• olive oil
• 8 oz. pancetta, diced
• 1 sweet onion, halved and thinly sliced
• 4 cloves garlic, chopped
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand, juice reserved
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes, or to taste
• salt and pepper to taste
• cooked pasta of choice
• Freshly grated parmesan, asiago, pecorino, or reggiano cheese
   

Spaghetti Amatriciana

• 2 pounds dried pasta, such as spaghetti, bow ties or elbow
• 3 cups, mild cheddar cheese, shredded
• 9 slices processed American cheese
• 2 sticks margarine, divided into three portions
• 3 cans evaporated milk
• 12 eggs
• Salt and pepper to taste

Dunbar's Macaroni and Cheese

• 1/4 cup olive oil
• 3 lbs sweet Italian sausages, casings removed
• 5 cups onions, sliced (about 1 1/4 lbs)
• 2 red bell peppers, cut into strips
• 1 1/2 cups dry white wine
• 2 lbs short pasta e.g. fusilli or bowtie
• 1 1/2 cups Parmesan cheese, freshly grated
• 2 cups fresh basil, thinly

• sliced

Note: The photo shows sausage sliced rather than broken up and pasta is bowtie. Either way is OK but flavors are better distributed when sausage is removed from casing.

Pasta With Sausage Bell Peppers and Basil

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• 1 pound dry macarroni pasta, cooked to package specifications
• 2 large shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup mascarpone cheese
• 1 tablespoon cogñac
• 2 cups heavy cream
• 1/2 cup shredded smoked Gouda cheese
• 1/2 cup shedded Monterrey Jack cheese
• salt & pepper to taste
• 1/3 cup grated Parmesan cheese 
• 1 ounce truffle oil

 Truffled Macaroni and Cheese

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• 1 lb high quality dried or fresh pasta
• 1/2 cup toasted, coarsely chopped macadamia nuts
• 1/2 cup (1 stick) softened salted butter
• 2 tablespoons black or white truffle oil
• Parmigiano-Reggiano cheese for shaving

Note: Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

Easy, Decadent Fettuccini With Macadamia

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• 1 lb fusilli pasta
• 2 teaspoons unsalted butter
• 1 cup fresh bread crumbs
• 8 ounces Cheddar cheese, extra sharp, grated
• 1/4 cup Parmesan cheese, grated
• 3½ cups whole milk
• 1/4 cup unbleached all-purpose flour
• 1/2 teaspoon garlic, minced
• 1 teaspoon whole-grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Baked Macaroni and Cheese

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For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock

• 1/4 cup (1/2 stick) salt butter
• 1/4 cup + 1½ teaspoons olive oil
• 3 garlic cloves, large, cut into 1/3 inch pieces
• 1/2 teaspoon dried basil
• 1 tablespoon parsley, minced
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon + 1/4 teaspoon salt
• 1 pint freshly shucked oysters (about 2 dozen medium sized)
• 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

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• 16 ounces thin spaghetti
• 1 1/2 cups Bordelaise Sauce (see recipe here)

Spaghetti Bordelaise

• 2 tablespoons oil or butter
• 1 onion, cut into eighths
• 1 carrot, cut into 2" pieces
• 1 stalk celery, cut into 2" pieces
• 1 turkey carcass, cut into pieces
• 1/4 cup flat leaf parsley, coarsely chopped
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Water as needed

Note: taste for salt after broth has simmered at least one hour

Turkey noodle soup

• 2 tablespoons butter
• 1 cup carrots, sliced thin on the round
• 1 cup celery, sliced thin crosswise
• 1 cup onion, finely diced
• 2 cloves garlic, minced
• 8 cups turkey stock or more as needed
• 3 cups uncooked egg noodles
• 1 teaspoon black pepper
• Salt, to taste (broth may already be salty)
• 4 cups leftover turkey, bite sized

Turkey Noodle Soup

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