1/2 lb. or 2 cups dried Cavatelli or other small
shell−shaped Italian pasta
1/2 lb. or 3 links sweet Italian Sausage
2 cloves garlic, minced
1 bunch broccoli
1 1/4 cup low−salt chicken broth
1/4 cup raisins
1 tbls. unsalted butter
Parmesan cheese

Squeeze sausage from casings and saute in a heavy skillet or cast iron
frying pan. Stir until no longer pink and sausage has broken down into small
chunks. Remove sausage with slotted spoon leaving juices in pan.
Cut broccoli into 1 inch pieces and saute in juices or drippings from the
sausage. Stir gently til it begins to brown. Add garlic and saute 1 minute
more. Add broth and raisins and simmer until the broccoli is tender, about 3
minutes. Do not over cook. Finally, add butter and stir to melt. Add, with
sausage, to cooked pasta and serve with parmesan cheese.

1 teaspoon minced garlic
1 teaspoon olive oil
5 to 6 Roma tomatoes, chopped, (28−ounce. can plum tomatoes)
3 tablespoons balsamic vinegar
salt & pepper to taste
1/4 Cup chopped fresh basil
1/2 Pound angel hair pasta, (uncooked)

Saute the garlic in olive oil until lightly browned. Do this in a skillet
large enough to hold the tomatoes later. Leave garlic in skillet.
Place tomatoes, salt & pepper, basil and balsamic vinegar in a non−reactive
bowl and set aside for 10 minutes, stirring occassionally.
Boil water for pasta.
Just before you put the pasta in the water, drain tomatoes and reserve the
juice that runs off. (I usually set my colander on a dinner plate). Put the
angel hair pasta in the water to cook for the recommended amount of time.
Heat your garlic skillet and toss drained tomatoes briefly JUST to heat.
They should retain their shape. The pasta should finish cooking (usually no
more than 5 minutes for angel hair) at the same time the tomatoes are ready.
Toss the pasta and tomato mixture together and serve with freshly grated
parmesan cheese.

6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler.
Place the whites in a stainless steel bowl at room temperature. Add sugar
and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add
marsala and rum and place over double boiler. Beat until frothy and foamy
and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while
whisking. Beat the cream to soft peaks and fold egg mixture into whites.
Place into ice cream machine and chill according to manufacturer’s
instructions. Place in freezer, well covered. When ready to serve, scoop
into balls and garnish with crushed amaretti cookies.

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4″ strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve
tomatoes and juice in a bowl.
In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
and pepper and brown over medium−high heat on both sides, about 8 minutes
total. Remove meat and set aside. Reduce heat to medium−low, add the onion
and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute
for 1 minute. Return the meat and any accumulated juices to the pot and add
the wine. Bring to a simmer, and cook uncovered for 3 minutes.
Add the reserved tomatoes (if using crushed or minced tomatoes, just add
them directly from the can) and the salt and bring back to a simmer. Reduce
heat to low to maintain a slow simmer, partially cover, and cook until the
meat is tender, about 45 to 55 minutes, depending on the thickness of the
meat. Remove meat and keep warm. Raise heat to medium and continue cooking
sauce for about 5 minutes, or until sauce has thickened.
Stir in the basil and/or parsley and add freshly ground black pepper to
taste (the sauce will be salty at this point; it will taste fine once added
to pasta). Slice the meat and serve with pasta and sauce.

1 small octopus (about 3-1/4 pounds)
1/2 cup olive oil
1 pinch rosemary
1 bay leaf
1 pinch oregano
1 teaspoon cumin seeds
chopped parsley
1 green chili pepper chopped
1/2 pound tomatoes, peeled and cut
3 clove garlic; inner buds chopped
salt and pepper
16 ounces spaghetti

The octopus must be very carefully washed and dried, and the mouth removed .Cover the bottom
of a saucepan with oil; add the rosemary, bay leaf oregano Place the octopus on top of this
mixture and season with salt and pepper. Cover the pot very tightly and simmer for about 45
minutes. Cook the spaghetti.

4 tablespoons butter
1 medium spanish onion, chopped 1/8 inch dice
? cup ricotta
? cup grated fontina
3 tablespoons fresh goat cheese
2 tablespoons fresh marjoram leaves
1/4 cup finely-chopped italian parsley
1/4 teaspoon freshly-grated nutmeg
salt, to taste
freshly-ground black pepper, to taste
fresh egg pasta (rolled to thinnest setting on machine)
3 ounces unsalted butter
4 ounces porcini mushrooms, sliced paper thin (may substitute crimini)
1/4 cup grated parmigiano-reggiano

Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12-14-inch saut? pan, heat butter
until foam subsides, add onion and cook until soft and golden-brown, about 7 to 8 minutes.
Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley
and nutmeg and season with salt and pepper. To form agnolotti, cut 3-inch strips of pasta
lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to
bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut
half moons using folded part as flat side of moon. Continue until pasta and filling are finished.
When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer
until tender. Meanwhile, melt butter with mushrooms in a 12-14-inch saut? pan. Drain agnolotti
and place in pan. Sprinkle with parmigiano and toss over medium heat to coat. Serve
immediately.

16 ounces flour
6 ounces sweet cream butter
8 eggs
3 pinches salt, to taste
15 ounces ricotta cheese, dry as possible
2 ounces spinach, trimmed and washed
13 ounces parmesan cheese, grated
1 pinch black pepper, to taste
2 pinches nutmeg, to taste
1 quart heavy cream
4 ounces mascarpone cheese
2 pinches white pepper, to taste

The Dough: Combine 16 ounces bleached flour, 2 ounces sweet cream butter, 5 eggs, and 1
pinch salt. Work the dough long enough to allow the butter to be incorporated inside the dough.
Wrap the dough in a towel and let it rest, for at least 1 hour, inside the refrigerator.
The Filling:
Steam the spinach and chop it very fine. In a bowl, beat together 2 eggs with 7 ounces freshly
grated parmesan cheese, 1 pinch each: salt, black pepper, and nutmeg. Add 15 ounces dry ricotta
cheese and mix very well, but not too long. If you mix it too much, the mixture will become
liquid.
The Agnolotti:
Roll out the dough in a thin layer and brush it with an egg wash (made from 1 egg). With the
help of a teaspoon to make a walnut shape, place the spoon on the dough and cover it with
another layer. Cut with a round pasta cutter 2 inches in diameter. Stuff the pasta with the filling
and cook in boiling water until the agnolotti come to the surface of the boiling water.
The Sauce:
For the sauce, bring 1 quart heavy cream to a slow boil and add 4 ounces sweet butter, 6 ounces
freshly grated parmesan cheese, 4 ounces mascarpone cheese, 1 pinch of salt, 1 pinch of nutmeg,
2 pinches white pepper. Boil slowly for 5 minutes, constantly stirring with a wooden spoon.
Serve agnolotti on warm plates with warm sauce.

6 ounces dry pasta (macaroni, penne, rotini or shells)
1 can alaska salmon (14-3/4 ounces)
2 tablespoons french dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced / rind grated
1 tablespoon tomato paste
1/2 cup sour cream
paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
lettuce leaves to serve on

Cook the pasta according to package directions. Drain and toss with the french dressing. Allow
to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper
and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste
with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.

1/4 cup butter
2 cups heavy cream
1 pinch nutmeg
1/2 tablespoon salt
1/2 tablespoon pepper
3/4 cup grated parmesan cheese
16 ounces cooked fettuccine

Combine butter, cream, nutmeg, salt and pepper in skillet. Bring to boil; reduce heat and simmer
for 4 minutes. Toss with cheese and cooked pasta.