I would love to have your best Italian pasta recipes please!|||Bucatini all'Amatriciana There's a debate about the exact name and origins of this dish. Infact you can find it written as Bucatini all'Amatriciana or Bucatini alla Matriciana as well as Spaghetti alla matriciana. As far as its origins go it seems to come from Rome or from the town of Amatrice in the Abruzzo region. I personally love to use pasta shells instead of spaghetti but you really should try it with bucatini first. Ingredients: 1 lb. bucatini or spaghetti 1/2 medium onion 1 cup guanciale* cut in cubes but I prefer pancetta* 3 cups canned Italian plum tomatoes 1/2 to 1 tsp. red hot pepper 3 Tbsp. extra virgin olive oil salt and pepper to taste fresh grated pecorino romano cheese* Instructions: 1. Warm up a large nonstick skillet add the oil and when it's hot put the thinly onion sliced. 2. Cook it until soft add the bacon and let it cook for about 5 minutes. If the bacon is too fat cook it beforehand and eliminate the extra fat and then add it to the onion. 3. Cut the tomatoes in cubes and add them to the onion and the pancetta. Add then salt and pepper to taste. 4. Cover the sauce and let it simmer for half an hour. 5. Prepare the pasta as directed and when is ready add it to the sauce in the skillet and mix. 6. Serve it hot and sprinkle with fresh grated pecorino romano cheese. Notes: * bucatini are long thick hollow tubes of pasta * pancetta is bacon but unlike bacon is not smoked. It's cured in salt and spices and aged for few months. You can find imported Italian pancetta in Italian markets, specialty stores. * guanciale is made from the jowls or cheeks of the pig. * If you don't find the pecorino romano cheese you can substitute it with parmesan cheese. Please don't buy the cheese in the box, buy genuine Italian parmesan.|||Stuffed shells. It would be easier to tell you to go to the Food Network and look up Emeril Lagassi's recipe than to type it all here. I absolutely love this recipe and it is really easy. One tip if you decide to make it is to skip his essence for seasoning and just add your own. Also, since you are making it for dinner it is also a good idea to make a little more and freeze for an additional easy meal when you don't feel like making one. I hope you like it, my family does and it is really quite easy!|||Spaghetti alla Carbonara 1 pound dry spaghetti 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, cubed or sliced into small strips 4 garlic cloves, finely chopped 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper 1 handful fresh flat-leaf parsley, chopped Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.|||I tweaked a Rachael Ray recipe and my family & friends love this: 1 pound cavatappi or corkscrew pasta Salt 3 tablespoons extra-virgin olive, divided 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, chopped Black pepper 3 tablespoons all-purpose flour meat from pre-cooked grocery Rotisserie Chicken 1 box frozen chopped spinach, defrosted and excess liquid squeezed out 1 cup grated Parmigiano-Reggiano, a few large handfuls, divided 1 pound ball fresh mozzarella -- buy a piece wrapped, not packed in water, then cut into 1/2-inch cubes 1 cup plain or Italian bread crumbs 1 can Tomato Sauce (12 oz) A generous handful of flat leaf parsley, finely chopped Optional: 1/2 teaspoon nutmeg, ground or freshly grated, eyeball it 1/4 teaspoon ground cayenne pepper, a couple pinches Preheat broiler. Place a large pot of water over high heat and bring to a boil. Add the pasta, salt water and cook to al dente, with a bite. While the water is coming up to a boil for the pasta, heat a medium, deep skillet over medium heat. Add 1 tablespoon EVOO, 1 turn of the pan, and the butter. When butter melts into the oil, add onions and garlic and season with salt and pepper. Cook, stirring frequently, for 2 minutes then dust the onions with flour and continue to cook for 1 minute. Slowly whisk in milk. Gently bring milk to a bubble, allow the milk to thicken a bit, then stir in the chicken, spinach, tomato sauce, and 1/2 cup grated Parmigiano. Season sauce with nutmeg and cayenne (if you want) and remove from the heat. Taste and add a little salt, if you like. Combine the cooked pasta and the cubed mozzarella with the sauce, stir to coat completely by turning over and over. Transfer dressed pasta to a baking dish. To make the breadcrumb topping, combine the breadcrumbs, 2 tablespoons of EVOO and the remaining 1/2 cup Parmigiano. Sprinkle the breadcrumb mixture over the top to cover the pasta from edge to edge. Transfer the baking dish under the broiler and broil until golden brown and crispy.|||These are some of my favs hope they help xoxo Spaghetti With Clams Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. 1 lb spaghetti 4 garlic cloves, chopped 1/2 cup olive oil 2 1/4 lbs clams, in shells 1 hot pepper, minced 1 lb tomatoes, chopped Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened. Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open. Marinara Sauce This great yet incredibly simple recipe comes from my friend's mom, Maria. There is absolutely NO excuse to buy sauce in a jar when you can make this in no time flat. I like to pan fry two pounds of Italian sausage (links, not crumbled), add it to the sauce and let it simmer for up to an hour. NO WINE, NO SUGAR, please. Freezes very well, too. 2 tablespoons olive oil 2 garlic cloves, fresh & sliced super thin 28 ounces crushed tomatoes (Redpack brand) 1 1/2 teaspoons dried oregano 2 teaspoons sea salt 1/2 teaspoon pepper, freshly ground In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. Saute until garlic becomes very lightly golden on edges. If garlic burns, discard and start again as this definitely affects the taste in a negative way. Add can of crushed tomatoes. Tomatoes should be slightly chunky and not a puree. Turn heat up just a bit until mixture starts to bubble up, but not boil. Place dried oregano in palm of one hand and use other to crush it over the pot. Add in salt and pepper and stir. Lower heat to medium-low and cover pot, simmering for 20 minutes. Check occassionally to stir. Serve on top of your favourite pasta. Enjoy immediately.|||ITALIAN PASTA WITH CHICKEN 8-10 oz. spaghetti (1/2 1 1lb box) 1 1/2 cups grated Parmesan cheese 3-4 chicken breast, 1/2" cubes 2-3 large tomatoes, chopped 1 cup Italian salad dressing, or to taste Cook chicken cubes in large skillet with a dash or two of olive oil. Cook pasta according to package directions and drain. Toss everything together in a large bowl and serve ITALIAN PASTA SALAD 16 oz. cooked rainbow rotini 16 oz. bottle Paul Newman's Italian dressing 3 eggs, hard boiled, quartered & sliced 6 oz. soft cooked salami (genoa), diced 1 lg. green pepper, chopped 2 ribs celery, sliced 1 carrot, slivered 12 fresh mushrooms, sliced 4 green onions with tops, sliced 1/2 lb. Mozzarella cheese, diced 2 tbsp. grated Parmesan cheese 24 black olives, halved Artichoke hearts, sliced (opt.) Mix dressing with pasta. Add and mix in gently all other ingredients. Chill overnight. Good Luck!|||My all-time favorite is pasta with a lobster and mussel sauce. It was in bon appetit or gourmet years ago. Wasn't able to find it for you. Try Penne alla Vodka. http://www.epicurious.com/recipes/recipe鈥?/a> Or, toss some pasta with an anchovy garlic olive oil. http://splendidtable.publicradio.org/rec鈥?/a>|||try this one.. One-Pan Italian Pasta 2 lbs ground beef 1 tablespoon garlic, minced 1 (14 1/2 ounce) can diced tomatoes, undrained 1 (14 1/2 ounce) can beef broth 1 1/2 cups water 2 cups pasta, uncooked (spiral or bow tie) 1 medium zucchini, sliced or 1 cup frozen sliced zucchini 1 (6 ounce) can tomato paste 1 onion, chopped 1 green pepper, chopped 1/4 teaspoon italian seasoning salt and pepper 1 cup cheddar cheese, shredded Brown the meat in a large skillet with the garlic and onion; drain. Return to skillet. Add the tomatoes with their liquid, the broth and the water; mix well. Bring to a boil. When boiling add to the pan the pasta, zucchini and chopped pepper; mix well. Cover. Reduce the heat to medium; simmer 15 minutes or until pasta is tender. Then stir in tomato paste, Italian seasoning and salt and pepper to taste until well blended. Sprinkle with cheese and serve. 30 min 10 min prep 4-6 servings

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