Leeky Linguine with Shrimp
1 lb. large shrimp, shelled and deveined
1/4 cup extra-virgin olive oil (EVOO)
1 tablespoon grated lemon peel
2 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
Pinch of kosher salt
Black pepper to taste
1 lb. fresh linguine*
4 leeks --- trimmed, halved lengthwise, thinly sliced crosswise and washed
1/2 cup dry white wine or vermouth
1/3 cup finely chopped flat-leaf parsley
In a bowl, toss the shrimp with 2 tablespoons EVOO, lemon peel, garlic and crushed red pepper; season with salt and black pepper.
Bring a large pot of water to a boil, add the pasta and cook until al dente, about 5 minutes.
While the pasta is working, in a large skillet, heat the remaining 2 tablespoons of EVOO, 2 turns of the pan, over medium-high heat. Add the leeks and cook until wilted, about 5 minutes. Push the leeks to the side of the pan, add the shrimp to the skillet and cook until pink and firm. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan.
Add the pasta to the skillet; season with additional pepper if desired. Add the parsley and toss.
American Lasagna
1 pound lean ground beef
1/2 pound sausage
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.* Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool. Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings. Chop olives with lemon zest and parsley - Greek Gremolata! Bring a large pot of salted water to a boil and cook orzo according to box instructions. Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.
Greek Goulash
6 pita rounds
Olive oil cooking spray
2 tablespoons extra-virgin olive oil
1 1/2 pounds ground sirloin or lamb
Black pepper
1 teaspoon dried oregano or 2 sprigs fresh, finely chopped
2 pinches ground cinnamon
1 onion, chopped
4 cloves garlic, grated
1 small eggplant, peeled and chopped into 1/4-inch dice
1 box frozen spinach, 10 ounces, defrosted and wrung dry in towel
1 (15-ounce) can tomato sauce
1/2 cup pitted, chopped kalamata black olives
1 lemon, zested
1/2 cup chopped flat-leaf parsley
1/2 pound orzo pasta
1 1/2 cups crumbled feta cheese
Heat oven to 400 degrees F.
Spaghetti Sauce
1 pound ground beef
1 pound sausage
1 chopped onion
2 cloves chopped garlic
1 grated carrot
1/2 cup chopped parsley
1 28-oz. can diced tomatoes
8 oz tomato sauce
Tomato sauce can of water
1 24-26 oz. jar spaghetti sauce
1 tablespoon sugar
2 beef bullion cubes
2 cups sliced mushrooms
1 teaspoon rosemary
1 teaspoon dried basil
Brown ground beef and sausage with onion. Add garlic. Add carrot and parsley - cook for a few minutes. Put the remaining ingredients in pot and simmer at least 20 minutes.
Crispy Parmesan Shrimp with Spaghetti
3 oz Parmesan cheese
1 egg white
1 garlic clove, pressed
1/4 t salt
1/2 t coarsely ground black pepper
1 lb large uncooked shrimp, peeled and deveined
2 tablespoons fresh snipped parsley
8 oz. uncooked spaghetti
2 cups broccoli florets
1 cup marinara sauce
Preheat oven to 425F. Bring salted water to a boil in a large pot.
Meanwhile, for Parmesan topping, lightly spray a 12-inch nonstick skillet with cooking spray. Grate cheese evenly over the skillet. Cook 4-5 minutes, or until the cheese is lacy and golden. Starting at edges, immediately loosen the cheese with a small spatula or turner and slide the cheese onto a cutting board to cool completely. When cool, coarsely crush into crumbs.
For the shrimp, whisk together the egg white, garlic, salt and pepper in a bowl. Add shrimp to egg mixture and toss to coat. Arrange in a single layer in an oven safe dish.
Sprinkle parsley over the shrimp and then sprinkle the cheese crumbs over the top. Bake 10-12 minutes or until the shrimp are cooked through.
Add pasta to the water and cook for 4 minutes. Add broccoli to the boiling water and cook for an additional 2 minutes, or until pasta and broccoli are cooked to desired doneness.
Put the marinara sauce in a microwave safe dish, cover, and cook for 2-3 minutes or until heated through. Drain the pasta and broccoli.
Divide pasta and broccoli among serving plates, top with marinara and shrimp. Serve.
Pasta and Rustic Slow-Simmered Tomato Sauce with Meat
1 tablespoon olive oil
1 1/2 - 2 pounds beef short ribs or pork spareribs or country-style ribs, trimmed of fat
salt and ground black pepper
1 medium onion, minced
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1 pound pasta - this works best with a tubular pasta
freshly grated Pecorino Romano or Parmesan cheese
Heat the olive oil in a large heavy-bottomed skillet. Season the ribs with salt and pepper on both sides. Once oil is shimmering, add the ribs and brown on all sides, about 8 to 10 minutes. Remove ribs to a plate and discard all but 1 teaspoon of the fat from the skillet.
Add the onions and saute until soft, about 2 to 3 minutes. Add the wine and simmer. Make sure to scrape off all of the browned bits from the bottom of the skillet. Simmer until the wine reduces to a glaze, about 2 minutes.
Return the ribs to the pan along with any juices that have accumulated. Turn the heat to low and add the tomatoes. Cover and let the sauce simmer, turning the ribs often during cooking. Cook until the meat is tender and falling off the bone - about 1 1/2 hours for pork ribs and 2 hours for beef ribs.
Transfer the ribs to a clean plate. When they are cool enough to handle, remove the meat from the bones and shred. Discard the fat and the bones. Add the meat back to the sauce. Simmer the sauce over medium heat until heated through. Add salt and pepper to taste.
Meanwhile, cook the pasta in salted water until al dente. Drain and remove to a separate bowl. Toss pasta with sauce. Serve immediately, passing the cheese on the side to top the pasta with.
Sausage Carbonara
4 good-quality Italian Sausages
olive oil
4 slices of thickly cut pancetta, chopped
sea salt and freshly ground black pepper
1 lb. dried linguine
4 large egg yolks
1/2 cup heavy cream
3 1/2 oz. freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, chopped
extra virgin olive oil
With a sharp knife, slit the sausage skins lengthwise and pop the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place to one side.
Heat a large frying pan and add a good splash of olive oil. Gently fry the meatballs until golden brown, then add pancetta and continue cooking for a couple of minutes, until golden. Meanwhile, bring a pot of salted water to a boil, add the pasta and cook according to the package.
In a large bowl, whip yolks, cream, half of the Parmesan, lemon zest and parsley. When the pasta is cooked, drain it, reserving a little of the pasta water. Immediately toss the pasta and the egg mixture in the pasta pot. Add the hot sausage and toss everything together. The egg will cook delicately from the heat of the pasta, just enough for it to thicken and not scramble. The sauce should be smooth and silky. if the pasta becomes a little sticky add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil, and serve. Eat immediately!
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
Penne-Wise Pumpkin Pasta
Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream**
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano
Heat water for pasta, salt it and cook penne to al dente. 
Linguine with Honeyed Tomato Sauce and Shrimp
1 tablespoon plus 1 teaspoon kosher salt
12 oz. dried linguine
5 large ripe tomatoes, peeled, seeded and minced
3 teaspoons minced garlic
1/2 cup lightly packed fresh basil leaves, cut into thin strips
1/4 cup extra-virgin olive oil
2 teaspoons freshly ground pepper
1 shallot, minced
3 tablespoons balsamic vinegar
3 tablespoons white wine or sherry vinegar
1/4 cup honey
1 lb. shrimp, peeled and deveined
Fill large pot two-thirds full of water; add 1 tablespoon salt. Bring to a boil over high heat. Cook linguine according to package directions.
Meanwhile, in large bowl, stir together tomatoes, 2 teaspoons of the minced garlic, basil and 2 tablespoons of the olive oil. Add remaining 1 teaspoon salt and 2 teaspoons pepper; set aside.
Heat remaining 2 tablespoons olive oil in medium skillet; add shallot and remaining 1 teaspoon garlic. Saute 2 minutes; stir in vinegars and honey. Add shrimp; cook about 2 minutes,turning once, until just pink. Remove skillet from heat; transfer shrimp to small plate and keep warm. Return skillet to medium heat. Add 3 tablespoon water; swirl. Stir juices into tomato sauce. In another large pot, bring tomato sauce to a boil over medium-high heat; boil 3 minutes to reduce sauce.
Drain pasta thoroughly; do not rinse. Immediately toss sauce with cooked pasta. Divide pasta evenly among 4 plates; top each portion with shrimp.
Basil Pesto
2 cups basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
2-4 minced garlic cloves
1/2 cup olive oil
Salt and pepper to taste
Pulse all ingredients except olive oil in a food processor or blender until chopped. Add olive oil in a stream to incorporate all ingredients.
While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil. 
Renaissance of Tuna Casserole
Salt
1 pound fettuccine
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded
Place pasta water on to boil. Salt water then add pasta and cook to al dente.
Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.) Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve. 
Prosciutto Ravioli
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
4 ounces thinly sliced prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1/2 cup (1 stick) butter
1 1/2 teaspoons dried oregano
Freshly grated pecorino Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
Stovetop Sausage Mac and Cheese
Ingredients
Chopped fresh parsley (optional)
Preparation
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