Good italian recipies?!

Good italian recipies?

i love italian food, anyone got any good recipies?

Sure. Here are a few:
Penne With Peppers & Sopressata
?1/4 cup olive oil
?2 cloves of garlic, thinly sliced
?2 medium-sized onions, chopped
?3 each red and yellow bell peppers, cut into 1/2-inch strips lengthwise
?1/2 cup dry white wine
?1 cup fresh basil leaves, slivered
?4 ripe plum tomatoes, seeded and cut into 4 pieces each
?Salt and pepper, to taste
?1/4-pound piece of sopressata, cut into 1/4-inch dice
?1/2 pound uncooked penne pasta
?1/4 pound fresh ricotta
1 Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large, heavy pot over low heat. Add the garlic and cook, stirring, for 2 minutes (do not let it brown). Add the onions and cook, stirring occasionally until wilted, 5 to 7 minutes.
2 Add the peppers and cook over medium heat, stirring, for 10 minutes. Add the wine and 3/4 cup basil. Cook, stirring, until the peppers are very soft, 7 to 10 minutes.
3 Add the tomatoes and cook to soften, 5 minutes; season with salt and pepper. Remove from the heat, stir in the sopressata and transfer the sauce to a large, shallow bowl.
4 While the sauce is cooking, cook the pasta in the boiling water until just tender, 8 to 12 minutes; drain. Toss with the sauce and the remaining basil. Serve each portion with a dollop of ricotta.

Baked Ziti With Spicy Pork And Sausage Ragu
Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.
2 Tbs olive oil
4 oz thinly sliced pancetta,* chopped
2 lbs Boston butt (pork shoulder), cut into 1 1/4-inch cubes
1 lb Italian hot sausages, casings removed
2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
6 large fresh thyme sprigs
6 large garlic cloves, chopped
2 bay leaves
1/2 tsp dried crushed red pepper
2 cups dry red wine
1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
1 1/4 lbs ziti pasta
2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
1/2 cup freshly grated Parmesan cheese

1 Heat olive oil in heavy large pot over medium-high heat. Add pancetta and sauté until brown and crisp. Using slotted spoon, transfer pancetta to bowl. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Transfer to bowl with pancetta. Repeat with remaining pork. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits. Add pancetta and pork with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
2 Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely. Season ragù to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)
3 Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.
4 *Pancetta (Italian bacon cured in salt) is available at Italian markets and in the refrigerated deli case of many supermarkets.

Penne With Sausage And Tomatoes
1 Tbs olive oil
1 medium onion, chopped
4 Italian hot sausages, casings removed
1/4 tsp dried red pepper flakes
1/3 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
2 tsp dried marjoram, crumbled
8 oz penne pasta
Salt and freshly ground pepper
Freshly grated Parmesan or Romano cheese
1 Heat oil in heavy large saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Add sausage and cook until no longer pink, breaking up with fork, about 6 minutes. Stir in pepper flakes. Add wine and boil until absorbed. Mix in crushed tomatoes. Bring to boil, reduce heat and simmer 25 minutes. Stir 2 tablespoons marjoram into sauce.
2 Cook penne in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return penne to pot. Add half of sauce and stir to coat. Season with salt and pepper. Transfer to large bowl. Serve, passing Parmesan separately. (Freeze remaining sauce up to 2 months in covered container.)
Servings: 2

Angel Hair Pasta with Shrimp and Basil
1/4 cup olive oil, divided
1 (8 ounce) package angel hair pasta
1 tsp chopped garlic
1 lb large shrimp - peeled and deveined
2 (28 ounce) cans Italian-style diced tomatoes, drained
1/2 cup dry white wine
1/4 cup chopped parsley
3 Tbs chopped fresh basil
3 Tbs freshly grated
Parmesan cheese
1 Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
2 Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
3 Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.
Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes