Scotto Sunday Suppers and Other Fabulous Feasts

Sunday dinner isn’t just a meal—it’s a sacred tradition.

The Scotto family, culinary legends behind New York’s famed Fresco by Scotto restaurant, opens their kitchen doors and family albums to share the cherished recipes and wisdom passed down through generations of Italian hospitality.

From the first pop of the wine cork to the final bite of dessert, this sumptuous collection reveals the secrets of creating those magical gatherings where food, family, and conversation blend into unforgettable memories.

More than just recipes, this is a masterclass in the art of bringing people together.

Inside these pages, you’ll discover over one hundred mouthwatering dishes—from Sautéed Zucchini Blossoms Stuffed with Herbed Ricotta to Bittersweet Chocolate Pudding Cake with Vanilla Gelato—alongside practical wisdom on everything from table settings to the perfect playlist.

Whether you’re planning an intimate Sunday gathering, holiday feast, or summer celebration, the Scottos guide you through every step with the same warmth and generosity they extend to guests at their renowned Manhattan restaurant.

With stunning photography capturing both the finished dishes and the joyful family moments surrounding them, this book celebrates more than food—it honors the Italian tradition of making every meal an occasion and every guest part of the family.

What’s For Dinner?

Want to know the secret to bringing any Italian family together? It’s not love or guilt (though those help)– it’s Sunday Sauce. This is the recipe that turns ordinary weekends into events, makes grown children remember their way home, and has neighbors “accidentally” dropping by around dinnertime. The Scottos shared this cornerstone of their family tradition with me, and now I’m sharing it with you– straight from the pages of our cookbook. 

Sunday Sauce with Meatballs, Sausages, and Pork Chops

(8 to 10 servings)

• 1/2 cup extra-virgin olive oil
• 1 pound mild sausage
• 1/2 pound hot Italian sausage
• 6 thinly sliced pork chops (about 3 pounds)
• 2 cups dry red wine
• 2 tablespoons chopped garlic
• 2 onions, diced
• 1 cup diced pancetta
• 1 tablespoon crushed red pepper
• 1 gallon canned Italian plum tomatoes, undrained
• 2 cups chopped fresh basil
• 2 pounds cooked meatballs (see recipe)
• 2 pounds uncooked rigatoni pasta

1. In a large pot over medium heat, heat the oil and sauté the sausages and pork chops until brown, about 10 minutes. Don’t worry if the meat is not cooked through because it will finish in the sauce. Remove the meat from the pan and set aside. Keep pan over medium heat. Deglaze the pan by adding 1 cup of the wine and scraping up the bits.
2. In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes. Add the remaining 1 cup of red wine and cook until the mixture is reduced by half. Add the tomatoes and simmer for 1 hour over low heat.
3. Add the basil, sausages, pork chops, and meatballs to the tomato sauce, and simmer for 1 more hour over low heat.
4. In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.

Total cooking time: 2 hours and 15 minutes

For the meatballs

• 2 slices white bread
• 1/2 cup milk
• 2 pounds ground beef
• 1 cup finely chopped onions
• 3 tablespoons chopped fresh parsley
• 2 eggs
• 4 tablespoons grated Parmesan cheese
• 1-1/2 tablespoons chopped garlic
• Salt and freshly ground black pepper
• 3 tablespoons olive oil

1. In a bowl, soak the bread in the milk. In a medium bowl, mix the ground beef, bread and milk, onions, parsley, eggs, cheese, and garlic. Add salt and pepper to taste. If the mixture is dry, add 1/2 cup of cold water and mix well. Form the mixture into about 12 meatballs.
2. Place the meatballs and the olive oil in a sauté pan and fry over medium to high heat until brown, 10 to 15 minutes, turning them regularly. Dry the meatballs on paper towels.