Pam's 3 go-to recipes response.

Nobody die because I'm posting!

1. Penne ala Vodka
We honestly have this at least twice a month because I always have the ingredients on hand, AND it's cheap to prepare. I'll note possible substitutions, but I only recommend them in a bind - the fresh ingredients are just so good. (I got this from the Williams Sonoma cookbook "Pasta".)

• 5 large tomatoes (you could use 1 can diced tomatoes, and it will still be good, but not as good as fresh)
  
• 1/3 cup extra-virgin olive oil
• 2 garlic cloves, very thinly sliced
• 1/4 cup vodka (you can use white cooking wine, but if you do get Vodka, it keeps in the freezer forever. And it's always liquid, even in the freezer. We end up using white cooking wine more, because I just don't really have any reason to go to a liquor store except this recipe.)
  
• Salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes
• 1 lb. penne
• 1/2 cup heavy cream
• Leaves from 3 or 4 large fresh flat-leaf parsley
  sprigs, coarsely chopped

Directions:

Peel and seed the tomatoes, then cut them into small dice. If the tomatoes are very juicy, drain them for about 10 minutes in a colander. Set aside.

**to peel seed and dice, score tomatoes on bottom with an x. toss into a pot of boiling water, watch tomatoes and when the skin starts to peel from the 'x', take them out. let them cool, then kind of dig the seeds out through the 'x'. the skin should just slip off.

In a large fry pan over medium heat, warm the olive oil. Add the garlic and sauté until just starting to turn golden, 1 to 2 minutes. Remove the pan from the stovetop and add the vodka. Return the pan to medium heat and cook until reduced by half. Add the tomatoes, salt, black pepper and red pepper flakes and simmer, uncovered, for 10 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente (tender but firm to the bite), 10 to 12 minutes. Drain well and add the pasta to the fry pan.

Add the cream and cook, stirring, over medium heat until the pasta is well coated with the sauce, about 2 minutes. Taste and adjust the seasonings. Pour into a warmed large, shallow bowl. Add the parsley and toss briefly. Serve immediately.


#2 Lasagne

This is a recipe Bryan came up with based on some experimentation on his mission in Italy. You know, when he wasn't out preaching the word. It's a "go-to" recipe because I make it once a month, but times the recipe by 1.5. That way I can make two small pans, and freeze one for later in the month. It's easy to make, and tasty. If you do freeze one, you need to thaw it in the refrigerator for 24 hours before baking.

1/2 pound deli shaved ham, diced
1 pack Barilla lasagna noodles, ready bake
4 -6 cups shredded mozzarella. (or buy the fresh log and slice it in thin slices)

Meat mixture: saute 1 onion and 2 minced garlic cloves in 1 TBSP olive oil for 5 minutes. Add 1 lb ground beef (or 1/2 pound beef, 1/2 pound Italian sausage) and brown.

To meat mixture, add
1 can tomato paste (small can)
1 can tomato sauce (small can)
1 can diced tomatos
1/2 tsp each basil, oregano, parsley
1/2 tsp salt
pepper to taste
2 beef boullion cubes

White sauce, mix:
1 carton ricotta cheese
1 small carton cottage cheese
1 egg, well beaten
1 TBSP parsley
1/2 cup shredded parmesan

Layer:
red sauce
diced ham
white sauce
mozzarella cheese
noodles

try to have 3 layers, topping the last layer with red sauce and mozzarella.

Cover with foil and bake at 350 for 25 minutes. Uncover and bake for 10 minutes more.

3. Dagwood Sandwiches
I don't know the full deal on these, because on paper they look like something I would hate. But I love them. The recipe is from Bryan's grandma, and Bryan calls them dagwoods. Don't know why.

1 cup diced ham (I buy good deli ham, 1/2 pound, thinly sliced)
1 cup cubed swiss
1/2 cup sour cream
2 hard boiled eggs, chopped
1 TBSP good dijon mustard
1/2 tsp salt
1 small can sliced olives

8 good quality sandwich rolls (about six inches each)

Combine first 7 ingredients in a bowl, mixing gently until just combined. Divide mixture among the six rolls, and wrap each sandwich in foil. Bake in a 350 oven for 20 - 25 minutes.

Tomato and Basil Pasta with Shrimp

This is one of my favorite easy summertime meals especially if you grow tomatoes or basil in your garden. Yet another Everyday Food recipe, slightly modified.
You will need:

1-1 ½ pounds medium raw shrimp, peeled and deveined (tails removed)

salt and pepper

6 teaspoons olive oil

2 garlic cloves, minced

1 can (14.5 ounces) diced tomatoes in juice

1 pint cherry or grape tomatoes, halved

½ pound linguine or angel hair

1 ½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish

Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook until pink throughout, turning occasionally, 3 minutes. You don't want to over cook these or they will be rubbery and chewy.Transfer to a bowl; set aside.

To make sauce:
To the same skillet, add remaining 2 teaspoons oil and garlic; cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce heat; simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat; stir in cherry tomatoes, shrimp, and basil. (leave some to garnish with.)
Meanwhile, cook pasta until al dente, according to package instructions. Drain; return pasta to pot. Add tomato sauce mixture, season with salt and pepper, and toss. Serve immediately, garnished with basil leaves.

My Favorite Macaroni and Cheese

I love this recipe for Mac n' cheese. It is very tasty and makes a great comfort food for those long winter months. Plus, the amount of butter and cheese called for is only mildly offensive.

1 lb pasta (elbow, spiral, bowtie) coked and drained
4 T butter
1 small onion, chopped
1/4 cup flour
4 cups milk
1/8 tsp cayenne pepper
1 1/4 cups (5oz) shredded cheddar cheese
1 1/4 cups shredded white cheddar or swiss cheese
8 oz diced ham
2 slices white bread
salt and pepper

1. Preheat oven to 375°. Cook pasta, and drain. In a 5-quart heavy pot, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Whisk in flour to coat onion. In a slow steady stream, whisk in milk until there are no lumps.
2. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if using, and 1 cup each yellow and white cheddar cheese. Season with 1 teaspoon salt and ¼ teaspoon pepper.
3. Toss pasta with cheese mixture; fold in ham. Transfer to a 9-by-13-inch baking dish. Set aside.
4. In a food processor, pulse bread until large crumbs form. Toss together with remaining ¼ cup each white and yellow cheddar, and ¼ teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.

Sausage n' Spinach Pasta Bake

Hi girls. Sorry I've neglected you lately. I could give you a list of excuses, but you probably won't think they are good ones since you could probably use the same ones but you've posted. Here is something I found in a grocery store add. Max and the boys loved it. I would post a picture with it, but we ate it all already. I'll have to remember to take the photo before we sit down to dinner next time.

8 ounces rigatoni pasta, cooked and drained (I think next time I would barely undercook it)
1 Tbsp. olive oil
1 medium onion chopped
1 (8 oz ) container chive and onion or garden cream cheese
1 (10 oz) package frozen chopped spinach, thawed
3/4 sweet italian sausage, cooked and drained (this is the ground sausage, not in a link)
1 jar pasta sauce (choose what you like)
salt and pepper to taste
1 1/2 shredded mozzarella cheese (I only had monterrey jack and it was still good)

Preheat oven to 375 degrees. Spread oil in the bottom of an 8x10 inch baking dish. Add onion in a single layer and bake for 15 minutes. Transfer to a large bowl. Add cream cheese adn mix well. Drain chopped spinach well, pressing between layers of paper towels. Stir pasta, spinach, sausage, pasta sauce, and salt and pepper together with onion and cream cheese mixture. Spoon mixture into baking dish and top with mozzarella cheese. Bake, covered, for 30 minutes; uncover and bake 15 minutes more or until bubbly.