Ravioli with Chard and Caramelized Onions

• 3/4 lb. ravioli (ideally a mix of ricotta and butternut squash)
• 2-3 tablespoons extra virgin olive oil,
• sea salt
• 2 yellow onions, thinly sliced
• 1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 cup pinenuts, toasted and chopped

To caramelize the onions, heat a tablespoon of the olive oil in a large skillet with a pinch of salt. Cook the onions over high heat, stirring occasionally, until they turn deep brown in color.

Into a large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

Heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the nuts.

Serve on a big platter garnished with chives and remaining Parmesan. Serve with sausages on the side.

Serves 6.

Shrimp Scampi

• 1 1/2 pound jumbo shrimp, shelled and deveined
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 teaspoons minced garlic
• 1/2 cup dry white vermouth
• 2 tablespoon freshly squeezed lemon juice
• 4 teaspoons finely chopped flat-leaf parsley leaves
• 1/2 teaspoon grated lemon zest
• Pasta, to serve

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

Yield: 4 servings

Adapted from the Food Network

Orecchiette with Cauliflower Il Melograno

• 1 large head green cauliflower (sometimes called broccoflower, about 2 1/2 pounds) or 1/2 large head cauliflower and 1/2 bunch broccoli, cut into 1/2-inch flowerets, stems reserved for another use
• 3/4 pound dried orecchiette
• 5 tablespoons good-quality extra-virgin olive oil
• 2/3 cup fresh bread crumbs
• 1/4 pound bacon (about 4 slices), chopped
• 2 large garlic cloves, chopped
• Accompaniment: freshly grated Parmesan

In a 5-quart kettle bring 4 quarts salted water to a boil for cauliflower (or cauliflower mixture) and pasta.

In a 12-inch deep heavy skillet heat 1 1/2 tablespoons oil over moderate heat until hot but not smoking and cook bread crumbs, stirring, until golden. Transfer bread crumbs to a bowl and wipe skillet clean with paper towel. In skillet cook bacon over moderate heat until crisp.

While bacon is cooking, add vegetables to boiling water and cook 2 to 3 minutes, or until just tender. Transfer vegetables with a slotted spoon to a colander to drain and keep water at a boil.

Add vegetables, garlic, and salt to taste to bacon and sauté until cauliflower is pale golden, about 3 minutes. Keep mixture warm.

Cook pasta in boiling water until al dente and drain well in colander. Add pasta, remaining 3 1/2 tablespoons oil, and salt and pepper to taste to cauliflower mixture and toss until combined well.

Sprinkle pasta with bread crumbs and serve with Parmesan.

yield: Serves 4 as a first course

from Gourmet

Sausage, Spinach and Cheese-Stuffed Shells

• 12-ounce box jumbo pasta shells
• 1 tablespoon olive oil
• 1 cup finely chopped yellow onions
• 1 pound hot or sweet Italian sausage, casings removed
• 1 tablespoon minced garlic
• 1 large egg
• 16-ounce container part-skim ricotta cheese
• 10-ounce box chopped frozen spinach, thawed and squeezed dry
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/4 cup unseasoned bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 32-ounce jar pasta sauce (4 cups)

If serving immediately, heat the oven to 375 degrees.

Bring a large stockpot of salted water to a boil. Cook the pasta shells according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet over medium-high, heat the oil. Add the onions and sauté until softened, about 5 minutes. Add the sausage and cook, breaking it up with a spoon, until no traces of pink remain, about 5 minutes.

Add the garlic and cook for another minute. Remove the skillet from the heat and set aside to cool.

In a large bowl lightly beat the egg. Add the ricotta, spinach, 1/2 cup of the Parmesan cheese, dried basil, bread crumbs, salt, pepper and the reserved sausage mixture.

Spread 1/2 cup of the pasta sauce over the bottom of each of two 9-inch-by-13-inch or similarly sized shallow baking dishes. Fill each of the reserved shells with the sausage and ricotta filling.

Arrange half of the shells in each of the baking dishes, then spread half of the remaining pasta sauce over each dish of shells. Cover the pans with foil and bake for 30 minutes, or until hot and bubbling.

Uncover and sprinkle each dish with 1/4 cup of the remaining Parmesan cheese. Bake for another 10 minutes.

Alternatively, one or both baking dishes can be frozen for up to 4 months. The dishes should be covered tightly with foil and plastic wrap before freezing. When ready to serve, heat the oven to 375 degrees. Remove the plastic wrap (leaving the foil) and bake directly from the freezer for 1 hour, or until hot and bubbling. Uncover and sprinkle each dish with 1/4 cup of Parmesan cheese. Bake for another 10 minutes.

From and tested by the Associated Press. 523 calories (40% from fat), 23 grams fat (8 grams sat. fat), 54 grams carbohydrates, 27 grams protein, 1,562 mg sodium, 69 mg cholesterol, 383 mg calcium, 6 grams fiber.

Serves: 8 / Preparation time: 40 minutes / Total time: 1 hour, 20 minutes

Pasta with Kielbasa and Swiss Chard

The classic combination of sausage and greens takes on a pasta companion in this warming dish that peaks with red-pepper flakes and Parmigiano-Reggiano.

Active time: 25 min Start to finish: 30 min

Servings: Makes 4 servings.

• 3/4 lb Swiss chard (preferably red; from 1 bunch)
• 1/2 lb kielbasa, quartered lengthwise, then cut crosswise into 1/2-inch-thick pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 garlic cloves, finely chopped
• 1/2 cup water
• 1/4 teaspoon dried hot red-pepper flakes
• 3/4 lb penne
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.

Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.

Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

from Gourmet

Whole-wheat Spaghetti with Chard and Ricotta

Yield: Makes 4 to 6 servings

Ingredients

• 1 pound dried whole wheat spaghetti
• 2 teaspoons olive oil
• 1 1/2 tablespoons minced garlic
• 1 pound green chard (rinsed, ends trimmed, and coarsely chopped)
• 1 container (15 oz.) low-fat ricotta
• 1/3 cup chopped roasted, salted pistachios
• 1/4 cup grated pecorino or parmesan cheese
• 1 1/2 tablespoons grated lemon peel
• 1 tablespoon lemon juice
• Salt and pepper

Preparation

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return spaghetti to pan.

2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chard; stir 3 to 4 minutes. Add 1 cup of reserved water; cook until chard stems are tender to bite, 6 to 8 minutes.

3. Mix chard mixture into hot spaghetti with ricotta, pistachios, pecorino, lemon peel, lemon juice, remaining 1/2 cup reserved pasta-cooking water, and salt and pepper to taste.

Nutritional Information: Calories: 430 (23% from fat); Protein: 22g; Fat: 11g (sat 3.2); Carbohydrate: 66g; Fiber: 11g; Sodium: 260mg; Cholesterol: 20mg

Sunset, NOVEMBER 2003

Orecchiette with Chicken Sausage and Spinach

Notes: Look for high-quality fresh sausage; the casings will be easier to remove. Ricotta salata is available at specialty food stores and some well-stocked supermarkets; if you can't find it, substitute 2 ounces crumbled feta cheese.

• 12 ounces dried orecchiette pasta
• 3 tablespoons butter
• 1 onion (8 oz.), peeled and chopped
• 2 large cloves garlic, peeled and minced
• 1/4 teaspoon hot chili flakes
• 8 ounces chicken sausages, removed from casings and crumbled (see notes)
• 1 pound ripe tomatoes, rinsed, cored, and chopped
• 8 ounces baby spinach leaves (about 3 packed cups), rinsed
• 4 ounces ricotta salata cheese, thinly sliced or crumbled (see notes)

1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 12 to 15 minutes. Drain.

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium-high heat, melt butter. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.

3. Lower heat to medium and add garlic, chili flakes, and crumbled chicken sausages. Stir with a wooden spoon, breaking up sausage if necessary, until meat is beginning to brown, 5 to 10 minutes; if garlic begins to scorch, lower heat.

4. Add tomatoes and spinach; stir until spinach is wilted, about 2 minutes.

5. In a large bowl, mix pasta and sauce to coat; top with ricotta salata.

Yield: 4 to 6 servings

Nutritional Information: CALORIES 442(35% from fat); FAT 17g (sat 8.3g); PROTEIN 18g; CHOLESTEROL 66mg; SODIUM 726mg; FIBER 5g; CARBOHYDRATE 55g

from Sunset magazine [user rating 4 stars]

Farfalle with Sausage, Cannellini Beans, and Kale

• 8 ounces uncooked farfalle (bow tie pasta)
• 1/4 cup oil-packed sun-dried tomatoes
• 1 1/2 cups chopped onion
• 8 ounces hot turkey Italian sausage
• 6 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (16-ounce) package fresh kale (can substitute chard, spinach, escarole, etc.)
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Yield: 6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Nutritional Information: CALORIES 329(25% from fat); FAT 9g (sat 2.2g,mono 3g,poly 2.3g); PROTEIN 18.7g; CHOLESTEROL 26mg; CALCIUM 204mg; SODIUM 669mg; FIBER 5g; IRON 4mg; CARBOHYDRATE 45.7g

from Cooking Light [user rating: 4 stars]

Greek Shrimp

• butter + olive oil
• garlic, minced
• shrimp
• canned diced tomatoes
• white wine
• orzo or other pasta, cooked to your liking

Thaw shrimp. Melt butter with olive oil in a skillet. Add garlic for one minute, then shrimp. when they're starting to pink up, add tomatoes and a bit of white wine. Quantities are all to your liking so test and serve when you like it. (Possibly originally from a Moosewood Cookbook.)

Serve over orzo or other pasta.

Pesto Shrimp

This is really simple and really yummy.

De-vein the shrimp if you need to. Set aside in a bowl and squeeze a bunch of fresh lime juice on the suckers. Let them marinate anywhere from 10 to 30 minutes. You can cover them in a dish and plastic wrap and stick them in the fridge while they soak up the lime juice.

Meanwhile cut up some garlic.

Heat up a skillet.

Add some butter.

Put in garlic and let that brown a few minutes and then add shrimp. Add some white wine and let it simmer. As the liquid cooks off, liberally apply more lime juice and then paprika... Let the liquid cook off. You'll know they are done when they are pink and firm.

Also, you can sauté them in some simple butter and a little bit of wine and then use any really good store Pesto sauce. The key ingredient there is REALLY good pesto sauce. Not the cheap stuff. Make any plate of pasta or gnocchi (!!!) and add the pesto and cooked shrimp on top. Sprinkle with toasted pine nuts and some parmesean cheese... Instant success.

Pasta with Chicken Sausage, White Beans, and Spinach

Semi-improvised on 2/6/08:

• 1/2 box gemelli
• 4 chicken sausages, sundried tomato flavor, sliced on a diagonal
• olive oil
• 1 medium onion, sliced
• 1 6-oz bag baby spinach
• 1 can cannelini, rinsed
• about 2 ounces part-skim low-moisture mozzarella

Preheat oven to 350. Put water on for pasta. Cook chicken sausage in grill pan. Saute onions in olive oil with a little salt. Add spinach in bunches and cook until wilted. Meanwhile, cook pasta to doneness. Combine all ingredients in large ovenproof skillet, adding pasta water as necessary (about 1/2 cup) to moisten and combine. Heat, uncovered, until cheese is melted.

Serves 2 1/2 people for dinner with two lunch-sized leftovers

NOTES: try Parmesan instead of mozzarella. Fresh basil would be a nice addition if you have it.

Chicken Stroganoff Pasta

• 1 tablespoon butter
• 1 1/2 cups chopped onion (about 1 medium)
• 2 teaspoons finely chopped fresh sage
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 (8-ounce) package presliced mushrooms
• 1/4 cup all-purpose flour (about 1 ounce)
• 1 teaspoon paprika
• 1 pound skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons sherry
• 1 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 5 cups hot cooked wide egg noodles (about 8 ounces uncooked pasta)
• 1/4 cup chopped fresh parsley
• variation: add carrots, peas

Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add sage, 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 5 minutes or until mushrooms begin to brown. Spoon mixture into a large bowl.

Combine 1/4 cup flour and paprika in a shallow dish. Cut each chicken breast half in half lengthwise; cut crosswise into 1/4-inch strips. Dredge chicken strips in flour mixture; shake off the excess flour mixture. Heat oil in pan over medium-high heat. Add chicken; sprinkle with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. Sauté 4 minutes or until chicken is done. Add chicken to mushroom mixture.

Add broth and sherry to pan, scraping pan to loosen browned bits. Reduce heat to medium-low. Place sour cream in a small bowl; sprinkle with 1 tablespoon flour. Stir with a whisk until combined. Stir sour cream mixture and remaining 3/4 teaspoon salt into broth mixture. Stir in chicken mixture; cook 1 minute or until thoroughly heated. Add noodles and parsley; stir well to combine.

Yield: 6 servings (serving size: about 1 2/3 cups)

Nutritional Information: CALORIES 427(28% from fat); FAT 13.5g (sat 5.7g,mono 4.7g,poly 1.6g); PROTEIN 28.7g; CHOLESTEROL 101mg; CALCIUM 96mg; SODIUM 625mg; FIBER 3g; IRON 3.4mg; CARBOHYDRATE 47g

from Cooking Light

Pan-Fried Noodles with Pork and Bok Choy (Yakisoba)

• 2 inches fresh ginger (peeled)
• 2-3 bok choy
• 4 oz. pork (most cuts will do)
• salt and pepper
• 1 1/2 cups hot water
• 1 teaspoon Chinese soup paste or a mix of chicken and beef stock
• 1 tablespoon soy sauce
• 1 tablespoon shokoshu
• 1 teaspoon oyster sauce
• 2 tablespoons vegetable oil
• 5-6 oz. cooked Chinese noodles
• 1 1/2 tablespoons potato starch mixed with 1 1/2 tablespoons water
• 1 tablespoon sesame oil
• rice vinegar and mustard

1. Crush the ginger using the blade of a knife. Chop the bok choy stems into 2-inch juliennes and keep separate. Season the pork with salt and pepper and cut it into small strips.

2. Mix the hot water, soup paste/stock, soy sauce, shokoshu and oyster sauce in a bowl to use as a sauce later.

3. Heat 1 tablespoon of the vegetable oil in a wok over a medium heat. Loosen the Chinese noodles, add to the frying pan, pressing them into the bottom. When they are crispy, turn them over and cook on the other side. This is done to make them crunchy. Separate them again and then put them on a warm plate.

4. Pour a little more oil into the wok, add the ginger and fry. When you can smell its aroma, add the pork and press it down.

5. Next, add the bok choy stems and after 1 minute add the leaves. Stir in the sauce you made earlier.

6. Bring to a simmer and add the potato starch, thickening to taste. Add the sesame oil for an extra special aroma.

7. Remove the piece of ginger and pour the sauce over the noodles. Add vinegar and Japanese mustard to taste.

from Harumi's Japanese Cooking

Yield: 2 servings

Thai Chicken Pasta

• 1 14-ounce can light unsweetened coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon minced peeled fresh ginger
• 1 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons fresh lime juice
• 1 small red bell pepper, chopped
• 1 cup sliced green onions
• 1 1/4 cups chopped fresh basil
• 1 pound linguine
• 2 cups small fresh broccoli florets (about 5 ounces)

Stir coconut milk, curry paste and ginger in heavy large skillet over medium-high heat until paste dissolves, about 1 minute. Mix broth and cornstarch in small bowl until cornstarch dissolves; mix into skillet. Stir until slightly thickened, about 2 minutes. Reduce heat to medium and add chicken, fish sauce and lime juice. Simmer over medium heat until chicken is cooked through, about 2 minutes. Add bell pepper, green onions and basil and cook 2 minutes.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add broccoli and boil 1 minute. Drain pasta and broccoli. Return to pot.

Pour sauce mixture over pasta and toss to coat. Season with salt and pepper.

USER NOTES: more veggies - snap peas, carrots, baby corn, mushrooms

1 T. peanut butter, and 2 T. minced garlic. I didn't have parsley so I used cilantro. I didn't have green onions so I used a small green pepper. I also added 2 T. garlic chili pepper sauce

fresh blanched english peas, edamame, bias cut fennel stalks, asparagus, julienne chili peppers, cherry tomatoes, roasted peanuts, Thai chili-garlic sauce, extra garlic and ginger and experimented with green curry as well and have found the results exceedingly satisfying. Also, I found it best to add fish sauce to taste as the amount specified was not enough in my book.

from Epicurious

Yield: 4-6 servings

Soba Noodles with Sesame Seeds

• 1/2 cup sesame seeds
• salt
• 8 ounces soba noodles
• 2 teaspoons rice vinegar
• 5 teaspoons soy sauce
• 2 teaspoons honey
• 2 teaspoons sesame oil
• 5 scallions

Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them for about 6 minutes (or according to package instructions) until they are tender but not mushy. Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the scallions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavors develop, although this is not absolutely necessary or sometimes even possible.

From Nigella Lawson Forever Summer

Yield: 4 servings

Pumpkin, Prosciutto, and Parmesan Lasagne

Soothing, unusual, and perfect for a dinner party on the first frosty night in October or for a sophisticated Halloween soiree.

• 1/2 cup (1 stick) unsalted butter
• 6 leeks, trimmed, rinsed well, and minced
• 4 cups canned pumpkin puree
• 1/2 cup dry white wine
• Salt and freshly ground black pepper to taste
• Bechamel Sauce
• 1 1/4pounds lasagne noodles, cooked al dente and drained
• 8 ounces thinly sliced Prosciutto
• 1/4 cup fresh sage leaves, torn into irregular pieces
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups walnut pieces, lightly toasted

Preheat the oven to 350F. Butter a 15 x 10-inch casserole or baking pan.

Prepare the pumpkin filling: Melt the butter in a large skillet over medium heat. Add the leeks and saute, stirring occasionally, until very tender, about 15 minutes. Stir in the pumpkin and the white wine and cook, stirring constantly 2 minutes. Remove from the heat and season with salt and pepper. Set aside.

To assemble the lasagne, make a layer of the lasagne noodles in the prepared casserole and top with half the sliced prosciutto and one-third of the bechamel. Scatter half the sage leaves evenly over the top. Cover with another layer of noodles, then all the pumpkin filling, 1 cup of the Parmesan, and 1 cup of the walnuts. Make another layer of the lasagne noodles and top with the rest of the prosciutto, another third of the bechamel, and the remaining sage. Make a final layer of noodles and top with the remaining bechamel, walnuts, and Parmesan.

Bake the lasagne in the oven until lightly browned and bubbling, 50 to 60 minutes. Let cool 10 minutes before cutting and serving.

Makes 12 servings

from Cold-Weather Cooking, p. 19-20

Farewell-to-Friends Fettuccine

• 1 pound sweet Italian sausage, casings removed and crumbled
• 2 ounce sliced pancetta or bacon, finely diced
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon saffron threads
• 1 3/4 pounds ripe fresh tomatoes, coarsely chopped
• 1/4 cup dry red wine
• 1 tablespoon tomato paste
• 1/4 cup heavy or whipping cream
• 1/4 cup shredded fresh basil leaves
• Salt and freshly ground black pepper to taste
• 1 pound fettuccine, cooked according to package directions just before serving and drained
• Freshly grated Parmesan cheese

1. Place the sausage and pancetta in a large skillet and saute over medium-high heat, crumbling the sausage with the back of a wooden spoon, until it loses its pink color, 10 to 15 minutes.

2. Stir in the onion, garlic, fennel, and saffron; cook uncovered, stirring occasionally, 15 minutes. Add the tomatoes, red wine, and tomato paste; cook over medium heat another 20 minutes. The tomatoes should be soft but still retain some of their shape. Stir in the cream, basil, salt, and pepper and cook just 1 minute more.

3. Toss the hot cooked fettuccine with the sauce in a large serving bowl. Serve at once accompanied with freshly grated Parmesan.

Makes 5 to 6 servings

from Cold Weather Cooking, p. 18

Orzo and Roasted Vegetable Salad

• 2 medium eggplants, peeled and cut into 1/2-inch chunks
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch dice
• 2 cloves garlic, minced
• 1 to 1 1/4 cups fruity olive oil
• Salt and freshly ground black pepper to taste
• 1 pound orzo, cooked according to package directions and drained
• 1 bunch scallions, trimmed and minced
• 12 ounces feta cheese, crumbled
• 1/2 cup fresh mint leaves, chopped
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup fresh lemon juice

1. Preheat the oven to 375F.

2. Toss the eggplant, peppers, and garlic together in a roasting pan. Drizzle with 1/2 cup of the olive oil and season with salt and pepper. Roast the vegetables in the oven, stirring occasionally, until soft and lightly blistered, about 45 minutes.

3. In a large mixing bowl combine the cooked orzo with the roasted vegetables. Stir in the scallions, feta, mint, and pine nuts. Dress the salad with the lemon juice and enough of the remaining oil to moisten thoroughly. Taste and adjust the seasonings. Transfer to an attractive bowl and serve slightly warm or at room temperature.

Makes 8 to 10 servings

from Cold Weather Cooking

Smoked Salmon Pasta Verde

• 1 1/2 cups dry white wine
• 3/4 cup creme fraiche or sour cream
• 12 ounces dried fettuccine
• 8 ounces small sugar snap peas (about 2 cups), strings removed
• 1 cup thinly sliced green onions (about 5)
• 1/3 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 4 ounces smoked salmon, cut crosswise into 1/4-inch strips

Boil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in creme fraiche.

Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.

Pour creme fraiche mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.

from Epicurious

Yield: 4-6 servings

Fettuccine with Creamy Tomato and Sausage Sauce

A salad, some crusty bread, and wine are all that's needed with this hearty pasta dish. For the wine, consider serving a bottle of Chianti or Sangiovese.

• 2 tablespoons olive oil
• 3 shallots, chopped
• 2 large garlic cloves, chopped
• 1 pound sweet Italian sausages, casings removed
• 1 cup whipping cream
• 2 14.5-ounce cans diced tomatoes in juice with Italian seasonings
• 1 tablespoon dried sage
• 1/2 teaspoon dried crushed red pepper
• 3/4 pound fettuccine
• 1/2 cup grated Parmesan cheese
• optional additions: fresh basil, saffron, fennel

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and saute until beginning to soften, about 3 minutes. Add sausages and saute until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

from Epicurious

Yield: 6 servings