Proscuitto and Pea Sauce

8 slices prosciutto cut into ½ inch pieces
3 cups green peas, fresh or frozen
2-3 shallots, diced
1 cup white wine
2 cups vegetable stock
Heavy cream as needed
¼ cup Italian parsley

Sauté prosciutto and shallots until prosciutto is just crisp. Add white wine and allow to cook down. Add stock and allow to reduce some. Add peas just long enough to cook. Salt to taste and add heavy cream removing pan from heat. Toss with cooked pasta, garnish with parsley and serve with parmesan cheese.

Mushroom Tomato Sauce

1 tbsp. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh tomatoes, diced
1 ½ cups mushrooms, sliced
Salt and pepper to taste
½ cup feta cheese

Sauté onion and garlic in olive oil. Add tomatoes and cook for 1 minute. Add mushrooms and cook for 2-3 minutes. Add pasta and stir to coat. Salt and pepper to taste and garnish with feta cheese.


Light Alfredo Sauce

2 cup 1% milk
1/3 cup fat free cream cheese
2-3 tsp. flour
1 tsp. butter
3 garlic cloves
1 cup parmesan cheese

Combine butter, garlic, and flour in saucepan over medium heat. Stir continuously and cook until bubbling. Add cream milk, cream cheese and parmesan cheese and stir until smooth and slightly thickened. Add salt and pepper to taste. Chicken or spicy Italian sausage may be added.

Kale Mushroom Sauce

1/2 lb. Crimini mushrooms, quartered
2-3 shallots. sliced
2 cloves garlic, chopped
1/8 teaspoon red pepper flake, or to taste
1 bunch kale, washed, stemmed and chopped
2 tablespoons olive oil
1/4 cup white wine
1/2 teaspoon White Truffle Oil (optional)

Sauté shallots, garlic, and red pepper flakes in olive oil until soft. Add mushrooms and lightly brown. Add kale, cover and cook until wilted, stirring occasionally. Stir in white wine and cooked pasta. Remove from heat and add truffle oil. Serve with Parmesan cheese.

Goat Cheese Sauce

2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 cloves garlic, chopped
2 tablespoons soft goat cheese
Grated Parmesan and chopped chives, for garnish

Saute onions and garlic over medium heat until soft. Add thyme, salt and pepper and cook for 4 minutes. Add the goat cheese and stir until melted. Drain cooked pasta, reserving ½ cup of pasta water. Add pasta and water to sauce and remove from heat. Serve with parmesan cheese and chives.

Artichoke and Tomato Sauce

2 tablespoon olive oil
1 medium onion
4 cloves garlic
3/4 cup sundried tomatoes, julienne cut
2 cups artichoke hearts, quartered
1 1/2 cups white wine or chicken broth
1/4 cup toasted pine nuts
Salt and pepper to taste

Heat olive oil and sauté onion and garlic for approx. 1 minute.  Add tomatoes, artichoke hearts, and wine or broth to the skillet.  Stir well, cover and simmer for 10 minutes on low heat.  When ready pour over hot pasta and top with pine nuts.

Italian Tomato and Bacon

3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil ( 3-5 min).  Add cooked pasta and arugula then toss to coat.

Steak Au Poivre

2 lb. Sirloin Steak
Coarsely cracked Black Pepper
3 Shallots (chopped)
4 Garlic cloves (minced)
Olive Oil
1/2 cup Bourbon
2 tbsp. Dijon Mustard
1 cup Half & Half

Season steak with pepper and place in a hot skillet with butter and olive oil. Fry quickly until seared on both sides (medium rare).  Place steak on platter to rest. Using the same pan add 1 tbsp. butter, shallots, garlic and Dijon mustard. Cook until shallots are soft.  Add bourbon and half & half. Heat until sauce thickens slightly. Cut meat into thin strips, place over cooked pasta and top with sauce.

Clam Sauce

½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch of red pepper flakes
1 ¾ cup half & half
3 cans (6.5 oz. ) of minced clams drain and reserve juice

Sauté onion and pepper flakes until tender.  Add garlic and cook until fragrant. Add reserve clam juice and simmer 6 minutes. Gradually stir in half & half and simmer 20 minutes. Do not boil. Add clams and cook just until heated through.   Stir into cooked pasta and serve.

Nancy D’s Marinara Sauce

10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms

Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.


Chicken Breast with Artichokes Sauce

4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley

Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.

Seared Scallops Sauce

1 lb. scallops
1 tomato chopped
2-3 cloves garlic, minced
3 shallots, minced
Olive oil
½ cup white wine
Fresh basil for garnish
Salt and pepper to taste

Salt scallops on both sides.  Sear scallops in olive oil and remove from pan.  Add white wine , garlic and shallots and cook for 1 minute.  Add the scallops, tomato and cooked pasta to the pan.  Toss and serve with fresh basil.

Cindy's Lasagna

1 lb. lean ground beef
1 tbsp. fresh parsley, chopped
1/4 bunch celery, sliced
1 medium onion, chopped
3 tbsp.  unsalted butter
1 - 16oz can stewed tomatoes
2 - 16oz cans tomato sauce
2 bay leaves
1 tsp.  oregano, dried
1 tsp.  basil, dried
1 tsp.  thyme, dried
1/4 tsp. rosemary, dried
1 clovegarlic, fresh minced
Esotico   lasagna noodles
1 lb.  ricotta cheese, fresh
3/4 lb.  mozzarella, coarsely shredded
1 cup Parmesan, grated

In a large pot, melt 2 tbsp. butter and add crumbled ground beef, turning until browned over medium heat.  In a separate pan, melt 1 tbsp. butter, add the chopped onion and cook until translucent, add celery and cook.  Add fresh parsley and stir into vegetables, cooking briefly.  Stir vegetables into beef over low heat.  Add stewed tomatoes and tomato sauce and remaining herbs.  Turn up heat until sauce is gently bubbling, then turn down and simmer.  Spoon off scum and oil on top periodically and cook down until sauce is thickened.  Remove bay leaves when done.

To assemble the lasagna, grease the lasagna dish(es).  Add a little sauce to barely coat the bottom of the dish, then add a layer of noodles (uncooked). Cover with sauce and a layer of ricotta, then another layer of noodles, then sauce and mozzarella, and a top layer of noodles and sauce.  Sprinkle with grated parmesan.  Bake in a 325 degree oven for about 45 minutes until bubbling and noodles are al dente.

Mushroom Leek Reduced Guilt Lasagna

9 uncooked Esotico lasagna noodles (about 8 ounces)
¼ cup flour
3 cups 1% milk
1 cup grated parmesan cheese
1 cup low-fat cottage cheese
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. ground nutmeg
1 (10 oz.) package frozen spinach, drained and squeezed dry
2 tsp. butter
1 ½ cups thinly sliced leek
1 lb. mushrooms, thinly sliced
1/3 cup fresh parsley, chopped
½ tsp. dried oregano
2 cloves garlic, minced
Cooking spray
½ cup shredded fontina cheese

Add milk to flour in medium saucepan and whisk until blended.  Bring to a boil and cook until this stirring constantly.  Remove from heat and stir in ½ cup parmesan, cottage cheese , salt pepper, nutmeg and spinach.  Set aside.

Sauté leek and mushrooms with butter over medium heat until tender.  Drain well and stir in parsley, oregano and garlic. 

Spread 1 cup spinach mixture on bottom of a 13.9 inch baking dish coated with cooking spray.  Arrange noodles over mixture and top with 1 ½ cups mushroom mixture.  Repeat layers ending with noodles.  Top with ½ cup spinach mixture.  Cover and bake at 400 degrees for 25 minutes.  Uncover and sprinkle with ½ cup parmesan and fontina.  Bake an additional 15 minutes or until golden brown.  Let stand for 10 minutes.

Creamy Avocado Sauce


1 medium ripe avocado, peeled and pitted
½ lemon, juiced plus zested to garnish
2-3 cloves garlic
Sea salt to taste
¼ cup chopped basil
2 tbsp. olive oil
Pepper to taste

Place garlic, lemon juice and olive oil into a food processor.  Process until smooth.  Add avocado, basil and salt.  Process until smooth and creamy.  Mix thoroughly with cooked pasta, garnish with lemon zest and pepper.  Serve immediately.  You can also sauté shrimp and add to the platter.

Spicy Mint Sauce

1 cup mint leaves
1 cup cilantro
3 seeded and chopped jalapenos
½ cup olive oil
½ tsp. ground fennel
½ tsp. cumin
1 clove garlic
½ tsp. kosher salt
1 tbsp. lemon juice

 Pulse all ingredients in a food processor until they are a thick sauce consistency.  Toss with 8 oz cooked pasta and garnish with feta cheese.  1 lb cooked shrimp may be added to the toss if you like!

Harvest Sauce

1/2 lb Pork Sausage
1/2 onion diced
1   Butternut Squash (Cubed)
4  cups  Vegetable or Chicken Stock.
5  tbsp. Butter
6 tsp crushed garlic
 1/2 tsp fines herbs

 In large skillet saute’ Pork Sausage, Onion, Squash until sausage is browned.  Add crushed garlic, herb fines, stock and simmer to reduce until squash is breaking down.  Add butter and season with salt and pepper.  Add sauce to pasta and garnish with parmesan cheese.