Serve this alongside something with a good “kick” to it, such as roasted sausages & peppers. Or, it works well as a lighter meal with salad. The poppy seeds add a wonderful crunch and oh so delicious taste.

1lb. box farfalle (bow tie) noodles
1/4 cup olive oil (extra virgin, if you can)
3+ (to taste) minced garlic cloves
1 tsp. kosher salt
1 Tbsp. poppy seeds

Cook pasta according to package directions and set aside in a large serving bowl. Meanwhile, add the oil, garlic & salt to a small saucepan and heat the oil. Pour over the pasta and mix well, sprinkle on the poppy seeds and mix well.

Quite an indulgence, perhaps not for those counting calories. Always remember, moderation is key so enjoy good food with good people and good conversation whenever you can!

1 box fettuccine noodles
1 1/4 sticks butter, softened (don’t use margarine)
2 cups shredded Parmesan cheese
1 1/4 cups heavy cream
1-2 tsp. kosher salt
3/4 tsp. black pepper
4-6 large, fresh basil leaves, stemmed and sliced into ribbons

Thirty minutes before beginning to boil water for pasta, on your counter top set out  the butter, heavy cream and Parmesan cheese for room temperature purposes. In a large pot of salted, boiling water, cook the noodles according to package directions. Meanwhile, into a large bowl, place the softened butter and mash as best you can with a wooden spoon then add the cream and cheese and mix well.

Meanwhile, drain the pasta and immediately transfer to the bowl with the butter mixture and mix very, very well. Add the salt, pepper and basil and mix well again – be careful because it spatters – serve.

Easy, quick & delicious. Serve alongside anything or just have some crusty bread. Yum!

1 lb. cooked pasta – you pick
1/4 cup extra virgin olive oil
4 medium sized fresh tomatoes, chopped/diced
4 Tbsp. minced garlic – or more to taste
1/2 cup or more to taste grated Parmesan or Romano – you pick
1 cup loosely packed fresh basil
Freshly ground black pepper
Kosher or sea salt

While cooking the pasta, in a pan heat the olive oil, sizzle the garlic for a minute, add the tomatoes, sprinkle salt & pepper on let this cook on simmer, stirring occasionally while pasta is cooking.

Drain pasta, place back into pan and then pour the tomatoes over, mix, sprinkle on the cheese & basil; mix well. Add pepper & salt to taste – more pepper the better!

Stir, pour, bake – that’s just about it.

1 lb. cooked small pasta (for the picture is used Barilla small bow-ties)
1 stick butter – NOT margarine
2 cups half-n-half
3 large eggs
1 tsp. kosher salt

1 tsp. black pepper
1 1/2 lbs. shredded sharp cheddar (I used white)
1/2 cup grated pecorino Romano or Parmesan cheese
Sprinklings of paprika for color – it needs it!

Preheat your oven to 350 degrees. Get out a large pan. Cook the pasta according to package then drain – don’t rinse! Meanwhile, place the butter in the pan and put in the oven to melt – takes about 5 minutes. Then place the drained pasta in the pan and mix well to combine. Reserving 1 cup of the cheese, sprinkle all the rest + the grated cheese, over top of pasta. Whisk the half-n-half, eggs, salt & pepper together – pour over the pasta; sprinkle the reserved cup over the top; sprinkle paprika over and bake for 20-25 minutes; till cheese is melted and gooey.

Make your own Manicotti or buy the best you can find (fresh or frozen) then prepare this sauce to ladle over. It can be made in less than an hour. Mmmmm.

2 28-oz. cans Italian crushed tomatoes with basil (I use San Marzano)
1/4 cup extra virgin olive oil
2 oz. fatback or salt pork OR 1 Tbsp. bacon fat* (optional)
1 small onion, diced
2 minced garlic gloves
Salt & pepper to taste
1/2 tsp. dried oregano
4-6 fresh torn basil leaves – (optional, but good)

Pour oil into large pan and heat over medium-hight heat. Add the bacon fat or salt pork. If using salt port, saute for 5 minutes then remove and discard.

Add onion and saute for 3 minutes. Stir in the garlic – sizzle for about 30 seconds. Add tomatoes, salt, pepper, and oregano. Stir. Turn up heat to high, bring to a boil then immediately reduce to simmering and cook for 1 hour. Sauce will thicken up.

Stir in the basil, if using, and warm for 1 minute. Serve.

*Whenever we cook bacon, I strain & pour the fat into a container I keep covered in the fridge for use with this and fried chicken.