If you like Italian I recommend

Spaghetti Puttanesca

2 Tb extra virgin olive oil
10 garlic cloves, finely chopped
1 28 oz tin plum tomatoes (pref. Italian), roughly chopped, w/ juices
12 oz dry packaged spaghetti, pref. DeCecco or Barilla
� c. + 2 Tb chopped flat-leaf Italian parsley
10-14 calamata olives, pitted & roughly chopped, to taste
2 Tb capers, to taste
� tsp sugar
� tsp crushed red pepper. to taste
a few anchovies, sliced finely (optional)
grated Parmigiano-Reggiano

In a large heavy skillet heat the oil over med-high heat, add garlic & saut� until it begins to colour. Add tomatoes w/ juices, bring to a boil, reduce heat and simmer 20-30 min., stirring occasionally, until the sauce thickens slightly. While the sauce reduces, begin heating water for the pasta in a large pot. Begin cooking spaghetti according to package instructions. While spaghetti is cooking, add � c. parsley and rest of ingredients except cheese, stir and heat thoroughly. Cook spaghetti al dente, drain and shake vigorously and tip into a large heated serving dish. Spoon half the sauce over pasta, sprinkle w/ remaining parsley and toss well. Serve remaining sauce and cheese alongside.

or

Orechiette with Broccoli Rabe and Sausage

� cup Olive Oil
4 garlic cloves, peeled and chopped
1 pound Italian sausage, a mix of hot and sweet according to your taste, cut into bite size pieces
Salt and pepper to taste
1 pound broccoli rabe (aka rapini), cooked (reserve 1 cup of cooking water)
1 pound orecchiette
Freshly grated Pecorino Romano cheese

Heat oil and stir in garlic in a large saut� pan over medium heat. Add the sausages and saut� until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe & water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese. 4 servings as a main course, 6 as a pasta course.

serve with a good red wine, italian bread and a green salad, followed by:

Chocolate Mousse

8 oz bittersweet chocolate
3 eggs
8 oz (1 c.) whipping cream – 35%

Melt chocolate & cool slightly. Beat eggs until well blended. Whip cream. When chocolate is slightly cooled, whisk in the beaten eggs and then fold in the whipped cream. Chill until set, approx 1-2 hrs. 6 servings.

Have fun!