Here's two of my all-time favorites:
Penne with Sausage, Peas, and Mascarpone
3/4 lb hot italian sausages, casings removed
3/4 lb sweet italian sausages, casings removed
1 c. onion, chopped
1 1/4 c. whipping cream
3/4 c. chicken stock or canned low-salt chicken broth
1 lb penne
2 c. frozen peas
2/3 c. mascarpone cheese
3/4 c. freshly grated Parmesan cheese
salt and pepper
Sauté sausage in Dutch oven over high heat until brown, breaking into small pieces with back of spoon, about 12 min. Transfer to bowl with slotted spoon, set aside. Pour off all but 1 Tb drippings, add onion and saut‚ until light brown, about 6 min. Add cream, boil 6 min. Add broth, boil until reduced to sauce consistency, stirring occasionally, about 8 min. Return sausage to pot. Cook penne in large pot of boiling salted water until just tender but still firm to the bite. Meanwhile, bring sauce to simmer over med. heat, add peas and mascarpone and simmer until peas are tender, about 6 min. Drain pasta, add to sauce and toss to coat. Mix in parmesan, season with salt and pepper, transfer to large bowl and serve. 6 servings.
Spaghetti Puttanesca
2 Tb extra virgin olive oil
10 garlic cloves, finely chopped
1 28 oz tin plum tomatoes, roughly chopped, w/ juices
12 oz dry packaged spaghetti, pref. DeCecco
½ c. + 2 Tb chopped flat-leaf Italian parsley
10-14 calamata olives, pitted & roughly chopped, to taste
2 Tb capers, to taste
½ tsp sugar
½ tsp crushed red pepper. to taste
a few anchovies, sliced finely (optional)
grated Parmigiano-Reggiano
In a large heavy skillet heat the oil over med-high heat, add garlic & sauté until it begins to colour. Add tomatoes w/ juices, bring to a boil, reduce heat and simmer 20-30 min., stirring occasionally, until the sauce thickens slightly. While the sauce reduces, begin heating water for the pasta in a large pot. Begin cooking spaghetti according to package instructions. While spaghetti is cooking, add ½ c. parsley and rest of ingredients except cheese, stir and heat thoroughly. Cook spaghetti al dente, drain and shake vigorously and tip into a large heated serving dish. Spoon half the sauce over pasta, sprinkle w/ remaining parsley and toss well. Serve remaining sauce and cheese alongside.