Pasta Recipes

Spaghetti And Meatball Sauce

For The Sauce:
2 tablespoons olive oil
2 cloves of garlic, minced
1 small onion, chopped fine
1 stalk of celery, finely chopped
2 or 3 small pieces of meat (pork, beef, or chicken)
Salt & pepper
1/4 cup chopped basil
1/2 tablespoon dried oregano
1/2 tablespoon dried thyme
1/4 cup chopped fresh parsley
Dash of red pepper flakes (optional)
2 (6oz) cans tomato paste
1 large can pureed tomatoes ( i use 1 (26oz) box pomi tomatoes)
About 5 cups water
3 tablespoons grated parmesan cheese
1 pound of spaghetti or pasta of choice

Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and saut� until tender. Add the paste, tomatoes, water and herbs, and bring to a boil.

Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice.

Meatballs:
1 lb. ground beef
1/2 lb. ground pork or veal
Salt & pepper
1 or 2 cloves garlic, minced
2 tablespoons fresh chopped parsley
2 tablespoons grated parmesan cheese
1 egg
1 cup soft bread crumbs
1/2 cup water

Add the bread crums to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce. Makes 6 servings

Carbonara Florentine

Cooking spray
1/2 teaspoon salt, divided
1 (6-ounce) package bagged prewashed baby spinach
6 slices center-cut bacon, chopped
1 cup finely chopped onion
2 tablespoons dry white wine
8 ounces uncooked spaghetti
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 large egg
1 large egg white
3 tablespoons chopped fresh parsley

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and spinach; cook 1 minute or until spinach wilts, stirring constantly. Remove spinach from pan; place in a bowl.

Add bacon to pan; cook 3 minutes or until crisp, stirring frequently. Remove bacon from pan, reserving 2 teaspoons drippings in pan; set bacon aside. Add onion to drippings in pan; cook 2 minutes or until tender, stirring frequently. Add wine; cook 1 minute or until liquid is reduced by half. Remove from heat; keep warm.

Cook pasta according to package directions, omitting salt and fat. Drain well, reserving 1 tablespoon cooking liquid. Immediately add pasta and the reserved cooking liquid to onion mixture in skillet. Add spinach and bacon; stir well to combine. Place skillet over low heat.

Combine remaining 1/4 teaspoon salt, cheese, pepper, egg, and egg white, stirring with a whisk. Add to pasta mixture, tossing well to coat. Cook 1 minute. Remove from heat. Sprinkle with parsley. Serve immediately. Makes 4 servings

Sausage Peppers Ziti Marinara

3 lbs sweet or hot Italian sausages links
2 1/2 cups green bell pepper, seeded & cut into 1” x 1/4” strips
2 cans Italian-style or plum tomatoes, including liquid (28 oz)
2 cans tomato puree (10 3/4 oz)
2 teaspoons garlic cloves, chopped finely
8 tablespoon extra virgin olive oil
4 tablespoon extra virgin olive oil
1 cup basil, fresh, chopped finely, firmly packed
Salt & pepper, to taste
2 lbs ziti or penne pasta, cooked according to package directions
Fresh parsley, chopped
Parmesan cheese, grated

Pre-heat oven to 350º. Bake sausage links in oven for 20 minutes or until completely cooked. Cut sausages in half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage. Set aside.

Saute pepper slices in olive oil until their crispness is lost, but not soft. Chop tomatoes or use a food processor on “pulse”; do not puree tomatoes. Combine chopped tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a simmer. Add sausage pieces and stir well.

Transfer cooked, drained pasta to large serving platter. Top with sausage & pepper marinara mixture. Garnish with parsley and grated Parmesan cheese. Makes 8 servings

Rotini with Sausage and Asparagus

1/2 lb Italian sausage, sweet or hot, casing removed
2 tablespoons extra virgin olive oil
1 lb asparagus, fresh
1/2 cup heavy cream
1 lb rotini pasta, cooked according to package directions
2 tablespoons butter
Parmesan cheese, grated
Salt and pepper to taste

Heat oil in non-stick saute pan. Add sausage. While sausage is cooking, break up with spoon. When sausage is completely cooked, drain fat. Cut bottom off of asparagus stems (the inedible part), then cut remaining stem into 1ö pieces. Boil asparagus until tender in a separate pan. Drain and allow to cool. Remove tips from asparagus and set tips aside.

Combine asparagus and heavy cream. Simmer 10-12 minutes over medium heat. Add hot, drained pasta to asparagus cream sauce. Add parmesan and butter. Add cooked sausage and saute until simmering. Salt and pepper to taste. Transfer to large platter. Garnish with asparagus tips and serve. Serves 4

Cheese Ravioli with Fresh Vegetables

2 lbs mini round cheese ravioli, cooked according to package directions
1/2 cup extra virgin olive oil
2 cloves fresh garlic, chopped
4 7-oz jars roasted red peppers, sliced in strips
2 whole, medium fresh zucchini, sliced in half moons
1 cup black olives, sliced
2 cups chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly cracked pepper to taste

Heat olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.

Drain cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli. Place sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley. Makes 8 servings

Linguine with Pancetta and Parmesan

1 (9-ounce) package fresh linguine
Cooking spray
1 cup chopped onion
2/3 cup chopped pancetta or ham (about 2 ounces)
1/2 teaspoon bottled minced garlic
1 (26-ounce) bottle Italian herb pasta sauce
1/4 cup chopped ripe olives
1 tablespoon capers, drained
1/4 cup (1 ounce) shredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add onion, pancetta, and garlic; sauté 5 minutes. Add pasta sauce; cook 5 minutes. Stir in olives and capers. Add pasta; toss to combine. Sprinkle with cheese. Makes 4 servings

Shrimp Caprese

Marinated Tomatoes:
3 lbs Roma tomatoes, cored and cut into 1” pieces
30 medium fresh basil leaves, stems removed and cut into 1” pieces
1/4 cup extra-virgin olive oil
3 tablespoon garlic, minced
2 teaspoons Italian seasoning
Salt to taste
4 tablespoon butter
1 cup white wine
3 cups heavy cream
2 cups Parmesan cheese, grated
2 lbs capellini (angel hair) pasta, cooked according to package directions
3 cups mozzarella cheese, shredded
3 lbs 26/30 or 21/25 shrimp, peeled and de-veined

Preheat broiler. Combine tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.

Heat a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.

Add cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to serving platter and top with mozzarella cheese.

Grill or saute shrimp until internal temperature reaches 150° and set aside. Place serving platter in broiler for 2-3 minutes, or until cheese has melted. Top pasta with cooked shrimp and serve. Makes 8 servings

Conchiglie with Tomato & Basil

3 lbs ripe vine tomatoes
16-18 cloves garlic, finely sliced
1/2 cup red onion, chopped
1/3 cup extra virgin olive oil
4 tablespoon unsalted butter
Salt to taste
Black pepper to taste
1/2 cups fresh basil, coarse chopped + leaves for garnish
1/2 cup shredded mozzarella cheese
1 lb medium-size shell pasta
Imported Parmigiano Reggiano cheese to sprinkle

Heat olive oil and butter in a skillet. Add sliced garlic and onions. Saute over low heat until onions and garlic turn a light golden brown. Add diced tomatoes and cook together with garlic and onions for 5 minutes. Season with salt and pepper to taste. Add chopped basil and stir.

Cook pasta according to package directions and drain. Serve pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese. Garnish with fresh basil leaves and shredded mozzarella. Makes 8 servings

Tortelloni Bolognese

4 tablespoon olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1 lb ground beef
12 oz Italian sausage, skinned
2 cups red wine
36 oz can crushed tomatoes, chopped (ground)
2 teaspoons fresh rosemary, chopped (1/2 teaspoon dry)
2 teaspoons fresh sage, chopped (1/2 teaspoon dry)
Salt to taste
Pepper to taste
4 lbs Tortelloni
Parmesan cheese, freshly grated

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally.

Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour. Toss hot, drained pasta in sauce. Top with parmesan cheese. Serve immediately.Makes 8 servings

Meat Ravioli with Bolognese Sauce

2 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1/2 lb ground beef
6 oz Italian sausage, skinned
1 cup red wine
18 oz can crushed tomatoes, chopped (ground)
1 teaspoon fresh rosemary, chopped (1/4 teaspoon dry)
1 teaspoon fresh sage, chopped (1/4 teaspoon dry)
Salt to taste
Pepper to taste
24 beef-filled ravioli, cooked according to package directions
2 cups mozzarella cheese, shredded

Heat oil in a large pan. Add celery, carrot, onion, garlic and cook about 5 minutes. Add meat and cook 10 minutes over medium heat, stirring occasionally. Deglaze pan with wine; let reduce. Add tomatoes and remaining ingredients and stir. Simmer for about 1 hour.

Place cooked ravioli in a single layer in a large baking dish. Pour hot Bolognese sauce over ravioli. Place shredded mozzarella evenly over sauce. Place ravioli in a broiler until cheese is melted and bubbly. Serve immediately. Serves 4

All-Purpose Meat Sauce

1 pound ground beef
1 to 2 garlic cloves, minced
1 can (15 ounces) tomato sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup grated Parmesan cheese
1 tablespoon Worcestershire sauce
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
Pinch each dried thyme, tarragon and ground cinnamon
Hot pepper sauce and cayenne pepper to taste

In a large skillet or Dutch oven, cook the beef and garlic until beef is browned; drain. Stir in all remaining ingredients. Simmer, uncovered, for 30 minutes or until sauce is as thick as desired, stirring occasionally. Serve over pasta or rice, or use for making lasagna, pizza, chili dogs, tacos or sloppy joes. Makes 4 cups.

Angel Hair Alfredo

8 to 12 ounces angel hair pasta
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried basil
1-1/2 cups milk
4 ounces cream cheese, cubed
1/4 cup grated Parmesan cheese
1/3 to 1/2 cup diced fully cooked ham, optional

Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic in oil until lightly browned. Stir in the flour, cornstarch, garlic salt, pepper and basil until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat;whisk in cream cheese and Parmesan cheese until smooth. Add ham if desired; heat through. Drain pasta; add to sauce and toss to coat. Makes 4-6 servings.

Meaty Spaghetti Sauce

1 pound ground beef
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti

In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings; mix well. Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti. Makes 12 servings.

Pasta With Short Ribs Sauce

Slow cooking short ribs in red wine, tomatoes and other vegetables creates a delicious sauce that is perfect over polenta, fresh pasta, or a short tubular dried pasta. Once the ribs are meltingly tender, you simply remove the meat from the bones and mix it into the sauce. This sauce could also be made using a slow cooker if you prefer. Choose meaty short ribs rather than ones with too much fat for the best results. This sauce also freezes well if you have any leftover.

4 to 6 meaty short beef ribs
2 tablespoons olive oil
1 small onion, finely chopped
3 large garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
8 ounces fresh mushrooms, chopped
1 cup dry red wine
salt & pepper
red pepper flakes
1 teaspoon dried italian seasonings
1 can chopped tomatoes
1/4 cup chopped fresh parsley

To Serve: Pasta Of Choice, Freshly Grated Parmesan or Pecorino Cheese

Preheat oven to 325 degrees. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs, and drain off all but a couple of teaspoons of fat.

Add the onion, celery, carrots, mushrooms, and garlic, and cook until translucent. Add the wine and cook over high heat until it is reduced by more than half. Add the italian seasonings, salt, pepper, red pepper flakes, and tomatoes. Mix well, and add the ribs back into the pan.

Cover, and cook for 2 1/2 hours. Remove the ribs to a cutting board, and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan.

Add the fresh parsley and mix well. Cook your pasta of choice until it is al dente. Drain and add a couple of scoops of warm sauce to the pasta and stir. Serve the pasta with an extra scoop of sauce on top and pass the cheese. Serves 4 to 6

Orecchiette With Fresh Tomatoes And Pecorino

1 pound orecchiette pasta
2 pints ripe cherry tomatoes (or about 3 cups ripe plum chopped tomatoes)
2 large garlic cloves, minced
3 tablespoons olive oil
Sea salt
Cracked black pepper
Red pepper flakes
1/4 cup fresh basil, finely chopped
3 cups freshly grated pecorino cheese

Cut the tomatoes into quarters, and mix with the garlic, olive oil, a pinch of salt, pepper, red pepper flakes, and fresh basil in a bowl. Let rest for at least two hours before you are ready to cook the pasta.

Cook the orecchiette in a large pot of boiling water until it is al dente. Drain, keeping a small cup of the pasta water. Mix the tomatoes and cheese into the pasta, tossing to combine. Add a little of the pasta water if the pasta seems dry and mix well. Taste, and season with additional salt if needed and additional cracked black pepper. Serve hot. Serves 4 to 6

Pasta al Forno

Sauce:
4 tablespoons of olive oil
1 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
2 celery stalks, diced fine
1 pound ground beef
Salt & Pepper
Red Pepper Flakes
1/4 cup fresh chopped parsley
2 (14 oz) cans chopped tomatoes

Pasta:
1 pound rigatoni or ziti pasta
12 oz. mozzarella or fontina cheese, diced
3 oz. parmesan, freshly grated

First make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the ground beef and cook until browned. Remove any excess oil. Add the tomatoes, salt, pepper, red pepper flakes and parsley, and simmer for 30 minutes until thickened.

Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. Fold in the diced cheese, and place in an ovenproof dish large enough to hold the pasta mixture. Sprinkle with the Parmesan cheese, and bake in a preheated 400 degree. oven until bubbly. Serve immediately.


Note: You could sprinkle the top with seasoned bread crumbs moistened with a little oil, or even pour over two beaten eggs over the mixture which would help bind the ingredients together. Serves 4 to 6

Macaroni With Ricotta Cheese And Zucchini

This is a light, fresh tasting pasta that meets my criteria of "comfort food". You can vary the sauce by using both yellow summer squash with the zucchini, or use your short pasta of choice instead of macaroni. I like extra cracked black pepper on this pasta, which gives this subtle flavored pasta a little kick. Use, small, firm zucchini for the best results.

4 cups zucchini cut into 1/2 inch dice
3 large cloves garlic, finely diced
3 tablespoons olive oil
Salt And Cracked Black Pepper
Red Pepper Flakes (Optional)
1/4 cup white wine
1 pound macaroni
1/3 cup ricotta cheese
2 tablespoons unsalted butter
1/2 cup coarsely chopped fresh basil
3/4 cup grated parmesan or pecorino cheese

Heat the olive oil in a saucepan, and once it is hot add the diced zucchini. Cook, stirring frequently over medium heat for about 8 minutes, or until the zucchini has softened and is turning a little brown.

Add the garlic, and cook another couple of minutes. Season with salt, pepper, and red pepper flakes. Add the wine, and cook until reduced by half. Cook the pasta in boiling, salted water. Once al dente, drain, removing a cup of the pasta water for the sauce.

Return the pasta to the pot with the zucchini mixture and stir to combine over medium heat. Add the butter and ricotta cheese and mix well. Add a little of the pasta water, and stir until the sauce is well mixed. Stir in the chopped basil and serve, topped with the grated cheese, and additional cracked black pepper if desired. Serves 4 to 6

Penne Pasta With Eggplant And Goat Cheese

1 medium eggplant, cut into 1" cubes
1/3 cup olive oil
1 cup oil packed sun dried tomatoes
3 tablespoons parsley, chopped
1 pound penne pasta
3 oz goat cheese, crumbled

Preheat oven to 450. Place eggplant cubes in colander lightly sprinkled with salt. Allow to stand 30 minutes. Pour olive oil in baking dish, add eggplant & toss well to combine. Place in roasting pan & roast till browned, about 20 minutes.

In food processor, put sun dried tomatoes, parsley, 2 tablespoons of oil and pulse. Cook penne pasta al dente. Add eggplant, sun dried tomato paste & toss well. Sprinkle with goat cheese, and serve. Serves 4 to 6

Pasta With Arugula And Pancetta

Peppery arugula is paired with diced pancetta in this quick and easy pasta dish. A spicy, garlic flavored oil base, brings all of the flavors together nicely. If you are an anchovy fan, you could substitute anchovies for the pancetta for a completely different taste. If pancetta is unavailable, use bacon. If you cannot find fresh arugula, you can substitute spinach although the flavor will be very different since spinach doesn't have the peppery bite that arugula does.

1/2 cup extra virgin olive oil
1/3 cup diced pancetta (cut into 1/2 inch pieces)
3 large cloves of garlic, coarsely minced
2-3 dry hot red chili peppers, crushed
Salt & Pepper
Juice from 1 lemon
1 tablespoon lemon zest, finely chopped
1 bunch, fresh arugula, washed, dried and cut in half
1 pound spaghetti
Shaved parmesan cheese to serve

In a saucepan, heat the oil, and add the diced pancetta. Cook until it is brown and starting to crisp. Remove from the heat and add the garlic and hot peppers. Season with salt and pepper.

Cook the pasta until it is al dente. Drain, and return to the pot. In the pasta pot, combine the hot pasta, the garlic oil, the lemon juice and zest, and the chopped arugula. Cook briefly over medium heat until it is well mixed, and the arugula has wilted. Serve hot, topped with shaved parmesan cheese. Serves 4

Pasta With Four Cheeses

1 pound dried pasta (penne, rigatoni, or fusilli are good choices)
2 tablespoons butter
1 1/2 cups heavy cream
1/3 cup grated parmesan cheese
4 oz. fontina cheese, grated
3 oz. gorgonzola cheese, crumbled
3 oz. marscapone cheese
Ground black pepper
Chopped italian parsley for garnish

Cook the pasta in boiling salted water until it is al dente. Meanwhile, heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted. Stir in the cheeses, and continue stirring until completely melted. Season with pepper. Drain the pasta, and return to the pot with the prepared sauce.

Cook over medium heat for a minute or two stirring constantly to allow the sauce to coat the pasta. Serve piping hot, sprinkled with chopped parsley. Serve with additional grated parmesan cheese if you wish. Serves 4 to 6

Baked Ziti

Ziti al Forno ~ A tasty sauce, chunks of spicy sausages, cubes of mozzarella cheese, and ziti combine to make a great baked casserole dish suitable for any occasion.

2 tablespoons of olive oil
2 tablespoons minced onion
2 cloves garlic, minced
1 carrot, diced fine
1 celery stalk, diced fine
4 links hot italian sausage (Or sweet if you prefer)
Salt & Pepper
1 teaspoon dried oregano
1/4 cup fresh chopped parsley
1/2 cup red wine
2 (14 oz) cans chopped tomatoes

Pasta:
1 Pound of Ziti Pasta (Or other dried pasta)
1 1/2 Cups Diced Mozzarella or Fontina Cheese
3 oz. Parmesan, Freshly Grated
3 Beaten Eggs

Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well.

In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving. Serves 6

Pasta With Sausages And Ricotta Cheese

Pasta con Ragu e Ricotta ~ Combining sausage and prosciutto, this hearty pasta dish could easily be used as a main course. Simply add a crisp, green salad, a loaf of crusty Italian bread, and some fresh fruit for dessert. Small pasta shells work really well with this sauce, but you could substitute any short pasta of choice, such as the rigatoni or penne. The only trick to this pasta is to not over mix the ricotta into the sauce, keeping the clumps intact.

2 tablespoons olive oil
1/2 medium onion, finely chopped
1 thick slice prosciutto, cubed (optional)
3-4 links italian sausage, hot or sweet variety
1 pound pasta shells
1/2 cup red wine
2 cups tomato puree, or chopped tomatoes
1 cup fresh ricotta
1/3 cup fresh, chopped parsley
Salt & Pepper
Grated parmesan or pecorino cheese to serve

Remove the sausage from it's casings, and crumble into coarse pieces. In a heavy saucepan, fry together the onion and prosciutto in the oil. Once the onion is tender, add the sausage and cook until there is no longer any pink, and the sausage meat begins to brown. Add the red wine and cook until it is almost absorbed. Add the tomatoes, season with salt and pepper, and then cover and cook for one hour at a low simmer.

Once the sauce has thickened, cook the pasta in boiling salted water until it is "al dente". Drain, and mix the pasta with the sauce and fresh parsley. Next, gently stir in the ricotta, being careful to keep climps intact. Serve hot, offering grated parmesan or pecorino cheese to be sprinkled on top. Serves 4

Macaroni With Blue Cheese Sauce

Be careful not to add additional salt as the gorgonzola is quite salty enough. To make this dish even heartier, you could add diced roasted chicken, sausage or browned ground beef.

4 cups dried macaroni
3 cups bechamel sauce
Black Pepper
Dash red pepper flakes
8 ounces gorgonzola cheese
1 1/2 cups chopped canned tomatoes drained

Heat the bechamel and gorgonzola together until the cheese has completely melted. Keep the sauce on low heat, and cook the pasta a minute or two less than the package instructions. Drain.

Mix together the pasta with the sauce and chopped tomatoes. Season with the black pepper and red pepper flakes. Place the mixture in a buttered ovenproof dish, and bake in a preheated oven for 25 minutes or until bubbly and golden.

Note: You could sprinkle some seasoned breadcrumbs which you have moistened with a little olive oil on top of this dish before baking. Serves 4

Bechamel Sauce

4 tablespoons of butter
1/4 cup all-purpose flour
2 cups milk
Salt
White Pepper
Nutmeg

Melt the butter in a heavy saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming.

Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap. Makes 2 Cups

Bechamel Sauce

Use as a base for other ingredients, or layer with tomato sauce in a baked pasta dish. By adding ingredients such as grated cheese or pesto to a simple bechamel sauce you can use it on almost anything!

4 tablespoons of butter
1/4 cup all-purpose flour
2 cups milk
Salt
White Pepper
Nutmeg

Melt the butter in a heavy saucepan over low heat. Once it is completely melted and bubbling, add the flour and mix well with a wooden spoon. Cook for a minute or two until the flour just begins to take on some color. Slowly start adding the milk, whisking continuously to prevent lumps from forming.

Continue to simmer until the sauce begins to thicken, stirring often. Season with a pinch of salt, white pepper and nutmeg. Set aside until you are ready to use, by pouring the sauce into a glass bowl and covering with a buttered sheet of plastic wrap. Makes 2 Cups

Pasta With Artichokes And Pancetta

9 baby artichokes (or 4 medium)
1/4 cup chopped onions
3 cloves garlic, minced
1 cup chicken or vegetable broth
1/2 cup dry white wine
3 strips pancetta or bacon, coarsely chopped
3 tablespoons olive oil
2 tablesoons capers, drained
1/4 cup chopped fresh parsley
Salt & Pepper
Dash red pepper flakes(optional)
Grated pecorino romano cheese to serve
1 pound dried pasta of choice

Prepare the artichokes by cutting off the top 1/3, and peeling off all outside hard leaves. Thinly slice the artichokes, and keep in a water bath with lemon added tp prevent discoloration until ready to use.

In a heavy saucepan, add the olive oil and heat over medium flame. Add the onions and artichokes, and cook until the onions are translucent. Add the garlic, and cook another minute or two. Add the broth and wine, and cook over medium heat until the artichokes are tender, and the liquid has reduced by 2/3.

In a separate pan, cook the chopped pancetta until browned. Add the pancetta to the artichoke mixture. Add the capers, parsley, and seasonings, and mix well. Keep warm while the pasta cooks.

Cook the pasta in a large pot of boiling, salted water until al dente. Remove one small cup of pasta water before draining, draining. Drain the pasta and return it to the pot. Add the artichoke mixture, and mix well over medium heat, adding a little of the pasta water if the mixture seems dry. Serve, topped with grated pecorino cheese. Serves 4