Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them, written by Lucinda Scala Quinn, features an incredible collection of 100 nostalgic recipes along with the history and memories of the women behind the food. A few highlights include Chicken Parm Meatballs, Utica Riggies, Pork Chops with Vinegar Peppers, Fennel and Orange Salad, and Sherbet-Stuffed Frozen Lemons. I will also be sharing her recipe for Sausage and Pepper Hoagies following the review.
Disclosure: I received this book from Artisan Books in exchange for my honest review. All opinions and statements are my own.
Lucinda Scala Quinn
Lucinda Scala Quinn is the author of eight cookbooks and founder of the kitchenware brand, Mad Hungry.
She also oversaw food content for Martha Stewart Living Omnimedia for over a decade, was the host of the television show Mad Hungry: Bring Back the Family Meal, cohost of Everyday Food on PBS, and had a radio show on Sirius XM called EatDrink.
Lucinda is currently based in New York City.
Mother Sauce
Lucinda begins Mother Sauce with an introduction of her family and the inspiration behind this beautiful book.
She states, “Our immigrant Italian mammas fashioned a whole new footway despite being ostracized from the mainstream society of their newly adopted country. These remarkable women in Little Italys nationwide gave birth to a cooking style that their fathers, husbands, and sons then went on to monetize outside their homes.”
Along with all the amazing recipes, she highlights the journey of these women from the Mezzogiorno (Southern Italy) to America and their use of ingredients and techniques to develop meals in their new homes.
Chapters are divided according to the following: Simmered on the Stovetop, Between-Meal Snacks, Sauced and Tossed Pasta, Layered and Baked, Cooked in a Skillet, Feasting on Fish, Garden and Greens, Eats from the Streets, and Sweets. Each chapter has an introduction and a list of the included recipes with page numbers.
I especially love the section with helpful tips and advice such as stretching ingredients, minimizing waste, and planning ahead to assemble larger family meals. Lucinda has even arranged menu ideas for Sunday Dinner, Antipasti Platters, and Feast of the Seven Fishes.
The photography is provided by Mikkel Vang. Many of the recipes are paired with half to full-page photos of the finished dish. You will also find beautiful family photos paired with Lucinda’s introduction.
Measurements are listed in US Customary and Metric. Titles are written in English or Italian. Each recipe has a headnote with background information, helpful tips, yield, variations, and ingredient notes.
Sausage and Pepper Hoagies
To pair with this review, I am sharing Lucinda’s recipe for Sausage and Pepper Hoagies! An at-home version of the favorite street food from festival vendors, these sandwiches are packed with both hot and sweet Italian sausages along with sautéed bell peppers and onions.
Simply remove the sausages from their casings and break up over high heat in a skillet until golden brown.
Remove the sausages and use the same pan to sauté the bell peppers and onions until softened.
Add the sausages back to the pan and toss everything together with desired seasonings before serving in optionally warmed hoagie rolls.
A Few Sausage and Pepper Hoagie Tips
Lucinda mentions that the quality of commercial sausage brands varies widely. The amount of salt, fennel, and other spices may differ depending on what you have available. Adjust the salt and black pepper as needed to taste.
I topped the sandwiches with a sprinkling of arugula. You could also use basil leaves or other fresh herbs.
For a version without bread, serve the filling over romaine lettuce and dress with an Italian vinaigrette.
If you love this recipe, Lucinda has also included a recipe for Sausage and Broccoli Rabe Hoagies in the book.
Other Dishes
I also made Bucatini with Sausage Ragù, Creamy Lemon Spaghetti, Chicken Marsala, and Espresso Granita.
A delicious twist on the typical meat sauce, this Bucatini with Sausage Ragù is a wonderful Sunday dinner option with both sweet and spicy Italian sausage pieces simmered in a flavorful tomato and vegetable-based sauce. Lucinda mentions that the sauce can easily be frozen for future meals.
The recipe for Creamy Lemon Spaghetti was inspired by Lucinda’s mother, Rose. My daughter is also not the biggest fan of red sauce, so it has been perfect for her and I have now made this three times since receiving the book. The pasta is simply tossed in a basil and lemon-infused cream sauce with grated Parmesan cheese and black pepper.
The Chicken Marsala was my personal favorite. Thin chicken slices are browned, then briefly simmered in a flavorful Marsala wine and mushroom sauce. It was fantastic for pairing with buttered linguine. Another delicious accompaniment would be the Sautéed Escarole (recipe in book).
The Espresso Granita is a refreshing option for the currently increasing temperatures. A sweetened espresso mixture is frozen and scraped over 2-3 hours until coarse with small crystals. Once ready, it is served with a dollop of whipped cream and sprinkled with shaved chocolate.
Mother Sauce is a wonderful pick for those interested in Italian American cuisine and the women behind the food. Recipes range from light appetizers and snacks to more intricate meals perfect for celebrations. There is a nice assortment of meat, seafood, and vegetarian options.
Most of the ingredients are readily available in larger American grocery stores. Having an Italian market nearby will be helpful in locating prosciutto, hot red cherry peppers, guanciale, veal, live lobsters and other fresh seafood, broccoli rabe, soppressata, saffron, and anise extract. Lucinda has included guides for notable ingredients with their descriptions, uses, sourcing, and substitutions when possible.
Sausage and Pepper Hoagies Recipe
Excerpted from Mother Sauce by Lucinda Scala Quinn (Artisan Books). Copyright © 2025.
Sausage and Pepper Hoagies
Ingredients
- 1 pound (455 grams) hot Italian sausages about 4 links, removed from casings
- 1 pound (455 grams) sweet Italian sausages about 4 links, removed from casings
- 2 tablespoons extra virgin olive oil or more if needed
- 2 sweet bell peppers red and/or orange, cored, seeded, and cut into 1/2 inch (1.25 centimeter) wide strips
- 1 large or 2 small onions
- 1 tablespoon white or red wine vinegar
- Kosher salt and freshly ground black pepper
- 6 hoagie rolls split open
- Basil leaves, arugula, or other fresh herbs for garnish (optional)
Instructions
- Put the sausage meat in a large skillet, add the oil, and cook over high heat, using a spatula to break up the pieces of meat, until golden brown with some crispy bits, about 10 minutes.
- Transfer the sausage to a paper towel-lined plate. There should be some oil left behind; if not, drizzle in some more.
- Add the peppers and onions to the pan and sauté until softened, about 10 minutes.
- Return the meat to the pan and add the vinegar, stirring to fully combine the mixture and scraping up the bits on the bottom of the pan. Taste for seasoning and add salt (it may not be needed if the sausage was well seasoned) and black pepper to taste.
- Meanwhile, if desired, heat the rolls in a 225˚F (115˚C) oven for about 10 minutes.
- Layer the filling into the rolls, sprinkle with the herbs, if using, and serve.
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