Could this be the first red sauce recipe in American?

Literary critic Pellegrino Artusi compiled the first collection of recipes from a united Italian nation, La scienza in cucina e l’arte di mangier bene (Science in the Kitchen and the Art of Eating Well (Lorenzo Da Ponte Italian Library).

Ippolito Cavalcanti published this recipe in 1837 in his two-book collection Cucina Teorico-Practica. It represents the first documented recipe of spaghetti and tomato sauce.

Gentile’s The Italian Cook Book of 1919 was an early Italian cuisine recipe collection available in English.

The early English language recipe collection, The Italian Cookbook, by Maria Gentile, includes a recipe for a baked eggplant dish closely resembling eggplant parmigiana.

Lobster Fra Diavolo is a true American invention. That didn’t stop James Beard from trying to assign as having French origins.

The 1912 cookbook Simple Italian Cooking is one of the first English language cookbooks featuring Italian cuisine, and the collection translates many of the recipes of Artusi’s massive collection, Science in the Kitchen and the Art of Eating Well.

The original tomato sauce was served on fish.