Operating continuously since 1885 when we imported the first Italian Peeled Tomatoes into the US, Vitelli Foods is America’s premier and oldest importer of Quality Italian Style Foods.

  • Luigi Vitelli practically reinvented the pasta category when it introduced its low cost imported pasta 15 years ago.
    The quality of the dish is in the ingredients.



Angel Hair

Cook pasta al dente and drain. Heat the oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot …


Fettucine with Mushroom Sauce

Soak the mushrooms in water for 20 minutes. Sauté the onions in a sauce pan for about 10 minutes. Add the mushrooms cut into pieces and mix in well. Add the squeezed tomatoes, and mix …


Spaghetti alla Puttanesca

In a large fry pan sauté the sliced garlic with the red hot pepper for few minutes. Add the anchovies, previously washed, the capes, the olives and the tomato sauce. Cook for another ten minutes. …


Vodka Sauce

Put the vodka and red hot pepper in a skillet at medium heat add. Light the vodka with a match. Once the vodka burns out add the milk, heavy cream and tomato paste. Simmer for …


Puttanesca Sauce

In a deep pan put the olive oil and the garlic and cook over medium low heat until brown. Add anchovies, and crush them with a fork. Add the tomatoes, olives, capers and the chili, …


San Marzano Tomatoes D.O.P. Tomato sauce

Cook the onion for about 10 minutes in a skillet with the olive oil, until they become soft. Add the diced tomatoes, and simmer uncovered for about 30 minutes. Add salt to taste. When ready …


Marina Sauce with Peeled Tomatoes

In a skillet put the chopped garlic and the olive oil and sauté briefly over low heat for few minutes. Squeeze the tomatoes by hands and add them to the skillet. Simmer for few minutes. …


Ragu a la Bolognese

Put the chopped onion in a large skillet with the olive oil and butter and sauté for few minutes over medium heat until translucent. Add the celery and carrot and cook few more minutes. Add …


Cannelini Bean Salad

Combine all ingredients into a serving dish and serve chilled.


Chick Pea Salad

Combine all ingredients into a serving dish and serve chilled.


Red Kidney Bean Salad

Combine vinegar, oil, oregano, salt, pepper, diced celery, and onion. Chill in refrigerator. Serve on lettuce.


Elbows with Four Cheeses

Melt all the ingredients in a nonstick sauce pan over a medium low heat to make a creamy sauce. Add a little bit of milk if needed. Cook the elbows al dente, drain the pasta, put …


Farfalle with Tuna

Slice the onion thinly and put them in a non stick skillet with 3 tbsp of olive oil. Cook at medium low heat for about 10 minutes. Add a little bit of water if needed. Then …


Penne Rigate with Eggplant

Cut the eggplant in cube about 1 inch, fry and drain them on paper towels. In a medium size saucepan sauté the garlic in olive oil over a moderate heat until the garlic is lightly …


Rigatoni Olio e Peperoncino

Cook the pasta al dente. Drain it well and mix in abundant olive oil. Sprinkle it with the red hot pepper and serve hot with some freshly grated parmigiano cheese.

1 lb Luigi Vitelli rigatoni
2 to4 tbsp of …


Rotini Pasta Salad

Cook the pasta al dente. Meanwhile, in a large bowl halve the cherry tomatoes, and add the olives, chopped basil and mozzarella di bufala in pieces. When the pasta is ready, drain, rinse it with …


Shells and Chickpeas

Combine all ingredients into a serving dish and serve chilled.


Thin Spaghetti with Zucchini

Slice the zucchini into 1/2 inch pieces. Sauté the onion until it gets golden brown. Add tomatoes and cook for five minutes. Add water and bring to a boil. Add zucchini and basil and cook …


Baked Ziti with Prosciutto and Mozzarella

First make the Béchamel sauce starting by warming the milk. In another pan melt the butter, add the flour and cook at low heat for about 2- 3 minutes mixing constantly with a wooden spoon. Once …

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Since 1885