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This tasty dish, can be prepared nearly completly ahead of time. The recipe comes from my sister in law, who made this for Christmas. I love the pink sauce! Not exactly low fat, but hey, it's pasta, what do you expect?

4-6:

• 2tbs olive oil
• 1 small onion (chopped)
• ts red pepper (more is you want it spicy)
• salt
• pepper
• basil
• oregano
• 3-4 cloved garlic
• 2 cans of diced tomatoes
• 1/2 cup vodka
• 1/8th lb proscuiuotto (you can make it with out this)
• 1 pint of heavy cream
• 1lb of cooked penne

In a pan, coat the bottom with olive oil and heat. Add onion (chopped), a dash of red pepper (about 1/2 teaspoon), salt, pepper, basil, and oregano. Add garlic and sautee. Add 2 cans of diced tomatoes Simmer 20-40 mins. until tomatoes are soft and mushy Chop prosciuotto into small pieces and add to the mixture. Add vodka Simmer for about 20-30 minutes Remove from heat, and add 1 pint of heavy cream and heat through. Add sauce to penne.

Pasta Primavera

Pasta Primavera borrowed from a e friend.  It's real good, and simple. It's an awsome recipe for the summer when you have access to great fresh produce. Be sure to visit your local farm stands, and farmers markets. Also, be sure to use 'good' olive oil, since it's going to be forward in this dish.

<Recipe behind cut>

This easy salad, is simple & quick, but it's only as good as your ingredients. So, be sure to use only ripe tomatoes, fresh soft Mozzarella, and fresh basil.

feeds 4:

• 2-3 large tomatoes chopped coarsely
• 3 large Fresh Mozzarella balls (I think 1/2 lb.)
• 1/2 lb. of pasta
• 8-10 leaves of fresh basil
• 1 tsp minced / chopped garlic
• 2-3 tbs. capers
• fresh ground pepper
• course salt (sea or kosher)
• Extra Virgin olive oil about 3 tbs.
• Balsamic Vinegar 2 tbs.
• Lemon juice 1 tbs. (fresh or from a bottle is fine)

It's best to cook your pasta first to give it a chance to cool, and infuse with the dressing, you wouldn't want the hot pasta cooking your fresh ingredients.

Cook pasta al dente as directed on the box, in salted water, drain, and place in salad bowl.

Add oil, vinegar, lemon juice, capers, and garlic, and stir. Then place in fridge for a quick chill, while you prepare the rest of the salad.

Chop the Tomatoes, try not to lose juice or seeds, these add flavor and moisture to the dressing.

Chop the mozzarella in bite size pieces. Cut basil leaves into a Chiffonade (stack them, and then roll the up, then cut into thin strips).

Once the pasta has cooled in the fridge, add the remainder of the ingredients and stir. Season to taste w/ salt and fresh ground pepper.

Refrigerate the salad for a few hrs to allow the flavors to come together.

This is great for a picnic, bbq, or a side dish. So simple and easy to make, but use fresh ingredients for the best results.