Straw and Hay

 4 oz uncooked white linguini

4 oz uncooked green linguini

1/2 c butter

1/2 c cooked ham, cut in thin strips

3/4 cup peas

1/3 cup black olives, sliced

small can sliced mushrooms, drained

small jar diced pimento, drained

2 egg yolks, well beaten

1 c whipping cream

1 c grated parmesan cheese

Cook linguine in boiling salted water until tender, drain and return to pot.

Stir in butter, add ham, peas, olives, mushrooms and 1/2 pimento.

In a small bowl combine eggs and cream. Slowly add this mixture to warm linguine, stirring well. Add 1/2 parmesan cheese. Stir over medium heat until mixture thickens. Don't let eggs curdle.

Serve garnished with the remaining cheese, pimento and parsley.

Simple Sauce

From the Food Nanny

Simple Sauce:

• 1 28 oz. can Italian branded tomatoes very important. (Look for the yellow and red label San Marzano in your grocery stores.)
• 1 teaspoon coarse salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 2½ Tablespoons olive oil
• Fresh Parmesan cheese grated for garnish
  Drain ¾ of the juice off the tomatoes. Discard juice. Place tomatoes in a medium size shallow saucepan. Add salt, pepper and oregano. Stir occasionally and simmer uncovered for 20 min. (The rough texture on the tomatoes is most desirable). Stir in the olive oil.

Tracy Parry Meaty Spaghetti Sauce

1 lb ground beef or meat of choice
2 - 8 oz cans of tomato sauce
2  sauce cans of water
2 - 6 oz cans of tomato paste
2 Tbsp dried parsley
2 Tbsp dried oregano
1-2 tsp garlic powder
2 dried bay leaves
1/4 tsp Italian seasoning
2-3 Tbsp sugar
Salt and pepper

Brown meat over medium high heat, drain off excess fat.  Add tomato sauce and paste.  Fill the 2 sauce cans with water and add to pot.  Stir until all combined.  Add all other ingredients.  Bring to an almost boil and turn heat down to low.  Partially cover and let simmer for two hours.  Serve over favorite noodles or veggie noodles.

Chicken in Lemon Cream with Penne

From Everyday Pasta

1 pound penne pasta
3 T extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t herbes de Provenance
Pinch of salt. plus 1/2 teaspooon
Pinch of freshly ground pepper, plus 1/4 teaspoon
1 cup chicken broth
2 cups heavy cream
Zest of 1 lemon
Pinch of cayenne pepper
1/4 cup chopped fresh flat leaf parsley
1 T freshly squeezed lemon juice

Bring large pot of water to boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skilley over medium-high heat. Seson the cubed chicken breasts with the herbes the Provence and a pich of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the botton of the pan. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, 1/2 t salt, 1/4 t pepper, chopped parsley, and lemon juice. Toss and coat the pasta and chicken with the sauce and serve.

Pork Chops with Spaghetti

Barbara - From the Colorado Cache cookbook

3 tbsp butter
3 tbsp olive oil
2 cloves garlic, pressed
1/4 tsp pepper
1/8 tsp crushed red pepper
1 tsp rosemary
4 pork chops, 1 inch thick
2 cups chopped tomatoes
3 tbsp minced parsley
1/2 tsp salt
3/4 lb spaghetti
4 tbsp butter
4 tbsp freshly grated Parmesan cheese

Melt butter with olive oil in a large heavy skillet.  Add garlic, pepper and red pepper.  Sprinkle rosemary on pork chops then brown chops slowly in the skillet.  Add tomatoes, parsley and salt.  Cover and cook slowly for 20 minutes.  Uncover and cook an additional 20 minutes or until tender.  Cook the spaghetti, drain and toss with butter and Parmesan.  Add 1/2 cup sauce to the spaghetti.  Place spaghetti on a hot platter, arrange the chops on the spaghetti and pour sauce over all.

Penne with Sausage, Artichokes, and Sun-dried Tomatoes

Sarah Stephenson

3/4 cup drained oil-packed sun-dried tomatoes,  sliced, 2 tablespoons of oil reserved 1 pound Italian hot sausages, casings removed 2 (8 ounce) packages frozen artichoke hearts,  thawed 2 large garlic cloves, chopped 1 3/4 cup reduced sodium chicken broth Salt 12 ounces penne 1/2 cup shredded parmesan cheese 1/2 cup chopped fresh basil 1/4 fresh mozzarella (optional), drained and cubed Directions: Heat the oil reserved from the tomatoes in a large,  heavy frying pan over medium-high heat. Add the  sausage and cook until brown, breaking up the  meat into bite-sized pieces with a fork, about 8  minutes. Transfer the sausage to a bowl. Add the  artichokes and garlic to the same skillet, and sauté  over medium heat until the garlic is tender, about 2  minutes. Add the broth, and sun-dried tomatoes.  Boil over medium-high heat, stirring occasionally,  until the sauce reduces slightly, about 8 minutes. Meanwhile, bring a large pot of salted water to a  boil. Add the penne and cook, stirring often to  prevent the pasta from sticking together, until  tender but still firm to the bite, about 10 minutes.  Drain the pasta (do not rinse). Add the pasta,  sausage, 1/2 cup of Parmesan cheese, and the  basil to the artichoke mixture. Toss until the sauce  is almost absorbed by the pasta. Stir in the  mozzarella, is using. Season to taste with salt and  pepper, and serve.

Saucy Italian Orzo

Jill Dorrough

1 lb ground beef 1 large onion, chopped 3 garlic cloves, minced 2 cans diced tomatoes with basil, oregano and garlic 1 can beef broth 1 can tomato paste 3/4 cup uncooked orzo pasta 1 tsp Italian seasoning 2 cups fresh baby spinach Directions: In a dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth, tomato paste, orzo and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15-2 minutes or until orzo is tender.  Add spinach; cook and stir until spinach is wilted.

Asian Chicken with Pasta

ALL of our kids loved this--even the noodle-phobic
one. Jill Dorrough

1/2 lb uncooked angel hair pasta 1 lb chicken tenderloins, cut into 1-inch pieces 1/3 c prepared balsamic vinaigrette 1/3 cup prepared Italian salad dressing 1 pkg (12 oz) broccoli coleslaw mix 1/2 lb sliced fresh mushrooms 3/4 c julienned sweet red pepper 1/2 c sliced onion 2 c fresh baby spinach (optional) 1/2 tsp garlic powder 1/2 tsp ground ginger 1/4 tsp salt 1/8 tsp pepper Directions: Cook pasta according to package directions.  Meanwhile, in a large skillet, saute chicken in vinaigrette and sald dressing until no longer pink.  Remove and keep warm. In the same skillet, saute the coleslaw mix, mushrooms, onion, red pepper and spinach until tender. Add the seasonings. Stir in the chicken; heat through. Drain pasta. Add to chicken mixture.  Toss to coat. Number Of Servings:6 Preparation Time:25 minutes

Creamy Pasta Primavera

We found this on Kraftfoods.com and loved it!
Lisa Stephenson

3 cups penne pasta, uncooked 2 Tbsp. Italian Dressing 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks 2 zucchini, cut into chunks 1-1/2 cups cut-up fresh asparagus (1-inch lengths) 1 red pepper, chopped 1 cup fat-free reduced-sodium chicken broth 4 oz. (1/2 of 8-oz. pkg.) cream cheese 1/4 cup Parmesan cheese Directions: Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.) Salt and pepper to taste. Number Of Servings:6 Preparation Time:20 minutes

Spinach Bacon Pasta Toss

Lindsey Parry 1 lb linguine noodles ¾ c Italian dressing 1 pt. cherry or grape tomatoes, halved 1 lb chicken, cut in 1 inch pieces 1 bag (4 cups) spinach leaves 1 c shredded mozzarella cheese 8 slices of bacon Directions: Cook noodles as directed on package. Reserve ½ c cooking water. Brown bacon then crumble and remove from pan.  Pan fry chicken in same skillet. Add dressing to deglaze the pan. Stir in noodles and reserved water. Remove from heat and toss in remaining ingredients, leaving ½ c cheese to sprinkle on top.

Chicken Riggies

Yesterday I took a break from the holiday baking to
make dinner. It actually was a success. (I have to
mention that because not all of them are... like
tonight's) Also I used all white chicken meat,
roasted peppers from a jar, sweet cherry peppers
and I couldn't find cubanelles so I used Anahiem...
still good. Oh I love a sauce blushed with cream. 
From good ole' Rachel. and if you are a spicy wimp
like my B.I.L. Kevin, you may want to omit the
slightly spicy peppers. Lindsey Parry

Salt 1 pound rigatoni 3/4 pound chicken tenders, 1 package 3/4 pound boneless, skinless chicken thighs, 1 package Black pepper 6 tablespoons extra-virgin olive oil, divided 1 large onion, chopped 3 to 4 cloves garlic, grated or finely chopped, divided 2 large or 3 small cubanelle peppers, seeded, chopped 3 roasted red peppers, chopped 6 hot cherry peppers pickled in jar, in Italian section of grocery stores 1 (28-ounce) can crushed tomatoes 1/3 to 1/2 cup cream, eyeball it 1/2 cup grated Romano or Parmigiano Reggiano, plus more to pass at table Basil Directions: Bring a pot of water to a boil for ''riggies''. Salt water and cook pasta to al dente. Heads up: you will need to reserve cup of cooking water just before you drain the pasta. Trim up the thighs and chop all the chicken into bite size pieces. Season the chicken with salt and pepper. Heat 3 tablespoons extra-virgin olive oil in a large high sided skillet over medium-high to high heat. Add chicken to hot pan and brown all over, 7 to 8 minutes then remove. Add onions, garlic, cubanelle peppers then season with salt and pepper and cook 6 to 7 minutes to soften then add roasted red peppers. Cut tops off the hot peppers and scoop out the seeds with a teaspoon then chop the hot peppers and add them to the skillet. Stir in tomatoes and add chicken back to the sauce. Bring sauce to a bubble then stir in some starchy cooking water from the pasta - about a cup, then add the cream, twice around the pan, about 1/3 to 1/2 cup. Reduce heat to lowest setting and simmer a couple of minutes. Add pasta and 1/2 cup cheese and toss to combine. Top the pasta with shredded basil, cheese and serve with crusty bread.

Baked Ziti

Mark's current favorite - Jill Dorrough

8 oz uncooked ziti pasta (penne ziti rigate) 1 cup ricotta cheese 1 cup mozzarella cheese 3/4 c parmesan cheese 1 egg salt and pepper 1 jar (28-ish ounces) spaghetti sauce - I prefer the $0.88 can of Hunts Traditional Directions: Boil pasta for 11 minutes. Drain and rinse. While pasta is boiling, mix ricotta, salt and pepper, egg, 1/2 cup of mozzarella and 1/2 cup of parmesan in a bowl. Pour 1/2 of spaghetti sauce into bottom of a 2-qt casserole dish (11x7 or the like). Cover sauce with noodles, spread cheese mixture, and pour remaining sauce over the top of cheese. Sprinkle remaining 1/2 c of mozzarella and 1/4 c parmesan over sauce. Bake at 450 for 20 minutes. Number Of Servings:6-8 Preparation Time:15 minutes

Lasagna

James' niece brought this over for dinner one night. It is a delicious twist on the traditional sauce.
Melissa Chandler

2 lbs. hamburger 12 oz. lasagna noodles (cooked) 8 green onions 8 oz. cream cheese 2 cups sour cream mozzarella cheese parmesan cheese 2 cans Hunts or Prego spaghetti sauce Directions: Brown hamburger and add spaghetti sauce. Cook and drain noodles. Spread 1/3 of noodles in pan all in the same direction. Blend green onions, sour cream and cream cheese. Spread 1/3 of green onion mixture over noodles and add a layer of meat. Repeat layers 2 more times with 2nd layer of noodles going in the opposite direction as 1st and 3rd layers. Top with mozzarella and parmesan cheeses. Bake at 350 for 20-30 minutes in a 9x13 pan.

Spicy Sausage and Squash Rigatoni

I love to make pasta. This is one of my most recent
finds...Sarah Stephenson

1 1/2 cups chicken broth 1/2 lb kabocha or butternut squash, cut into 1 inch pieces 1 lb rigatoni 1 Tbsp olive oil 3/4 lb hot Italian sausage, casing removed 1 large onion, chopped 1 red bell pepper, chopped 2 Tbsp whipping cream 2 Tbsp minced fresh sage 1/2 cup grated Parmigiano cheese Salt and pepper Directions: Bring large pot of salted water to a boil. Meanwhile, bring the chicken broth to a boil in a saucepan over medium- high heat. Add the squash, reduce the heat to medium-low, cover and simmer until the squash is tender, about 10 minutes. While the squash is cooking, add the rigatoni to the boiling water. Reduce the heat to medium and cook until the pasta is tender, yet still firm, about 12 minutes. Heat the olive oil in a deep 12 inch skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it is no longer pink, 3-4 minutes. Add the onion and bell pepper and cook until tender, about 4 minutes. Add the squash with its cooking liquid to the skillet. Drain the pasta and add to the skillet along with the whipping cream and sage. Cook, stirring until just heated through, about 2 minutes. Toss with the cheese and pepper to taste, if desired, and serve. Preparation Time:30 min

Roasted Zucchini and Tomato Pasta

This is perfect for the end of summer, when your
garden is full. Megan Bradley

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces 1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks 3 garlic cloves, thinly sliced 5 tablespoons olive oil 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 1 pound long fusilli or linquine 1/4 cup chopped fresh basil 1/4 cup grated Parmesan cheese, plus more for serving Directions: Preheat oven to 450 degrees. On a rimmed baking sheet, toss the zucchini, tomatoes, garlic, 5 tablespoons oil, salt, and pepper, spread into a single layer, and roast until the vegetables are cooked through and the zucchini is beginning to brown, 20 to 25 minutes. Meanwhile, bring a large pot of water to a boil. Add salt and pasta, and cook until al dente according to package directions, about 12 minutes. Drain pasta and transfer to a large bowl. Remove vegetables from oven and add to pasta. Toss to combine. Add basil and cheese. Toss to combine. Serve immediately. Pass additional cheese on the side.

Rigatoni

Freezes good! Sarajane Luper

8 oz. Rigatoni 1 lb. Ground beef 15 oz. Tomato sauce 2 tsp. Garlic salt 2 tsp. Sugar ¼ tsp. Pepper ½ tsp. Dried basil ½ tsp. Dried oregano ¼ tsp. Garlic powder 8 oz. Cream cheese 8 oz. Sour cream 1 bunch green onion (optional) 8 oz. Shredded mozzarella cheese Directions: Cook rigatoni. (Dont cook rigatoni if you are going to freeze this) Brown ground beef, drain. Stir in tomato sauce and seasonings. Heat to boiling. Reduce heat and gently simmer uncovered for 15 minutes. Combine cream cheese, 2/3 of the mozzarella cheese and sour cream. Stir green onion into cheese mixture. In greased 9X13 pan, layer cooked rigatoni, cream cheese mixture, meat sauce and remaining mozzarella cheese. Bake 50 minutes (or until bubbly) in 350 oven. (30 minutes with foil covering pan, then another 10-15 uncovered. Let stand 10 minutes before serving. Number Of Servings:8-10