Farfalle with Turkey Sausage, Mushrooms & Peas + cup olive oil 1 Ib ground turkey sausage (remove casing) Sea salt and freshly ground pepper 10 ounces cremini mushrooms (coarsely chopped) 1 (10 ounce) package, frozen peas (slightly defrosted) Farfalle pasta 4} cup freshly grated Grano Padano cheese or Parmigiano- Reggiano In large pet, bring water (salted) to a boil Ina large pan add 2 tablespoons Break any large pieces and cook un meat from pan and set aside, Add 2 tablespoons olive oil to pan and heat. Add chopped mushroom and season with salt ‘and pepper. Sauté until all the liquid from the mushrooms has evaporated (about 5 minutes). Add the peas and sauté (about 4 minutes), Return the meat to the pan and cook for another 3 minutes, Remove from heat and set aside When the pot of water has come to a boil add pasta, cook until al dente. Drain, Return pasta to the pot and add the meat mixture, Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If mixture is dry add more ol Turn off the heat and add the grated cheese, Stir well and serve. Pasta Primavera 5 to 6 tomatoes (diced) 2 cloves garlic (diced) 1 ball fresh wet mozzarella (chopped) 3 leaves of basil (chopped) + cup olive oi Penne pasta Boil water and cook pasta until al dente. Sauté garlic in olive oil, until golden. (D0 NOT BURN, garlic will become bitter tasting). ‘Add chopped tomatoes to garlic and oliv medium heat for about 2 minutes. Ad one additional minute, Remove from the heat. Drain pasta (DO NOT RINSE) and put back in pot. Add oil, garlic and tomato mixture, Mix thoroughly. ‘Add fresh mozzarella and mix together. Serve quickly so the mozzarella doesn't melt together, you only want the mozzarella soft.Chicken Parmesan 3 tablespoons olive oil 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh parsley Salt and fresh ground pepper 8 chicken cutlets 1 # cups *Simple Ragu (or store bought marinara sauce) + cup shredded mozzarella 4 cup grated parmesan 2 tablespoons unsalted butter, cut into pieces Preheat the oven to 500°. Stir the oil and herbs in a small bowl to blend, Season with salt and pepper. Brush both sides of the cutlets with the herb oil, Heat a heave large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes each side, Remove the skillet from the heat. ‘Spoon the Simple Ragu (or marinara) sauce over and around the cutlets. Sprinkle parmesan and mozzarella over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cook through. ‘Simple Ragu + cup olive oil 1 stalk celery, chopped 1 carrot, grated Sea salt and freshly ground black pepper cans diced tomatoes 4 to 6 basil leaves 2 dried bay leaves In large sauce pan, heat oil over medium heat. Add onion and garlic and sauté until soft and translucent (about 2 minutes). ‘Add celery and carrots and season with salt and pepper. Sauté until all the veggies are soft* Add tomatoes (blended if you want a paste), basil and bay leaf. Simmer, uncovered on low heat for 1 hour, Remove bay leaves and check seasoning. *If desired, you can add ground beef or sausage after the veggies are soft and cook until brown.Fried Ravioli live oil, for Frying style bread crumbs 1 box store-bought cheese raviali (about 24 ravioli) + cup freshly grated parmesan 1 jar marinara sauce, heated, for dipping Pour olive oil into a large frying pan (about 2 inches deep). Heat the oil over medium heat (until deep fry thermometer reaches 325°). While the oil is heating, put the buttermil breadcrumbs in separate shallow bowls, Worki dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet and continue with remaining ravioli \d the When the jot, fry the ravioli in batches, turn occasionally, until golden brown (about 3 minutes). Using a slotted spoon, transfer the fried ravioli to paper towels to drain, Sprinkle the fried ravioli with parmesan and serve with a bow! of warmed marinara sauce for dipping in batches, Lemon Spaghetti 1 lp spaghetti 2/3 cup olive oil 2/3 cup grated parmesan + cup fresh lemon juice (about 3 lemons) Salt and freshly ground black pepper 1 tablespoon lemon zest 1/3 cup chopped fresh basil leaves Cook the pasta in a large pot of occasionally. Parmesan, and lemon juice in a large bow to blend. , salted water, stirring Reserve 1 cup of pasta water. Drain the pasta, Toss the pasta with lemon sauce and the reserved pasta water, adding 4 cup at a time as needed to moisten. Szason with salt and pepper. Garnish with lemon zest and chopped basil.