Pasta Recipes

Index of Recipes

Basic Recipe for Fresh Pasta
How to Cook Dried Pasta

Ants Climb a Tree
Apricot Noodle Pudding
Broccoli and Pasta Soup
Chicken Broth with Pasta and Parsley
Chinese Soft Fried Noodles
Classic Ravioli
Couscous and Dried Fruit Pudding
Couscous Salad
Eggs in Orzo
Fettuccine Alfredo
Fettuccine Frittata
Fettuccine with Arugula and Garlic
Fettuccine with Crème Fraîche
Fettuccine with Lemon Sauce
Fettuccine with Sauce Monticello
Fettuccine with Smoked Salmon
Fried Ravioli with Walnut Pesto
Gnocchi di Patate
Ham and Noodle Casserole
Indonesian Fried Noodles (Mie Goreng)
Lasagna Bolognese
Lasagna Florentine
Linguine with Bacon and Scallops
Linguine with Pesto and Tomatoes
Linguine with Salmon Sauce
Linguine with Steamed Clams
Linguine with Tuna and Arugula
Linguine with Tuna, Capers, and Olives
Macaroni and Cheese
Macaroni Salad
Mexican Noodle "Dry Soup" (Sopa Seca de Fideos)
Noodle Pancake with Shrimp and Vegetables
Noodles with Peanut Sauce
Noodles with Yogurt and Chives
Orzo Salad
Overnight Macaroni and Cheese
Pad Thai
Pasta Confetti
Pasta e Fagioli
Pasta Peperonata
Pasta with Amatrice Sauce
Pasta with Basil Salsa
Pasta with Bleu Cheese
Pasta with Broccoli Raab and Olives
Pasta with Butter and Cheese (Pasta al Burro e Formaggio)
Pasta with Celery and Green Olives
Pasta with Fennel Pesto
Pasta with Garlic and Basil
Pasta with Walnut Sauce
Pastitsio with Feta Cheese
Penne all'Arrabbiata
Penne with Asparagus and Salmon (Penne agli Asparagi e Salmone)
Penne Caprese
Penne Niçoise
Quick Asian Noodle Soup
Ravioli and Broccoli Casserole
Red Cooked Beef with Noodles
Rigatoni in Vodka Cream Sauce (Rigatoni alla Bettola)
Rigatoni with Sausage and Peppers
Rumanian Pork and Noodle Casserole
Saffron Broth with Quadrucci
Sausage and Rigatoni Casserole
Spaetzle (Tiny Dumplings)
Spaghetti alla Carbonara
Spaghetti alla Norma
Spaghetti and Meatballs
Spaghetti with Capers and Olives
Spaghetti with Garlic and Oil
Spinach and Herb Cannelloni
Sweet Spaghetti Pie
Thai Sweet and Sour Fried Noodles (Mee Grob)
Turkey Tetrazzini
Ukrainian Noodles with Cabbage (Lokshyna z Kapustiou)

The following recipe requires a pasta machine for kneading, rolling, and cutting the pasta. They can be bought for about $40 in any gourmet shop or department store, and the investment will return a lifetime of fresh pasta. Please insist on the type with rollers, as the extruder types don't knead the dough and produce an inferior product.

Basic Recipe for Fresh Pasta

2 1/2 cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil

Place the flour in a large mixing bowl or on a flat work surface and form a well in the center. Beat the eggs and oil together and pour into the well. Using a fork, begin mixing the flour and egg mixture in the center of the well, gradually working towards the outside of the mound of flour as the ingredients are combined. When the mixture becomes too stiff to work with the fork, begin incorporating the ingredients with your hands until a ball of dough is formed. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water if necessary. Alternately, the ingredients may be combined in an electric food processor and processed until a ball is formed. Knead the dough by running it through the pasta machine set on its widest setting six or seven times, folding the dough in thirds after each pass and dusting lightly with flour if the dough becomes sticky. After kneading the dough should be firm and have the texture of smooth leather. Wrap the dough in plastic wrap and let it rest for 30 minutes to 3 hours.

To make noodles, cut the dough into 6 pieces and roll through the pasta machine set on the widest setting several more times, folding in thirds and dusting lightly with flour if needed to prevent sticking, then begin decreasing the width by one notch with each successive pass through the machine until the dough has reached the desired thickness. Most noodles require the thinnest setting, but thicker noodles such as spaghetti and pappardelle require only the next-to-last setting on the machine. Let the dough dry for about 15 minutes and then pass through the cutting mechanism on your machine, or cut by hand. The cut noodles may be cooked immediately, or may be frozen or dried and stored for several weeks in an airtight container. To dry, roll the noodles gently into small "nests" or simply allow to dry flat.

To cook, boil at least 4 quarts (4 L) of salted water for this recipe. Add the pasta to the boiling water and stir gently. Fresh pasta, even when dried, cooks much faster than commercial dried pasta. Depending on the thickness of the noodles, the pasta will be done in as little as 5 seconds, and in no case should it take longer than 1 minute to cook after the water has returned to the boil. Test the pasta frequently and drain it in a large colander as soon as it is tender but still firm. Makes about 1 lb (500 g) to serve 4 to 6.

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There are more myths about cooking pasta than perhaps any other kitchen endeavor; adding oil to the water will not keep the pasta from sticking if you don't cook it right; both under-cooked and over-cooked pasta will stick to the wall if properly thrown; and adding the salt to the water immediately before adding the pasta is completely devoid of scientific reasoning. Following my recipe below will deliver perfect results every time.

But first a word about dried pasta. Buy only pasta that is made from 100 percent durum wheat, also known as semolina. There was a time when only pasta imported from Italy could be relied upon to be pure semolina pasta, but that has changed. In fact, much of the pasta made in Italy today is made from durum wheat grown in South Dakota, so let price be your guide - American brands frequently win in blind taste tests.

How to Cook Dried Pasta

One pound (450 g) of dried pasta will serve four people as a main course, and six to eight as a first course. Boil at least 4 quarts (4 L) of water per pound of pasta in a very large pot over high heat. Add 1 to 2 tablespoons (15 - 30 ml) of salt to the water. This seems like a lot, but most of the salt goes down the drain with the water. Add salt unless you are on a strict salt-restricted diet because unsalted pasta tastes bland. Stir the pasta immediately and let the water return to a boil. You may cover the pot at this point in order to help the water heat faster. Once the water has returned to the boil, remove the cover and stir the pasta every 2 to 3 minutes, more frequently at the beginning than towards the end of the cooking. Lower the heat but make sure the water never stop boiling vigorously; this helps to keep the pasta in motion and prevents it from sinking to the bottom of the pot and sticking together. Use the cooking time on the package as a guideline only - actual cooking times will vary. Test the pasta by tasting a piece. It should be tender but still firm to the tooth (al dente). I also judge the doneness of my pasta by the color - as it cooks it changes color from a light yellow to a pale ivory color, but the only sure method is tasting. Drain the pasta quickly but not completely and place it in a warm serving bowl - a little of the cooking liquid will help it remain tender and prevent it from sticking. Sauce the pasta and serve immediately.

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There doesn't seem to be a reliable explanation as to where the name of this dish comes from. Best guesses suggest that the ants refer to the ground meat, and the tree must be the noodles. It still seems a little far-fetched, but let's not quibble over the etymology. It's a classic Szechwan dish, and it tastes great no matter what it's called.

Ants Climb a Tree

8 oz (250 g) dried cellophane noodles*
Approx. 4 cups (1 L) boiling water
1 lb (500 g) ground beef or pork
3 Tbs (45 ml) plus 1/4 cup (60 ml) soy sauce
1 Tbs (15 ml) sesame oil
6 scallions (spring onions), green and white
parts, sliced as thinly as possible
4 Tbs (60 ml) peanut oil
6 cloves garlic, finely chopped
1 Tbs (15 ml) finely chopped fresh ginger root
1 Tbs (15 ml) hot red pepper flakes (or to taste)
2/3 cups (150 ml) water
Salt and freshly ground black pepper to taste

* Available in Asian specialty shops

Place the cellophane noodles in a large bowl, pour the boiling water over them and allow to soak for 20 minutes, then drain and set aside. Combine the ground meat, 3 tablespoons soy sauce, the sesame oil, and half the chopped scallions in a bowl, toss to combine, and allow to marinate for 5 minutes. Heat the peanut oil in a wok or heavy skillet until the surface shimmers and a few wisps of smoke appear. Add the garlic, ginger, hot pepper flakes, and stir fry for 30 seconds. Add the meat mixture and stir fry for about 1 minute, breaking up the meat as it browns. Add the additional 1/4 cup (60 ml) soy sauce and stir fry an additional 30 seconds. Add the noodles, stirring them and breaking them up a little with your spatula or spoon, cooking for about 1 minute. Add the water and the remaining scallions, and season with salt (if necessary) and pepper. Cover the pan and simmer over moderate heat for 3 to 4 minutes. Serves 4 to 6.

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This dish is reminiscent of the Jewish kugel, only it's considerably lighter and less sweet than many traditional kugel recipes.

Apricot Noodle Pudding

16 oz (450 g) ricotta cheese
3 eggs
1/3 cup (80 ml) sugar
1 cup (250 ml) half-and-half or milk
1 tsp (5 ml) vanilla extract
1/2 tsp (2 ml) ground cinnamon
8 oz (225 g) egg noodles, cooked according to package directions and drained
1/2 cup (125 ml) diced dried apricots
2 Tbs (30 ml) cold butter, cut into small pieces

For the topping:
1/2 cup (125 ml) bread crumbs
1/4 cup (60 ml) brown sugar
1/4 cup (60 ml) finely chopped walnuts or pecans
3 Tbs (45 ml) butter, melted

Beat the ricotta, eggs, and sugar until light. Stir in the half-and-half, vanilla, and cinnamon. Combine the ricotta mixture with the cooked noodles, apricots, and butter. Pour into a generously buttered 10-inch (25 cm) pie plate or baking dish. Combine the topping ingredients and sprinkle over the noodle mixture. Bake in a preheated 350F (180C) oven until the top is golden and the custard is set, about 30 minutes. Serve warm, chilled, or at room temperature. Serves 8 to 10.

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This recipe is so ridiculously simple and wonderfully tasty that it just might become a standard in your "I don't feel like cooking tonight" repertoire.

Broccoli and Pasta Soup

4 - 6 cups (1 - 1.5 L) chicken or vegetable broth
1 small head broccoli (about 1 lb, 450 g), coarsely chopped
1/2 - 1 cup (125 - 250 ml) small pasta shape such as ditalini, acine di pepe, stars, or alphabets, cooked according to the package directions and drained
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Bring the broth to a simmer over moderate heat and add the broccoli. Simmer uncovered for 10 minutes, or until the broccoli is tender. Add the cooked pasta and season with salt and pepper if necessary. Serve with Parmesan cheese. Serves 4 to 6.

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This recipe is about as easy as they come. Many people keep these ingredients on hand, so it's a cinch to whip this up at the last minute for unexpected guests. Plenty of parsley is the key to this soup.

Chicken Broth with Pasta and Parsley

6 cups (1.5 L) chicken broth
8 oz (225 g) your favorite shape of pasta
2 cups (500 ml) packed fresh parsley leaves
1 Tbs (15 ml) tomato paste

Bring broth and tomato paste to a boil. Add pasta and cook according to package directions. Add parsley one minute before pasta is done. Serves 4 to 6.

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According to Chinese tradition, noodles should be served unbroken during the New Year's celebration because they represent long life.

Chinese Soft Fried Noodles

1 lb (450 g) Chinese wheat noodles (dahn min or mi) or spaghetti, cooked according to package directions
2 Tbs (30 ml) peanut oil
2 Tbs (30 ml) sesame oil
Finely sliced scallions (spring onions), green and white
parts, for garnish

Spread the cooked and drained noodles on a large baking sheet and allow them to dry at room temperature for 30 to 60 minutes. Heat the oils in a large non-stick skillet over high heat until the oils are very hot. Add a handful of noodles and fry until golden brown on the bottom. Turn the noodles and brown on the other side. Repeat with remaining noodles, adding more oil if necessary and making sure it is very hot before adding more noodles. Garnish with sliced scallions. Serves 4 to 6.

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This is the classic filling for ravioli and tortellini from central Italy. Although Swiss chard is sometimes used instead of spinach, it wouldn't be the real thing without the nutmeg and Parmesan. Top these with a simple tomato sauce and a grating of cheese.

Classic Ravioli

1 1/2 lbs (750 g) fresh spinach, washed and stems removed
1 1/2 lbs (750 g) ricotta cheese
2 egg yolks, lightly beaten
1/2 cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see Monday's edition)

Place the spinach in a large pot over moderate heat with only the water clinging to the leaves after washing. Cover the pot and steam the spinach, stirring occasionally, until wilted and tender, about 8 minutes. Squeeze out as much water as possible and chop finely. Combine with all remaining ingredients except the pasta and mix thoroughly. Divide the dough for the pasta into six equal portions and roll to the thinnest setting on the pasta machine. Place a teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on three of the strips of pasta. Moisten the dough in between the stuffing with water, using a pastry brush or your finger. Place the remaining strips of dough over the filling and press down around the filling, eliminating as much air as possible from inside the ravioli. Use a knife or fluted pastry wheel to cut into individual ravioli. Press the edges of each to seal completely. Place the ravioli on lightly floured dish towels, making sure they don't touch each other. Turn every half hour if not using immediately to ensure the dry evenly on both sides. Cook within 4 hours, or freeze or refrigerate for future use. Boil in at least 4 quarts (4 L) of salted water for 3 to 5 minutes, until the pasta is tender. Remove with a slotted spoon and serve immediately. Serves 4 to 6.

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Pasta for dessert? Why not. One of the beautiful things about pasta in general is that it has virtually no flavor of its own, so it can act as the basis for many different types of dishes. This Middle Eastern dish is so tasty and nutritious that you might like to try it for breakfast as well as dessert.

Couscous and Dried Fruit Pudding

1 1/2 cups (375 ml) dried couscous
1/2 cup (125 ml) assorted dried fruits (apricots, raisins, dates, pineapple, or others of your choice), finely chopped
1/4 cup (60 ml) chopped pecans, almonds, or hazelnuts
3 cups (750 ml) milk
3 Tbs (45 ml) honey
1/2 tsp (2 ml) vanilla or almond extract
Optional toppings:
2 Tbs (30 ml) sugar mixed with
1/4 tsp (1 ml) ground cinnamon
Heavy cream or milk

Combine the couscous, dried fruits, and nuts in a heat-proof bowl. Combine the milk, honey, and vanilla in a saucepan and heat over moderate heat until the milk almost boils. Pour the milk mixture over the couscous mixture and stir one time only. Cover and let stand for 15 minutes. Spoon into individual serving bowls and top with cinnamon sugar and/or cream, if desired. Serves 4.

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This recipe comes from a friend whose motto is "I don't cook, I chop." In spite of her fear of fire, she does put together many delicious and satisfying dishes, and this is one of them.

Couscous Salad

2 - 3 cups (500 - 750 ml) cooked couscous or other small pasta shape
2 scallions (spring onions), green and white parts, thinly sliced
1 cucumber, seeded and finely diced
1 medium tomato, finely diced
1/2 cup (125 ml) seedless grapes, cut in half
1/2 cup (125 ml) grated mozzarella (optional)
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) red wine vinegar
1 Tbs (15 ml) curry powder
Salt and freshly ground pepper to taste
1/4 cup (60 ml) slivered almonds

Combine the couscous, scallions, cucumber, tomato, grapes, and optional mozzarella in a bowl. Whisk together the oil, vinegar, curry powder, salt, and pepper, and pour over the couscous mixture. Toss gently to combine. Sprinkle with slivered almonds and serve chilled or at room temperature. Serves 4 to 6.

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I'm one of those people who would gladly eat pasta at every meal, given half a chance, so this dish appeals to me on several levels. Use any small pasta shape for this satisfying breakfast or brunch item.

Eggs in Orzo

1-1 1/2 cups (250-375 ml) orzo or other small pasta shape, cooked according to package directions and drained
4-6 eggs
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Chopped fresh herb such as basil, parsley, or chives for garnish

Divide the cooked orzo between 4 to 6 lightly greased ramekins or small gratin dishes, or place in a single greased baking dish. Form indentations with the back of a spoon and break one egg into each indentation. Season with salt and pepper and bake in a preheated 350F (180C) oven until the whites of the eggs are set, about 15 minutes. Garnish with Parmesan cheese and fresh herb and serve immediately. Serves 4 to 6.

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Fettuccine Alfredo originated in Rome and consists of nothing but fettuccine, butter, and Parmesan cheese. The butter used is a "triple butter," which is higher in fat content and not available to most of us. This version is more familiar, and has come to be considered the standard.

Fettuccine Alfredo

1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 lb (500 g) fettuccine cooked according to package directions
3/4 cup (180 ml) freshly grated Parmesan cheese

Bring the cream and butter to a boil in a saucepan large enough to hold the cooked fettuccine. Reduce the flame to low and add the salt, pepper, and nutmeg. Add the cooked fettuccine and toss in the sauce. Add the Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened. Serves 4 to 6.

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Any pasta can be used in this dish, especially if you have some leftover in the refrigerator.

Fettuccine Frittata

2 Tbs (30 ml) olive oil
1/2 medium onion, chopped
1 clove garlic, finely chopped
2 cups (500 ml) approximately, cooked fettuccine or other leftover pasta
6 eggs
1/2 cup (125 ml) freshly grated Parmesan or Romano cheese
3 Tbs (45 ml) chopped flat-leaf parsley
Hot red pepper flakes, to taste
Salt and freshly ground pepper to taste

Heat the oil in a non-stick skillet over moderate heat and saute the onion for 5 minutes, until golden but not brown. Add the garlic and saute for 1 minute. Add the fettuccine and stir to coat the pasta. Beat the remaining ingredients together and add to the skillet, stirring once to combine the ingredients. Cook covered over low heat 12 to 15 minutes, until the edges are lightly browned. Place a large plate over the skillet, and using two hands, carefully flip the two so that the frittata is face-down on the plate. Slide the frittata back into the skillet and cook uncovered an additional 5 minutes. Serves 4 to 6.

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This recipe is quick, simple, and elegant. If fresh arugula (also known as rocket, roquette, rugula, and rucola) is hard to get in your area, use watercress instead.

Fettuccine with Arugula and Garlic

2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) butter
1 red onion, thinly sliced
4 - 6 cloves garlic, finely chopped
2 bunches arugula (rocket), about 2 cups (500 ml) packed
Salt and freshly ground pepper to taste
12 oz (335 g) fettuccine or other noodle shape, cooked
according to package directions and drained

Heat the oil and butter in a large skillet over moderate heat and saute the onion until tender but still firm, about 3 minutes. Add the garlic and saute 2 minutes. Add the arugula, salt, and pepper, and saute for 2 minutes. Serve over drained fettuccine. Serves 4 to 6.

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I really think that a pasta dish should be included with every "quick and easy" menu because many of them can be assembled in less time than the pasta takes to cook. Crème fraîche is becoming easier to get in the Unites States these days, but I have included a recipe for a reasonable facsimile. Of course, you can always substitute yogurt or sour cream.

Fettuccine with Crème Fraîche

1 cup (250 ml) crème fraîche (recipe below) or sour cream or yogurt
Juice and grated zest of 2 lemons
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape or egg noodles, cooked according to package directions and drained
1 bunch arugula, chopped

Combine the crème fraîche, lemon juice and zest, half the Parmesan cheese, and the salt and pepper in a bowl, stirring to combine. Toss with the cooked pasta. Add the arugula and toss to combine. Garnish with the remaining Parmesan. Serves 4 to 6.
Real crème fraîche is virtually impossible to obtain in the United States because the law requires that cream be pasteurized, which kills the naturally occurring bacteria that turn the cream into a thick, velvety gift of nature. This recipe produces a very good facsimile whose advantage is that it can be boiled in soups and sauces without curdling like regular cream. It is also delicious spooned over cobblers, puddings, and fresh fruit.

Crème Fraîche

1 cup (250 ml) whipping cream
1 Tbs (15 ml) buttermilk

Combine the cream and buttermilk in a glass bowl and allow to sit covered at room temperature for 8 to 24 hours, until very thick. Stir and store covered in the refrigerator for up to 10 days. Makes 1 cup (250 ml).

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This pasta recipe has become a standard in my house. The sauce takes less time to make than the water does to boil, and is a refreshing change from the standard tomato based sauces. Although the recipe says the caviar is optional, please do not omit it. I usually use the inexpensive lumpfish caviar available in any supermarket, and for a few extra cents per plate I feel like I'm indulging myself.

Fettuccine with Lemon Sauce

4 Tbs butter
1 cup heavy cream
2 Tbs freshly squeezed lemon juice
1 tsp grated lemon zest (the colored part of the skin, not the white part)
1 tsp grated lime zest
1 cup beef broth or bouillon
4 to 6 tsp caviar (optional)
Fettuccine, linguini, or angel hair pasta to serve 4 to 6

In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside. Cook the pasta according to the package directions. When cooked and still al dente (firm to the tooth) drain it and add it to the pan containing the sauce. Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed. I like to form "nests" of the pasta using a kitchen serving spoon and fork, twirling the noodles into a mound, and sliding them off the spoon onto the plate. Place a teaspoon of the optional caviar in the center. Serves 4 to 6.

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This is a recipe I developed several years ago when I was an underpaid teacher with two teenage boys to feed, and my sons naturally wanted to know what I called it. Lacking inspiration, I named it after the small town in Georgia where I lived at the time. It's quick, easy, inexpensive, and a crowd pleaser.

Fettuccine with Sauce Monticello

8 oz (250 g) sliced mushrooms
1 - 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Tabasco sauce to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or pasta of your choice, cooked
according to package directions

Combine the mushrooms, tomatoes, cream, anchovy paste, optional Tabasco sauce, salt, and pepper in a saucepan and bring to a boil. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes. Serve over cooked fettuccine. Serves 4 to 6.

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If you decide to add the salmon roe to this recipe, be sure to buy a brand that contains no food coloring or it will run and ruin the appearance of this dish. It's more expensive, but well worth the additional expense.

Fettuccine with Smoked Salmon

4 Tbs (60 ml) butter
1/2 lb (225 g) thinly sliced smoked salmon, cut into thin strips
2 Tbs (30 ml) brandy (optional)
Grated zest of 2 lemons (about 2 tsp, 10 ml)
1 1/2 cups (375 ml) heavy cream
Salt and freshly ground pepper to taste
1 lb (450 g) fettuccine or other pasta shape, cooked according to package directions and drained
About 4 Tbs (60 ml) salmon roe (optional)

Heat the butter in a skillet over moderate heat and add the salmon, stirring to coat with the butter. Add the optional brandy, half the lemon zest, and cream and bring to a simmer. Season with salt and pepper. Add the cooked pasta to the skillet along with the remaining lemon zest and toss to coat the pasta with the sauce. Garnish with salmon roe if desired and serve immediately. Serves 4 to 6.

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Fried ravioli began appearing on the menus of trendy restaurants several years ago, but you don't need to own a bistro to make them. They are surprisingly easy if you use any of the excellent fresh ravioli that are available.

Fried Ravioli with Walnut Pesto

12 oz (335 g) cheese-filled ravioli, cooked according to package directions and thoroughly drained
2 Tbs (30 ml) olive oil or butter
1 cup (250 ml) packed fresh basil leaves
1 cup (250 ml) packed flat-leaf parsley
3/4 cup (180 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped walnuts
1/3 cup (80 ml) grated Parmesan cheese
1 - 3 cloves garlic, chopped
Salt and freshly ground pepper to taste

Fry the ravioli in the oil in a skillet over moderate heat until they are light golden brown on both sides. Drain on paper towels. Meanwhile, combine the remaining ingredients in an electric blender or food processor and process until thoroughly blended. Spoon the sauce over the ravioli or serve it on the side. Serves 6 to 8 as an appetizer, 4 to 6 as a first course.

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My family first discovered gnocchi (pronounced NYO-key) when we lived in South America, where our housekeeper was also an expert cook. I remember the excitement of learning to make these myself, never imagining that I could equal Pocha's mastery of the dish. Mine are really very good, and probably only fail in my not being able to thank Pocha after the meal.

Gnocchi di Patate

1 1/2 lbs (680 g) boiling potatoes (not Idaho or new potatoes)
1 cup all-purpose flour

Boil the unpeeled potatoes in a generous amount of water until they are tender. Do not test them too often, as piercing them will allow them to absorb more water. Drain and cool the potatoes until you can handle them, and peel. Puree them through a food mill or potato ricer. Add most of the flour to the mashed potatoes and knead it until it is smooth. Stop adding flour when the mixture is soft, smooth, and still a little bit sticky. Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch (2 cm) pieces. This next part is more difficult to describe than to do. Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter. The gnocchi should roughly cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference. This takes a little practice, so try a few, and then roll the failures into balls and try again.

Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water. When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon. Place on a heated platter and sauce with the sauce of your choice. Serves 4 to 6.

When I first made this sauce I simply couldn't believe how delicious it was. It has since become my family's all-time favorite pasta sauce, and it is especially good with gnocchi. You may use any good quality blue cheese, but you really need Gorgonzola to make it to perfection.

Gorgonzola Sauce

1 cup heavy cream or half-and-half
4 oz (100 g) Gorgonzola cheese, or other good quality blue cheese
Salt to taste
2 Tbs (30 ml) freshly grated Parmesan cheese

Bring the cream to a low boil in a saucepan large enough to hold the cooked pasta. Boil gently, uncovered, for 10 to 15 minutes, until reduced in volume by about half. Add the remaining ingredients and stir until the sauce has thickened slightly. Add the cooked pasta to the pot and stir to coat with the sauce. Serve immediately. Serves 4 to 6.

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Your grandmother might have made a dish similar to this hearty, old-fashioned casserole.

Ham and Noodle Casserole

3 cups (750 ml) cooked noodles
1 cup (250 ml) diced cooked ham
1/2 cup (125 ml) shredded cheddar or Swiss cheese
1 green bell pepper (capsicum), cored, seeded, and diced
1 1/2 cups (375 ml) milk
2 eggs
1/2 tsp (2 ml) paprika
1 cup (250 ml) bread crumbs

Place half the noodles in a greased baking dish and sprinkle with half the ham, cheese, and bell peppers. Repeat. Whisk together the milk, eggs, and paprika and pour over the noodles. Top with bread crumbs and bake uncovered in a preheated 350F (180C) oven until golden brown on top, about 45 minutes. Serves 4 to 6.

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This is a somewhat "internationalized" version of an Indonesian classic, but it retains all the flavors and aromas that every Indonesian knows.

Indonesian Fried Noodles (Mie Goreng)

1 lb (450 g) Chinese mein noodles, or vermicelli or linguine
4 Tbs (60 ml) peanut oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 to 2 (to taste) fresh red chile peppers, seeded and diced
2 pork chops, meat removed from bone, trimmed and finely diced
1/2 lb (250 g) shrimp, shelled and deveined
3 stalks celery, finely sliced
1 cup (250 ml) finely sliced bok choy or green cabbage
Salt and freshly ground black pepper to taste
3 Tbs soy sauce (or to taste)

For the garnish:
Fried onion flakes (recipe follows)
4 spring onions, both green and white parts, finely sliced
1 cucumber, thinly sliced

Cook the noodles according to package directions until 'al dente', or firm to the tooth. Drain and immediately rinse under cold water to stop the cooking. Set aside. Heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chile pepper until the onion is soft and golden. Add the pork and the shrimp and stir until cooked through. Add the celery, bok choy, salt, and pepper, and stir for a minute or two. You want the vegetables to be hot but crisp. Add the cooked noodles and continue stirring until the noodles are heated through. Add the soy sauce and pile onto a serving dish. Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber. Serve immediately. Serves 6 to 8.

Fried Onion Flakes

In Indonesia these are made by deep frying very thinly sliced shallots, but an almost identical flavor can be achieved by the following method.
1/4 cup (60 ml) dried onion flakes

Saute the dried onion flakes in a dry saute pan over moderate heat, stirring frequently, just until they become aromatic and have turned a light golden brown. These may be kept indefinitely in an airtight container. Makes 1/4 cup (60 ml).

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My American readers are familiar with the Neapolitan style of lasagna with its thick tomato sauce. This is the classic lasagna of Bologna in northern Italy, and the pairing of the Bolognese sauce and the creamy bechamel make it one of the best lasagna recipes ever.

Lasagna Bolognese

16 oz (450 g) lasagna noodles, cooked according to package directions and drained
1 Béchamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese

Spread some béchamel on the bottom of a large baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of béchamel, evenly sprinkle on some grated Parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is béchamel sauce with Parmesan sprinkled on. Place in a preheated 375F (190C) oven and bake for 45 minutes until the top has begun to brown and the edges are crispy. Serves 8 to 10.

Béchamel Sauce

3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
Salt and ground white pepper to taste

Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.

Bolognese Sauce

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed and roughly chopped
1 cup (250 ml) water

Heat the oil and butter together over low heat in a heavy bottomed pot. Add the onion, celery, and carrot and cook until wilted. Add the meat, breaking up the meat with a fork or spoon. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for 3 to 4 hours. Stir frequently to avoid scorching the bottom. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.

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Here's another dish that skips the pre-cooking of the pasta.

Lasagna Florentine

1 egg
2 cups (500 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
1 10-oz (280 g) frozen chopped spinach, thawed and squeezed dry
4 cups (1 L) bottled or homemade spaghetti sauce
9 uncooked lasagna noodles
3 cups (750 ml) shredded mozzarella cheese

Combine the egg, ricotta, and Parmesan in a mixing bowl, stirring to combine. Stir in the spinach. Spread one third of the spaghetti sauce over the bottom of a 12x8 inch (30x20 cm) baking dish. Place 3 uncooked lasagna noodles on top, top with half the ricotta mixture and one third of the mozzarella. Spread half the remaining spaghetti sauce on top. Add 3 more noodles, the remaining ricotta mixture, and half the remaining mozzarella. Top with the remaining noodles, spaghetti sauce, and mozzarella. Cover tightly with aluminum foil and bake in a preheated 375F (190C) oven until the noodles are tender, 45 to 50 minutes. Let stand for 10 minutes before serving. Serves 6 to 8.

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Three of my favorite things - pasta, bacon, and scallops - in one dish? I'll have two servings, please. I use olive oil instead of bacon fat to decrease the amount of saturated fat and cholesterol in this recipe, but feel free to use the bacon fat produced when frying the bacon if your diet will allow.

Linguine with Bacon and Scallops

4 strips bacon
4 Tbs (60 ml) olive oil
1 onion, chopped
1-2 green bell peppers (capsicums), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) red pepper flakes, or to taste (optional)
12 oz (340 g) whole bay scallops, or quartered sea scallops
1 lb (450 g) linguine or other noodle shape, cooked according to the package directions and drained

Fry the bacon in a large heavy skillet until crisp. Drain on paper towels and cut into 1-inch (2 cm) pieces. Discard the bacon fat and heat the olive oil in the same skillet over moderate heat. Saute the onion until tender but not brown, about 5 minutes. Add the bell pepper, garlic, and red pepper flakes and cook, stirring frequently, for 3 minutes. Add the scallops and bacon and cook over high heat until heated through, 1 to 2 minutes - do not over cook the scallops. Toss the cooked pasta with the scallop mixture and serve immediately. Serves 4 to 6.

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Prepared basil pesto is widely available these days from a number of manufacturers, but none of them can hold a candle to the homemade version. Use the store-bought kind if you're in a hurry, but I've included the recipe below for those who want to go the extra mile.

Linguine with Pesto and Tomatoes (Linguine al Pesto e Pomodori)

1/2 cup (125 ml) pesto Genovese (recipe below)
2-3 tomatoes, seeded and finely chopped
1 lb (450 g) linguine or other pasta shape, cooked according to the package directions and drained

Combine the pesto, tomatoes, and 2 to 3 tablespoons (30-45 ml) of the boiling pasta water in a large bowl. Add the cooked pasta and toss to combine. Serves 4 to 6.

Pesto Genovese

2 cups (500 ml) fresh basil leaves
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) freshly grated Parmesan cheese
3 Tbs (45 ml) pine nuts (pignoli)
2 cloves garlic, peeled and crushed
1 tsp (5 ml) salt, or to taste

Combine all ingredients in and electric blender and process until smooth, stopping the blender once or twice to scrape down the sides of the jar. When serving with pasta, "loosen" the sauce with a little bit of the boiling water from the pasta pot. Makes about 2 cups (500 ml).

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You can use canned salmon in this recipe, but I prefer to use thinly sliced raw or cold-smoked salmon instead.

Linguine with Salmon Sauce

1 lb (450 g) linguine or pasta shape of your choice
2 Tbs (30 ml) olive oil
2-4 cloves garlic, thinly sliced
1/2 cup (125 ml) dry white wine or bottled clam juice
1/2 cup (125 ml) water
8 oz (228 g) thinly sliced raw or cold-smoked salmon, or flaked canned salmon
Salt and freshly ground pepper to taste
Juice of 1 lemon
Chopped parsley for garnish

Cook the linguine according to package directions but drain it about 2 minutes before it is done. Heat the oil in a large skillet big enough to hold the cooked pasta and saute the garlic for about 30 seconds. Add the wine, water, salmon, salt, and pepper and bring to a boil. Add the drained pasta and cook, shaking the skillet frequently, until the pasta is completely cooked and most of the liquid has been absorbed. Add the lemon juice immediately before serving and garnish with chopped parsley. Serves 4 to 6.

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I have labeled this a side dish for this week's menu, but it would also do service as a "primo" (first course) in a traditional Italian meal, or as a satisfying main course. You can also substitute mussels for the clams, so use whatever is best in your area.

Linguine with Steamed Clams

1 cup (250 ml) dry white wine or chicken stock
1/2 cup (125 ml) finely chopped shallots
4-6 cloves garlic, finely chopped
1 bay (laurel) leaf
2 cups (500 ml) canned tomatoes, drained and crushed
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
4 lbs (1.8 Kg) fresh littleneck or cherrystone clams, scrubbed
1/2 cup (125 ml) chopped fresh parsley
1 lb (450 g) linguine, fettuccine, or other noodle, cooked according to package directions.
Combine the wine, shallots, and cloves in a large pot and bring to a simmer over moderate heat. Simmer uncovered for 5 minutes. Add the tomatoes, olive oil, salt, and pepper and simmer uncovered for 10 minutes, stirring occasionally. Add the clams and simmer covered, stirring once or twice, until the clams open, 4 to 8 minutes depending on the size of the clams and the pot. Discard any unopened clams. Add the parsley and pasta and toss gently to combine. Serves 4 to 6.

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My parents, who are otherwise exceptionally intelligent and rational people, aren't fond of seafood and pasta combinations, yet they both like that old condensed cream of mushroom glop tuna casserole thing. Go figure. The next time you get a craving for tuna casserole, please try this dish instead.

Linguine with Tuna and Arugula

1/4 cup (60 ml) extra-virgin olive oil
1/2 medium onion, chopped
1 green bell pepper, cored, seeded, and chopped
1-3 cloves garlic, finely chopped
1 can (6 oz, 170 g) tuna, preferably Italian tuna packed in olive oil, drained
3 Tbs (45 ml) lemon juice
Salt and freshly ground pepper to taste
Hot red pepper flakes to taste (optional)
1 lb (450 g) linguine or other noodle, cooked according to package directions and drained
1 bunch arugula (rocket), trimmed and coarsely chopped

Heat the oil in a skillet over moderate heat and saute the onion and bell pepper until tender but not brown, about 5 minutes. Add the garlic and saute for 1 minute. Add the tuna, lemon juice, salt, pepper, and optional pepper flakes, stirring to combine. Toss with the cooked linguine and arugula and serve immediately. Serves 4 to 6.

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Get rid of those cans of condensed soups because here is a "tuna noodle casserole" like you've never tasted before. Use the Italian tuna packed in olive oil for an authentic flavor.

Linguine with Tuna, Capers, and Olives

1 7-oz (200 g) can tuna, drained and flaked
1/2 cup (125 ml) extra-virgin olive oil
1/4 lb (125 g) mixed black and green olives
3 Tbs (45 ml) freshly squeezed lemon juice
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) small capers, drained
1 - 3 cloves garlic, finely chopped
4 - 6 anchovy fillets, coarsely chopped (optional)
Hot red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) fresh linguini or fettuccine, or 1/2 lb (225 g) dried

Combine all ingredients except the pasta in a large serving bowl and stir to combine. Cook the fresh pasta in boiling salted water until al dente, 1 to 2 minutes, or according to package directions if using dried. Drain the pasta and toss with the sauce in the bowl. Serves 4 to 6.

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When food gurus talk about genuine American foods, they usually mention hamburgers, hot dogs, Boston baked beans, and apple pie, to name just a few. A truly American dish that is often overlooked when compiling such a list is macaroni and cheese. Granted it is a combination of influences from Italy (macaroni) and England (Cheddar cheese), the dish dates back to Thomas Jefferson in America. This version from the Wisconsin Milk Marketing Board contains broccoli for added nutrition.

Macaroni and Cheese

1/2 cup (125 ml) chopped yellow onion
3 Tbs (45 ml) butter
2 tsp (10 ml) mustard
1 lb (500 g) Cheddar cheese, shredded
1/2 cup (125 ml) milk
Salt and freshly ground pepper to taste
1/2 lb (250 g) elbow macaroni or other small pasta shape, cooked according to the package directions
1 1/2 cups (375 ml) broccoli florets, boiled 3 minutes, drained, and coarsely chopped
1/3 cup (80 ml) bread crumbs or crushed saltine crackers

Saute the onions in 2 tablespoons (30 ml) of the butter in a large heavy saucepan over moderate heat until soft but not brown. Add the mustard, cheese, milk, salt, and pepper, and stir until the cheese is melted and the sauce is smooth. Stir in the cooked macaroni and pour half of the mixture into a buttered 3 quart (3 L) baking dish. Arrange the broccoli on top, and cover with the remaining macaroni mixture. Melt the remaining butter in a small saucepan and mix with the bread crumbs. Sprinkle the bread crumbs on top of the macaroni and cheese and bake in a preheated 375F (190C) oven for 25 to 30 minutes, until it is bubbling and brown. Serves 4 to 6.

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No soul food menu would be complete without macaroni salad. It is frequently served as a side dish with barbecued chicken and ribs, and provides the primary source of starch in many meals.

Macaroni Salad

1 cup (250 ml) mayonnaise
1/4 cup (60 ml) cider or other white vinegar
2 Tbs (30 ml) mustard, preferably Dijon-style
1 lb (450 g) macaroni, cooked according to package directions and thoroughly drained
4 ribs celery, finely chopped
1 medium onion, finely chopped
1 red bell pepper (capsicum), seeded and finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste

Blend the mayonnaise, vinegar, and mustard together until smooth. Combine with the remaining ingredients and toss to thoroughly combine. Refrigerate for 24 hours and adjust seasoning before serving. Serves 6 to 8.

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Traditional Mexican cooking includes an entire category of rice and pasta dishes known as sopas secas or "dry soups." No one is sure how this name came into being, but it might have been because the Aztecs didn't understand the Spanish habit of putting rice and noodle into soups ("wet soups") as well as serving them as side dishes ("dry soups"). Traditionally the sopa seca was served as a separate course following the (wet) soup at the main meal, but nowadays they are also served as side dishes and occasionally as the main course.

Mexican Noodle "Dry Soup" (Sopa Seca de Fideos)

2 Tbs (30 ml) vegetable oil
1/2 lb (225 g) thin spaghetti, fettuccine, or other thin noodle broken into 2-inch (5 cm) pieces
1 onion, finely chopped
1-3 cloves garlic, finely chopped
3-4 medium tomatoes, peeled, seeded, and mashed
1 1/2 cups (375 ml) beef, chicken, or vegetable stock
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
Hot sauce or cayenne pepper to taste (optional)
Freshly grated Parmesan cheese for garnish

Heat the oil in a large skillet over moderate heat and saute the noodles, stirring frequently, until golden brown. Transfer the noodles to a baking dish and saute the onion and garlic in the remaining oil until tender but not brown, about 5 minutes. Add the remaining ingredients (except the Parmesan) and pour the mixture over the noodles, stirring to combine. Simmer uncovered over low heat or bake uncovered in a preheated 350F (180C) oven until the noodles are tender and the liquid has been absorbed, about 30 minutes. Serve with grated Parmesan cheese. Serves 4 to 6.

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Let's not forget that Italy isn't the only place where people enjoy pasta. Here is a Chinese-style dish similar to those enjoyed all over Asia.

Noodle Pancake with Shrimp and Vegetables

For the marinade:
1 Tbs (15 ml) peanut oil
1 Tbs (15 ml) rice wine or dry sherry
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour)
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped

For the pancake and sauce:
1 lb (450 g) shrimp, peeled and deveined
1/2 lb (225 g) Chinese noodles or thin spaghetti
1 tsp (5 ml) sesame oil
4 Tbs (60 ml) peanut oil
1 tsp (5 ml) finely chopped or grated ginger
1-3 cloves garlic, finely chopped
2-3 scallions (spring onions), green and white parts, sliced diagonally
4 oz (110 g) snow peas (mange touts), trimmed
1 cup (250 ml) sliced mushrooms
1-2 red bell peppers (capsicums), cored, seeded,
and cut into 1-inch (2 cm) squares
Hot chile oil, red pepper flakes, or cayenne to taste (optional)

Whisk together the ingredients for the marinade in a bowl. Add the shrimp, toss to coat with the marinade, and set aside. Cook the noodles in boiling salted water until tender but firm ("al dente"). Drain, toss with sesame oil, and set aside. Heat half the peanut oil in a large skillet, preferably non-stick, over medium high heat. Add the cooked noodle, spreading them out in a uniform layer. Cover and cook, shaking the skillet frequently to prevent sticking, until the bottom is crisp and golden brown, about 5 minutes. Carefully invert the skillet over a platter or flat lid and slide the pancake, brown side up, back into the skillet. Continue to cook covered until the other side is crisp and brown, 3 to 4 minutes.

Heat the remaining peanut oil in a separate large skillet over high heat and saute the ginger, garlic, and scallions, stirring frequently, for 1 minutes. Add the shrimp, snow peas, mushrooms, and bell peppers and cook, stirring frequently, until the shrimp are firm and opaque and the vegetables are crisp-tender, 3 to 4 minutes. Slide the noodle pancake onto a serving platter and spoon the shrimp mixture over the top. Serve immediately. Serves 4 to 6.

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This dish takes me back to Southeast Asia where people are sensible enough to put spicy peanut sauce on just about everything. This version is a pretty good approximation of the sauce that every street-stall vendor dishes out, considering I have tried to eliminate some of the fat. You can reduce the fat even further if you wish by using reduced-fat peanut butter. This is also a great way to empty the refrigerator of left-over chicken and pork.

Noodles with Peanut Sauce

For the sauce:
1/2 cup chunky peanut butter
1 cup low-fat chicken stock
Juice of 1 large lemon
1/4 cup soy sauce
1 Tbs Worcestershire sauce
1 dash Tabasco (or your favorite hot sauce, to taste)
1/8 tsp sesame oil

Combine all ingredients in a saucepan over low heat, stirring until thoroughly mixed.
For the noodles:
1 lb (450 g) Chinese noodles, or Angel hair pasta, or egg noodles (just about any noodle or pasta will do)
1/4 cup green onions (scallions) green and white parts, finely sliced

Optional ingredients (use any, all, or none of the following):
12 medium sized shrimp, cooked and cut in small pieces
1 to 2 chicken breast halves, cooked and sliced
6 chicken livers, cooked and roughly chopped
1 cup cooked pork, thinly sliced
2 cups bean sprouts
1/4 cup celery, finely sliced
1/2 can sliced water chestnuts, drained
1/2 cup sliced snow peas

Cook the noodles according to package directions. Drain, combine with sauce and any optional ingredients, and toss in a large saute pan over medium heat until well mixed and heated through. Sprinkle sliced green onions over all just prior to or after serving. Serves 4 to 8,depending on the number of optional ingredients used.

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Dishes very similar to this are commonly made with sour cream, and this is just one example of how yogurt can be substituted for sour cream in just about everything.

Noodles with Yogurt and Chives

1 cup (250 ml) plain yogurt
4 Tbs (60 ml) butter
1/4 cup (60 ml) finely chopped chives
2 Tbs (30 ml) finely chopped fresh parsley
Salt and freshly ground pepper to taste
1 lb (450 g) egg noodles, cooked according to package directions and drained

Combine the yogurt, butter, chives, parsley, salt, and pepper in a small saucepan and cook over moderate heat, stirring frequently, just until the ingredients are thoroughly combined - do not boil. Toss the sauce with the hot noodles and serve immediately. Serves 6 to 8.

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Myth has it that Venetian explorer Marco Polo brought noodles back from the Orient with him, but recent studies suggest that some form of pasta was actually eaten by the ancient Romans, and Marco Polo himself described "noodles similar to our vermicelli." Mr. Polo can't be credited with introducing rice to Europe either, but it was nonetheless the inspiration for the pasta shape called orzo or riso.

Orzo Salad

2 cups (500 ml) dried orzo or other small pasta such as acini di pepe, stellini, or ditalini
1/2 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
The grated zest of 1 lemon
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano, crushed
Salt and freshly ground pepper to taste
1 carrot, finely diced
1 bell pepper, seeded and finely diced
1 small cucumber, peeled, seeded, and finely diced
2 scallions (spring onions), white and green parts, finely chopped
1/4 cup (60 ml) finely chopped flat-leaf parsley

Cook the pasta in boiling salted water according to the package directions. Drain, rinse with cool water, and set aside. Combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a small bowl and whisk to combine thoroughly. Combine the cooked pasta, dressing, and remaining ingredients in a large bowl and toss to combine. Serve warm or at room temperature. Serves 4 to 6.

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It's hard to imagine improving on the classic macaroni and cheese, but once you try this recipe you'll agree that the added time required to make this version is well worth the wait.

Overnight Macaroni and Cheese

8 oz (225 g) elbow macaroni
1 1/4 cups (310 ml) milk
2 cups (500 ml) heavy cream
1 cup (250 ml) grated Gruyere cheese
Salt and freshly ground pepper to taste

Cook the macaroni in boiling salted water until it is only about half-cooked, about 4 minutes. Drain and cool under running water. Combine the macaroni with the milk, cream, half the cheese, salt, and pepper in a bowl, tossing to combine. Refrigerate covered for 24 hours - the pasta will absorb the liquid and expand. Place the pasta mixture in a greased 2-quart (2 L) baking dish, top with the remaining cheese, and cook in a preheated 400F (200C) oven until golden brown on top, 15 to 20 minutes. Serves 4 to 6 as a side dish, 2 to 3 as a main dish.

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This is probably the most popular dish in Thai restaurants around the world. Some versions call for some rather exotic ingredients, but here I present an "Americanized" version with ingredients that should be available almost everywhere.

Pad Thai

12 oz (325 g) thin rice noodles
3 Tbs (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup (250 ml) peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs (45 ml) fish sauce*
1 Tbs (15 ml) sugar
1 - 2 cups (250 - 500 ml) mung bean sprouts
2 scallions (spring onions, green and white parts, cut into
1-inch (2 cm) pieces
1/4 - 1/2 cup (60 - 125 ml) roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges

*Available in finer supermarkets and Asian specialty shops.
Soak the noodles in enough water to cover generously for 1 hour. Drain thoroughly and toss with half the oil. Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking. Add the garlic and cook for 30 seconds. Add the shrimp and cook 30 seconds. Add the eggs and let sit for 10 to 15 seconds, until they begin to set. Stir to break up any large lumps. Add the fish sauce, sugar, and the drained noodles and stir to combine. Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter. Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges. Serves 4 to 6.

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For the best presentation of this healthy and festive dish, chop the vegetables into pieces the same size as the cooked pasta.

Pasta Confetti

1 1/2 - 2 cups (375 - 500 ml) small pasta shape such as orzo, acini di pepe, or ditalini, cooked according to package directions and drained
2 - 3 red, green, or yellow bell peppers (capsicum), seeded and finely diced
1 medium cucumber, seeded and finely diced
1 medium carrot, finely diced
2 - 3 scallions (spring onions), green and white parts, finely diced
1/4 cup (60 ml) finely chopped parsley

For the dressing:
1/2 cup (125 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1/2 tsp (2 ml) grated lemon zest
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste

Combine the cooked pasta with the vegetables in a large bowl. Whisk together the dressing ingredients and pour over the pasta mixture. Toss to combine well. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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Pasta e fagioli, which means "pasta and beans," is a classic Italian dish, with regional variations everywhere you look throughout Italy. In the U.S. it is frequently called "pasta fazool," which I believe to be an approximation of the name of the dish in the Sicilian dialect. Regardless of what you call it, it's a hearty, filling, stew-like soup that no self-respecting pasta lover could refuse.

Pasta e Fagioli

2 cups (500 ml) elbow macaroni, small shells, or other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese

Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl. Reserve 3 cups (750 ml) of the cooking liquid. Heat the oil in a large pot over moderate heat and saute the onion, carrot, and celery for 5 minutes, until tender but not brown. Add the garlic and saute an additional 2 minutes. Add the reserved pasta cooking water, green beans, and lima beans. Simmer covered over low heat for 15 minutes. Add the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick. Garnish with a generous amount of Parmesan cheese. Serves 6 to 8.

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I have to confess that I am a confirmed carnivore and usually feel cheated after a meatless meal. Not so with pasta. In fact, in restaurants I have been know to choose meatless pasta dishes over meat dishes many times. Here's a dish to try on the "meat and potatoes" person in your life.

Pasta Peperonata

4 Tbs (60 ml) extra virgin olive oil
2 red bell peppers, seeded and sliced
2 green bell peppers, seeded and sliced
2 yellow bell peppers, seeded and sliced
3 medium onions, sliced
1 large red onion, sliced
8 - 10 cloves garlic, finely chopped
1/4 cup (60 ml) white wine or water
1 tsp (5 ml) sugar
15 - 20 oil-cured black olives, pitted and coarsely chopped (optional)
4 Tbs (60 ml) capers (optional)
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) pasta of your choice, cooked according to package directions
Parmesan cheese

Heat the oil in a large skillet over moderate heat. Saute the peppers, onions, and garlic, stirring frequently, for 5 minutes. Add the wine or water and simmer covered for 5 minutes. Stir in the sugar and cook uncovered for 20 minutes, until the mixture is very soft and lightly browned. Add the optional olives and capers and season with salt and pepper. Toss with the cooked pasta and serve immediately with Parmesan cheese. Serves 4 to 6.

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The ingredients for this dish are probably already in your pantry, and no one will know that you threw this sauce together because you didn't start cooking until twenty minutes before your favorite television program begins.

Pasta with Amatrice Sauce

2 Tbs (30 ml) olive oil
3 cloves garlic, finely chopped
1 small onion, chopped
1/4 cup (60 ml) dry white wine (optional)
1 28-oz (794 g) can tomatoes (preferably Italian plum tomatoes), drained and chopped
1 tsp (5 ml) sugar
1 tsp (5 ml) chili powder
1 tsp (5 ml) paprika
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) cinnamon
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta, such as penne or mostacciole, cooked according to package directions
Parmesan cheese, grated

Heat the oil in a large sauce pan over medium heat, and saute the garlic and onion for about 5 minutes, stirring frequently, until the onion is softened. Add the optional wine, tomatoes, and spices, and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes. Ladle the sauce over the cooked pasta and serve with grated Parmesan cheese. Serves 4 to 6.

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You might also consider this light pesto-type sauce for brushing on chicken during the last few minutes of cooking, as a salad dressing, or added to your favorite tomato soup.

Pasta with Basil Salsa

1 cup (250 ml) fresh parsley, coarsely chopped and loosely packed
1 cup (250 ml) fresh basil, coarsely chopped and loosely packed
2 Tbs (30 ml) balsamic or red wine vinegar
1/4 cup (60 ml) grated Parmesan cheese
2 cloves garlic, chopped
2 Tbs finely chopped walnuts, pecans, or pine nuts (pignoli)
1/4 cup chicken broth (more if a thinner sauce is desired)
Salt and freshly ground black pepper to taste
1 lb (450 g) dried pasta of your choice, cooked according to package directions

Combine all ingredients except cooked pasta in an electric blender or food processor and blend until all ingredients are finely chopped and thoroughly combined. Toss with cooked pasta. Serves 4 to 6.

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This recipe is the essence of simplicity, which is one of the reasons it is perhaps my favorite pasta dish.

Pasta with Bleu Cheese

12 - 16 oz (350 - 450 g) dried rigatoni, penne, rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter (optional)
Freshly ground black pepper

Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately. Serves 4 to 6.

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Broccoli raab (also known as rapini and rape, the source of Canola oil) is one of those vegetables that people either love or hate. If its bitterness isn't to your liking you can substitute regular broccoli or even asparagus in this recipe.

Pasta with Broccoli Raab and Olives

1 lb (450 g) broccoli raab, cut into 2-inch (5 cm) pieces
1 lb (450 g) spaghetti, fettuccine, or pasta shape of your choice
2 Tbs (30 ml) olive oil
12-18 Kalamata or oil-cured black olives, pitted and chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) hot chile flakes
Salt and freshly ground pepper to taste
Toasted pine nuts (pignoli) for garnish (optional)

Cook the broccoli raab in a large pot of boiling salted water until slightly tender but still firm, about 3 minutes. Remove the broccoli raab with a slotted spoon and set aside. Add the pasta to the same water and boil until almost cooked - it should still be quite firm. Drain the pasta, reserving about 1 cup (250 ml) of the cooking liquid. Meanwhile, heat the oil in a large skillet over moderate heat and saute the olives, garlic, and chile flakes for about 2 minutes. Add the broccoli and cook an additional 2 minutes, stirring frequently. Add the drained pasta and the reserved cooking liquid and cook, stirring frequently, until the pasta is al dente and most of the liquid is absorbed, 3 to 5 minutes. Adjust the seasoning with salt and pepper and garnish with pine nuts if desired. Serves 4 to 6.

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This dish is very similar to the original fettuccine Alfredo, except that Alfredo didn't use cream in his dish. Think of it as the Italian version of macaroni and cheese - it's about the easiest and possibly the best way there is to dress pasta.

Pasta with Butter and Cheese (Pasta al Burro e Formaggio)

4 Tbs (60 ml) butter cut into small pieces
1 lb (450 g) dried pasta such as spaghetti, rigatoni, or conchiglie, cooked according to package directions and drained
1 cup (250 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) heavy cream

Place the butter in a large bowl. Add the pasta and half the cheese, tossing to combine. Add the remaining cheese and cream and toss again. Serves 4 to 6.

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Here's a quick and easy sauce that requires no cooking.

Pasta with Celery and Green Olives

1 lb (450 g) pasta of your choice, cooked according to package directions and drained
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) chopped pimiento-stuffed green olives
1/2 cup (125 ml) chopped celery
1/4 cup (60 ml) chopped celery leaves
1/4 cup (60 ml) chopped red onion
1/4 cup (60 ml) chopped fresh parsley
Salt and freshly ground pepper to taste

Combine all the ingredients in a bowl and toss to combine. Serves 4 to 6.

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Pine nuts have been reputed to have aphrodisiac properties since the time of the ancient Greeks, and to this date no one has been able to prove otherwise.

Pasta with Fennel Pesto

For the pesto:
1 cup (250 ml) sun-dried tomatoes
1 cup (250 ml) boiling water
1/2 small bulb fennel (anise), thinly sliced
1 clove garlic
1/4 cup (60 ml) pine nuts (pignoli), lightly toasted
1/4 cup (60 ml) fresh basil leaves
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) extra-virgin olive oil
2 tsp (10 ml) lemon juice
Salt and freshly ground pepper to taste

6 oz (170 g) angel hair or pasta of your choice, cooked according to package directions
Additional lightly toasted pine nuts for garnish
Chopped fresh basil for garnish

Combine the tomatoes and boiling water in a small bowl and allow to steep for 10 minutes. Drain the tomatoes, reserving the liquid. Combine the tomatoes and the remaining pesto ingredients in an electric blender or food processor. Process until a smooth paste is formed, adding as much of the reserved water as necessary. Toss with the hot pasta and serve garnished with pine nuts and basil. Serves 2.

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The great thing about pasta is that it goes well with just about everything. And since the same can be said for garlic, the combination is a natural.

Pasta with Garlic and Basil

1/4 cup (60 ml) extra-virgin olive oil
10 - 15 cloves garlic, peeled and lightly crushed
1/2 cup (125 ml) chopped prosciutto or other salt-cured ham
6 - 8 plum tomatoes, cored and chopped
Salt and freshly ground pepper to taste
1 - 1 1/2 lbs (450 - 675 g) cut pasta such as penne, ziti, or rigatoni, cooked according to the package directions
1 cup (250 ml) coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese for garnish

Heat the oil in a pot large enough to hold the cooked pasta over moderate heat. Saute the garlic and ham until the garlic is a deep golden brown. Add the tomatoes, salt, and pepper and simmer covered for 15 minutes. Drain the pasta when it is tender but firm (al dente) and add to the sauce. Add the basil and toss the pasta in the sauce, adding a little of the pasta water if the sauce is too dry. Serve sprinkled with Parmesan cheese. Serves 4 to 6.

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If you like pasta (and who doesn't?) and nuts, then I guarantee this quick and easy recipe will become a favorite.

Pasta with Walnut Sauce

1 cup (250 ml) ricotta cheese
1 cup (250 ml) chopped walnuts
1/2 cup (125 ml) shredded Parmesan cheese
1/2 cup (125 ml) chopped parsley
2-4 cloves garlic, chopped
Salt and freshly ground pepper to taste
1 lb (450 g) pasta of your choice, cooked according
to package directions

Combine all the ingredients except the cooked pasta in an electric blender or food processor and process until fairly smooth - small pieces of nuts are desirable. Toss with the cooked pasta, adding a little bit of the pasta cooking water to thin the sauce if necessary, and serve immediately. Serves 4 to 6.

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Here is a Greek variation on the classic macaroni and cheese. This is good as the centerpiece of the brunch buffet, or as the entree for a family dinner.

Pastitsio with Feta Cheese

1 1/2 lbs (700 g) macaroni
1 cup melted butter
5 eggs
1/2 cup evaporated milk
1 lb (450 g) feta cheese, cut into small pieces

Boil the macaroni according to the package instructions. Drain and put in a large bowl. Mix with the melted butter. Beat the eggs in a separate bowl, add the milk and cheese. Pour over the macaroni and mix well. Butter a large ovenproof pan and pour in the macaroni mixture. Cook in a 350F (180C) oven for 30 minutes. Serves 6 to 8.

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As an omnivore who really loves his meat, I never seem to notice its absence when a pasta dish is served instead. The arrabbiata in the name of this classic Italian dish means "enraged," an allusion to the hot chile in the sauce.

Penne all'Arrabbiata

1/4 cup (60 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped or thinly sliced
Hot red pepper flakes to taste
2 15-oz (425 g) cans plum tomatoes, drained and chopped
Salt and freshly ground pepper to taste
1 lb (450 g) penne or other pasta shape, cooked according to package directions
Freshly grated Parmesan cheese for garnish

Heat the oil in a skillet large enough to hold the cooked pasta and saute the garlic and red pepper flakes until the garlic is golden brown, about 5 minutes. Add the tomatoes, salt, and pepper and cook uncovered, stirring occasionally, for 15 minutes. Add the cooked pasta and toss to coat with the sauce. Sprinkle with Parmesan and serve immediately. Serves 4 to 6.

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I usually avoid tuna noodle casseroles when I can (maybe it's the canned condensed you-know-what that's in most of them), but I love the combination of pasta and seafood. Salmon aren't native to Italy, so imported salmon makes this dish a small extravagance on an Italian table.

Penne with Asparagus and Salmon (Penne agli Asparagi e Salmone)

1/2 lb (225 g) asparagus, trimmed and cut into 1-inch (2 cm) pieces
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 15-oz (425 g) can tomatoes, drained and chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream
1/2 lb (225 g) skinless fillet of salmon cut into strips about 1/4 inch (5 mm) thick
1 lb (450 g) penne or other pasta, cooked according to package directions and drained

Boil or steam the asparagus until tender but still firm, about 5 minutes. Drain and set aside. Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the tomatoes, salt, and pepper and the reserved asparagus and cook for 10 minutes. Add the cream and cook until slightly thickened, about 5 minutes. Add the cooked pasta and toss to combine. Serves 4 to 6.

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This dish, an Italian classic, will likely become a favorite if you like fresh, ripe tomatoes and simple, uncomplicated food. Be sure to use only the best ripe tomatoes available for this dish.

Penne Caprese

2 cups (500 ml) chopped ripe tomatoes
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 lb (225 g) penne or other pasta shape, cooked according to package directions and drained
6 oz (170 g) fresh mozzarella cut into 1/2-inch (1 cm) cubes
Chopped fresh basil for garnish

Combine the tomatoes, oil, salt, and pepper in a bowl and toss to combine. Add the remaining ingredients and toss to combine. Serves 4 to 6.

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Here's a pasta salad with all the flavors of the classic French salade niçoise.

Penne Niçoise

1 lb (450 g) penne or other tubular pasta
8 oz (225 g) green beans (haricots verts), trimmed and cut into 2-inch (5 cm) pieces
1 cups (250 ml) halved cherry tomatoes
1 small red onion, thinly sliced
1 small cucumber, peeled if desired, thinly sliced
1/4 cup (60 ml) brine-cured olives, preferably pitted
1/4 cup (60 ml) chopped flat-leaf parsley
6 Tbs (90 ml) extra-virgin olive oil
3 Tbs (45 ml) lemon juice
1-3 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 6 1/2-oz (185 g) can tuna, drained
2 hard-cooked eggs, quartered

Cook the pasta in boiling salted water for 8 minutes. Add the green beans and continue cooking until the pasta is tender but still firm ("al dente") and the green beans are crisp-tender, about 3 minutes. Drain and rinse with cold running water. Combine the pasta and green beans in a large bowl along with the tomatoes, onion, cucumber, olives, and parsley, tossing to combine. Whisk together the olive oil, lemon juice, garlic, salt and pepper and pour over the pasta mixture, tossing to combine. Garnish the top of the salad with the tuna and eggs and serve at room temperature. Serves 4 to 6.

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You can dress this soup up with some sliced cooked chicken or cooked shrimp, but I think it's great plain, and it beats the socks off that stuff that comes in the little foil packets.

Quick Asian Noodle Soup

8 cups (2 L) beef, chicken, or vegetable stock
1 onion, quartered
4 star anise*
1 stick cinnamon
1-inch (5 cm) whole piece of fresh ginger, peeled
Salt and freshly ground pepper to taste
1 lb (450 g) thin rice noodles soaked in warm water for 20 minutes and drained

Optional garnishes:
Lime wedges
Fish sauce* (nam pla or nuoc mam)
Fresh cilantro (coriander leaves)
Fresh basil leaves
Fresh mint leaves
Fresh bean sprouts, trimmed
Hot sauce

* Available in finer supermarkets and Asian specialty shops

Combine the stock, onion, star anise, cinnamon stick, ginger, salt and pepper in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes to 1 hour. Add the noodles and serve with desired garnishes. Serves 4 to 6.

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You can use your own homemade sauce for this quick and easy casserole, but then it wouldn't be so quick and easy, would it?

Ravioli and Broccoli Casserole

1 27 oz can (760 g) spaghetti sauce with mushrooms
1 lb (450 g) frozen cheese ravioli, thawed
1 lb (450 g) frozen broccoli, thawed
1/2 cup (125 ml) freshly grated Parmesan cheese

Spoon a little of the spaghetti sauce over the bottom of an 12x8 inch (30x20 cm) baking dish. Place half the ravioli on top of the sauce, top with half the remaining sauce and all of the broccoli. Add another layer of ravioli and the remaining sauce. Sprinkle with the Parmesan and cover tightly with aluminum foil. Bake in a preheated 400F (200C) oven until the ravioli are tender and the dish is very hot in the center, about 40 minutes. Serves 4 to 6.

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Unlike many Chinese dishes, this Szechwan classic can be made ahead of time and kept warm, or even frozen and reheated just prior to serving. You can dilute the sauce and serve this as a soup without the noodles, but then you would waste a perfectly good excuse to eat noodles. I would never do that.

Red Cooked Beef with Noodles

1 1/2 lbs (700 g) stew beef, cut into 1 inch (3 cm) cubes
3 inch (8 cm) piece fresh ginger root, peeled and finely chopped
8 cloves garlic, peeled and flattened with the side of a cleaver or knife, but NOT chopped
3 scallions (spring onions) white and green parts, cut into 2 inch (5 cm) lengths
1/2 cup (125 ml) peanut oil
1 tsp (5 ml) hot red pepper flakes, or to taste
1 tsp (5 ml) Szechwan peppercorns*
1 tsp (5 ml) sugar
3 Tbs (45 ml) soy sauce
1/2 lb (250 g) Chinese noodles or fettuccine, cooked according to package directions
2 scallions (spring onions) white and green parts, cut into very thin slices

* Available in finer supermarkets and Asian specialty shops

In a mixing bowl combine the beef, ginger, garlic, the 3 scallions, hot pepper flakes, and Szechwan peppercorns. Heat the oil in a wok or large, heavy skillet until the surface of the oil shimmers and a few small wisps of smoke appear. Add the meat and seasonings and stir fry over maximum heat for 1 to 2 minutes. Add the sugar and soy sauce and continue stir frying for 2 more minutes. Pour in enough water to cover the meat and reduce the heat to low. Cook covered for 1 1/2 to 2 hours, until the meat is very tender. To serve, place a portion of noodles in the bottom of a soup bowl and ladle the beef on top of the noodles, making sure everyone gets a generous helping of the sauce, and sprinkle with the sliced scallions. Serves 4 to 6.

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I have received numerous requests for the following recipe. Although the vodka may be omitted, it lends a unique and hard to identify nuance to the sauce, and will have your guests wondering what the "secret" ingredient is.

Rigatoni in Vodka Cream Sauce (Rigatoni alla Bettola)

1/4 cup (60 ml) extra-virgin olive oil
4 - 6 cloves garlic, finely chopped
Hot red pepper flakes, to taste (optional)
1 28-ounce (765 g) can Italian plum tomatoes with liquid, finely chopped
3 Tbs (45 ml) vodka
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) chopped parsley
Salt and freshly ground pepper to taste
1 lb (450 g) dried rigatoni or pasta of choice, cooked according to package directions

Heat the oil in a skillet large enough to hold the cooked pasta. Saute the garlic and optional hot pepper flakes until the garlic is golden but not brown. Add the chopped tomatoes and simmer uncovered for 15 minutes. Add the vodka and cream and stir. Remove from the heat and add the parsley and the cooked pasta. Season with salt and pepper. Stir and allow to rest for 2 minutes. Serve immediately. Serves 4 to 6.

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If you like the famous Italian-American sausage and pepper hero sandwich, you'll love this dish.

Rigatoni with Sausage and Peppers

4 Tbs (40 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1-1 1/2 lbs (450-675 g) Italian sausage, casing removed, crumbled
1/4 cup (60 ml) dry white wine
1/2 cup (125 ml) water
1/2 tsp (2 ml) crushed fennel seeds
1/2 tsp (2 ml) crushed red pepper flakes, or to taste
Salt and freshly ground pepper to taste
1-2 red bell peppers (capsicums), cored, seeded, and cut into thin strips
1-2 yellow bell peppers (capsicums), cored, seeded, and cut into thin strips
1 lb (450 g) rigatoni, ziti, penne, or pasta shape of your choice, cooked according to package directions and drained
Freshly grated Parmesan cheese for garnish (optional)

Heat half the oil in a skillet over moderate heat and saute the onion and garlic until tender but not browned, about 5 minutes. Add the sausage meat and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the wine and cook 1 minute before adding the water, fennel seeds, red pepper flakes, salt, and pepper. Cover and simmer for 10 minutes. Meanwhile, heat the remaining oil in a separate skillet and saute the bell peppers until tender and lightly browned, about 15 minutes. Add to the sausage mixture along with the cooked pasta and toss to combine. Garnish with Parmesan cheese if desired. Serves 4 to 6.

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If this dish reminds you of old-fashioned home-style cooking, that's because this is an old-fashioned home-style dish from Romania. Feel free to substitute ground turkey for a dish lower in saturated fat.

Rumanian Pork and Noodle Casserole

1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces

Brown the pork in a skillet over moderate heat, adding the fennel seeds, salt, and pepper while it cooks. Stir in the bread, onion, and parsley and transfer to a large, shallow baking dish. Layer the cooked noodles and pork mixture, ending with a layer of noodles. Whisk together the eggs, cream, and Parmesan and pour over the noodles. Dot with butter and bake uncovered in a preheated 350F (180C) oven for 30 minutes. Serves 6 to 8.

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Quadrucci means "little squares" in Italian, and that's exactly what you get when you slice fresh tagliatelle or fettuccine crosswise into little squares. You may substitute dried quadrucci or any other small pasta shape.

Saffron Broth with Quadrucci

6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml) dried
A pinch of saffron threads or powdered saffron
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated Parmesan cheese

Bring the stock to a boil over moderate heat and add the quadrucci and saffron. Simmer for 1 minute for fresh quadrucci, or according to the package directions for dried. Adjust the seasoning with salt and pepper and serve garnished with chopped parsley and Parmesan cheese. Serves 4 to 6.

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This hearty dish will especially please the men and other children in your house.

Sausage and Rigatoni Casserole

2 Tbs (30 ml) olive oil
1 lb (450 ml) beef stew meat, cubed
1 lb (450 g) Italian sausage, cut into 1-inch (3 cm) pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz, 225 g each) tomato sauce
1 can (6 oz, 170 g) tomato paste
3 cups (750 ml) beef stock
2 cups (500 ml) dry red wine or additional beef stock
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, slightly under-cooked according to package directions
Chopped fresh basil or parsley for garnish

Heat the oil in a skillet and brown the stew meat and sausages in batches. Transfer to a baking dish. In the same skillet, saute the onions and garlic until tender but not brown, about 5 minutes. Transfer to the baking dish and add the remaining ingredients except the rigatoni and garnish. Stir to combine well and bake covered in a preheated 325 (165C) oven until the meats are tender, 1 1/2 to 2 hours. Stir in the rigatoni and bake uncovered an additional 20 minutes. Serves 8 to 10.

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Here is an easy version of what may be a somewhat complicated preparation, depending on the method used.

Spaetzle (Tiny Dumplings)

3 cups (750 ml) all-purpose flour
1 tsp (5 ml) salt
A few gratings fresh nutmeg
4 large eggs
1 cup (250 ml) milk
1 cup (250 ml) dry bread crumbs toasted in
6 Tbs (90 ml) butter (optional)

Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl. Beat the eggs into the flour mixture. Add the milk in a thin stream, stirring constantly with a wooden spoon, and continue to stir until the batter is smooth. Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat. Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula. Stir the spaetzle gently to prevent it from sticking together, and boil briskly for 5 to 8 minutes, until tender. Drain thoroughly using a colander or sieve. Sprinkle with the toasted bread crumbs, or try the recipe below. Makes about 4 cups, to serve 4 to 6.

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Alla carbonara means in the style of the charcoal maker's wife and refers to the generous grinding of black pepper which resembles little bits of carbon. Use the unsmoked Italian bacon called pancetta if at all possible, or a lightly smoked American bacon as an alternative.

Spaghetti alla Carbonara

4 oz (100 g) pancetta, or 6 slices bacon, cut into 1/4 inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice

Saute the pancetta or bacon until golden brown. Drain on paper towels. Combine the eggs, half the cheese, cream, salt, and pepper in a large serving bowl and beat to combine thoroughly. Cook the pasta according to the package directions until al dente (firm to the bite). Drain and immediately add to the serving bowl, tossing to coat the pasta with the sauce. The hot pasta will cook the eggs and make the sauce thicken. If necessary, return the pasta with the sauce to the cooking pot and shake over very low heat until the sauce thickens. Top with the cooked pancetta, a grating of black pepper, and the remaining cheese. Serves 4 to 6.

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This dish is a Sicilian classic where it appears on almost every restaurant menu. Supposedly named for the opera "Norma" by Vicenzo Bellini, a Sicilian, it is a simple yet elegant combination of eggplant, tomatoes, and mozzarella. Whatever you do, use fresh mozzarella and not the rubbery stuff made for putting on pizzas.

Spaghetti alla Norma

2 Tbs (30 ml) olive oil
1-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) tomatoes, peeled if desired and diced
Salt and freshly ground pepper to taste
1 lb (450 g) eggplant, peeled and diced
1 lb (450 g) spaghetti or other pasta, cooked according to package directions and drained
1/2 lb (225 g) fresh mozzarella, diced
About 12 leaves fresh basil, torn into pieces

Heat the oil in a skillet large enough to hold the cooked pasta over moderate heat and saute the garlic for 1 to 2 minutes. Add the tomatoes, salt, and pepper and cook until the liquid from the tomatoes has evaporated, about 10 minutes. Add the eggplant, stirring to combine, and cook covered for 15 minutes. Add the cooked spaghetti, mozzarella, and basil and toss to combine. Serves 4 to 6.

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Although meatballs do exist in Italy, you're not likely to find them served on spaghetti. One theory of the origin of this dish has American social workers chastising Italian immigrants for not having enough protein in their healthy pasta and tomato and olive oil Mediterranean diet. Pasta is rarely served as a main dish in Italy, but the Americanized version of this dish, with its gargantuan portions of meat and sauce (by Italian standards), could never be served any other way.

Spaghetti and Meatballs

For the meatballs:
1 1/2 cups (375 ml) soft bread cubes from sliced white bread (about 2 to 3 slices, including crusts)
1 egg
1/3 cup (80 ml) milk
1 lb (450 g) ground beef or beef and pork mixture
1/2 cup (125 ml) freshly grated Parmesan cheese, plus additional for garnish
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) finely chopped parsley
Salt and freshly ground pepper to taste

For the sauce:
3 Tbs (45 ml) olive oil
1 medium onion, finely chopped
2-4 cloves garlic, finely chopped
1/2 tsp (2 ml) dried oregano
1/4 tsp (1 ml) red pepper flakes, or to taste
4 15-oz (420 g) cans Italian plum tomatoes with their liquid
2 Tbs (30 ml) tomato paste
2 Tbs (30 ml) chopped fresh basil or parsley
1 tsp (5 ml) red wine vinegar
Salt and freshly ground pepper to taste

1 lb (450 g) spaghetti or other thin noodle, cooked according to the package directions

Combine the bread, egg, and milk in a mixing bowl, stirring to combine, and let rest for 15 minutes. Mash the bread mixture with a fork to make a smooth paste. Add the remaining ingredients and stir to combine. Form the meat into balls about the size of golf balls (or larger if you like) and place them on a greased baking sheet. Bake in a preheated 400F (200C) oven until browned, about 20 minutes.

Meanwhile, make the sauce. Heat the oil in a pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the garlic, oregano, and red pepper flakes and cook for 2 minutes. Add the tomatoes with their liquid, crushing the tomatoes with your hand as you add them. Add the tomato paste, basil, vinegar, salt, and pepper and bring to a boil. Reduce the heat and simmer uncovered for 20 to 30 minutes. Add the meatballs and simmer for 20 to 30 minutes.
To serve, toss about 1 cup of the sauce with the drained spaghetti and divide it between 4 to 6 serving plates. Top with the meatballs and remaining sauce and serve with freshly grated Parmesan cheese. Serves 4 to 6.

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In spite of its simplicity, this dish is loaded with flavors. Be sure to use good quality olives and only freshly squeezed lemon juice. For even more flavor, prepare the sauce several hours ahead and let it steep at room temperature.

Spaghetti with Capers and Olives

3/4 cup (180 ml) pitted and chopped green olives
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
3 Tbs (45 ml) small capers or chopped large capers
2 tsp (10 ml) chopped fresh or 1 tsp (5 ml) dried thyme
1-2 cloves garlic, finely chopped
Finely chopped zest of 1 lemon
Crushed red pepper flakes to taste (optional)
Salt and freshly ground pepper to taste
1 lb (450 g) spaghetti or other noodle shape, cooked according to package directions and drained

Combine all ingredients except the pasta in a large bowl and toss to combine. Add the drained pasta and toss to combine. Serve immediately. Serves 4 to 6.

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With pasta, as with many things, sometimes less is more. That's the case with this simple yet classic dish. It works well with any pasta shape, so don't limit it to spaghetti.

Spaghetti with Garlic and Oil

1/3 cup olive oil (extra virgin preferred)
2 to 3 cloves garlic, chopped fine
12 oz (300 g) spaghetti
2 Tbs finely chopped parsley
Salt and freshly ground black pepper to taste

Cook the spaghetti according to package directions. While spaghetti is cooking heat the oil in a pot large enough to hold the spaghetti when it is cooked. Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown). Add the cooked, drained spaghetti to the oil and garlic. Add the salt, pepper, and parsley and toss to thoroughly coat the spaghetti. Serves 4.

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Here is an updated version of an Italian classic, reduced in fat but not in flavor.

Spinach and Herb Cannelloni

2 cups (500 ml) tomato sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and drained)
12 oz (350 g) ricotta cheese or cottage cheese
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked

Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes. Remove from heat and set aside. Chop the spinach and combine with the remaining ingredients except the pasta shells. Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom. Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes, until heated through. Serves 4 to 6.

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Pasta for dessert? Why not. Its versatility lends itself to sweet as well as savory preparation, as this recipe illustrates.

Sweet Spaghetti Pie

8 oz (225 g) thin spaghetti, broken into 2-inch (5 cm) pieces
3 eggs, lightly beaten
1/2 cup (125 ml) sugar
Juice and grated zest of 1 orange
1/4 cup (60 ml) sultanas (golden raisins) or raisins
1 Tbs (15 ml) freshly grated Parmesan cheese
A generous grating of fresh nutmeg
2 Tbs (30 ml) butter, melted

Cook the spaghetti in boiling salted water until tender. Drain and rinse under cold water. Combine the remaining ingredients except for the butter in a mixing bowl. Add the cooked spaghetti and toss to combine thoroughly. Transfer the spaghetti mixture to a lightly greased baking dish and drizzle with the melted butter. Bake in a preheated 350F (180C) oven until golden, about 45 minutes. Serve warm or at room temperature. Serves 4 to 6.

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I'm crazy about Thai noodle dishes and always order at least one every time I go to a Thai restaurant. Here is one of my favorites:

Thai Sweet and Sour Fried Noodles (Mee Grob)

3 cups (750 ml) peanut oil
8 oz (225 g) fine rice noodles (rice vermicelli)
4 oz (125 g) ground pork or chicken
4 oz (125 g) raw shrimp, peeled and finely chopped
1 cup (250 ml) finely chopped firm tofu
1/3 cup (80 ml) white vinegar
1/3 cup (80 ml) sugar
1/3 cup (80 ml) Thai fish sauce*
3 eggs, beaten
Freshly ground pepper to taste
2 heads pickled garlic, thinly sliced (see recipe below)
2 - 3 hot red chilies, seeded and thinly sliced
3/4 cup (180 ml) chopped cilantro (coriander leaves)
1/4 cup (60 ml) chopped fresh chives

* Available in finer supermarkets and Asian specialty shops

Heat the oil in a wok or pot over moderate heat until the surface shimmers. Meanwhile, place the rice noodles in a plastic bag and crush to break them into small pieces. Test the oil by dropping a few noodles in - they should puff up immediately. Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown. Drain on paper towels. Drain off all but about 1/4 cup (60 ml) of the oil and stir fry the ground pork or chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved. Add to the meat mixture and bring to a boil. Add the beaten eggs and pepper, stirring until the eggs are set. Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately. Serves 4 to 6.

Thai pickled garlic may be purchased in Asian specialty shops, or you may make your own a week or two in advance.

Pickled Garlic

6 whole heads of garlic
4 cups (1 L) water
1 cup (250 ml) white vinegar
3 Tbs (45 ml) sugar
1 Tbs (15 ml) salt

Peel as much of the papery skin off the outside of the garlic as possible while keeping the heads intact. Combine the remaining ingredients in a saucepan and bring to a boil over high heat. Boil for 5 minutes and add the garlic. Boil for 2 minutes and remove from the heat. Transfer the garlic and the liquid to sterilized jars and refrigerate for at least 1 week before using. Will keep for several months refrigerated. Makes about 2 pints (1 L).

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I don't have very many recipes for leftover turkey because I keep using this one. It's so good you might decide it's the only one you need too.

Turkey Tetrazzini

8 oz (250 g) dried noodles or fettuccine, cooked according to package directions and drained
2 Tbs (30 ml) olive oil
2 cloves garlic, mashed
3 Tbs (45 ml) chopped fresh parsley
1/2 lb (250 g) fresh mushrooms, sliced
1 bay (laurel) leaf
Salt and freshly ground black pepper to taste
6 Tbs (90 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) hot chicken or turkey broth
1/2 cup half and half (light cream)
1/4 cup (60 ml) dry white wine (optional, or substitute an additional 1/4 cup (60 ml) broth)
2 cups (500 ml) diced cooked turkey
1/2 cup (125 ml) grated Parmesan cheese

Heat the olive oil in a saucepan over moderate heat. Add the garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4 minutes, stirring frequently. Place the butter in a separate saucepan and melt over moderate heat. Add the flour and blend well, cooking for about 2 minutes to form a roux. Add the chicken or turkey broth and stir constantly until the mixture thickens. Remove from the heat and add the half and half and wine and stir well. Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture. Arrange the turkey on top of the mushrooms, and pour the cream sauce over all. Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C) oven for about 15 minutes. Serves 4.

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Cabbage and noodle dishes are found all over Eastern Europe, and this is a common variation found in Ukraine.

Ukrainian Noodles with Cabbage (Lokshyna z Kapustiou)

4 Tbs (60 ml) butter or vegetable oil
1 small head cabbage, cored and shredded
1 onion, chopped
1 cup (250 ml) drained sauerkraut (optional)
Salt and freshly ground pepper to taste
1/2 lb (225 g) dried egg noodles, cooked according to the package directions and drained
1/4 cup (60 ml) dry bread crumbs toasted in
1 Tbs (15 ml) butter

Heat the butter in a large skillet over moderate heat and saute the cabbage and onion until tender but not brown, about 10 minutes. Add the optional sauerkraut and season with salt and pepper. Add the cooked noodles and stir to combine. Serve garnished with the toasted bread crumbs. Serves 4 to 6.

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