Description: Pasta
Serves: 4
Translated by Remo Mattei

Ingredients

• gr. 400 of spaghetti (16 oz.)
• gr. 150-200 of bacon (7-8 oz.)
• Season to taste with: onion--garlic and marjoram
• gr. 300 (11 oz.) of tomato sauce and grated pecorino cheese as desired
• Heat 1/2 cup of olive oil and sautee onion, garlic and chopped bacon

Preparation

When the bacon turns golden brown add tomato without the seed. Add a dash of salt and cook on medium heat until and keep at boiling point until the sauce reduces in volume (gets thicker),close to the end, add a dash of marjoram. Mix the red sauce with spaghetti cooked al dente and sprinkle some additional marjoram and pecorino cheese on the top.
Enjoy it . Buon Appetito.

Description: Pasta
Serves: 4

Ingredients

• 1 lb (.5 kg) fettuchini
• 4 T butter
• 1-1/2 cups (350 ml) fresh cream or heavy cream
• 1 shallot, chopped
• 1/2 lb (.2 kg) mushrooms, sliced
• 1 parmesan cheese
• salt, pepper and pinch nutmeg to taste

Preparation

Cook mushrooms and shallot in 2 T butter until all liquid has evaporated. Season with salt and pepper.
Stir in cream.
Add a pinch nutmeg.
Bring to a boil. Set aside. Check seasonings.
Cook fettuchini al dente in plenty of boiling salted water, then drain.
Stir into sauce, bring to a boil, and stir in the rest of the butter.
Sprinkle parmesan and serve.

Description: Pasta
Serves: 6

Ingredients

• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 jar (27.7 oz.)
• 1/4 cup chopped, pitted, oil-cured olives
• 1 tablespoon small capers, rinsed
• Crushed red pepper flakes to taste
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 pound penne
• 2 tablespoons chopped fresh parsley

Preparation

In a large skillet, lightly sauté garlic in olive oil over low heat. Add sauce, olives, capers, crushed red pepper, oregano, salt and pepper. Simmer over low heat about 15 minutes, stirring occasionally. While the sauce is simmering, cook penne in boiling water as package directs; drain well. Add parsley to sauce just before serving. Spoon sauce over pasta.

Description: Risotto
Serves: 6

Ingredients

• 1/2 lemon
• 5 1/2 C chicken stock
• 3 T olive oil
• 1 large onion, finely chopped
• 1 stalk of celery, chopped
• 1 1/2 C rice
• 2 med. potatoes, peeled and cubed
• 4 oz. fresh, green beans, trimmed
• 3 med. tomatoes, seeded
• 1 small carrot, peeled
• 4 oz. asparagus, trimmed, chopped
• 1 1/4 C frozen peas, thawed
• 1 can artichoke hearts, drained
• salt and pepper, fresh ground
• 1/4 C unsalted butter, cut into pieces
• 1 C fresh parmesan, freshly grated

Preparation

Bring chicken stock to a simmer in a medium saucepan. Reduce heat to low. Cover and keep warm. Heat oil in a large heavy saucepan over medium heat. Add onion, celery and saute for 3 minutes. Add rice and stir about 30 seconds. Add potatoes, beans, tomatoes, and carrot, saute for 10 minutes, adding stock as it becomes too dry. Add 1/2 C stock to rice, reduce heat and simmer until liquid is absorbed, stirring frequently. Continue adding stock a 1/2 C at a time, stirring frequently and allowing each additions to be completely absorbed before adding another. Add artichoke, asparagus and paeas about half way through the process. Continue adding stock in the same manner until rice is tender but still stlightly firm to the bite. Remove from heat. Season with salt and pepper. Stir in butter, than cheese4.

Description: Pasta
Serves: 10 (about 1 cup each)

Ingredients

• 1 3/4 cups (15 oz.) part-skim deli-style ricotta cheese or part-skim ricotta cheese
• 1/2 pkg. (4 oz.) light cream cheese (Neufchatel), cubed
• 3/4 cup low sodium or reduced sodium chicken broth
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 1 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 3 cups (12 oz.) elbow macaroni, uncooked jar
• 1 jar (27 1/2 oz.)
• 3/4 cup (3 oz ) shredded part-skim mozzarella cheese

Preparation

In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, Parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently. DO NOT BOIL. Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions; drain. Heat pasta sauce. Toss hot pasta and ricotta sauce; spread into 13 x 9 x 2-inch baking dish. Spoon pasta sauce over top, covering pasta completely; sprinkle with mozzarella cheese. Bake, uncovered, 10 minutes or until cheese melts.

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