Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them by Lucinda Scala Quinn

  • Sunday sauce

    Sunday sauce (page 37)

    from Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them Mother Sauce by Lucinda Scala Quinn

    • Categories: Pasta, doughs & sauces; Main course; American; Italian
    • Ingredients: pork ribs; beef shanks; coarse salt; garlic; onions; canned whole tomatoes; basil; macaroni pasta; white bread; ground meat; Romano cheese; eggs; flat-leaf parsley; extra virgin olive oil; milk
    • Accompaniments: Garlic herb bread; Lemony pole beans; Fennel and orange salad
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Notes about Recipes in this book

  • Spaghetti Amatriciana

    • jdejong on March 06, 2026

      I recently found a local producer of guanciale and was looking for a simple recipe to highlight this ingredient. Emulsifying the pork fat with the wine before adding the tomatoes resulted in a rich sauce that coated the bucatini well. Super easy and satisfying.

  • Chicken Vesuvio

    • mllamas on May 05, 2026

      Many members of the q.b. cucina cookbook club noted that the sauce was quite liquid. I turned it into a gravy by making a roux and adding the liquid back in. That worked great. All in all, simple, delicious, and hearty meal.

  • Sherbet-stuffed frozen lemons

    • Kfaber on February 26, 2026

      Loved the concept, but found the lemon ice to be overly tart. I adjusted proportions to feed a larger group which may have impacted the results.

  • Nana's pizzelles

    • gamulholland on August 10, 2025

      My husband made these for his sister’s birthday— nostalgia for their Irish-Italian childhood— and they were delicious, crispy, flavorful, perfect.

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  • ISBN 10 1648292011
  • ISBN 13 9781648292019
  • Linked ISBNs
  • Published Mar 11 2025
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Artisan

Publishers Text

In America today, nonna’s cooking is everyone’s favorite food with spaghetti, lasagna, and pizza some of the most popular dishes. Yet this is a cuisine that is only a century old. When Italian families first arrived in the U.S. in the first part of the twentieth century, mammas brought with them the skills and ingredient know-how to fashion a whole new foodway in spite of living in poverty and their ostracization from their newly adopted country. These remarkable women gave birth to a cuisine that their fathers, husbands, and sons then monetized outside the home. Red sauce joints thrive around the U.S., but rarely are these women actually credited as the true founders of the Italian-American cuisine. In her latest book, home cook and author Lucinda Scala Quinn cooks 100 iconic Italian-American recipes. Along the way, she shares the origins of the recipes and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America’s favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna’s cooking to kitchens everywhere.

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