Angel Hair with Cherry Tomatoes and Basil

1/4 cup Extra virgin olive oil 2 cloves minced garlic
1/2 teaspoon red pepper
1/2 cup chopped green onions
4 cups cherry tomatoes, cut in halves
7 basil leaves 1 package angel hair pasta
1/2 cup pecorino or Romano cheese
salt and pepper to taste

Heat olive oil in skillet. Add garlic and pepper. Cut cherry tomatoes in half and tear basil into small pieces.
Add cherry tomatoes, basil and green onions. Simmer for six minutes.
Season with salt and pepper.
Cook pasta according to the directions. Drain and toss with sauce.
Garnish with freshly grated cheese.
Serves 4-6

Farfalle Pasta with Chicken Sausage and Spinach

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

12 ounces dried farfalle (bow tie) pasta
2 tablespoons salt
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion (8 oz.) peeled and chopped
2 large cloves garlic, peeled and minced
4-5 white mushrooms thinly sliced
1/4 teaspoon hot chili flakes
8 ounces chicken sausages, removed form casings and
crumbled
1 pound ripe tomatoes, rinsed, cored, and chopped
8 ounces baby spinach leaves (about 3 packed cups), rinsed
4 ounces ricotta salata cheese, thinly sliced or crumbled


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

2. Meanwhile, in a 12-inch frying pan or a 4- to 5-quart pan over medium high heat, melt butter and then add the oil to the melted butter. Add onion and stir often until very lightly browned around the edges, 6 to 8 minutes. Add the sliced mushrooms and cook for another minute.

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

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

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

About 35 minutest to prepare
4 to 6 servings

Non Stick Spaghetti

If you need to cook large amounts of spaghetti in large pots and need to keep the food from sticking to the pots, here is a tip. Bring the spaghetti and water to a full boil.

Tightly cover with lid. Turn off the heat, but keep the pot on the hot burner.

Let stand about 15 minutes or so. The pasta should finish cooking without the burner on and will not stick.