Pino's Original Tomato Sauce.
Ask anyone in Houston Texas, they've all eaten at Pino's at least once, they all remember the tomato sauce, sweet and natural, just like the original recipe from the family home in Italy, handed down from generation to generation. Pino Farinola has handed the reins to his son and daughter Pino Farinola Jr. and Claudia Farinola.
In May 2007, our commercial kitchen in Houston turned out, under the watchful eyes of the Farinola's, the first retail cook of Pino's original Italian spaghetti sauce and their garlic spaghetti sauce. Now available online! If you are in Houston, come on over to the showroom and pick up a case! Manufactured and co-packed in Houston.
Order includes: 4 -26oz glass jars.
Choose original, garlic or mix and match from our pull-down menu.
Double boxed for safe shipping.
Ingredients:
Original spaghetti sauce: tomatoes, tomato purée, onions, white wine, olive oil, butter, sugar, salt, citric acid, calcium chloride.
Garlic tomato spaghetti sauce: tomatoes, tomato purée, onions, white wine, olive oil, butter, sugar, garlic, salt, citric acid, calcium chloride.
The Story.....
Pino's boasts over ninety-five years of experience in the kitchen, starting with their family first restaurant" Ristorante Moderno" in 1912 in Brindisi, Italy. The family eventually made their way to Houston Texas in 1960 where they would continue to share their family's gastronomic dishes in their new home called Houston!
From the humble beginning of Pino's Italian Restaurant located originally at 3000 Cullen boulevard by the University of Houston in 1960, followed ten years later by their landmark location at Hillcroft and Westheimer, Pino's opened their doors daily to notable Houston Italian family dining for the next forty-five years! It is now 2007 and with great pleasure and family pride, the Farinola's continue to bring their authentic and original spaghetti sauces bottled for your continued pleasure.
Pino Jr. and his sister Claudia are very proud to continue in the family's tradition of bringing quality products to your home and your table. In their words...."It is with the utmost respect and pride that we continue to share our family's fine kitchen and name with the city that has been so generous in our growth and in our lives".
Pino's Italian Chicken Cacciatore
3 tablespoons extra virgin olive oil
1 whole chicken avg. 3 pounds, cut into 8 pieces (2 wings, 2 legs, 2 thighs and each breast cut in half crosswise)
½ teaspoon of salt (or more to taste)
1 teaspoon freshly ground black pepper (or to taste).
1 large red bell pepper chopped in large pieces or strips
1 onion thinly sliced
¾ cup dry white wine.
1 (26 ounce) Pino’s Original Spaghetti Sauce – Original Recipe or Garlic Tomato Sauce.
3 tablespoons of drained capers
¼ cup chopped fresh basil leaves for garnish
Hot Red Pepper flakes added to taste.
In a large heavy sauté pan, heat the olive oil over medium-high heat. Sprinkle the chicken with salt, and pepper and place chicken in pan. Brown the chicken on both sides, skin side down first then flip to under side. Try not to over crowd the pan. Browning the chicken may have to be done in 2 batches.
When the chicken is browned, remove it from the pan and set it aside. In the pan add the onions and red bell pepper sautéing over medium heat until tender, about 5 minutes. Add wine and allow the wine to evaporate some, approximately 3 minutes. Return the chicken to the pan and add the Pino’s Original Sauce and capers. Cover the pan and bring to a simmer; cook for about 30 minutes.
Remove the chicken from the pan and place on a platter. It may be necessary to boil (raise the heat) the sauce a little longer until it thickens slightly, approx. 3 minutes. Serve immediately pouring sauce over the chicken and garnish with fresh basil. Allow your guests to add the red pepper flakes to their liking. Can be accompanied with pasta or over pasta.
Graciously provided by the Farinola family.
Pino's Italian Bolognese Sauce
4 tablespoons extra virgin olive oil
1 small onion chopped or a medium onion if you add more than a ½ of ground chuck.
2-3 carrots peeled and chopped
2-3 stalks of celery chopped
½ pound (or more depending on how meaty you want your meat sauce) of ground chuck beef.
1 (26 ounce) jar of Pino’s Original Spaghetti Sauce – Original Recipe or Tomato Garlic Sauce.
Salt and ground black pepper to taste.
2 tablespoons of chopped flat leaf parsley as a garnish, optional.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion, carrots and celery. Sauté until the carrots, celery and onions become tender and also the onions become translucent, about 8 minutes. Always be careful not to burn your onions.
Raise the heat and add the ground chuck beef continuously stirring and breaking up any large chucks. Once the meat is browned (no more pink), spoon off any excess fat. Add 1 preheated (in microwave OK) jar of the Pino’s Original Sauce of your choice and cook over low heat until the sauce thickens. Add salt and pepper to taste. Allow the sauce to simmer while you proceed to make the pasta of your choice.
Serve on top of the pasta and top with grated parmesan cheese. Garnish with parsley if you like. For a little extra richness, add a little butter to your cooked pasta!
Graciously provided by the Farinola family.