Cook one pound macaroni

Saute in 1/4 cup olive oil

1 clove garlic minced

1 red pepper cut in strips

Add:

6 tomatoes chopped

one dozen black olives chopped

a pinch of oregano

salt to taste

Toss with pasta.

Serve with parmesan cheese.

Mince and brown in 1/4 cup olive oil:

1 large onion

1 stalk celery

chopped parsley

rosemary

5 sage leaves

1 can anchovy fillets

Mix together:

3 tbs. tomato paste

1/2 cup white wine

Add to sauce.

Cook spaghetti. Mix with sauce. Serve with parmesan cheese.

Saute in 1 tbs butter and 1 tbs olive oil

2 tbs pinenuts

2 gloves garlic minced

Mix with cooked pasta (orzo or other small shape). Serve with parmesan or romano cheese.

1 cup sliced mushrooms

3 cloves garlic minced

Stir in:

2 tbs flour

Add and cook, stirring, until thickened:

liquid from one can of clams

1 cup milk

2 tsp instant chicken boullion or 2 chicken boullion cubes

Add and cook only until hot:

1 can chopped clams

1/2 cup parmesan cheese

1 tbs sherry

pepper to taste

Serve over hot spaghetti.

Place together in bowl of food processor:

1 pkg (8 oz) cream cheese 1 tbs olive oil

a little water, milk, or broth as needed

1 pinch basil 1 pinch oregano 1 pinch rosemary

1 pinch hot pepper flakes or a generous amount of freshly ground black pepper

2 cloves garlic, quartered

2 tbs parmesan

Blend until smooth. Serve on hot cooked pasta.

Place in bowl of food processor:

2 cups Italian parsley leaves [stems removed]

2 tbs walnut meats

4 tbs. milk

3 cloves garlic, peeled and quartered

1/4 cup olive oil

salt and pepper to taste

Blend until smooth. Serve mised with hot macaroni.

Place in bowl of food processor:

2 cups basil leaves

1/2 c. olive oil

2 tbs. pinenuts

2-3 cloves garlic, peeled and quatered

1/2-2/3 cup parmesan

Blend until smooth. Serve mixed with hot pasta.

Cook 1 pound fettuccine

Heat in a shallow baking dish

1/4 c. butter

1 1/4 cups cream

Add drained pasta to butter and cream sauce

Add a generous amount of freshly ground pepper and sprinkle with 1 cup Parmesan cheese.

Place under a hot broiler just before serving.

2 medium onions sliced thin and sauted in olive oil

Add:

1 lb chicken livers, blanched and dried

When browned add

1 pinch each

marjoram

rosemary

basil

pepper

1 package mushroom soup mix

Stir to avoid clumps and lumps. Gradually add, stirring carefully:

2 cuos water.

Simmer until sauce is the consistency of gravy. Add a splash of

Marsala.

Serve over thin spaghetti.

Melt together

1 can anchovies

2 tbs olive oil

Toss with

1 pound cooked bucati (thick, tubular spagetti)

Toss coated spagetti with

1 cup toasted bread crumbs

Melt 2 tbs butter

Add 2 tbs flour

Stir until smooth

Add 1 1/2 cups milk slowly stirring carefully. Do not boil.

Stir in 1/2 cup each, grated:

Bel paese

Mozzarella

provolone

add one tbs masrsalla

a pinch of nutmeg

pour over hot, cooked macaroni. Top with grated parmesan. Cook a few minutes in a hot oven.

1 package Italian sausage, cooked and cut into 1/2 inch slices

Brown in a little olive oil

1 lb ground beef

Add and cook a few minutes:

2 large onions, halved and sliced thin

3 cloves garlic, peeled and minced

Add one large can each

tomatoes

tomato sauce

one pinch each

basil

oregano

rosemary

2 bay leaves

Cook for two hours. Add a can of tomato paste if a thicker sauce is desired. Add and cook about 5 minutes 1/4 cup rich red wine.

Cook and drain one lb lasagne

Cook 1 lb Italian Sausage (Braise in pan of water until water is boiled away, then brown) and cut lenthwise and slice into 2 inch pieces.

Cook together for 1/2 hour

1 large onion, quartered and sliced thin and sauted in oil

2 cloves garlic minced, sauted with onion

1 can tomatoes, seasoned with:

pinch each basil and oregano

Mix together

1 quart ricotta cheese or 1 quart cottage cheese blended in food processor until smooth

2 eggs

pinch nutmeg

1/4 cup parmesan

pinch dried basil

Line a baking pan with half the cooked lasagne noodles.

Lay the sausage over them

Spread the cheese filling over them

Top with rest of noodles

Cover with sauce

Sprinkle with parmesan and 1/2 lb mozzarella cut in 1/4 inch cubes.

Bake for 30-40 minutes in medium oven or until filling is set.

Saute:

1 lb mushrooms, washed and sliced

1 small onion chopped

Coat with 2 tbs flour and a pinch nutmeg

Stir in 2 cups broth and cook until smooth

Add 1/4 cup parmesan

1/2 cup milk

1 tbs chopped parsley

Mix together

1 quart ricotta cheese or 1 quart cottage cheese blended in food processor until smooth

2 eggs

pinch nutmeg

1/4 cup parmesan

pinch dried basil

Line a baking pan with half the cooked lasagne noodles.

Pour 1/2 of mushroom sauce over the noodles

Spread the cheese filling over it Cover with rest of noodles

Cover with sauce. Sprinkle with parmesan and 1/2 lb mozzarella cut in 1/4 inch cubes.

Bake for 30-40 minutes in medium oven or until filling is set.

Cook and drain 1 lb of large shell-shaped pasta.

Make cheese filling:

1 quart ricotta cheese or 1 quart cottage cheese blended in food processor until smooth

2 eggs

pinch nutmeg

1/4 cup parmesan

pinch dried basil

Stuff shells with 1-2 tbs each of cheese filling.

In 2 tbs butter and 2 tbs oil, saute until tender:

1 large green onion, chopped

1 tbs sweet red pepper or pimiento

Add and cook until golden brown:

1 1/2 cup raw rice

Pour over rice

3 cups boiling broth, 1/2 cup at a time, adding more as the liquid is absorbed

When most of the liquid is absorbed add:

1 can tuna

12 black olives pitted and halved

Cook until all liquid is absorbed and rice is tender (add more liquid if necessary)

Serve with grated parmesan or pecorino.

In 2 tbs butter and 2 tbs oil, saute until tender:

2 large green onions, chopped

Add and cook until golden brown:

1 1/2 cup raw rice

Pour over rice

3 cups boiling broth, 1/2 cup at a time, adding more as the liquid is absorbed

When most of the liquid is absorbed add:

1 cup cooked chicken, cut into thin strips

1 pinch saffron

1 cup sauted mushrooms if desired

Cook until all liquid is absorbed and rice is tender (add more liquid if necessary)

Serve with grated parmesan or pecorino.

Cook rice with

1/2 small onion, diced

1/2 cup raisins

1/2 cup pine nuts

dash of cinnamon

1/4 cup chopped parsley

Cook 1 lb. spaghetti

While it is cooking, fry eggplant in hot oil

2 eggplants cut in strips 1 inch by 2 inches, floured, salted and peppered

Drain spaghetti

stir in

2 tbs butter

1/2 cup mixed parmesan and romano cheeses