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Ingredients

1/4 pound thinly sliced pancetta bacon, chopped
1 onion, chopped
1 teaspoon crushed red pepper flakes
1 (14.5 ounce) can crushed tomatoes
1/4 cup white wine
1/2 pound uncooked spaghetti
salt and pepper to taste

Directions

In a large skillet over medium heat, cook bacon, onion and red pepper flakes until onion is tender but not browned.

Stir in the tomatoes and wine; simmer for about 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Add pasta to the sauce and toss well; simmer for 2 to 3 minutes more (this will infuse the pasta with the sauce). Add salt and black ground pepper to taste; serve.

Ingredients

1 cup dry white wine
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 (1 1/2-pound) beef flank steak
1 (12 ounce) package uncooked linguine pasta
2 tablespoons olive oil
1 large Vidalia onion, wedged
2 cups sliced portobello mushrooms
4 cloves garlic, chopped
2 cups beef stock
1 cup white wine
1 tablespoon Italian-style seasoning
salt and ground black pepper to taste
2 ripe tomatoes, cut into wedges
2/3 cup grated Asiago cheese

Directions

In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.

Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.

Ingredients

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
1/2 cup dry white wine
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
1/4 cup chopped fresh parsley

Directions

In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.

Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Ingredients

2 cups chicken stock
1 tablespoon olive oil or butter
1 tablespoon minced garlic
2 (5 ounce) skinless, boneless chicken breast halves – cubed
2 teaspoons olive oil or butter
1/2 large onion, minced
1 cup Carnaroli or Arborio rice
1/2 cup white wine
8 ounces asparagus, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

Directions

Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.

Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.

Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.

Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.

Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.