Part 4 (2/2)

DITALINI (dee-tah-LEE-nee) This adorable pasta means ”little thimbles.” So yummy in soups! (dee-tah-LEE-nee) This adorable pasta means ”little thimbles.” So yummy in soups!

FARFALLE (far-FALL-lay) I can kind of see the bow-tie connection (but since when do bow ties have jagged edges?), but farfalle means ”b.u.t.terfly” in Italian. Much sweeter, no? (far-FALL-lay) I can kind of see the bow-tie connection (but since when do bow ties have jagged edges?), but farfalle means ”b.u.t.terfly” in Italian. Much sweeter, no?

FETTUCCINE (fay-too-CHEE-nay) In Italian, fetta means a ”slice” or a ”ribbon,” so fettuccine is ”little ribbons.” (fay-too-CHEE-nay) In Italian, fetta means a ”slice” or a ”ribbon,” so fettuccine is ”little ribbons.”

FUSILLI (foo-ZEE-lee) Fusilli comes from the Italian word for ”spindle,” which makes sense because these long, spiral noodles used to be formed by hand around knitting needles. My main concern here, though, is that you begin the word with ”foo” and not ”few.” (foo-ZEE-lee) Fusilli comes from the Italian word for ”spindle,” which makes sense because these long, spiral noodles used to be formed by hand around knitting needles. My main concern here, though, is that you begin the word with ”foo” and not ”few.”

LINGUINE (lin-GWEEN-ay) This is a s.e.xy one because linguetta means ”tongue” in Italian, so you're slurping down ”little tongues.” (Or maybe they're slurping you . . . ?) (lin-GWEEN-ay) This is a s.e.xy one because linguetta means ”tongue” in Italian, so you're slurping down ”little tongues.” (Or maybe they're slurping you . . . ?) ORECCHIETTE (oh-reck-ee-ET-tay) I'm going to admit, this pasta shape kind of freaks me out. In Italian, orecchio is ”ear,” so this pasta is really ”small ears.” And if you look at them, they even have little veins in them and stuff. Kind of creepy. But it does give your mouth a nice ma.s.sage (and if you can learn to say this one, you'll definitely impress the girls). (oh-reck-ee-ET-tay) I'm going to admit, this pasta shape kind of freaks me out. In Italian, orecchio is ”ear,” so this pasta is really ”small ears.” And if you look at them, they even have little veins in them and stuff. Kind of creepy. But it does give your mouth a nice ma.s.sage (and if you can learn to say this one, you'll definitely impress the girls).

RUOTE (roo-OH-tay) and Rotelle (row-TELL-ay) Ruote means ”wheels” in Italian, and rotelle means ”little wheels,” so pick one and use it. I never want to hear ”wagon wheels” to describe Italian pasta again. (And yes, I know that some pasta companies also use the word rotelle on their fat spiral shapes, but I don't care. Just as long as we never use ”wagon wheels” again.) (roo-OH-tay) and Rotelle (row-TELL-ay) Ruote means ”wheels” in Italian, and rotelle means ”little wheels,” so pick one and use it. I never want to hear ”wagon wheels” to describe Italian pasta again. (And yes, I know that some pasta companies also use the word rotelle on their fat spiral shapes, but I don't care. Just as long as we never use ”wagon wheels” again.) STROZZAPRETTI (stroat-zah-PRAY-tee) This pasta looks sort of like a small, rolled-up towel, and it's one of my favorites for the name alone. In Italian, it means ”priest stranglers.” Don't get me wrong; I love priests as much as the next good Italian girl. But according to a legend in Italy, a priest actually suffocated to death while eating this kind of pasta, so they renamed it. I find that kind of hilarious. You'd better have good manners when you eat in Italy, or they might name a pasta after you! (It's worth serving this kind of pasta just to be able to tell the story at the dinner table.) (stroat-zah-PRAY-tee) This pasta looks sort of like a small, rolled-up towel, and it's one of my favorites for the name alone. In Italian, it means ”priest stranglers.” Don't get me wrong; I love priests as much as the next good Italian girl. But according to a legend in Italy, a priest actually suffocated to death while eating this kind of pasta, so they renamed it. I find that kind of hilarious. You'd better have good manners when you eat in Italy, or they might name a pasta after you! (It's worth serving this kind of pasta just to be able to tell the story at the dinner table.) Perfect Pasta RecipesAll right, Baby Doll, here are my favorite pasta recipes, from my heart to yours.

TERESA'S F FAVORITE T TAGLIATELLE MAKES 6 SERVINGS.

This is my absolute favorite pasta dish. If you can't find tagliatelle, you can use linguine. I'll admit it's not necessary to use green pasta since you can't really taste the spinach in it anyway, but I like when it looks all colorful. Feel free to sprinkle a little Parmigiano-Reggiano on top.

1 pound tagliatelle or linguine pasta, preferably 8 ounces each plain and spinach3 tablespoons extra virgin olive oil1 medium onion, chopped2 garlic cloves, minced2 tablespoons b.u.t.ter5 ounces thick-sliced smoked ham, trimmed of excess fat, cut into -inch cubes1 cup cooked fresh or thawed frozen peas teaspoon salt1/8 teaspoon freshly ground black pepper 1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions until al dente. Time the pasta so it is done at about the same time as the sauce. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions until al dente. Time the pasta so it is done at about the same time as the sauce.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the b.u.t.ter and melt. Add the ham and peas and cook, stirring occasionally, until heated through, about 3 minutes more. Reduce the heat to very low to keep warm. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the b.u.t.ter and melt. Add the ham and peas and cook, stirring occasionally, until heated through, about 3 minutes more. Reduce the heat to very low to keep warm.

3. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the pasta water to make a light sauce. Serve hot. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the pasta water to make a light sauce. Serve hot.

When in Rome . . .Salute = sah-LOO-tay .

Italian BaconJust as Americans think everything tastes better with bacon, Italians love their pork products: specifically prosciutto, pancetta, and guanciale. Prosciutto (pro-SHOO-toe), the most common in America, is really just a dry-cured ham, sliced really thin and served uncooked, usually as an appetizer. Pancetta (pan-CHET-tuh) is the closest to bacon (it's from the same cut), but it's not smoked like bacon. Guanciale (gwan-CHA-lay) is very similar to pancetta, although it has more collagen that melts into sauces and makes them very silky. Guanciale is harder to find in regular supermarkets, but you can find it in Italian delis or even online. Unless you grew up in Umbria or Lazio, though, you probably won't be able to taste the difference between pancetta and guanciale, so feel free to use whichever you can find. But don't subst.i.tute bacon! Its smoky flavor will overpower and change your beautiful Italian dish.

BUCATINI ALL'AMATRICIANA MAKES 6 SERVINGS.

This pasta is one of the most popular dishes in Italy, especially in Rome, although it comes from the town of Amatrice in central Italy. It's a variation of an old shepherds' dish, and like most of the food that was originally eaten by working people on the go, it's simple, filling, and sooo delicious!

If you can't find bucatini, you can use perciatelli or a really thick spaghetti instead.

1 pound bucatini or perciatelli pasta2 tablespoons extra virgin olive oil4 ounces thick-sliced guanciale or pancetta, cut into -inch pieces1 medium onion, finely chopped4 ripe plum tomatoes, seeded and cut into -inch dice teaspoon salt1/8 teaspoon crushed hot red pepper cup freshly grated Pecorino Romano 1. Bring a large pot of lightly salted water to a boil over high heat. Add the bucatini and cook according to the package directions until almost al dente, but slightly undercooked. Time the pasta so it is done at about the same time as the sauce. Bring a large pot of lightly salted water to a boil over high heat. Add the bucatini and cook according to the package directions until almost al dente, but slightly undercooked. Time the pasta so it is done at about the same time as the sauce.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the meat to paper towels to drain, leaving the fat in the skillet. Meanwhile, heat the oil in a large skillet over medium heat. Add the guanciale and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the meat to paper towels to drain, leaving the fat in the skillet.

3. Add the onion to the skillet and cook, stirring occasionally, until translucent, about 3 minutes. Add the tomatoes, salt, and hot pepper and cook, stirring occasionally, until the tomatoes have given off their juices, about 5 minutes. Return the guanciale to the skillet, remove from the heat, and cover to keep warm. Add the onion to the skillet and cook, stirring occasionally, until translucent, about 3 minutes. Add the tomatoes, salt, and hot pepper and cook, stirring occasionally, until the tomatoes have given off their juices, about 5 minutes. Return the guanciale to the skillet, remove from the heat, and cover to keep warm.

4. Drain the pasta. Return the pasta to the pot and add the sauce. Cook over low heat, stirring often, until the pasta is coated with sauce and just al dente, about 1 minute. Remove from the heat, add the cheese, and toss. Serve hot. Drain the pasta. Return the pasta to the pot and add the sauce. Cook over low heat, stirring often, until the pasta is coated with sauce and just al dente, about 1 minute. Remove from the heat, add the cheese, and toss. Serve hot.

FARFALLE CON P PISELLI.

MAKES 6 SERVINGS.

My kids love this dish because it's so pretty: b.u.t.terflies (farfalle) and peas (piselli) in a creamy sauce. Yes, we are using cream here, but it's less than one tablespoon per serving, so you get a lot of flavor for a minimal amount of fat and calories.

1 pound farfalle pasta1 tablespoon extra virgin olive oil1 medium onion, chopped1 garlic clove, finely chopped1 cup cooked fresh or thawed frozen peas1/3 cup light cream teaspoon salt1/8 teaspoon freshly ground black pepper1 tablespoon chopped fresh parsley 1. Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle and cook according to the package directions until just tender. Time the pasta so it is done at about the same time as the sauce. Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle and cook according to the package directions until just tender. Time the pasta so it is done at about the same time as the sauce.

2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the peas, cream, salt, and pepper and bring to a boil. Remove from the heat and cover to keep warm. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the peas, cream, salt, and pepper and bring to a boil. Remove from the heat and cover to keep warm.

3. Drain the pasta well. Return the pasta to the pot. Add the sauce and toss well. Sprinkle with the parsley and serve hot. Drain the pasta well. Return the pasta to the pot. Add the sauce and toss well. Sprinkle with the parsley and serve hot.

PASTA C CACIO E P PEPE.

MAKES 6 SERVINGS.

I love this recipe because it's cla.s.sically Italian: simple, just a few ingredients, the pasta isn't drowning in a sauce, and it's so filling. Cacio is cheese (and this recipe is only made with Pecorino Romano) and pepe is black pepper. My dad is allergic to black pepper, so when he's over, we subst.i.tute hot pepper flakes. Just as good, but a little spicier!

1 pound spaghetti2 cups (8 ounces) freshly grated Pecorino Romano teaspoon salt teaspoon freshly ground black pepper 1. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain well, reserving 1 cup of the pasta water. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain well, reserving 1 cup of the pasta water.

2. Return the pasta to the pot. Add the cheese, salt, and pepper. Toss the pasta, gradually adding enough of the pasta water to make a smooth sauce. Serve hot. Return the pasta to the pot. Add the cheese, salt, and pepper. Toss the pasta, gradually adding enough of the pasta water to make a smooth sauce. Serve hot.

When in Rome . . .Cacio = CACH-oh PENNE WITH P PORTOBELLO M MUSHROOM S SAUCE.

MAKES 6 SERVINGS.

I love portobello mushrooms, and this dish is great on cold nights; even its earthy brown color just makes you feel all warm inside. The longer you cook the mushrooms, the more taste you will get out of them.

3 large portobello mushrooms2 tablespoons extra virgin olive oil2 garlic cloves, minced1 small red bell pepper, cored, seeded, and cut into -inch dice teaspoon salt1/8 teaspoon freshly ground black pepper cup red wine vinegar1 pound penne cup freshly grated Parmigiano-Reggiano 1. Rinse the mushrooms well. Trim off any hard parts. Cut off the stems and cut them into -inch dice. Slice the caps in half crosswise, then into -inch-thick strips. Rinse the mushrooms well. Trim off any hard parts. Cut off the stems and cut them into -inch dice. Slice the caps in half crosswise, then into -inch-thick strips.

2. Heat the oil in a large skillet over medium heat. Add the mushrooms and half of the minced garlic. Cover and cook, stirring occasionally, until the mushrooms are tender, about 20 minutes. Stir in the bell pepper, remaining garlic, salt, and black pepper. Cook, uncovered, stirring occasionally, until the bell pepper is tender, about 8 minutes more. Stir in the vinegar and cook for 1 minute. Remove from the heat and cover to keep warm. Heat the oil in a large skillet over medium heat. Add the mushrooms and half of the minced garlic. Cover and cook, stirring occasionally, until the mushrooms are tender, about 20 minutes. Stir in the bell pepper, remaining garlic, salt, and black pepper. Cook, uncovered, stirring occasionally, until the bell pepper is tender, about 8 minutes more. Stir in the vinegar and cook for 1 minute. Remove from the heat and cover to keep warm.

3. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain well, reserving cup of the pasta water. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook according to the package directions until al dente. Drain well, reserving cup of the pasta water.

4. Return the pasta to the pot. Add the mushroom mixture and toss, adding enough of the pasta water to make a slightly moist sauce. Sprinkle with the cheese, toss again, and serve hot. Return the pasta to the pot. Add the mushroom mixture and toss, adding enough of the pasta water to make a slightly moist sauce. Sprinkle with the cheese, toss again, and serve hot.

7 - The Secret's in the Sauce .

If there's one thing I love, it's the top: over-the-top, top-shelf, top-rated, top-selling . . . everything is yummiest when it's on the top. (And I know you know what I mean.) It's the dressing that makes salad come alive. Strawberries turn magical when covered with Sambuca. And a cappuccino without the foam is just a plain old cup of coffee.

The same is true of Italian sauces. A good sauce would make a leather shoe taste delicious. Every Italian cook worth her salt needs to have at the very least one homemade sauce in her repertoire. And since tomatoes are a nutritious ”superfood,” good for your heart, skin, and mind, let's start with a tomato sauce.

The Chef Boyardee Problem Too many Americans think ”tomato sauce” is the finished product you throw over spaghetti. uffa! Tomato sauce is the base you need to prepare dozens of other tomato-based Italian sauces (also commonly called ”red sauces”).

Italian red sauces have two or three parts: the soffrito (or the light frying of vegetables in olive oil), the tomato sauce, and the (optional) meat.

Teresa'sT I PUsing pasta from a box instead of making it from scratch is perfectly fine, but there is no excuse for using tomato sauce from the store. If you use a store-bought sauce, you're not only robbing yourself of most of the natural antioxidants (and adding unnecessary chemicals into your body), but you are ruining your taste buds (and, quite possibly, your reputation).And do I even have to say it? Pasta doesn't come in a can. Never, ever, ever.

Homemade Tomato Sauce Recipe Once a year, I make jars and jars of homemade tomato sauce so I always have some sitting around, ready to be used in an exquisite red sauce, at a moment's notice. Canning ahead of time isn't that hard (I'll teach you how in Chapter 9), but it's also not a requirement to serve a quick, delicious dinner. You can easily whip up a homemade tomato sauce in a matter of minutes. In fact, the recipe is so simple, I call it ”The Quickie.” You'll make this first, then set it aside, and add it to the other recipes whenever they need a Quickie.

Breaking Tomatoes For any red sauce, you have to first break up the tomatoes into pieces or they won't melt into a sauce. What size pieces? About the size of a big stuffed olive. And I always include the juices in the can because they add flavor and moisture to any dish.

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