15 Italian American Dinners That Taste Like Sunday at Nonna’s House

Picture a checkered tablecloth, a basket of warm garlic bread and a big platter of something saucy, cheesy and golden in the middle of the table. Italian American dinners were born in the kitchens of immigrant families who made the most of what they had, and their recipes became some of the most loved meals in the country. Do you have a favorite red sauce restaurant? These classics taste just as good at home..

Chicken Parmesan, the Queen of Italian American Dinners

If there is one dish that defines red sauce restaurants, it is chicken parm. A crispy breaded cutlet gets topped with marinara and a blanket of bubbling mozzarella, then baked until golden. It is crunchy, saucy, cheesy and pure comfort. Fun fact: it is an Italian American invention, inspired by eggplant parmigiana from southern Italy. Serve it with a salad or spaghetti for one of the best Italian American dinners there is.

You will need: 2 large chicken breasts (halved and pounded thin), salt and pepper, 1/2 cup flour, 2 eggs, 1 cup Italian breadcrumbs, 1/2 cup grated parmesan, oil for frying, 2 cups marinara sauce, 8 ounces fresh mozzarella, fresh basil.

How to make it: 1. Season the cutlets. 2. Dip them in flour, egg, then breadcrumbs mixed with parmesan. 3. Fry in 1/4 inch of oil for 3 minutes per side until golden. 4. Place on a baking sheet and top each with sauce and mozzarella. 5. Bake at 425°F for 10 to 12 minutes until bubbly. 6. Top with basil and serve.

Eggplant Parmesan, the Original Parm

Before chicken parm, there was eggplant parmigiana, and many people still think it is the best version. Slices of eggplant are breaded and fried or baked, then layered with tomato sauce, mozzarella and parmesan like a lasagna without the noodles. It is rich, cozy and meat free. Let it rest before cutting so the layers hold. Quick poll: chicken parm or eggplant parm? A) Chicken B) Eggplant C) Veal D) All of the above.

You will need: 2 large eggplants (sliced 1/2 inch thick), salt, 1 cup flour, 3 eggs, 2 cups breadcrumbs, oil, 3 cups marinara, 1 pound mozzarella (shredded), 1 cup grated parmesan, fresh basil.

How to make it: 1. Salt the eggplant slices and let them sit 30 minutes, then pat dry. 2. Bread them in flour, egg and crumbs. 3. Fry, or bake at 425°F, until golden. 4. Layer sauce, eggplant, mozzarella and parmesan in a baking dish three times. 5. Bake at 375°F for 35 minutes. 6. Rest 15 minutes, then slice.

Chicken Marsala for Date Night Italian American Dinners

Chicken marsala tastes like something from a candlelit restaurant, but it is ready in about 30 minutes. Thin chicken cutlets are dusted with flour and seared, then a silky sauce of mushrooms, sweet Marsala wine, broth and butter comes together in the same pan. The flavor is deep, a little sweet and very savory. Serve it with mashed potatoes to catch every drop. Would you order this on a date night?

You will need: 2 chicken breasts (halved and pounded thin), 1/2 cup flour, salt and pepper, 2 tablespoons olive oil, 3 tablespoons butter, 8 ounces mushrooms (sliced), 2 garlic cloves, 3/4 cup dry Marsala wine, 3/4 cup chicken broth, parsley.

How to make it: 1. Season the chicken and dust with flour. 2. Sear in oil and 1 tablespoon butter, 3 to 4 minutes per side, then set aside. 3. Cook the mushrooms until browned, then add the garlic. 4. Pour in the Marsala and simmer 2 minutes. 5. Add the broth and simmer until slightly thick. 6. Stir in the rest of the butter, return the chicken and top with parsley.

Lemony Chicken Piccata for Bright Italian American Dinners

Chicken piccata is the bright, zesty cousin of marsala. The cutlets are golden and tender, and the sauce is all lemon, butter, white wine and salty little capers. It tastes light and fresh, which makes it perfect after a week of heavy meals. Serve it over angel hair pasta or with roasted green beans. It is one of the fastest Italian American dinners you can make, ready in about 20 minutes.

You will need: 2 chicken breasts (halved and pounded thin), 1/2 cup flour, salt and pepper, 2 tablespoons olive oil, 4 tablespoons butter, 1/2 cup dry white wine or broth, 1/2 cup chicken broth, juice of 1 lemon, 2 tablespoons capers, parsley.

How to make it: 1. Season and flour the cutlets. 2. Sear in oil and 1 tablespoon butter until golden, then set aside. 3. Add the wine and scrape up the brown bits. 4. Add the broth, lemon juice and capers and simmer 3 minutes. 5. Swirl in the rest of the butter. 6. Return the chicken, spoon the sauce over it and top with parsley.

Rustic Chicken Cacciatore

Cacciatore means hunter style, and this is the kind of dinner that simmers slowly while the whole house fills with the smell of tomatoes, garlic and rosemary. Bone in chicken thighs braise with peppers, onions, mushrooms and a splash of wine until the meat is falling apart. Serve it over creamy polenta, rice or crusty bread. It is even better the next day. Who in your family makes the best red sauce?

You will need: 3 pounds bone in chicken thighs, salt and pepper, 2 tablespoons olive oil, 1 onion, 1 red and 1 green bell pepper, 8 ounces mushrooms, 4 garlic cloves, 1/2 cup red wine or broth, 1 can (28 ounces) crushed tomatoes, 1 sprig rosemary, 1 teaspoon oregano, basil.

How to make it: 1. Season and brown the chicken skin side down, then set aside. 2. Cook the onion, peppers and mushrooms for 6 minutes. 3. Add the garlic, then the wine. 4. Stir in the tomatoes, rosemary and oregano. 5. Nestle in the chicken, cover and simmer 40 minutes. 6. Top with basil and serve.

Garlicky Shrimp Scampi in 15 Minutes

Shrimp scampi is the dinner you make when you want something special but only have 15 minutes. Big shrimp sizzle in butter and olive oil with lots of garlic, a pinch of red pepper flakes, white wine and lemon. Toss it with linguine or serve it with crusty bread for dunking into that buttery sauce. Honestly, the bread might be the best part. Do you follow the garlic amount in a recipe, or double it?

You will need: 1 pound large shrimp (peeled), 4 tablespoons butter, 2 tablespoons olive oil, 6 garlic cloves (minced), 1/2 teaspoon red pepper flakes, 1/2 cup dry white wine or broth, juice of 1 lemon, parsley, salt, 8 ounces linguine or crusty bread.

How to make it: 1. Cook the pasta if using. 2. Heat the oil and 2 tablespoons of butter. 3. Add the garlic and pepper flakes for 30 seconds. 4. Add the shrimp and cook 1 to 2 minutes per side. 5. Pour in the wine and lemon and simmer 2 minutes. 6. Stir in the rest of the butter and parsley and toss with pasta.

Steak Pizzaiola in Tomato and Oregano Sauce

Steak pizzaiola was a Naples trick to make cheaper cuts of beef taste amazing, and Italian American families kept the tradition alive. Thin steaks are seared and then simmered in a quick tomato sauce with garlic, oregano and peppers, just like a pizza topping. The sauce keeps the steak juicy and makes the whole kitchen smell incredible. Spoon it over the meat and serve with bread or mashed potatoes.

You will need: 4 thin beef steaks such as sirloin or chuck (about 1/2 inch), salt and pepper, 3 tablespoons olive oil, 4 garlic cloves, 1 bell pepper (sliced), 1 can (28 ounces) crushed tomatoes, 1 teaspoon dried oregano, a pinch of chili flakes, basil, optional mozzarella.

How to make it: 1. Season the steaks and sear 1 to 2 minutes per side, then set aside. 2. Cook the garlic and pepper in the same pan. 3. Add the tomatoes, oregano and chili flakes and simmer 15 minutes. 4. Return the steaks and simmer 5 to 10 minutes. 5. Add mozzarella on top if you like and cover until melted. 6. Finish with basil.

Chicken Scarpariello With Sausage and Cherry Peppers

Chicken scarpariello was born in Italian American kitchens in New York, and it is a flavor party. Crispy chicken thighs and chunks of Italian sausage roast with sweet and spicy pickled cherry peppers, onions and garlic, then get tossed in a tangy pan sauce made with the pepper brine and broth. It is sticky, bold and perfect with crusty bread. Do you love salty, tangy food?

You will need: 2 pounds bone in chicken thighs, 1 pound Italian sausage (cut in chunks), salt and pepper, 2 tablespoons olive oil, 1 onion, 6 garlic cloves, 1 cup pickled cherry peppers (sliced) plus 1/4 cup of the brine, 1 cup chicken broth, 1 teaspoon oregano, parsley.

How to make it: 1. Season and brown the chicken skin side down and set aside. 2. Brown the sausage. 3. Add the onion, garlic and peppers for 3 minutes. 4. Add the brine, broth and oregano. 5. Return the chicken skin side up and roast at 425°F for 25 minutes. 6. Top with parsley and serve.

Sausage and Peppers Like the Street Fair

Anyone who has been to an Italian street festival knows this smell. Juicy Italian sausages sizzle with tons of sweet peppers and onions until everything is soft, caramelized and glossy. Pile it into a hoagie roll, serve it over rice or eat it straight from the pan. It is one of the cheapest and easiest recipes here, with only a few ingredients. Hot sausage or sweet sausage? Tell us your pick.

You will need: 2 pounds Italian sausage links (sweet or hot), 2 tablespoons olive oil, 3 bell peppers (sliced), 2 onions (sliced), 4 garlic cloves, 1 teaspoon oregano, 1/2 cup marinara or crushed tomatoes, salt and pepper, hoagie rolls.

How to make it: 1. Brown the sausages in oil, then slice them or leave them whole. 2. Add the peppers and onions and cook 10 minutes until soft. 3. Add the garlic and oregano. 4. Stir in the marinara. 5. Return the sausages, cover and simmer 10 minutes. 6. Serve in rolls or over rice.

Chicken Vesuvio, a Chicago Star of Italian American Dinners

Chicken Vesuvio is the gift of Chicago to the red sauce world, even though it has no red sauce at all. Bone in chicken and potato wedges roast in one pan with lots of garlic, oregano, olive oil and white wine until the chicken skin is crisp and the potatoes soak up all the juices. Sweet peas go in at the end for color. It is a simple, rustic one pan meal that feels like a restaurant dish.

You will need: 3 pounds bone in chicken pieces, 4 russet potatoes (cut in wedges), 1/3 cup olive oil, 8 garlic cloves (smashed), 2 teaspoons oregano, salt and pepper, 3/4 cup dry white wine or broth, 1 cup frozen peas, parsley.

How to make it: 1. Heat the oven to 425°F. 2. Brown the chicken and potatoes in oil in a large oven safe pan. 3. Add the garlic, oregano, salt and pepper. 4. Pour in the wine. 5. Roast 35 to 40 minutes, until the chicken reaches 165°F. 6. Stir in the peas, roast 5 more minutes and serve.

Cheesy Baked Ziti for a Crowd

Every big family party seems to have a tray of baked ziti. Tube pasta gets tossed with meat sauce and creamy ricotta, then buried under mozzarella and baked until the top is bubbly and golden in spots. It is easy to make ahead and feeds a crowd for very little money. Looking for more pasta ideas? Check out our pasta night recipes for the whole family.

You will need: 1 pound ziti or penne, 1 pound ground beef or Italian sausage, 1 onion, 3 garlic cloves, 1 jar (24 ounces) marinara, 15 ounces ricotta, 1 egg, 1/2 cup grated parmesan, 2 cups shredded mozzarella, basil.

How to make it: 1. Heat the oven to 375°F. 2. Cook the pasta 2 minutes less than the package says. 3. Brown the meat with the onion and garlic, then add the marinara. 4. Mix the ricotta, egg and parmesan. 5. Toss the pasta with the sauce, layer with the ricotta mix and top with mozzarella. 6. Bake 25 minutes until bubbly.

Linguine With Clam Sauce

Linguine with clams is a classic at Italian American seafood restaurants, especially on the East Coast. Fresh clams steam open in a garlicky white wine broth with olive oil, chili flakes and parsley, and the briny juices become the sauce. Twirl the pasta, slurp the clams and mop up the broth with bread. Canned clams work in a pinch too. Have you ever cooked fresh clams at home?

You will need: 1 pound linguine, 2 dozen small clams (scrubbed) or 2 cans chopped clams, 1/3 cup olive oil, 6 garlic cloves (sliced), 1/2 teaspoon chili flakes, 1/2 cup dry white wine, 2 tablespoons butter, juice of 1/2 lemon, parsley.

How to make it: 1. Cook the linguine until just al dente. 2. Warm the oil, garlic and chili flakes. 3. Add the wine and clams, cover and steam 6 to 8 minutes until they open. 4. Throw away any that stay closed. 5. Add the pasta, butter, lemon and a splash of pasta water. 6. Toss with parsley and serve.

Veal Parmesan With Spaghetti

Veal parm is the old school, white tablecloth version of the parm family. Tender veal cutlets are pounded thin, breaded, fried until crisp, then topped with marinara and mozzarella and finished under the broiler. It is often served next to a tangle of spaghetti, just like in the picture. Can not find veal? Pork cutlets are a great budget swap. Which parm would you order first?

You will need: 1 pound veal cutlets (pounded thin), salt and pepper, 1/2 cup flour, 2 eggs, 1 cup Italian breadcrumbs, 1/4 cup grated parmesan, oil for frying, 1 1/2 cups marinara, 6 ounces mozzarella (sliced), spaghetti.

How to make it: 1. Season the cutlets. 2. Dip them in flour, egg, then breadcrumbs mixed with parmesan. 3. Fry 2 minutes per side until golden. 4. Top with marinara and mozzarella. 5. Broil 2 to 3 minutes until bubbly. 6. Serve with spaghetti and extra sauce.

Sunday Braciole, the Heart of Italian American Dinners

Braciole is the Sunday sauce secret of many Italian American grandmas. Thin slices of beef are rolled around garlic, parmesan, breadcrumbs and parsley, tied with string, browned and simmered for hours in tomato sauce. The beef turns fork tender, and the sauce becomes rich enough to serve over pasta as a first course. Slice the rolls to show the pretty spiral. Did your family have a Sunday sauce tradition?

You will need: 2 pounds flank or top round steak (pounded thin), salt and pepper, 1/2 cup breadcrumbs, 1/2 cup grated parmesan, 4 garlic cloves (minced), 1/4 cup parsley, 2 tablespoons olive oil, 1 can (28 ounces) crushed tomatoes, 1 can tomato sauce, basil, kitchen twine.

How to make it: 1. Season the beef. 2. Sprinkle it with breadcrumbs, parmesan, garlic and parsley. 3. Roll it up tightly and tie with twine. 4. Brown the roll in oil on all sides. 5. Add the tomatoes and basil, cover and simmer 2 hours. 6. Remove the twine, slice and serve with the sauce.

San Francisco Cioppino to Finish Your Italian American Dinners

Cioppino was created by Italian fishermen in San Francisco, who tossed the catch of the day into a big pot of tomato and wine broth. Mussels, clams, shrimp and chunks of white fish simmer just until tender in a garlicky, slightly spicy sauce. Serve it in big bowls with sourdough bread. So which of these Italian American dinners will you make first: A) chicken parm B) marsala C) baked ziti D) cioppino?

You will need: 1/4 cup olive oil, 1 onion, 1 fennel bulb, 5 garlic cloves, 1/2 teaspoon chili flakes, 1 cup dry white wine, 1 can (28 ounces) crushed tomatoes, 3 cups seafood stock, 1 pound mussels, 1 pound clams, 1 pound shrimp, 1 pound cod (in chunks), basil, sourdough bread.

How to make it: 1. Cook the onion, fennel, garlic and chili in oil for 8 minutes. 2. Add the wine and simmer 3 minutes. 3. Add the tomatoes and stock and simmer 20 minutes. 4. Add the clams and mussels, cover and cook 5 minutes. 5. Add the shrimp and fish and cook 4 minutes until opaque. 6. Throw away any closed shells and serve with bread.