Ruote with Tomato, Basil, and Fresh Mozzarella

From William-Sonoma Sauce

Ripe Plum (Roma)Tomatoes 1 1/2lb, peeled and seeded then diced
Garlic-2 cloves, minced
Fresh Basil leaves-10-15, torn into small pieces
Fresh Mozzarella-1/2 lb, diced
Olive Oil-2/3C
Kosher Salt
Ruote Paste-1lb (shaped like wagon wheels-other shapes like penne, farfalle, or fusilli work too)
Balsamic Vinegar-1tsp

In large bowl combine tomatoes and any juices from the cutting board, garlic, basil, 1 1/2tsp salt, pinch of pepper, the cheese, and olive oil and stir to combine. Cover with plastic and let stand at room temp. for 2 hours to allow the flavors to marry.


Cook the pasta (with the kosher salt) until al dente. Reserve 1/4C of the cooking water. Drain the pasta, add it to the sauce and toss to coat evenly (do not let stand before tossing, or the cheese may melt together into large lumps) Add reserved cooking water and stir. Drizzle with balsamic vinegar and serve at once.

Alfredo Sauce

Alfredo Sauce (I think it feeds about 4-6), I usually double for my family, then I have left overs).

1/2 cup cream cheese
1 cup milk
3 tbsp of Parmesan cheese
1 clove garlic
1 tsp pepper
1/2 tsp salt
3 tbsp dry parsley (1/2 cup if fresh)

Use a blender or food processor. put cream cheese, milk, Parmesan, garlic, parsley, pepper, and salt in blender. Blend until there are no clumps. poor sauce into pan on medium heat, cook for about 10min.

Add whatever you want to sauce. I like onion, chicken and mushrooms. (recommends two cups of chicken for this recipe) Can garnish with fresh parsley and fresh Parmesan cheese if you want.

I liked to serve broccoli and maybe garlic toast with this meal

Baked Ziti with prosciutto & peas

This is a great forearm workout! Get out your best whisk. =)

From William-Sonoma Food Made Fast  Series One Pot


Prosciutto can be found at Meijer with deli meats, in the bakery area.  More for your money and better quality can be found at Trader Joe's.


Ziti, penne or other tubular pasta 1lb
Unsalted butter, 1/2 C
Flour, 1/2 C
Milk, 4 C
Nutmeg, 1/8 tsp
Parmesan Cheese 2 C-NOT the Powdered garbage!! ( I usually buy the shredded packages)
Frozen baby peas, 1C---I always add extra
Prosciutto or ham, 1/4 lb
Fresh bread crumbs, 1/2 C

Preheat oven to 425. Butter a 2 qt baking dish

1-Cook the pasta. Cook until al dente, or about 2 minutes Less than the package directions. Drain and rinse under cold water, set aside.

2-Make the sauce:
 In the same pot-melt the butter. Add flour, cook stirring constantly to prevent lumps from forming, and cook until the sauce is thick and creamy, 5-10 minutes.
 Stir in nutmeg, cheese, peas, and prosciutto. Return Pasta to sauce and toss to combine.

3-Bake the pasta-
 Transfer pasta to prepared dish. Sprinkle with bread crumbs. Bake until crumbs are golden and sauce is bubbling. About 20 minutes. Let cool 10 minutes before serving.