Jewels Pasta Recipes

Steps:

• Preheat oven to 210oc and butter a large baking dish or 4 gratin dishes.
• Cook for pasta for half the time on the packet, drain and set aside.
• Meanwhile, reserve 6 tablespoons of the tomato sauce and heat the remainder in a pan.
• Add the double cream and 3 tablespoons of the grated parmesan.
• Once the sauce is bubbling, take off the heat and add the part-cooked pasta.
• Empty the contents of the pan into a lightly greased baking dish and spread evenly.
• Cover the pasta with the proscuitto, chopped into large pieces.
• Cover with the sliced mozzarella.
• Add reserved tomato sauce and spread on top.
• Sprinkle the remainder of the grated parmesan.
• To finish, spinkle the oregano and black pepper.
• Bake for 15 - 20 mins at 210oc, until cheese is bubbling and lightly browned.
• Serve with salad and crusty bread.

Steps:

• Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.
• Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.
• Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.
• Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.

Steps:

• Heat oven to 400.
• Place all vegetables on a baking sheet and toss with olive oil. Sprinkle with salt and pepper and roast to desired doneness.
• In a large bowl, toss roasted vegetables with pasta, basil and toasted pine nuts. Adjust olive oil, salt and pepper to your taste.
• Serve with Parmesan at the table.