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Peperonata is too good to use only as a side dish so here it is transformed into a superb pasta dish.

MAKES 4 TO 6 SERVINGS

2 cups Peperonata, page 171

1 pound rigatoni or any large, grooved macaroni

Freshly ground pepper to taste

Prepare Peperonata and keep warm.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add rigatoni. Bring water back to a boil and cook rigatoni uncovered until tender but firm to the bite, 8 to 10 minutes.

Drain rigatoni and place in a warm deep dish or bowl. Pour Peperonata over rigatoni. Season with pepper. Serve immediately.

FETTUCCINE WITH BUTTER AND CREAM

Fettuccine all’Alfredo

Fettuccine is the Roman name for noodles.

MAKES 4 TO 6 SERVINGS

Basic Egg Pasta Dough, page 40, made with 2¼ cups all-purpose flour

¼ cup butter

1 cup whipping cream

Salt and white pepper to taste

¼ cup freshly grated Parmesan cheese plus additional for serving

Prepare noodles from Basic Egg Pasta Dough. Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add noodles. Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.

Drain noodles and place in skillet with cream. Add ¼ cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese.

SHELLS WITH SAUSAGE AND TOMATO RAGÙ

Conchiglie con Ragù di Salsiccia e Pomodoro

This appetizing sauce, from Emilia-Romagna, can be served over any kind of pasta.

MAKES 4 SERVINGS

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large leek, white part only, rinsed and finely minced

1 large carrot, finely minced

1 garlic clove, finely chopped

½ pound mild Italian sausage

¼ pound sliced pancetta, page 4, diced

1 cup full-bodied red wine

4 cups canned imported Italian tomatoes with juice, put through a strainer or a food mill to remove seeds

1 cup Chicken Broth, page 23, or canned chicken broth

Salt to taste

2 tablespoons chopped parsley

1 pound pasta shells or penne

⅓ cup freshly grated Parmesan cheese

Melt butter with oil in a medium saucepan. Add leek and carrot. Cook over medium heat, stirring, until the vegetables are lightly golden and soft. Add the garlic and stir once or twice. Remove the casing from the sausage and finely chop meat. Increase heat and add sausage and pancetta to the saucepan. Cook, stirring, until the sausage and pancetta are lightly colored. Add the wine. Cook until the wine is almost all reduced. Add the tomatoes and broth. Season with salt. Reduce heat and simmer uncovered 15 to 20 minutes, then stir in parsley.

Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add the shells. Bring water back to a boil and cook shells uncovered 7 to 10 minutes until tender but firm to the bite. Drain shells and place in a warm deep dish or bowl. Add sauce and toss gently. Serve immediately with a generous sprinkling of grated Parmesan cheese.

BAKED CANNELLONI

Cannelloni al Forno

An elegant dish for a party, it can be prepared ahead.

MAKES ABOUT 20 CANNELLONI, 6 TO 8 SERVINGS

2 cups Plain Tomato Sauce, page 208 Basic White Sauce, page 205, made with 3 cups milk

Meat Filling

3 tablespoons butter

1 pound chicken breasts, boned, skinned, chopped into small pieces

¼ pound prosciutto, page 4, diced

¼ pound mortadella, diced

½ cup freshly grated Parmesan cheese

½ teaspoon freshly grated nutmeg

2 or 3 tablespoons whipping cream, if needed

Salt and freshly ground pepper to taste

Basic Egg Pasta Dough, page 40, made with 4½ cups all-purpose flour

½ cup freshly grated Parmesan cheese

3 tablespoons butter

Prepare Plain Tomato Sauce. Prepare Basic White Sauce.

Prepare Meat Filling: Melt butter in a medium skillet. When butter foams, add chicken pieces.