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Penne all' Arrabbiata

Penne gr. 400
Aglio 2 spicchio
Olio, 2/3 cup
Pomodoro pelato gr. 500
Prezzemolo, cuiffo
Peperoncino ½ inch

Dice garlic. Put in large pan with 2/3 cup oil. Put in peperoncino. Fry a bit, but not until brown.

Dice tomatoes in bowl. Add to garlic and peperoncino. Add salt to sauce. Cook about 30 minutes.

Dice about three tablespoons of parsley.

Cook penne and drain.

Put penne into sauce while it's cooking. Add parsley and serve immediately.

Serves 4.

Pasta Paglia e Fieno (Straw and Hay Pasta)

3 1/3 oz. cooked, finely sliced ham (sandwich-style package)
2 tablespoons chopped parsley
2/3 tsp. nutmeg, preferably freshly grated
5 oz. butter or margarine
16 oz. can diced, peeled tomatoes
7 oz. mozzarella cheese
2/3 - 1 cup finely grated Parmesan cheese
1 tsp. salt
1 tsp. pepper
8 oz. white pasta such as linguine or fettucine*
8 oz. matching green spinach pasta

Coarsely dice ham and separate pieces. Chop parsley. Grate nutmeg.

Melt butter in a 3-qt. saucepan on low heat. Add ham. Add tomatoes before butter darkens. Add parsley, nutmeg, salt and pepper. Simmer slowly with pan cover slightly ajar until thick, about one hour.

During that time, cut mozzarella into half-inch cubes.

Bring water to a boil in a 12-quart pan. Add pasta. Cook, stirring frequently, until al dente.

Just before the end of the pasta boiling time, add mozzarella cubes to sauce to melt a bit.

Drain pasta. Put back into pan and immediately add sauce with melted cheese and Parmesan cheese. Toss thoroughly. Serve immediately. Buon appetito!

Serves six. Ideal with green salad with Italian dressing, Italian bread and New York style cheesecake.

*Ronzoni sells Fettuccine Florentine in 12 oz. boxes that is ideal for this recipe. Use 1½ boxes.