from Joy of Cooking by Irma Rombauer
 
2 lbs. tomatillos, husked and rinsed
2 medium poblano or Anaheim peppers, seeded
1 large onion, quartered
12 cloves garlic
1 1/4 cups coarsely chopped fresh spinach, washed and dried
1/3 cup chopped fresh cilantro
3/4 cup chicken stock
salt and ground pepper, to taste
1 package of Rossi Pasta Zucchini Linguine
 
Preheat oven to 400 degrees. Oil a baking pan. Place tomatillos, peppers, onion and garlic on a single layer on the pan. Roast until soft and golden brown, 15 to 20 minutes. Place the roasted vegetables, including the juices, in a blender or food processor along with the spinach, cilantro, chicken stock and salt and pepper. Pulse until smooth, adding more stock if necessary to make a medium-bodied sauce. Reheat gently in a small saucepan and serve immediately or store, covered in the refrigerator for up to 2 days.

1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



adapted from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rosetto Kasper

8 oz. Rossi Pasta
1/2 cup fresh sweet peas or frozen tiny peas
4 quarts salted water
6 TB. unsalted butter
2 oz. prosciutto, thinly sliced and cut into matchsticks
1/2 medium onion, minced
1 small clove garlic, minced
1 cup halved cherry tomatoes or 1 large vine-ripened tomato, peeled, seeded and diced
1/2 teas. imported Italian tomato paste
generous pinch of sugar (optional)
salt and freshly ground pepper to taste
1 cup freshly grated Parmegiano-Reggiano cheese

Cook fresh peas in a steamer over boiling water until barely tender, about 5 minutes. Turn them into a strainer and rinse under cold running water to stop the cooking and set the color. If you are using frozen peas, simply defrost them.

About 20 minutes before dining, place shallow soup dishes in a warm oven to heat. Bring the salted water to a fierce boil. While the water is coming to a boil, melt the butter in a large heavy skillet over medium-low heat. Add about one third of the prosciutto and all the onion. Slowly cook 8 minutes, or until the onions are soft and clear, stirring frequently with a wooden spatula. Take care not to brown them. Stir in the garlic and remove the skillet from the heat.

Drop the pasta into the boiling water and cook according to instructions. Drain the pasta and immediately finish making the sauce. Turn the heat to medium-high under the onions, and stir in the tomatoes and the tomato paste. Heat 1 minute, or until the tomato skins are seared, taking care not to break up the tomato pieces. Don't cook the tomato; you are simply heating through, keeping its fresh flavor intact. Stir in the sugar and th peas, cooking only until the peas are heated through, about 30 seconds. Taste for seasoning. Turn the drained pasta into the skillet, and add the remaining prosciutto. Turn gently with two wooden spatulas, coating the pasta with the sauce. Spoon the into the heated soup dishes and serve immediately. Pass the cheese separately.



4 ounces 1/4- to 1/3- inch-thick slices pancetta5 1/2 cups 1-inch broccoli florets
1 bag Rossi Pasta Classic Fettucini
1/4 cup (1/2 stick) butter, melted
1/4 cup olive oil
1 TB. finely grated lemon peel
2 teas. fresh lemon juice
2 teas. fresh thyme leaves
1/2 cup freshly grated Parmesan cheese

Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels. Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally. Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.



10 roma tomatoes, cut in half lengthwise
1/2 yellow onion, julienned
15 cloves garlic, whole
3 TB. chopped oregano
3 TB. chopped thyme
1 teas. salt
1 teas. pepper
2 cups olive oil
Rossi Pasta Capelli D’Angelo (Angel Hair)

Mix herbs, garlic, onion, salt and pepper in a bowl. Toss over the roma tomatoes and bake for 1 hour at 350 degrees. Toss mixture over pasta.