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shrimp, good rigatoni, too much garlic, lacinato kale, chile flake.
eggplantconfit@hotmail.com

I just love a good old-fashioned spaghetti & meatballs!

Nothing too fancy for me, I'm afraid, since I'm enamored by the simplicities of a well-done bolognese or vodka sauce. And due to being a graduate student with only so much time to cook and only so much money to devote to cooking, I tend to work on one or two recipes a semester to see if I can start nailing these sauces on my own rather than be at the mercy of a jar!

As such I have a decent vodka sauce going on for whenever I need to make a quick meal in around 15 minutes, and that certainly means quite a bit to me! Time to get cracking on bolognese!

My favorite is a 4-cheese lasagne with béchamel sauce. It uses fontina, parmigiano reggiano, mascarpone and ricotta cheeses with walnuts for texture and additional flavor.

It's really amazingly amazing! I think I'll make it tomorrow night -- you know, after a lazy Sunday.

Rigatoni with my Grandmother's sauce

Angle Hair pasta with tomato & basil sauce with chunks of tomato and 1 big meatball

My favorite has to be a great cheese tortellini soup recipe I use. I make it with lots of fresh veggies and it comes out nice and thick - kind of like Rachel Raye's "stoups" (in between stew and soup)

Pasta on a plate? New favorite is penne a la vodka

Gnocchi. Best with sage and butter sauce. tomato sauce will do too. With Plenty of grated cheese. A nice Chianti would't hurt

I may have to change my previous entry...
I was in Paris over the last few days and last night had a great pasta dish with a friend in a little restaurant that we stumbled upon, very close to the Eiffel Tower (Il Sorrentino - 20 Rue de Montessuy - 7ième). I originally picked something else from the menu, but when some of the ingredients did not seem to be available (we arrived at the place at around 22:00 in the evening), I chose the same dish my friend ordered: Pennette Antonino with coquilles St.-Jacques & Parmigiano flambeed with Grappa.
We were sitting on the pavement outside, the temperature was still very nice out for this time of the year, when a table was rolled outside with a whole Parmigiano cheese on it on its side. It was cut open on top and hollowed. The Maitre D' brought a copper pan out with Grappa that was already in flames and poored this into the Parmigiano cheese. The hot Grappa melted the cheese. He scraped the melted cheese off with a spoon and added cooked small penne that had scallops and tomato pieces over them. He kept stirring in the mixture as to add more cheese so that we got to a sauce that was very creamy.
We both ate our dish with much contentment. We drank a nice white wine with that: Falangina Sorrentina and also had an Italian sparkling water: Ferrarelle. Definitely an address I will remember when I get back to that neighbourhood!

Bowties with roasted vegetables along with sundried tomatoes, with a touch of cream. :)

The furthest I can narrow it down is to my top four: bucatini all'amatriciana at Lupa, mom's linguini with soft shell crabs; baked pasta in the pink at Al Forno; Beef Cheek Raviloli at Babbo.

Spaghetti with olive oil, garlic, salt, pepper, fresh basil and parmigiano. A little crushed red pepper is good too. And a nice crusty bread on the side. Well, I know what I'm having for dinner now...