookbook, you are helping to feed hungry children, families
and the elderly in your community.
America’s Second Harvest is the largest charitable
domestic hunger-relief organization in the country with
more than two billion pounds of donated food and grocery
products distributed across the country annually. Just
last year, we provided food assistance to more than
25 million people in the United States.
a m e r i c a ’ s s e c o n d h a r v e s t
4
the celebrity pasta lovers’ cookbook
America’s Second Harvest also supports 50,000 local
charitable agencies operating more than 94,000 programs,
such as food pantries, soup kitchens, emergency shelters,
and after school programs. Some examples of programs
run by America’s Second Harvest include:
• Kids Cafe – providing children with free snacks and
meals along with supervised activities in a safe place.
• The Back Pack Program – providing children that rely
on reduced-price school lunches with discreet backpacks
full of food for days when school is not in session.
• Community Kitchen – training adults for a career
in the food service industry. Food made during this
program is used to feed others in need.
• Disaster Relief – Since 1989, America’s Second Harvest
has been helping Americans during national disasters.
Last year, during Hurricane Katrina, nearly 65 million meals
were provided to those in need.
America’s Second Harvest would like to extend a special
thank you to Barilla, the participating celebrities in The
Celebrity Pasta Lovers’ Cookbook, and of course to you,
for being part of the solution to end hunger in America. Please
visit www.secondharvest.org to learn how to further contribute
to our network of local food banks or for information on how
you can get involved in any of our programs.
Sincerely,
Vicki Escarra
President and CEO of America’s Second Harvest –
The Nation’s Food Bank Network
a m e r i c a ’ s s e c o n d h a r v e s t
5
the celebrity pasta lovers’ cookbook
k r i s t i n d a v i s ’
Inspired by Kristin Davis’ favorite pasta dish, recreated by Mario Batali
Spaghetti and Meatballs
Meatballs Prep Time: 40 min. Cook Time: 20 min. Yield: 12-15 Sauce Prep Time: 20 min. Cook Time: 43 min. Yield: 4 cups
6
1 recipe meatballs (recipe follows)
1 1⁄ 2 cups basic tomato sauce (recipe follows)
1 pound Barilla spaghetti
1 cup freshly grated Parmigiano Reggiano
Meatballs:
3 cups day-old bread, cut into 1-inch cubes
1 1⁄4 pounds ground chuck beef
3 eggs, beaten
3 garlic cloves, minced
3 ⁄4 cup grated Pecorino Romano cheese
1⁄4 cup fi nely chopped Italian parsley
1⁄4 cup pine nuts, baked for 3-4 min. in a 400° F oven
1⁄ 2 teaspoon kosher salt
1⁄ 2 teaspoon freshly ground black pepper
Basic tomato sauce:
1⁄4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1⁄4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves,
or 1 tablespoon dried
1⁄ 2 medium carrot, fi nely shredded
2 (28-ounce) cans peeled whole tomatoes,
crushed by hand and juices reserved
For the meatballs: In a shallow bowl, soak the bread
cubes in water to cover for a minute or two. Drain the
bread cubes and squeeze with your fi ngers to press out
the excess moisture.
In a large bowl, combine the bread cubes, beef, eggs,
garlic, Pecorino Romano, parsley, toasted pine nuts,
salt, and pepper and mix with your hands to incorporate.
With wet hands, form 12 to 15 meatballs, each about the
size of a golf ball.
In a large, heavy-bottomed skillet, heat 1 cup oil until
smoking. Cook the meatballs in the oil until golden brown
and cooked through, working in batches if necessary to
avoid overcrowding the pan. Remove the meatballs to a
plate lined with paper towels and keep warm.
For the tomato sauce: In a 3-quart saucepan, heat the
olive oil over medium heat. Add the onion and garlic, cook
until soft, and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more,
until the carrot is quite soft. Add the tomatoes and
juice and bring to a boil, stirring often. Lower the heat
and simmer for 30 minutes until as thick as hot cereal.
Season with salt and serve. This sauce holds 1 week in
the refrigerator or up to 6 months in the freezer.
1) Bring 6 quarts of water to a boil in a large pot and add
2 tablespoons salt. Add the pasta and cook according to
the package instructions.
2) Meanwhile, in a 10- to 12-inch sauté pan, combine the
tomato sauce and the meatballs. Heat through.
3) Once pasta is al dente, drain in a colander and quickly
toss the hot pasta to the sauté pan with the meatballs,
and toss gently to mix.
4) Divide equally among 4 warmed pasta bowls and
sprinkle Parmigiano cheese. Serve immediately.
i n g r e d i e n t s
d i r e c t i o n s
“ This is what
I grew up eating.
It’s my mom’s
famous dish.”
f a i t h f o r d ’ s
Warm Pasta Salad with Turkey Sausage
Inspired by Faith Ford’s favorite pasta dish, recreated by Giada De Laurentiis
i n g r e d i e n t s
d i r e c t i o n s
Prep Time: 20 min. Cook Time: 20 min. Yield: 4 servings
3 tablespoons olive oil
1 cup sliced cremini mushrooms
1 pound spicy turkey sausage, casings removed
3 garlic cloves, minced pinch of dried
red pepper fl akes
1 cup canned cannellini beans, drained and rinsed
1 large bunch escarole, rinsed and coarsely
chopped (about 5 cups)
1 pound Barilla farfalle pasta
1 teaspoon kosher salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat.
In a large, heavy skillet, heat the olive oil over medium-high
heat. Add the mushrooms and cook until golden around
the edges, about 3 minutes. Remove the mushrooms
from the pan and set aside. Add the sausage to the same
skillet and cook, breaking up with a spoon, until the
sausage is brown and juices form, about 8 minutes.
Return the mushrooms to the pan. Add the garlic and
red pepper fl akes and sauté for 1 minute. Add the beans
and stir to combine. Add the escarole, cover the pan,
and let simmer over low heat until the escarole wilts,
about 8 more minutes.
Meanwhile, add the pasta to the boiling salted water and
cook, stirring occasionally, until tender but still fi rm to
the bite, about 8 minutes. Drain pasta, reserving 1 cup
of the cooking liquid.
Transfer the cooked pasta to a large serving bowl. Add
the spicy sausage mixture, salt, and pepper and stir to
combine. Add enough reserved pasta cooking liquid,
1⁄4 cup at a time, to moisten. Season with more salt and
pepper, to taste. Add the Parmesan cheese, toss gently,
and serve.
8
“ I love this dish because
it combines pasta with
my love of Southern
fl avors, having grown up
in Louisiana. It’s a real
family meal. I love to
serve it to my husband,
Campion, and his friends
when they come over to
watch a game.”
In a large skillet, heat the olive oil over medium-high heat.
When very hot and almost smoking, add the onion,
garlic, and anchovies and sauté for 3 minutes. Reduce
the heat to medium and add the olives, capers, white
wine, salt, pepper, and red pepper fl akes. Cook, stirring
occasionally until the white wine has reduced by half,
about 5 minutes. Add the tomatoes and simmer until
reduced slightly, about 20 minutes
Meanwhile, add the pasta to the pot of boiling salted
water and cook, stirring occasionally, until tender but
still fi rm to the bite, about 8 minutes. Drain, reserving
about 1 cup of the cooking liquid.
Once the tomato sauce has reduced slightly, add the
pasta to the sauce and stir to coat. Add enough of the
reserved pasta cooking liquid, 1⁄4 cup at a time, to
moisten. Season with more salt and pepper to taste.
Gently toss in the basil and serve.
Prep Time: 15 min. Cook Time: 30 min. Yield: 4 servings
d i r e c t i o n s
i n g r e d i e n t s
h a r r i s o n f o r d ’ s
Inspired by Harrison Ford’s favorite pasta dish, recreated by Giada De Laurentiis
3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
4 anchovy fi llets, minced (about 2 tablespoons)
1⁄2 cup pitted black olives, coarsely chopped
2 tablespoons drained capers, rinsed
1⁄2 cup white wine
1⁄2 teaspoon kosher salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper, plus
more to taste
1⁄2 teaspoon dried crushed red pepper fl akes
1 (28-ounce) can crushed Italian tomatoes
1 pound Barilla spaghetti pasta
1⁄2 cup chopped fresh basil
Spaghetti with Spicy Tomato Sauce
Use the right amount of water. Use a
6- to 8-quart-capacity pot to prepare one
pound of pasta. Fill the pot no more than
2/3 with water – if you use more, the
water will spill over; if you use too little,
the pasta won’t cook properly.
Barilla Pasta Tips
10
“It’s quick
and easy!”
p i e r c e b r o s n a n ’ s
Vegetable Orzo Primavera
Inspired by Pierce Brosnan’s favorite pasta dish, recreated by Giada De Laurentiis
d i r e c t i o n s
i n g r e d i e n t s
3 carrots, peeled
2 medium or 1 large zucchini
2 yellow summer squash
1 yellow bell pepper
1 red bell pepper
1 onion, thinly sliced
1⁄4 cup olive oil
1 tablespoon dried Italian herbs or
herbes de Provence
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper,
plus more to taste
1 pound Barilla orzo pasta
20 cherry tomatoes, halved
3 ⁄4 cups shredded Parmesan cheese
Preheat the oven to 450 degrees F.
Cut the carrots, zucchini, squash, and bell peppers into
thin 2-inch-long strips. On a large, heavy, foil-lined
baking sheet, toss the vegetable strips, onion, oil, dried
herbs, and 2 teaspoons each of salt and pepper to coat.
Transfer half the vegetable mixture to another large,
heavy, foil-lined baking sheet, and arrange the vegetables
evenly over both sheets. Bake, stirring after the fi rst
10 minutes, until the carrots are tender and the other
vegetables begin to brown, about 20 minutes total.
Meanwhile, bring a large pot of salted water to a boil over
high heat. Add the orzo and cook, stirring occasionally,
until tender but still fi rm to the bite, about 9 minutes.
Drain, reserving 1 cup of the cooking liquid. In a large
bowl, toss the pasta with the cooked vegetables to
combine. Add the cherry tomatoes and enough of the
reserved cooking liquid, 1⁄4 cup at a time, to moisten.
Season the pasta with more salt and pepper to taste.
Transfer the pasta to bowls. Sprinkle with Parmesan
cheese and serve.
Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings
12
Bring a large pot of salted water to a boil over high heat.
In a medium bowl, toss the shrimp with 1 teaspoon each
salt, pepper, and red pepper fl akes.
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and saute until just cooked through,
about 2 minutes. Remove shrimp with a slotted spoon,
and set aside. Add the onion to the same skillet and
sauté until translucent, about 5 minutes. Add the
tomatoes with their juices, wine, garlic, and oregano,
and simmer until the sauce thickens, about 10 minutes.
Meanwhile, add the pasta to the boiling salted water
and cook, stirring occasionally, until tender but still fi rm
to the bite, about 8 minutes. Drain the pasta.
Add the cooked pasta to the sauce and stir to coat. Add
the shrimp and the accumulated juices to the sauce pan
and stir to combine. Remove the pan from the heat and
toss in the parsley and basil. Season with more salt to
taste and serve.
t y s o n b e c k f o r d ’ s
Shrimp Fra Diavolo with Penne Rigate
Don’t waste your olive oil. By using good
quality pasta, you don’t need to add oil to
the cooking water. Olive oil does nothing for
the taste of pasta and its usage will make
the pasta slippery, allowing the sauce to
slide off the pasta.
Barilla Pasta Tips
1 pound large shrimp, peeled and deveined
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon dried crushed red pepper fl akes
3 tablespoons olive oil
1 medium onion, fi nely chopped
1 (28-ounce) can diced tomatoes with juices
1 cup dried white wine
3 garlic cloves, chopped
1/2 teaspoon dried oregano leaves
1 pound Barilla penne pasta
1/4 cup chopped fresh fl at-leaf parsley
1/4 cup chopped fresh basil
i n g r e d i e n t s
d i r e c t i o n s
Prep Time: 15 min. Cook Time: 20 min. Yield: 4 servings
14
Inspired by Tyson Beckford’s favorite pasta dish, recreated by Giada De Laurentiis
“ I like pasta...
it’s affordable
and healthy,
and it only takes minutes
to prepare.”
Pasta alla Siciliana with Mozzarella & Eggplant
a n n a b e l l a s c i o r r a ’ s
Inspired by Annabella Sciorra’s favorite pasta dish, recreated by Mario Batali
d i r e c t i o n s
i n g r e d i e n t s
Sauce Prep Time: 20 min. Cook Time: 43 min. Recipe Prep Time: 25 min. Cook Time: 1 hr. 11 min. Yield: 8 servings
For the tomato sauce: In a 3-quart saucepan, heat the
olive oil over medium heat. Add the onion and garlic, cook
until soft, and light golden brown, about 8 to 10 minutes.
Add the thyme and carrot and cook 5 minutes more, until
the carrot is quite soft. Add the tomatoes and juice and
bring to a boil, stirring often. Lower the heat and simmer
for 30 minutes until as thick as hot cereal. Season with
salt and serve. This sauce holds 1 week in the refrigerator
or up to 6 months in the freezer.
For the pasta dish:
1) Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2) Meanwhile, in a 10- to 12-inch sauté pan, heat 3 tablespoons
of the olive oil over medium heat until almost smoking.
Working in batches, sauté the eggplant cubes, seasoning
them with salt and pepper, turning once, until golden
brown on both sides. Transfer to a plate lined with paper
towels to drain.
3) Preheat the oven to 375 degrees F. Grease a 9- by
12-inch baking dish with 3 tablespoons of olive oil.
4) Cook the penne in the boiling water until 2 minutes
short of the package instructions. Drain and shock the
pasta in ice water for 2 minutes. Drain the pasta very
well, place in a mixing bowl and toss with 1 cup of
tomato sauce.
5) Cover the bottom of the baking dish with 1⁄4 cup of
the tomato sauce. Top the tomato sauce with half the
breadcrumbs and then add half the cooked and sauced
pasta, then half of the eggplant cubes, arranged in a layer.
Dot about 1⁄4 cup of the tomato sauce over, and top with
half the grated Pecorino and half of the torn basil leaves.
Repeat the process with the pasta, then the eggplant, dot
with the remaining tomato sauce, then the cheese and
basil. Sprinkle with the remaining breadcrumbs, sprinkle
the Mozzarella cubes evenly and drizzle with the remaining
2 tablespoons olive oil.
6) Bake for 45 minutes. Let rest 10 minutes before
serving. Place a generous portion on each plate, grate
Ricotta Salata over and serve.
2 pounds small to medium eggplant,
cut into 1⁄4-inch cubes
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 pounds Barilla penne
3 cups basic tomato sauce (see recipe below)
1 cup toasted bread crumbs
1⁄2 cup freshly grated Pecorino Romano
1 pound fresh Mozzarella di Bufala, cut into
1⁄4-inch cubes
10 fresh basil leaves, torn
An 8-ounce piece of Ricotta Salata, for grating
Basic tomato sauce:
1⁄4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1⁄4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves,
or 1 tablespoon dried
1⁄2 medium carrot, fi nely shredded
2 (28-ounce) cans peeled whole tomatoes,
crushed by hand and juices reserved
Salt
16
“I just love it.”
Linguine with Eggplant & Sun-dried Tomatoes
s e l a w a r d ’ s
Inspired by Sela Ward’s favorite pasta dish, recreated by Giada De Laurentiis
d i r e c t i o n s
i n g r e d i e n t s
Sauce Prep Time: 15 min. Cook Time: 1 hr. 20 min. Yield: 1 qt. Recipe Prep Time: 10 min. Cook Time: 30 min. Yield: 4 servings
For the marinara sauce: In a large pot, heat the olive
oil over medium-high heat. Add the onions and garlic
and sauté until the onions are translucent, about
10 minutes. Add the celery, carrots, and 1⁄4 teaspoon
each salt and pepper. Sauté until all the vegetables are
soft, about 10 more minutes. Add the tomatoes and bay
leaf, and simmer uncovered over low heat until the
sauce thickens, about 1 hour. Remove and discard the
bay leaf. Season the sauce with more salt and pepper
to taste. (The sauce can be made one day ahead. Cool,
then cover and refrigerate.)
For the pasta dish: Bring a large pot of salted water
to a boil over high heat. Add the pasta and cook, stirring
occasionally, until tender but still fi rm to the bite, about
8 minutes. Drain.
Meanwhile, heat 3 tablespoons of the oil from the sun-dried
tomato jar in a large, heavy skillet over medium heat.
Add the diced eggplants and cook, stirring occasionally,
until golden, about 6 minutes. Add the sun-dried tomatoes
and the marinara sauce and cook until heated through,
about 5 minutes.
Add the cooked pasta to the tomato sauce* and stir to
combine. Turn off the heat and add the Mozzarella
cheese, basil, salt, and pepper. Season with more salt
and pepper to taste. Transfer to shallow pasta bowls,
top with Parmesan cheese, and serve.
1 pound Barilla linguine pasta
3 Japanese eggplants, trimmed and chopped
1⁄2 cup sun-dried tomatoes cut into strips,
plus their oil (about a 6-ounce jar)
1 quart marinara sauce (store-bought or
homemade, recipe follows)
1⁄2 pound fresh Mozzarella, cut into cubes
1⁄2 cup chopped fresh basil
1⁄2 teaspoon kosher salt, plus more to taste
1⁄2 teaspoon freshly ground black pepper,
plus more to taste
1⁄2 cup freshly grated Parmesan cheese
Marinara sauce:
1⁄4 cup olive oil
1 small onion, fi nely chopped
1 garlic clove, fi nely chopped
1 celery stalk, fi nely chopped
1 carrot, peeled and fi nely chopped
1⁄4 teaspoon kosher salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper,
plus more to taste
1 (32-ounce) can crushed tomatoes
1 dried bay leaf
18
In a hurry? Substitute Giada’s marinara sauce
with mixture of 1 jar of Barilla Marinara Sauce
+ 1⁄2 cup water
We recommend heating up the sauce before using,
but don’t overcook, in order to preserve the
freshness of the basil aroma.
*Barilla Sauce Tips
“It’s a great
comfort food dish.
Yummy and
really fi lling!”
Bring 6 quarts water to a boil in a spaghetti pot and
add 2 tablespoons salt.
Place butter and sage in a 10- to 12-inch sauté pan
over medium-high heat and cook until butter turns golden
brown and spatters a bit. Add the pumpkin puree and
remove from heat; it will make some noise here and be a
little messy. Swirl the pan to mix the butter and pumpkin
mixture together and set aside. Drop the tortellini into the
boiling water and cook according to package instructions,
then drain in a colander and immediately toss the cooked
tortellini into the pan with the pumpkin mixture, place over
medium heat and toss until pasta is coated with sauce.
Mix in half of the grated Parmigiano and toss 10 seconds,
then pour into a heated bowl and serve immediately.
Go ahead – add a little salt. Salting the water
brings out the natural fl avor of the pasta.
Add the salt once the water has started to
boil and allow the salt to dissolve before
adding the pasta. For the optimal fl avor
experience, use a coarse sea salt. But ask
your doctor if you are on a restricted diet.
Prep Time: 10 min. Cook Time: 20 min. Yield: 4 servings
d i r e c t i o n s
i n g r e d i e n t s

Inspired by Ashley Judd’s favorite pasta dish, recreated by Mario Batali
1⁄2 pound sweet butter
8 leaves fresh sage
1⁄2 cup pumpkin puree or pumpkin pie fi lling
2 bags (8 ounces each)
Barilla Three Cheese Tortellini
1⁄2 cup freshly grated Parmigiano Reggiano
Pumpkin Sage Butter Tortellini
Barilla Pasta Tips
20
a s h l e y j u d d ’ s
“ My submission is inspired
by a delectable dish at my
favorite restaurant, Giorgio
Baldi. Living in Tennessee
and Scotland, I rarely
make it to Santa Monica
these days. But when I do,
I always see my most
special friends for a
special meal at this
restaurant. It’s a tradition
we love and this dish is
always revered.”
For the sauce: In a 3-quart saucepan, heat the olive oil
over medium heat. Add the onion and garlic and cook
until soft and light golden brown, 8-10 minutes. Add the
thyme and carrot and cook for 5 minutes more, or until the
carrot is quite soft. Deglaze the pan with the red wine and
cook until reduced by 50 percent, 8-10 minutes. Crush the
tomatoes with your hands and add them and their juices
to the pot. Bring to a boil, and then lower the heat and
simmer for 20 minutes, stirring often. Season with salt and
set aside.
Bring 6 quarts of water to a boil in a large pot and add
2 tablespoons salt.
Drop the ziti into the boiling water and cook until just
al dente, drain.
Toss the ziti in to the pan with the sauce, add the basil and
season well with black pepper. Divide among 6 warmed
pasta bowls, top with Parmigiano and serve immediately.
Prep Time: 20 min. Cook Time: 40 min. Yield: 4 servings
d i r e c t i o n s
i n g r e d i e n t s
t o n y d a n z a ’ s
Inspired by Tony Danza’s favorite pasta dish, recreated by Mario Batali
1 pound Barilla ziti
1⁄2 cup fi nely chopped basil
Black pepper
1⁄2 cup freshly grated Parmigiano Reggiano
Italian sauce:
1⁄4 cup extra-virgin olive oil
1 Spanish onion, fi nely diced
4 garlic cloves, peeled and thinly sliced
1 cup dry red wine
3 tablespoons chopped fresh thyme,
or 1 tablespoon dried
1⁄2 medium carrot, fi nely shredded
2 (28-ounce) cans peeled whole san marzano
tomatoes
Kosher salt, to taste
Ziti with Quick Italian Sauce with Basil,
Black Pepper, Parmesan Cheese & Red Wine
Don’t rinse! Pasta should not be rinsed
after cooking, except for cold pasta salad
recipes. The natural starches released
from pasta complements the pasta meal
because they help “bind” the sauce that
is to be used, and allows the sauce to
adhere better to the pasta.
Barilla Pasta Tips
22
“This is my
favorite date dish,
and it never failed!”
Bring 6 quarts water to a boil in a spaghetti pot and
add 2 tablespoons salt.
In a 10- to 12-inch sauté pan heat oil till smoking. Add
mushroom pieces 6 or 7 at a time and cook without
moving or shaking the pan for 3 minutes, then turn the
mushrooms and cook 2 minutes on the second side,
then remove to a plate covered with a paper towel.
Repeat this in batches until all of the mushrooms are
cooked. In the same pan over medium heat (once
the mushrooms are all cooked and removed), add the
remaining olive oil and heat till smoking.
Add the onion, leeks, garlic and thyme leaves and cook
until very soft, about 10 minutes, stirring regularly and
remove from heat. Toss the mushrooms on top but do
not stir in.
Cook the pasta in the boiling water according to package
instructions. Drain, reserving the pasta water, and add
the pasta to the pan with the mushroom mixture. Add
the truffl e oil. Toss the pasta over medium heat until
well coated and pour immediately into a warmed bowl.
Dot the top of the pasta with teaspoons of Ricotta and
serve immediately.
m e l i n d a c l a r k e ’ s
Pasta with Wild Mushrooms, Truffl e Oil,
Ricotta Cheese and Leeks
7 tablespoons extra-virgin olive oil
1 pound mixed mushrooms, oyster mushrooms,
portobellos and chanterelles are ideal, cut into
1⁄2-inch pieces
1⁄2 onion, chopped
2 leeks, washed and trimmed (white part only)
and cut into 1⁄4-inch rounds
3 cloves peeled garlic, thinly sliced
1 tablespoon fresh thyme leaves
Salt and pepper
1 pound Barilla fettuccine
4 tablespoons white truffl e oil
1⁄2 pound fresh Ricotta
i n g r e d i e n t s
d i r e c t i o n s
Prep Time: 25 min. Cook Time: 45 min. Yield: 4 servings
24
Inspired by Melinda Clarke’s favorite pasta dish, recreated by Mario Batali
“I fi rst tried this dish 15 years ago dining out with friends
at a wonderful restaurant in Los Angeles. I love this
dish so much because it was the
fi rst time I was introduced to truffl es.”
In a large bowl, whisk the oil, Parmesan cheese, lemon
juice, 3 ⁄4 teaspoon of salt, and 1 ⁄2 teaspoon of pepper
to blend. Set the lemon sauce aside. (The sauce can be
made up to 8 hours ahead. Cover and refrigerate. Bring
to room temperature before using.)
Meanwhile, bring a large pot of salted water to a boil.
Add the spaghetti and cook, stirring occasionally, until
tender but still fi rm to the bite, about 8 minutes. Drain,
reserving 1 cup of the cooking liquid. Add the spaghetti
to the lemon sauce, and toss with the basil and lemon
zest. Toss the pasta with enough reserved cooking
liquid, 1⁄4 cup at a time, to moisten. Season the pasta
with more salt and pepper to taste. Transfer to bowls
and serve.
g i a d a d e l a u r e n t i i s ’
Lemon Spaghetti
2 ⁄3 cup olive oil
2 ⁄ 3 cup freshly grated Parmesan cheese
1 ⁄ 2 cup fresh lemon juice (from about 2 lemons)
3 ⁄4 teaspoon salt, plus more to taste
1 ⁄2 teaspoon freshly ground black pepper,
plus more to taste
1 pound Barilla dried spaghetti
1⁄ 3 cup chopped fresh basil
1 tablespoon grated lemon zest
(from about 2 lemons)
i n g r e d i e n t s
d i r e c t i o n s
Prep Time: 15 min. Cook Time: 20 min. Yield: 4-6 servings
26
Pasta, particularly long cuts, should be
springy and lively, not limp, and should
always hold its shape.
Barilla Pasta Tips
Yi ld: 4 main courses or 6 sid -dish servings
“One of the easiest pasta
dishes you’ll ever make,
this is great as a
light meal or as a side dish,
especially for grilled fi sh.”
1) Bring 6 quarts of water to a boil in a large pot, and
add 2 tablespoons salt.
2) Meanwhile, in a 10- to 12-inch sauté pan, combine the
olive oil, guanciale, onion, garlic, and red pepper fl akes;
set over low heat and cook until the onion is softened
and the guanciale has rendered much of its fat, about
12 minutes.
3) Drain all but 1⁄4 cup of the fat out of the pan (and set
aside to cook your eggs for tomorrow’s breakfast). Add
the tomato sauce*, turn up the heat, and bring to a boil,
then lower the heat to a simmer and allow to bubble for
6 to 7 minutes.
4) While the sauce simmers, cook the bucatini in the
boiling water for about a minute less than the package
directions specify, until still very fi rm; drain.
5) Add the pasta to the simmering sauce and toss for
about 1 minute to coat. Divide the pasta among four
heated bowls and serve immediately, topped with freshly
grated Pecorino.
Guanciale: While bacon and most similar products
come from the belly of a pig, guanciale is made by salt-
curing and drying the meat from a hog’s jowls. Although
the meat is leaner than traditional pancetta or bacon, it
has a richer fl avor. Making guanciale may require a little
more planning than simply buying good-quality pancetta
or bacon, but its richness of fl avor, combined with a delicate
porkiness, distinguishes guanciale from the others, making
every dish that much more succulent. At Babbo, we use
our homemade guanciale in various dishes, but nowhere
is its fullness of fl avor and porky richness more celebrated
than in our Bucatini all’Amatriciana.
Prep Time: 15 min. Cook Time: 23 min. Yield: 4 servings
d i r e c t i o n s
i n g r e d i e n t s
m a r i o b a t a l i ’ s
Bucatini all’Amatriciana
1⁄4 cup extra-virgin olive oil
12 ounces thinly sliced guanciale, pancetta, or
good bacon
1 red onion, cut lengthwise in half and then into
1⁄4-inch-thick half-moons
3 cloves garlic, sliced
1 1⁄2 teaspoons hot red pepper fl akes
2 cups basic tomato sauce
1 pound Barilla bucatini rigati
Freshly grated Pecorino Romano
Bucatini with Bacon and Tomato
28
In a hurry? Substitute Mario’s basic
tomato sauce with 1 jar of Barilla Marinara
+ 1⁄2 cup water
Add a little of the pasta cooking water to the sauce
to prevent it from getting dry
*Barilla Sauce Tips
“This dish is named for
the town of Amatrice,
about an hour east of
Rome, considered by many
Italians to be birthplace
of the best cooks
on the peninsula. Many
dishes at the heart of
Roman cooking may
indeed have actually
started in the region to the
east of Lazio, Abruzzo.”
A Shop and a Dream
When he opened a modest pasta shop in Parma, Italy, in
1877, Pietro Barilla had a dream: to supply his neighborhood
with the freshest, most delicious food to be shared with
loved ones at home. Now, 130 years later, his handiwork has
become the best-selling premium pasta in Italy and around
the world.
Pietro opened his small shop on Via Vittorio Emanuele, a busy
shopping street in the northern Italian city of Parma, located
in Emilia-Romagna, a region renowned for its cuisine and rich
agricultural heritage. Pietro and his son, Riccardo, worked
side by side making fresh bread and pasta by hand. Their
signature sunshine yellow, horse-drawn carts would travel
through the early morning streets of Parma, laden with fresh
Barilla products. By the turn of the century, father and son
purchased a warehouse, which today still stands on the
same street – now renamed Viale Barilla – in Parma.
Quality and Family
From the beginning, product quality was paramount for
Barilla, a factor dependent on the superior quality of the
durum wheat fl our, or semolina, used to make the pasta.
Legend has it that Riccardo Barilla would dust the sleeves of
his black suit with the semolina. If no specks remained after
he brushed it off, the fl our was dry enough and fi nely ground
enough to use in Barilla pasta.
This strong dedication to quality stems from the belief that
food is not purely functional, but serves to nourish our soul
and to enhance our way of life. Pasta itself, is more than just
an ingredient, it is the central thread that binds a culture
and families. These are the values Pietro embedded in his
company. Today, Guido, Luca and Paolo Barilla are the
fourth generation of the Barilla family to carry on Pietro’s
dedication to tradition and excellence.
Barilla is now the world leader in pasta production,
manufacturing over 4,000 tons of pasta daily in over
120 shapes and sizes at 30 state-of-the-art facilities around
the globe. Despite its global scope and international popularity,
Barilla has not changed the philosophy that has guided it for
four generations – it remains dedicated to developing,
creating and sharing delicious, wholesome products with
the “global neighborhood.”
t h e s t o r y o f b a r i l l a
the celebrity pasta lovers’ cookbook
30
t h e s t o r y o f b a r i l l a
the celebrity pasta lovers’ cookbook