INGREDIENTS
8 Ounce of Penne
2 Tablespoon of Olive Oil
1 Pound of Mushroom
3 Cloves of Garlic (Minced)
2/3 Cup of White Wine
2 Tomatoes (3/4″)
3/4 Cup of Scallions
1/2 Cup of Italian Parsley
Sea Salt
Fresh Ground Black Pepper

DIRECTIONS
Heat oil in large skillet over medium-high heat, saute mushrooms and garlic, tossing occasionally, 4 minutes. Add wine, bring to boil and reduce wine by half. Stir in tomatoes, onions and herbs, heat just until hot. Remove from heat. Season with salt and pepper. Serve over hot pasta. Sprinkle with cheese if desired. Makes about 4 servings.

INGREDIENTS
2 Cans of Tuna (6.5 Ounces)
1 Pack of Tortellini Pasta (Filled with Parmesan Cheese)
4 Eggs (Boiled & Chopped)
1 Onion (Chopped)
1/2 Cup of Sweet Salad (Cubed)
1/2 Cup of Celery (Chopped)
Mayonnaise

DIRECTIONS
Start by cooking the pasta in a 2 1/2 quart of salted boiling water for 25 minutes. Add the rest of the ingredients to the pasta and mix it with mayonnaise for flavor.

INGREDIENTS
1 Package of Fettuccine (8 Ounce of Pasta)
4 Tbsp of Butter
2 Cloves of Garlic (Crushed)
1 Pack of Mushroom (8 Ounce – baby bella)
1/2 Onion (Chopped)
10 Ounce of Artichoke Hearts
8 Ounce of Sun Dried Tomatoes
1 Can of Black Olives (2 Ounce)
1 Tsp of Fresh Ground Black Pepper
1 Tomato (Chopped)
2 Tbsp of Lemon (Juiced)
1 Cup of Dry White Wine
1 Cup of Parmesan Cheese

DIRECTIONS
Cook pasta in boiling water until done. Drain. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

INGREDIENTS
The Pasta
1 Pack of Spaghetti (8 Ounce)
1 Tsp of Sea Salt
1 Tbsp of Olive Oil (Extra Virgin)

The Dish
1 Tbsp of Capers
2 Tbsp of Olive Oil (Extra Virgin)
1 Onion (Chopped)
2 Cloves of Garlic (Chopped)
10 Anchovy Fillets
5 Kalamata Olives
1 Tomato (Peeled & Chopped)
3 Tbsp of Parsley (Chopped)
1 1/2 Tbsp of Spinach Pesto
Fresh Ground Black Pepper
Parmesan Cheese (Grated)

DIRECTIONS
Boil water, add salt and olive oil and cook pasta, al dente, not more than ten minutes. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saute until soft, about 3 to 4 minutes. Add the anchovy fillets and stir well. Strain the pasta and add to skillet and mix. Add the spinach pesto and stir. Remove skillet from the heat and stir in the tomatoes, the olives, the capers and the parsley. Serve with a generous grinding of black pepper on top.

INGREDIENTS
1 Package of Spaghetti (16 Ounces)
1 Tbsp of Olive Oil
1/4 Lbs of Turkey Bacon (Chopped)
1/2 Onion (Chopped)
1 Clove of Garlic (Minced)
2 Cans of Tomato Sauce (15 Ounces)
1 1/2 Tsp of Parsley (Chopped)
1/2 Tsp of Basil (Chopped)
1 Tsp of Garlic Powder
1/2 Tsp of Fresh Ground Black Pepper
1 Can of Peas (15 Ounces)
1/4 Cup of Romano Cheese (Grated)

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

INGREDIENTS
1 Pound of Penne Rigate
1 Onion (Diced)
3 Cloves of Garlic (Minced)
2 Tablespoon of Olive Oil
2 Tablespoon of Butter
1/3 Pounds of Ground Beef
1/3 Pounds of Ground Pork
1/3 Pounds of Ground Veal
3 Ounce of Tomato Paste
1 Can of Tomato Sauce (15 Ounces)
1 Tablespoon of Sugar (White)
3/4 Cup of Red Wine (Italian or Australian)
1 Teaspoon of Sea Salt
2 Teaspoon of Fresh Ground Black Pepper
1 Teaspoon of Basil
1 Teaspoon of Dried Oregano

DIRECTIONS
In a large saucepan (4 quart) saute onion in olive oil and butter until soft but not brown. Add crushed garlic. Cook briefly. Do not let garlic brown. Stir in meats, salt and pepper and brown well. Add tomato paste, tomato sauce and sugar. Add wine. Add water almost to the top of the pan. Stir well. Add seasonings and stir well. Cook, uncovered on simmer, stirring occasionally to reduce liquid and thicken for an hour or more until almost desired consistency. Cover and continue cooking 1 hour or more. Flavors blend better if sauce is prepared a day ahead. Refrigerate. Reheat before serving over 1 pound cooked pasta. Freezes well. Serves 4 to 6.

INGREDIENTS
1 Pound of Linguine
1 Pounds of Boneless Chicken Breast
1 Cup of Water
2 Tablespoon of Butter
1 Clove of Garlic
1 Cup of Basil (Chopped)
Sea Salt & Fresh Ground Black Pepper
2 Cans of Tomato Sauce
1 Cup of Water
2 Teaspoon of Sugar (White)
Parmesan Cheese (Grated)

DIRECTIONS
Melt butter in heavy skillet over medium heat. Add chicken, 1/2 cup basil and garlic. Season with salt and pepper. Stir until chicken is springy to touch, 2 to 3 minutes. Set aside. Combine tomato sauce, water and sugar in heavy medium saucepan over low heat. Stir in basil. Simmer about 30 minutes. Mix chicken. Season with salt and pepper. Place linguine on serving platter. Pour sauce over. Sprinkle with Parmesan cheese. Makes 4 servings.

INGREDIENTS
14 Ounce of Shell Pasta
7 Ounces of Chorizo Sauce (Diced)
1 Onion (Diced)
3 Red Bell Peppers (Diced)
2 Cloves of Garlic (Crushed)
14 Ounces of Tomatoes (Chopped)
1 Teaspoon of Coriander (Chopped)
2 Tablespoon of Tomato Puree
Fresh Ground Black Pepper
Olive Oil
Water

DIRECTIONS
In a large pan, heat a little olive oil. Fry the chorizo until it releases its fat (there will be orange oil in the pan) then add the onion and peppers. Cook until both are soft. Crush the garlic in the pan and fry for half a minute, then add the remaining ingredients from the first block and turn to a lower heat. Cook until reasonably thick. Cook the pasta as instructed on the packet (about 10 minutes in slightly salted, boiling water), and drain off the water. Mix the pasta into the sauce well. Serve as it is, or with grated cheese.