Yield: 4

Ingredients

* 1  tablespoon  olive oil
* 1 1/2  pounds  mild or hot Italian sausage, casings removed
* 1  onion, chopped
* 3  cloves garlic, minced
* 1/3  cup  dry white wine
* 1 1/2  cups  canned crushed tomatoes in thick puree (from a 15-ounce can)
* 1/2  teaspoon  salt
* 1/2  teaspoon  fresh-ground black pepper
* 1/4  cup  chopped fresh parsley
* 1  cup  light cream
* 1  pound  rigatoni
* Grated Parmesan, for serving

Preparation

1. In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.

2. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream.

3. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Wine Recommendation: A Chianti Classico Riserva is the wine of choice with this dish. Look for a wine with a few years of age; it will be mellower and will complement the sauce better than a younger wine could.

Reference : find.myrecipes.com

Ingredients

* 1  (12-ounce) package fettuccine
* 1  (6-ounce) package portobello mushrooms
* 1/2  cup  butter
* 3  garlic cloves, minced
* 1  cup  whipping cream
* 1  cup  milk
* 1  cup  (4 ounces) shredded Parmesan cheese
* 1  teaspoon  coarsely ground pepper
* 1/2  teaspoon  salt
* 2  tablespoons  chopped fresh Italian flat-leaf parsley
* Garnish: Italian flat-leaf parsley sprigs

Preparation

Prepare pasta according to package directions; drain.

Remove brown gills from undersides of mushroom caps using a spoon, and discard gills. Chop mushrooms.

Melt butter in a large saucepan over medium heat; add mushrooms and garlic, and sauté 5 to 6 minutes or until tender. Stir in cream and milk. Bring to a boil over medium-high heat; reduce heat, and simmer, whisking constantly, 10 minutes. Stir in cheese, pepper, and salt; stir constantly until cheese melts and mixture thickens. Stir in 2 tablespoons parsley. Serve over hot cooked pasta. Garnish, if desired.

Reference : find.myrecipes.com

Prep Time: 30 minutes
Cook Time: 28 minutes
Bake: 22 minutes
Yield: Makes 8 to 10 servings

Ingredients

* 1  cup  Japanese breadcrumbs (panko)
* 1  (4-oz.) package thinly sliced prosciutto
* 1  (16-oz.) package penne pasta
* 1/2  cup  butter
* 1  shallot, minced
* 1/4  cup  dry white wine
* 1/4  cup  all-purpose flour
* 2  cups  milk
* 2  cups  whipping cream
* 1  bay leaf
* 1/2  teaspoon  salt
* 1/4  teaspoon  ground red pepper
* 2  (10-oz.) blocks sharp white Cheddar cheese, shredded
* 1  cup  (4 oz.) shredded smoked Gouda
* 1/2  cup  (2 oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes.

2. Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble.

3. Prepare pasta according to package directions.

4. Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute.

5. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf.

6. Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl.

7. Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth.

8. Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs.

9. Bake at 400° for 15 minutes or until bubbly. Serve immediately.

Note: For testing purposes only, we used Fiorucci Riserva Prosciutto and Cracker Barrel Vermont White Sharp Cheddar.

No-Bake Not Yo’ Mama’s Mac ‘n’ Cheese: Omit breadcrumbs. Prepare recipe as directed in Steps 2 through 6. Stir pasta, prosciutto, and cheeses into white sauce. Serve immediately.

Reference : find.myrecipes.com

Ingredients

• 2  (1/2-ounce) slices white bread
• 1/2  cup  fat-free milk
• 2  cups  loosely packed basil leaves
• 1/2  cup  coarsely chopped walnuts
• 2  tablespoons  grated fresh pecorino Romano cheese
• 1  tablespoon  extravirgin olive oil
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  garlic clove, peeled
• 1  pound  uncooked penne rigate pasta
• Chopped parsley (optional)

Reference : find.myrecipes.com/