Olive Garden® Neapolitan Ziti Copycat Recipe

1 1/2 pounds sweet/hot Italian link sausage
1 1/3 cups green bell pepper cut in 1 x 1/4-inch strips
2 tablespoons olive oil
3/4 pound ziti pasta, cooked
Grated Parmesan cheese
Parsley bouquets

Marinara Sauce:

1 (28 ounce) can Italian-style or plum tomatoes with juice
10 3/4 ounces tomato puree
1 teaspoon minced garlic
4 tablespoons olive oil
1/2 cup chopped fresh basil (packed)
Salt, to taste
Freshly-ground black pepper, to taste

Bake or pan-fry the sausages until fully cooked, drain, cool. Halve the sausages and cut the split sausages into 1/2-inch slices. Sauté the bell peppers in olive oil over moderate heat only until their crispness is lost, but peppers are not soft.

In a heavy saucepan add the tomatoes, tomato puree, garlic, olive oil and fresh basil and bring to a light simmer on moderate heat. Add the sautéed pepper strips and cooked sausage and heat for 3 to 5 minutes.

Serve the pasta, topped with the sausage, peppers and salsa marinara and garnish each plate with a parsley bouquet. Top with extra Parmesan Cheese.

Olive Garden® Tomato/Basil Crostini Copycat Recipe

2 6" Boboli bread shells or -- Similar Italian flat
2 Tbsp Ex-virgin olive oil with 1-2 cloves Garlic
2 Tbsp Fresh grated parmesan
1 1/2 c Tomato/Basil Toppings
1 1/2 c Roma tomatoes, seeded and diced
1 Tbsp Fresh chopped fresh basil
1 Tbsp Extra virgin olive oil
1/4 tsp Salt

Preheat oven to 400 F

GARLIC-OIL

Let 1 clove garlic soak in 2 Tbsp olive oil for 1 hour before using. Line a sheet pan or cookie sheet with foil. Dribble 2 Tbsp garlic oil over Boboli, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dry. Cut the Boboli into 6 wedges. Remove to a serving plate and cover, generously,with a cold tomato/basil topping, serve immediately.

Toppings

Blend all ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain in strainer to eliminate excess liquid.

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Olive Garden® Shrimp Scampi Copycat Recipe

1 1/2 lb medium fresh shrimp, shelled
2 Tbsp olive oil
1 medium onion, diced
1/2 cup white wine
3 cloves garlic, crushed
3 Tbsp parsley, finely chopped
1 pinch crushed red pepper
4 oz butter
1/2 lb angel hair pasta, cooked according to package directions
Salt and pepper to taste

Heat oil in a sauté pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half.

ADD shrimp and cook 1-2 minutes until fully cooked.

Olive Garden® Penne Romana Copycat Recipe

Romana Sauce:

1/2 cup extra virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon crushed red pepper
1 tablespoon fresh garlic, minced
2 cups white wine
2 teaspoons fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
2 cups chicken broth

Heat oil in small saucepan at medium high heat. Add onions and crushed red pepper. Cook until soft, about 5 minutes, stirring frequently. Add minced garlic and cook for one minute. Whisk in wine, rosemary, parsley and salt. In separate bowl, whisk cornstarch and chicken broth. Add mixture to sauce and stir well. Bring to a boil and set aside.

Pasta

2 cups green beans, blanched
1 cup tomato, diced
4 cups Romana Sauce
4 cups penne pasta, cooked
3 tablespoons fresh Romano cheese, grated
3 tablespoons fresh Parmesan cheese, grated

Heat sauté pan over medium high heat. Add green beans and tomato and cook for one minute.
Add Romana Sauce and hot, drained penne pasta. Add Romano and Parmesan cheeses. Stir well with a spoon, making sure the pasta is well coated. Serve hot.