Lotsa pasta: 4 delicious Italian recipes

1.  To roast the peppers, preheat a charcoal or gas grill or a broiler.  Alternatively, you can simply use the open flame of a gas burner. Roast the peppers, turning as needed, until the skin is charred on all sides.  The time will vary depending on the cooking method you choose.  Put the hot peppers in a plastic bag and tie it shut.  Let them sit for 5 minutes to allow the steam from the peppers to loosen the skin.

2.  Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.

3.  Finely chop the parsley, thyme, and marjoram and mix them in a small bowl with a pinch of salt.

4.  Take the peppers out of the plastic bag and remove the skin, core, and seeds.  Cut away any white pith inside the peppers.  Do not rinse them because it washes away flavor.  Cut the peppers into thin strips about 1 1/2”- 2” long.

5.  Add about 2 tablespoons salt to the boiling water, put in the fusilli, and stir.  Cook until al dente.

6.  While the pasta is cooking, put the herbs, olive oil, and pepper strips in a small skillet over medium heat.  As soon as the oil is hot enough for the peppers to begin sizzling, remove the pan from the heat.

7.  When the pasta is done, drain it well and toss it with the sauce.  Mix in the grated cheese and serve at once.

You can roast the peppers up to a day ahead and keep them in the refrigerator.

Total time from start to finish:  20 minutes

1.  Place a pot for the pasta with at least 4 quarts of water over high heat.

2.  Wash the zucchini (soaking them in cold water will help loosen the dirt if they feel very gritty) and cut into 1/2" dice.

3.  In a small saute pan heat the butter and olive oil over medium high heat.  When the butter has melted add the pancetta and cook until it is nicely browned but not crisp.  Add the zucchini and continue sautéing until they are tender and lightly browned.  Add the white wine and continue cooking until it has reduced by half.  Remove from the heat and set aside.

4.  When the pasta water has come to a boil, add a tablespoon of salt and the spaghetti.  Stir until all the strands are submerged.

5. In a mixing bowl large enough to accommodate the pasta lightly beat the egg yolks with the two grated cheeses, the parsley, a pinch of salt, and several grindings of the pepper mill.

5. When the spaghetti are cooked, turn on the heat under the pan with the pancetta and zucchini.  Drain the pasta and toss it until it is thoroughly mixed with the egg and cheese then add the pancetta and zucchini.  Toss again and serve at once.