Nanina’s Vodka Sauces

Pollo a la Vodka
By: Vincenzo Loretti, Executive Chef of Nanina’s in the Park
Yield:  4 people

Nanina’s Vodka Sauce 1 jar
Chicken Breast (no bone) 1 lb
Sweet Butter 2oz
Spanish onions (diced) 1/2 medium
Peas frozen 1/2 cup
Directions:Lightly Flour Breasts 
Preheat thin layer of vegetable oil in large sauté pan on medium flame. Place breasts in pan and sauté till lightly browned. Once browned, add onions. Once onions are lightly browned add peas and butter. After 1 minute add Nanina’s Vodka Sauce, cover and simmer till sauce is hot.

Cook Rigatoni Pasta al dente and drain. Once pasta is done, pour sauté pan contents over pasta and enjoy!

Nanina’s Marinara Sauces

Chef Vincenzo’s Linguini Pescadoro
Yield:  4 people

Nanina’s Marinara Sauce 1 Jar 1 Jar
New Zealand Mussels 8 medium 8 medium
Calamari tubes clean 6 oz. 6 oz.
Bay Scallops 3 oz 3 oz
16/20 shrimp clean 8 pieces 8 pieces
Little Neck Clams (cleaned) 8 pieces 8 pieces
Spanish onions (small dice) 1 oz. 1 oz.
Fresh Sweet Basil (small dice) 1/2 oz. 1/2 oz.
Olive Oil 1 oz 1 oz
Clam Juice or chicken stock 1.5 oz
(low sodium) Salt and pepper to taste
1.5 oz
Linguini 1 lb. 1 lb.
Directions:Heat a large sauce pan and fill a large pot with lightly salted water. Add the olive oil to the sauce pan and put on a medium flame. Put the onions and sauté till they are translucent. Add the clam juice and the Marinara auce to the sauce pan as well as all the seafood and put it on a low flame and cover and bring to a boil. Please check after 5 minutes, when the clams open the dish is done. Put the linguine into the large pot and cook till
al dente then drain…reserve a ½ cup of the pasta water. Transfer all the ingredients from the sauté pan to the pot and add the linguine with a ¼ cup of the hot pasta water.

Nanina’s Tomato & Basil Sauces

Chef Sergio’s Fusilli Basilica con Zucchini
Yield: 4 people

Nanina’s Tomato & Basil Sauce 1 Jar
Fusilli Pasta 1 lb
Tablespoon Olive Oil 1
small Zucchini (sliced ¼” half moons) 2
Romano Cheese


Cook Pasta according to package.
In large skillet, heat olive oil on medium flame, add in zucchini slices and sauté for four minutes. Add one jar Nanina’s Tomato Basil to sauté and place on low heat for an dditional three minutes. Add pasta to sauce, add Romano cheese, and gently toss.
Bon appetite!.

Nanina’s Fra Diavolo Sauces

Chef Sergio’s Zuppa di Mussels
Yield:  4 people
Ingredients:“Goes great over Linguini!”

Nanina’s Fra Diavolo Sauce 1 jar
Large Black Whole Mussels (fresh, cleaned) 24
loaf Italian Bread 1
Directions:Take a large sauté pan and pour in 1 jar of Nanina’s Fra Diavolo sauce. Place on medium heat and bring sauce to a gentle boil. Add the mussels to the sauté pan and cover. Please check after 5 minutes. When mussels open, the dish is done! Take contents from the sauté pan and pour into a large serving bowl. The natural juices of the mussels combined with Nanina’s Fra Diavolo sauce will have made the perfect zuppa for dipping Italian bread or just a great appetizer!