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Recipes

Spaghetti with Sauce
Pasta with Sausage and Cream Sauce
Pesto

Spaghetti with Sauce

A bunch of spaghetti
A bunch of spaghetti sauce
A bunch of grated parmesan cheese (the real stuff!)

Boil the spaghetti in a big pot until tender. Warm the sauce in a separate pot. Drain spaghetti. Mix with 1/2 of the sauce, and heat on medium for a minute, stirring constantly. Remove to plate, and top with remaining sauce and parmesan cheese (it's really not that difficult to make spaghetti).

Pesto

1/2 cup basil leaves
1 tbsp. grated parmesan cheese
1 garlic clove
1/4 cup olive oil, approximately

Combine basil, parmesan cheese, and garlic in a food processor and whir until minced. With the machine running, slowly add olive oil, up to 1/4 cup, to form a paste. Pesto can be made several days ahead if neccessary.

Pasta with Sausage and Cream Sauce

1/4 cup olive oil
1 lb. hot sausage without casings
8 oz. Sliced mushrooms (optional)
2 bunches fresh spinach without stems
1 head garlic, minced
1/2 cup chopped walnuts, coarse
2 cups cream
4 oz. Roquefort (or similar) cheese
2 tsp. Dijon mustard
1 lb. pasta (swirly kind, penne or bow tie pasta will work)

Heat oil on med/hi and cook sausage well. Crumble with a fork and transfer (with slotted spoon) to separate dish. Saute mushrooms, add spinach, and saute until it's wilted. Add garlic and walnuts and stir. Add cream and cheese and bring to a boil. Reduce heat, and simmer for about 10 min. Add sausage back in and add mustard. Pour over cooked pasta and serve hot.
Serves 4-6.