Star actor Tony Danza from the hit TV sitcoms "Who's the Boss" and "Taxi" is now proving he's also a star in the kitchen.
Danza and his son Marc recently co-wrote a cookbook filled with 50 recipes and heartwarming stories from the Danza family entitled "Don't Fill Up on the Antipasto."
Today the father-son duo joined "Good Morning America" to share some of their beloved recipes and sage advice.
Check out the Danzas' recipes from "Don't Fill Up on the Antipasto" below:
This was my date sauce. My son and I have both used this sauce to impress. Women love men who cook, and if the food tastes great, you will be a hero. Get the picture? It's an easy recipe. It's quick but it will make you look like a gourmet who knows his or her way around the kitchen.
1 can (35 ounces) plum tomatoes with basil
½ cup water
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
¼ teaspoon red pepper
½ cup red wine
2 tablespoons tomato paste
1 teaspoon salt
¼ teaspoon black pepper
½ cup chopped fresh basil
Strain the plum tomatoes in a colander to extract the juice, breaking apart the tomatoes with your fingers. Discard the pulp. Rinse the can with ½ cup water and add it to the juice. Warm the oil in a saucepan over medium heat. Add the onion, garlic and red pepper and sauté until the onion becomes slightly brown, about 4 minutes. Add the tomatoes, wine, tomato paste, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes. Add the basil and simmer for 5 minutes more.
P.S. To serve, bring 1 pound of pasta (your choice) to a boil and cook until al dente. Drain the pasta, put it back in the pot, and add 1 cup of the sauce. Cook for 1 minute over high heat to let the pasta absorb the flavor of the sauce. Mix in the remaining sauce and serve.
Serves 4 to 6
To make the Lasagna, start by making a large Sunday Sauce with Meatballs. Add an extra 1 or even 2 cans of tomatoes and another can of tomato paste to the recipe. The amount of meat is the same. Remember to make the meatballs bigger; it saves time. Salt and pepper to taste. When you make the lasagna, make two pans and freeze one. You can freeze portions or the whole tray. As my mother used to say, "Since you're doing it, you might as well make two."
2 extra cans plum tomatoes with basil
1 pound ricotta cheese
1 extra can tomato paste
2 pounds lasagna noodles
2 cups grated Parmesan cheese
2 containers (8 ounces each) mozzarella, packed in water
Preheat the oven to 350 degrees.
In a bowl, crumble and crush the meatballs and mix in 1 cup of the sauce. Drain the canned tomatoes in a colander, breaking apart the tomatoes with your hands. Discard the pulp. In another bowl mix the ricotta cheese and 1 cup sauce together with a spoon. In another bowl, mix the remaining sauce with the plum tomatoes and tomato paste.