Alex's Penne Amatriciana

Ingredients for Amatriciana Sauce: (for use with any type of pasta):

• 1/2 lb. Diced Pancetta
• 1/2 lb. Bacon (take the strips and cut them into squares)
• 1 Can of Tomato Puree
• 3-4 Leaves of fresh Basil
• 1 Meduim-Large Onion -- cut into small pieces
• 3 Cloves of Garlic -- crush and cut into small pieces
• Olive Oil
• Salt
• Pepper

Directions:

-- Put olive oil in a pot.
-- Add the pancetta and bacon and turn to high heat.
-- Season with some salt and pepper. (Optional, add some red pepper flakes for some spice).
-- Let the meat brown (approx. 10 mins).
-- Once the meat is golden brown, add the onion and garlic.
-- Cook till the onion becomes translucent (approx. 6 mins).
-- After that, add the tomato puree.
-- Once it starts bubbling a bit, reduce heat and let simmer to thicken the sauce.
-- Before you serve, stir in some fresh basil for added flavor.

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Chicken Puttanesca with Angel Hair Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.

Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Asparagus Lasagna

Ingredients:

• 9 lasagna sheets, fresh or dried
• 1 teaspoon olive oil, plus 1 tablespoon, divided
• 2 (8.5-ounce) jars sun-dried tomatoes, drained
• 1 1/2 packed cups fresh basil leaves
• 1/2 cup grated Parmesan, plus 3/4 cup
• 1/4 pound pancetta, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 bunches asparagus, trimmed and cut into 1-inch pieces
• 1 (15-ounce) container whole milk ricotta cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups shredded whole milk mozzarella cheese
• 2 tablespoons butter

Directions:

Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.