Left-Over pasta (Make it fresh if you have more time than left-overs)
Sauce (Your favorite ready-made)
Shredded mozzarella cheese

Put a mixture of pasta and sauce into a buttered casserole dish and top with mozzarella. Bake for 20-25 minutes until bubbly and browned. Quick, cheap and delicious.

Only one problem with this quick, quick, quick dish: what to do with the rest of the wine after you use two Tbsp in the recipe. Wait! I know! I’ll bet you do, too.

1 20-oz package refrigerated cheese ravioli
1 16-oz jar sun-dried tomato-Alfredo sauce
2 Tbsp. white wine
1 14 oz can petite diced tomatoes
1/2 cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Prepare pasta according to package directions. Meanwhile, pour Alfredo sauce and wine into a medium saucepan.

Stir in tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until heated. Blend with ravioli, and top evenly with 1/3 cup grated Parmesan cheese. Garnish with basil strips.

The caraway seed brands this as kind of a German pasta but change to pignola (pine nuts) and you're in Italy.

By the way, don’t get crazy with the caraway seeds and add more; they have a terrific flavor but they’re powerful. Another "less is more" caution.

Coarse salt
8 oz egg noodles
1 Tbsp caraway seeds
3 Tbsp unsalted butter
¼ cup coarsely chopped fresh flat-leaf parsley

Get your salted water boiling, then add noodles and cook, according to package instructions, until almost al dente.

While waiting for water to boil toast caraway seeds in a dry small skillet over medium-low heat until fragrant and slightly darkened, 2 to 3 minutes. Remove from heat and add butter to skillet, swirling gently until butter has melted.

When noodles are ready, drain them, put them back in the pot and pour the caraway seeds & butter over the noodles. Stir in parsley, add a little salt & pepper, and serve ‘em up.

When you make this speedy and tasty dish the dicing of the chicken will be easier if it’s a little frozen or, at least, really cold. And if that’s the best tip you get today, don’t go to the track.

3 cups medium curly egg noodles
1 Tbsp olive oil
1 lb boneless skinless chicken breasts,cut in 2-inch pieces
2 cups grape or cherry tomatoes halved
1/4 cup balsamic vinaigrette dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese

Cook noodles per the package.

Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. or until cooked through, stirring occasionally.

Add tomatoes, dressing and garlic. Cook and stir 3 min. or until heated through.

Certainly, a noodle is pasta even if it’s not your typical Italian dish. And not only Germans but Greeks, too, know noodles. And I know quick and easy. Try this so simple side dish and you'll see.

1 lb dried egg noodles
1 stick (1/2 cup) unsalted butter
6 oz Greek feta, crumbled (l & 1/2 cups)

Cook noodles in a 6 to 8 quart pot of boiling salted water until just tender (forget “al dente” with noodles). Drain well in a colander.

While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook very slowly until it just begins to turn golden brown. Remove from heat. And just in case it turns black on your first try just dump that batch, take another pan, more butter and do it right this time.

When noodles are done drain them and spread about a third on a large plate and sprinkle with one third of the cheese. Repeat with the remaining noodles and cheese twice. Now pour the brown butter over it all and toss with a couple forks to combine.

Spread noodles on a big platter, season with pepper and serve with real pride even if it might have been the easiest dish you ever made.

This is a favorite of mine and I’ll bet it’s one of yours or soon will be. Try to use fresh oregano rather than dry; it adds color and does taste better.

10 oz dried linguine or fettuccine
2 6-1/2-oz cans chopped or minced clams
About 2 cups half-and-half, light cream, or whole milk
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 Tbsp butter or margarine
1/4 cup all-purpose flour
2 tsp snipped fresh oregano or 1/2 tsp dried oregano, crushed
1/4 tsp salt
1/8 teaspoon black pepper
1/4 cup snipped fresh parsley
1/4 cup dry white wine or chicken broth 1/4 cup finely shredded or grated Parmesan cheese

Cook pasta according to package directions. Drain; keep warm.

Meanwhile, drain canned clams, reserving the juice from one of the cans (about 1/2 cup) an add enough of the half-and-half to the reserved clam juice to equal 2 1/2 cups liquid. Set clams and clam juice mixture aside.

In a medium saucepan cook onion and garlic in hot butter over medium heat until tender but not brown. Stir in flour, oregano salt, and pepper.

Add clam juice mixture all at once. Cook and stir until thickened and bubbly and continue cooking and stirrring for 1 minute more. Stir in drained clams, fresh oregano (if using), parsley, and wine or broth. Heat through.

Serve over hot pasta. sprinkled with Parmesan cheese.

This impressive quick and easy is all about the sauce. If you want to make this dish you must not be afraid of anchovy paste or a pasta shape that's a cross between macaroni and wide noodles. Stick to the recipe – you won’t be sorry.

2 potatoes (about 12 oz), peeled and cut into 1-inch cubes
8 oz dried farfalle or mafalda pasta
3 cloves garlic, minced
1 tsp anchovy paste
2 Tbsp olive oil
1 28-oz can Italian-style chopped tomatoes in puree
1 tzp packed brown sugar
1/2 cup shaved pecorino Romano cheese(2 oz)
Salt and ground black pepper
2 cups arugula leaves

In a 4-quart Dutch oven, bring a large amount of lightly salted water to boiling; add potatoes. Return to boiling; add pasta. Cook, uncovered, about 12 minutes or until potatoes and pasta are tender; drain.

Meanwhile, in a large skillet, cook garlic and anchovy paste in hot olive oil about 1 minute or until garlic is tender. Add undrained tomatoes and the brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in half of the cheese. Season to taste with salt and pepper.

Divide arugula leaves among serving plates. Top with pasta mixture then tomato sauce. Sprinkle with remaining cheese.

Here’s a great quick and easy way to make your first fennel dish. And the shrimp and snow peas are there for your kids to pick out and eat if they are not ready for the terrific but different new taste.

6 oz dried plain or spinach fettuccine
1/2 of a small fennel bulb
1/4 cup chicken broth
1 tsp cornstarch
2 tsp olive oil
16 large shrimp, peeled and deveined
Salt and ground black pepper (optional)
1/4 cup dry white wine
2/3 cup snow pea pods, trimmed and cut diagonally
1/4 cup sliced green onion
1 small can mandarin oranges, drained

Start your pasta water to boil.

While it's heating trim fennel, reserving enough of the green fronds to make 3 Tbsp when snipped; set aside.

Thinly slice fennel bulb half and the first 2 inches of stalks. Toss the remaining stalks; set aside.

Water should be ready for pasta so stir the fettucine in and let it cook for 7 to 10 minutes while you finish the dish.

Stir together the chicken broth and cornstarch in a small bowl; set aside.

Heat oil in a medium saucepan and cook shrimp, sliced fennel & pea pods in hot oil over medium heat for about 3 minutes or until shrimp are just cooked through; add salt and pepper to taste, if desired. Add wine and simmer until liquid is reduced to about a tablespoon.

Pasta should be ready so drain it and set aside.

Add broth mixture to saucepan. Cook and stir for a couple minutes until sauce is thickened and bubbly. Remove pan from heat; stir in green onion.

Toss shrimp mixture with pasta and orange pieces and arrange on individual pasta plates. Sprinkle with reserved snipped fennel fronds and you're ready to accept the o-o-oh's and a-a-ah's from your eaters.

This quick & easy recipe gives you a 10 minute break where you do nothing. Relax, read your book, make one of our fancy salads, whatever you like.

1 lb beefsteak tomatoes, halved and coarsely chopped
1/4 small Vidalia onion, grated
1/4 cup finely shredded lemon basil, plus sprigs for garnish
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1 small garlic clove, minced
1/2 Tbsp balsamic vinegar
!/2 tsp chopped thyme
Salt and freshly ground pepper
3/4 lb fettuccine
1 cup cherry tomatoes, halved
Freshly grated Parmesan cheese

In a large bowl, mix the grated tomatoes with the onion, shredded basil, lemon juice, olive oil, garlic, balsamic vinegar and thyme and season with salt and pepper. Let stand for 20 minutes.

Use the last portion of that time to cook the fettuccine in a large pot of boiling salted water until al dente, about 8 minutes; drain. If you cook it sooner it might stick together by the time the sauce is ready.

Add the fettuccine to the sauce and toss - carefully. Garnish with the cherry tomatoes and basil sprigs. Serve with Parmesan.

Now for something completely different in the world of pasta dishes – admit it, turkey and capers are not your typical ingredients. But, believe me, you will make this one again and again.

3/4 lb linguine
4 Tbsp unsalted butter
1/3 cup rinsed and drained bottled capers
3 Tbsp freshly squeezed lemon juice
2 cups bite-size Roast Turkey meat
1/2 cup fresh flat-leaf parsley leaves
1 Tbsp extra-virgin olive oil
'/2 cup freshly finely grated Parmesan cheese

Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes.

While waiting, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes.

Dip l/2 cup of the pasta water, add it to the capers in the skillet & simmer.

Drain pasta and add it and the turkey to the skillet tossing it all together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes.

Remove pan from the heat, stir in parsley,oil, salt and Parmesan and serve it up. Who says pasta can't be fancy?

Healthier it may be, but whole wheat pasta, in my opinion, needs lots of other flavors to make you forget how much better the white stuff tastes. The half cup of basil adds wonderful flavor as well as nutrition to this quick & easy.

¼ lb whole wheat spiral pasta
1 medium sized onion, minced
1/2 cup + 1 Tbs chicken or vegetable broth
10 oz can whole clams with juice
1 Tbsp tomato paste
1 15oz can diced tomatoes
pinch red chili flakes
½ cup chopped fresh basil 6 medium cloves garlic, pressed
2 Tbsp extra virgin olive oil
salt and black pepper to taste
*optional ½ cup shredded parmesan for topping

Bring water to a boil and cook pasta. Whole wheat pasta cooks differently than traditional so follow instructions on the package.

While water is coming to a boil and pasta is cooking, heat 1 Tbsp broth over medium heat in a 10-12 inch stainless steel skille and sauté the onion for about 4 minutes stirring frequently.

Add tomato paste, and diced tomatoes. Cook for another 10 minutes on high heat to reduce and intensify sauce.

Add clams and cook for another 2 minutes, not a moment longer or your clams will be mistaken for rubber bands.

Add pressed garlic, chopped basil, olive oil, salt, pepper and chili flakes and remove from heat immediately. Toss with cooked, drained pasta and serve. Aren't you proud of what you did in about 20 minutes?

Pretty simple and awfully good. And you can substitute thick bacon for pancetta if you must, but it won't be as wonderful.

1/4 cup extra-virgin olive oil
1/2 lb thickly sliced pancetta, cut crosswise into 1/4-inch strips
2 small red onions, sliced 1/4 inch thick
1/4 cup drained oil-packed sun-dried tomatoes, cut into strips
2 Tbsp very finely chopped garlic
1/4 cup shredded basil
Salt and freshly ground pepper
1 pound spaghetti
Freshly grated Parmesan cheese, for serving

Start boiling the water for the pasta.

Heat 2 Tbsp of the olive oil in a large skillet. & add the pancetta. Cook over moderate heat until softened but not browned, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Water should be boiling now so add the pasta and cook about 8 minutes until al dente. While that's happening you'll finish the nest two or three steps.

Pour off all but 2 Tbsp of fat from the skillet, add the remaining 2 Tbsp of olive oil and heat until shimmering.

Add the onions to the skillet and cook over moderately high heat until just beginning to brown, about 5 minutes.

Back to the pasta pot to test for doneness. If it’s ready drain into a large strainer or colander while you finish reserving a half cup of the water for later.

Add the pancetta and sun-dried tomatoes to the skillet and cook over moderate heat for 5 minutes longer. Then toss in the garlic and cook another minute until fragrant.

Add the basil, salt and pepper and the spaghetti to the skillet along with 1/4 cup of the cooking water and toss over moderate heat until combined.

Transfer to a bowl and it's ready to serve, with the Parmesan passed around at the table.

You have just created a sensational Italian meal (with the addition of a soup or salad) that will enhance your reputation as a super cooker who spends very little time in the kitchen - "how does she/he do it?"

I'm sure you Whole Food shoppers know where to look for fresh tortellini but for the rest of us look in the cooler section.

And don't cheat and use spinach. Kale is one of our super-foods because it contains enormous amounts of vitamins plus is considered a protector from cancer and cataracts.

2 Tbsp olive oil
3 cloves garlic, minced or pressed
5 cups chopped kale
1/3 cup water
1 15 oz can cannellini (white kidney beans) or Great Northern beans, rinsed and drained
2 14 oz cans diced tomatoes
Salt and crushed red pepper flakes
2 9 oz packages fresh cheese-filled plain or spinach tortellini Shredded Romano or Parmesan cheese

Start about 3 quarts water to boil in a 5-6-quart pan over high heat.

Heat oil in a wide frying pan over high heat. Add garlic and stir for 30 seconds. Add kale and the 1/3 cup water; cover and simmer until kale wilts, about 3 minutes.

Add beans, tomatoes and their liquid & bring to a boil. Then reduce heat and simmer about 7 minutes until flavors are blended. Season to taste with salt and red pepper flakes.

Water should now be boiling so stir in tortellini and cook, uncovered, until just tender to bite , about 5 minutes.

Drain tortellini well and pour into a large bowl. Add kale mixture, toss to mix and spoon onto individual plates or into shallow bowls. Serve and pass the cheese, please.

This is a nifty item for a special lunch or even brunch. And it goes together in way less than half an hour if you "keep to task" as my grandmother used to say (or somebody's grandmother).

8 jumbo shell macaroni
8 oz tuna fillet, cooked and broken into small chunks
1 medium avocado, seeded, peeled, and chopped
3 Tbsp walnut oil or cooking oil
3 Tbsp lemon juice
2 Tbsp snipped fresh chives
1 Tbsp Dijon-style mustard
1 medium cantaloupe, cut into wedges

Cook pasta shells according to package directions.

While that's happening grill tuna over medium heat for about 8 minutes or until it gets flakey.

In a large mixing bowl stir together flaked tuna, avocado, oil, lemon juice, chives, and mustard.

By this time the pasta is done so drain and rinse it with cold water and spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with maybe a piece of cantaloupe or watermelon on each plate.

Now that's a classy dish.

Here’s a little tip - When you open the jar of pesto, skim off and reserve the oil lying on the top to make a terrific dip for bread.

1 lb fresh asparagus
2 (9-oz) packages refrigerated cheese-filled tortellini
1 (7-oz) container prepared basil pesto
1/2 tsp grated lemon rind
1/4 tsp salt
3/4 cup pine nuts, toasted

Cut off and discard tough ends of asparagus. Cut the rest into 2-inch pieces.

Prepare tortellini according to package directions. Add asparagus pieces to pasta water during last 2 minutes of cooking; drain. Toss together tortellini mixture, pesto (after skimming and saving the excess oil), lemon rind, and salt. Sprinkle with pine nuts, and serve immediately.

Unless you’re an Atkins-ite go ahead and serve some crusty Italian bread with the oil.

Once they get over the smashing appearance of this easy pasta dish your eaters will go wild – really – over its flavor.

4 Tbsp extra virgin olive oil
4 large cloves garlic
1/2 tsp red chili flakes, or to taste
1 lb ripe plum tomatoes, chopped
1 14-oz can Italian plum tomatoes, well drained and chopped
Salt (but not much – canned products can be salty)
1 lb black linguine
2 Tbsp finely chopped flat-leaf parsley leaves

Heat 3 Tbsp oil in a large skillet. Add garlic and chili flakes, saute for a few seconds, then add fresh and canned tomatoes.

Adjust heat to medium and simmer about 15 minutes, until the sauce has somewhat thickened. Season to taste with salt. Remove from heat and add remaining Tbsp of olive oil.

While the sauce is simmering, bring a large pot of salted water to a boil for the linguine. As soon as the sauce has finished cooking, add linguine to the water and cook about 6 to 8 minutes, until al dente. Drain thoroughly.

Place pasta in skillet, toss with the sauce, adjust salt and chili flakes, sprinkle with parsley and serve.

Bell peppers – or you might use olives – balance the hardier flavor of whole-wheat to make this a stand-out dish. And forget al dente when using this type of pasta since it really needs to be tender so, as they say, “follow the directions on the package”.

8 oz dried whole-wheat fusilli, or another shape of your choice
2 Tbsp olive oil
One 8-oz package sliced mushrooms
One 6-oz bag baby spinach, rinsed
1/3 cup roasted red bell peppers (from a jar), sliced match stick size
Salt & ground black pepper

Start the pasta and cook according to package directions.

In a large, lidded frying pan over medium-high heat, heat the olive oil. Add the sliced mushrooms and cook, stirring every minute or so, until the mushrooms begin to brown and release their moisture, 5 or 6 minutes. Add the spinach, reduce heat and cover the pan to steam the spinach for about a minute. Uncover and stir so it cooks down evenly. (This will only take a couple minutes.) Add the red pepper strips, salt and pepper to taste and remove from the heat.

Drain the cooked pasta, transfer to a large serving bowl and add the veggie mixture. Toss to combine and serve immediately.

Tired of red pasta? Here’s a white sauce from the Catalan region of Italy that goes together quick & easy but tastes like it didn’t.

1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup chicken broth
1/4 cup extra-virgin olive oil
1 tsp Sherry vinegar, or to taste
3/4 tsp salt, or to taste
1/4 tsp dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

Begin cooking pasta in a 6- to 8-quart pot of boiling salted water.

Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.

When pasta is barely al dente, add frozen peas and continue to cook until peas are just tender, about 2 minutes.

Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin but only if necessary. Serve immediately.

This is both beautiful and delicious - and all done in about 10 minutes.

8 oz med pasta shells
2 c frozen, shelled endamame (soybeans), thawed
Zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated

In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add endamame and continue cooking until beans are tender and pasta is al dente, another 3 minutes.

Drain, reserving 2 table-spoons of pasta water.

Meanwhile, scrape lemon zest,the thin yellow outer layer and juice into a large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and mix well.

Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.

This special pasta salad from Rome is really great with outdoor dining since it's meant to be served room temp or cooler.

3 plump garlic cloves, minced
5 Tbsp best olive oil
a handful of fresh mint leaves, minced
5 Tbsp fresh orange juice
12 black olives, chopped
6 anchovy fillets, chopped (optional)
1 small jar marinated mushrooms in oil
salt
1 & 1/2 lb spaghetti

Cook the spaghetti in lots of boiling water, keeping it al dente, about 7 or 8 minutes.

While the pasta boils, cook the garlic a couple minutes over medium heat in the oil until golden. Add the mint and remove from heat. Pour in the orange juice, add the olives, anchovies and mushrooms and stir. Add salt to taste.

Any of your eaters kinda crabby? After the first taste of this fabulous quick & easy dish the crabby-ness will be gone - and so will the Crab Fettucine.

½ lb uncooked fettuccine
3-4 cloves garlic, minced
¼ lb butter, divided
1/4 cup whipping cream (not whipped)
1/2 cup grated Parmesan cheese
10 oz crab meat
salt to taste pepper to taste

Cook fettuccine in salted boiling water until al dente, about 7 or 8 minutes.

While pasta is cooking saute garlic in 3 Tbsp butter. Add cream, heat, then stir in cheese.

In separate skillet saute crab meat in remaining 5 Tbsp butter for 3 minutes. Add to creamed mixture with salt and pepper. Heat through.

Drain the pasta, add it to the sauce & toss it together. Serve immediately.

Lots of ingredients + Lots of $$ + Tiny bit of work = Lots of fantastic eating.

1 lb. jumbo lump crabmeat
24 jumbo shrimp peeled and deveined
24 fresh medium sea scallops
4 Tbsp fresh garlic, thinly sliced
2 Tbsp fresh shallots, thinly sliced
2 cups fresh baby spinach
1/2 cup sliced sun dried tomatoes
1/2 cup sliced green onions
1/4 cup olive oil
2 Tbsp butter
1 Tbsp fresh parsley chopped
Fresh parsley (for garnish) 2 lemons
2 Tbsp fresh grated romano cheese
1 lb capellini pasta

In a small stockpot, boil 2-3 quarts of water. Add 2 Tbsp olive oil, 1 tsp salt & capellini. Cook just until al dente (5-6 minutes). Drain pasta into colander.

While water is heating and pasta is boiling get everything else ready to add as follows:

In a large saute pan, over medium/high heat, warm remaining olive oil. Add shrimp and scallops to hot oil & cook 3-4 minutes until done.

Add Sliced garlic & shallots and saute 2 more minutes. Next add crab meat, tomatoes, onions and butter.

When butter has melted, toss in fresh spinach and remove from heat.

Divide hot pasta into 4 serving bowls and spoon the seafood over each dish, and drizzle a bit of olive oil over each.

Now here's the hard part:

try not to drool while you're serving this terrific and so-o-o easy pasta spectacular.

You could substitute almost any dried fruit for the cranberries.
.

6 oz dried fettucine (wide spaghetti)
1/2 lb boneless chicken breast or tenders cut Stir-fry size
1/4 tsp salt
1 & I/2 cups or 1 9 oz package frozen whole green beans
1 cup orange juice
1 Tbsp corn starch
I Tbsp orange marmalade
1/4 cup dried cranberries
1/4 cup chopped walnuts

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, heat a 12-inch nonstick skillet over medium heat (add a little oil). Saute chicken and salt for 2 to 3 minutes, stirring occasionally, until chicken is brown.

Stir in frozen green beans. Cover and cook over medium heat 3 to 4 minutes, stirring occasionally, until beans are crisp-tender.

Mix orange juice and cornstarch until smooth. Stir orange juice mixture, marmalade and cranberries into chicken mixture. Heat to boiling, stirring constantly; reduce heat to medium. Cover and cook 2 to 3 minutes, stirring occasionally, until beans are tender and chicken is no longer pink in center.

Add fettuccine to chicken mixture; toss. Sprinkle each serving with walnuts.

Try this with the new low-carb white pasta. You'll find it much more satisfactory than the more healthful but less tasty wheat pasta.

1 teaspoon extra-virgin olive oil
3 ounces thinly sliced prosciutto or Canadian bacon, diced (1/2 cup)
2 cloves garlic, minced
Pinch of crushed red pepper
3 large eggs
3/4 cup low-sodium chicken broth
3/4 teaspoon freshly ground pepper
12 ounces spaghetti or linguine
1/3 cup freshly grated Parmesan or Pecorino Romano cheese
Salt to taste

Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler.

Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat.

Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. Remove any small curdles that form.

Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle.

Meanwhile, cook pasta in the boiling water, stirring often, for 10 minutes. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired.

You have created in about 30 minutes an Italian classic.

Penne are those 2 inch ribbed tubes your kids love to blow through at each other (hope there's no sauce inside). Feel free to substitute pre-cooked packaged bacon to save time.

9 oz. penne
3 Tbsp. olive oil
3 strips chopped bacon, chopped
1 onion, chopped
1/3 Cup lemon juice
1 Tbsp. thyme leaves
I Cup chopped sundried tomatoes
1/2 Cup pine nuts, toasted

Add pasta to a large pan of rapidly boiling water and cook until just tender (but not soggy); drain.

Heat oil in a saute(frying) pan. Add bacon and onion; stir over medium heat until bacon is brown and onion has softened (about 4 minutes).

Add pasta to pan with lemon juice, thyme, tomato and pine nuts. Stir over low heat for 2 minutes or until heated through.

Wow! So easy and so quick - and so good!

Use any size pasta shells (there are many) that you like. This dressed-up version of macaroni & cheese is an Italian food delight.

1 lb. dried shells (you pick the size)
1 & 1/2 Cups milk 1 & 1/2 Cups whipping cream 2 Cups shredded extra-sharp Cheddar cheese
1 Cup shredded Asiago or Romano cheese
1 Cup shredded jack cheese
4 ounces ham, cut into 1 inch cubes (have deli cut 1 piece an inch thick)
Salt, black pepper, and ground red pepper (cayenne, but go easy)
1 Cup fine dry bread crumbs

In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta (8 to 12 minutes depending on size).

Meanwhile, in a medium-size pan, bring milk and cream to a simmer over medium heat. Add all 3 cheeses and ham; stir until cheese is melted and smoothly blended into sauce. Season to taste with salt, black pepper, and red pepper(again, just a little).

Drain pasta well and transfer to a 9 x 13 inch baking dish. Pour cheese sauce over pasta and stir to mix well. Spread out evenly, then sprinkle with bread crumbs. Bake in a 350° oven until top is golden brown and sauce is bubbly (about 20 minutes).

Stand back when you place this delectable dish on the table or you might get run over by the hungry horde.

You might even fool the kids into eating their spinach with this quick and easy recipe.

8 oz. dried linguine
2 Tbsp. extra-virgin olive oil
8 oz. sliced mushrooms
2 cloves garlic, minced or pressed
1/4 tsp. crushed red pepper flakes
2 tsp. anchovy paste or minced anchovies (optional, but it really does a lot for this dish)
1/2 Cup vegetable broth
1 pound spinach, rinsed (Get ALL that sand off), drained, and cut into 1/4 inch-wide shreds
Grated Parmesan cheese

In a 4-5-quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (8 to 10 minutes).

Meanwhile, heat oil in a wide frying pan over high heat. Add mushrooms and cook, stirring often, until lightly browned (about 6 minutes). Stir in garlic, red pepper flakes, and anchovy paste (if used-go on, do it).

Add broth and spinach; bring to a boil, then stir until escarole is wilted (2-3 minutes). Remove from heat and keep warm.

Drain pasta well and pour into a large bowl. Add escarole mixture and toss to mix. Spoon onto individual plates; offer cheese.

Another one-dish quick and easy that provides red and green veggies,shrooms and garlic (no vampires tonight)

3 Tbsp. extra-virgin olive oil
1 lb. sliced mushrooms
1 medium-size onion, chopped
3 cloves garlic, minced or pressed
1 lb. dried rotini (little cork-screw shaped pasta)
1/2 Cup chicken broth
1 10 oz.package frozen thopped Swiss chard, thawed and drained very well
1/2 Cup grated Parmesan cheese
1½ lb.s Roma tomatoes (pear-shaped), chopped
Salt and pepper

In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (about 10 minutes).

While waiting for pasta heat oil in a wide fiying pan over medium-high heat and stir in mushrooms, onion, and garlic. Cover and cook until mushrooms have released their liquid and onion is soft (about 6 minutes).

Uncover fiying pan and stir vegetables until liquid has evaporated and mushrooms are lightly browned. Add broth and chard; cook over high heat, stirring aminutr or so until chard is heated through. Remove from heat and keep warm.

4. Drain pasta well and pour into a serving bowl. Pour chard-mushroom mixture over pasta; sprinkle with 1/4 cup of the cheese and top with tomatoes. Mix lightly; season to taste with salt and pepper. Sprinkle with remaining 1/4 cup cheese.