Angelo's of Mulberry Street
146 Mulberry Street
New York, NY 10013
Phone: 212-966-1277
Fax: 212-925-0367

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Our sauces are made using exclusive recipes that our family brought here from Italy. 
Now you can enjoy our wonderful sauce in your own home!


Marinara Fresh Tomato and Basil Sauce

Our Marinara sauce is a simple yet very tasty, classic fresh tomato and basil blend with a touch of garlic and herbs added. Perfect for your favorite pasta, seafood and meat dishes.

Here are some ways to use the Marinara:

Red snapper, St.Peter's fish, Chilean sea bass and Talapia Fish: All these types of fish, once filet and cleaned can be made Livornese style. Take 1/2 of a large white onion and shred it to thin pieces, and in a 10 inch saute pan add 2 table spoons of olive oil and the onions. Sweat the onion until translucent. Add your choice of fish and one 26oz jar of Angelo's marinara sauce. Cook covered for 8-10 minutes then remove lid. Just before serving add some black olives pits removed (preferably gaeta or kalmata olives) and some capers, washed and clean under running cold water. Let cook for another minute. Serve and enjoy.

Zuppe di mussels or Vongole: In a large pot add your choice of Mussels or Vongle (Italian clams) 1/2 cup fish stock and one 26oz jar of Angelo's Marinara sauce. Cook covered until Clams and Mussels open up. Serve in a large bowl and serve with a hard biscuit.

Veal Pizzaiola: Serves one: Take 3 pieces of thinly sliced and pounded veal scaloppine. Flour them lightly on both sides. In a 10 inch saute pan heat some frying oil (about 1/2 cup) Once oil is hot, add the veal. Cook until brown color then turn and do the same. Remove all oil from pan, and add half of a 26oz jar or Marinara sauce and a pinch of oregano. (You can also add anytype of mushrooms and or red pepper) cook for 3-5 minutes on high flame. Serve.Our Arrabiata is a simple, fresh tomato and basil blend with a touch of garlic and Italian peperoncino. Use this sauce on your favorite pasta, seafood and meat dishes.

Spicy Marinara (Arrabiata) Fresh Tomato and Basil Sauce

Our Arrabiata is a simple, fresh tomato and basil blend with a touch of garlic and Italian peperoncino. Use this sauce on your favorite pasta, seafood and meat dishes.

Here are some ways you can use the Arrabiata sauce:

Scungilli in Hot Sauce: In a medium pot, add some fresh or frozen Scungilli. Open 1 26oz jar of Angelo's Arrabiata sauce and add to pot. Add 1/2 cup of dry white cooking wine, cook on a medium flame for about 8-10 minutes or until Scungilli is tender. Put a hard biscuit in a large pasta bowl and serve Scungilli on the top. 

Calamari Fritti (fried Calamari): Deep Fry some rings and tentacles of Calamari in lightly coated flour. Cook until golden color. Remove add salt and pepper to taste and some fresh parsley. Serve and use Angelo's Arrabiata sauce for easy dipping

Cappellinin Sassi (Angel Hair Pasta in Spicy Tomato Sauce): Add one 26oz jar of Angelo's Arrabiata sauce to a 10 inch saute pan. Heat, do not boil and add some chopped fresh arugola salad (optional). Bring salted water to a boil and add 1lbs of Angel hair. Cook aldente. Add some diced mozzarella to sauce, preferably mozzarella from a 3-5lbs loaf found in most supermarkets and Italian specialty stores. Let melt into sauce. Drain pasta and add it directly into saute pan. Stir the pasta so it gets coated with sauce. Sprinkle some fresh grated parmesan cheese. Serve in a pasta bowl.

Braciola Neopolitan Meat Sauce

Our Braciola is our signature sauce at the restaurant. Slow simmered for three hours to gather the flavor of pork,sweated onions, wine and herbs; we use it for dishes such as Cannelloni, Rigatoni and our famous Gnocchi.

Cooking instructions for the Braciola sauce ONLY.
Cook pasta according to directions. Drain water and add serving spoon size of Braciola sauce, tea spoon of sweet butter, table spoon of grated parmesan cheese and 1 fresh basil leaf chopped. Put back on fire under low heat until all pasta is coated with sauce and the butter has melted. Serve into a bowl and add remaining sauce on top.

 

 

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