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
1 Pint of Heavy Cream
1 Can of Tomato Paste (6 Ounces)
1 Can of Tomato Sauce (12 Ounce)
1/4 Cup of Butter

DIRECTIONS
Melt the butter and add the tomato sauce. Stir. Add the cream and tomato paste. Stir again. Heat through, but do not allow to boil. This sauce tastes great plain, but if you want a spicier version, add the spices after the cream.

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.