THE Dish: John DeLucie's Paccari Pasta

Chef, restauranteur John DeLucie
Chef John DeLucie at "The Hunger" book launch at The Waverly Inn in May 2009 in New York
Getty Images/Astrid Stawiarz

(CBS News) -- John DeLucie was an executive recruiter before ever stepping foot inside a professional kitchen.

Those who've tasted his cooking are thankful he put corporate America behind him and took a leap of faith that becoming a chef was what he was meant to do. His success as founding chef of New York's iconic Waverly Inn proved just how right he was.

He is chef/proprietor of two of Manhattan's hottest restaurants, The Lion and Crown. He is also the author of "The Hunger," his culinary memoir published in 2009. His other great love is his Gibson guitar.

DeLucie offered a taste of southern Italy on "CBS This Morning: Saturday" with his ultimate dish: Paccari al Sugo.

Enjoy all our recipes!


Paccari Pasta, from southern Italy

  • San Marzano Whole peeled tomatoes, 1 can 28 oz. crush in a colander to get most of the seeds out.
  • 1 Garlic minced clove
  • Parmigiano Reggiano (Parmesan cheese)1/2 cup grated
  • Olive oil at least 1/4 cup
  • Dried Oregano 1 teaspoon
  • Salt
  • Water

Heat a large pot of water.

Meanwhile heat (low) oil in a pan, add garlic and cook until gold (2-4 minutes), rise heat and add oregano, after 1 minute add tomatoes, mix at high heat for 2 minutes then turn heat to low and cover. Leave a little opening to let steam out.

Water should be boiling by now. Add salt. Bring to boil again and add pasta.

Check cooking time on package subtract at least 30 seconds, Keep the water boiling, cover the pot if needed. Stir frequently. Taste water and add salt if needed.

Now check the skillet. Mix and crush the tomatoes further. Allow to simmer.

A minute before the Paccari is ready, remove the pan from the heat, with a hand blender gently blend the tomatoes for a soft-loose sauce.

Drain pasta, add it to the tomato sauce simmer 2 mins.

Add Parmigiani Reggiano grated over the top and serve.

Broccoli Rabe

  • 1 pound broccoli rabe, trimmed
  • 5 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chili flakes

Bring a large pot of salted water to a boil.

Add the trimmed greens

Cook until tender but still firm, about 5 minutes. Drain.

In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness.

For more of John's recipes, go to Page 2.