Finley chop the anchovies and garlic. (Alternatively, you can use a mortar and pestle or press them through a garlic press.) Heat oil in a large frying pan, and add the garlic and anchovy paste. when the garlic begins to turn golden, add the tomatoes, olives and capers. Cook on medium heat for 15-20 minutes, until reduced. Meanwhile, cook the spaghetti until al dente. Drain it, and mix thoroughly in the pan with the sauce.

Sprinkle with chopped parsley and serve immediately.

Wash and cut the peppers into bit sized pieces. Dice the onion. In a large skilled, sauté the onions and peppers until they begin to soften. Remove the sausage from its case and add to the vegetables, breaking the sausage apart with a fork. When the sausage is cooked through, and the onions are golden, add the tomato puree, and salt and pepper to taste. Cook over low heat for about 30 minutes until reduced, and then add the cream. Cook for an additional 10-15 minutes until further reduced.

Meanwhile, bring a pot of salted water to a boil, and cook the pasta until just shy of al dente. Drain the pasta and add it to the tomato mixture. Stir together over low heat for about a minute. Serve immediately with a sprinkle of Pecorino cheese.

Chop the garlic and chili pepper into small pieces. (The amount of chili you add is a matter of preference. You can substitute dried red pepper flakes if necessary.) In a large skillet, fry the garlic and pepper in the olive oil until golden. Be careful not to burn the garlic. Puree the tomatoes and add them to the garlic and pepper. Cook for 30 minutes over low heat. Add salt to taste.

Add salt to a large pot of boiling water. Cook the pasta until al dente, drain it, and add it to the tomatoes. Sprinkle with parsley and serve immediately.

p.s. One would typically not sprinkle cheese on this dish, as it is thought to compete with the other flavors.

Wash the tomatoes and cut them into wedges. In a large skillet, brown the scallion, blend with the wine, add the tomatoes, a sprig of thyme, salt and pepper to taste.

Meanwhile, in another pan, heat a little oil and brown the scallops with the thyme, sprinkle with brandy.

Add the fish stock to the tomatoes and cook on high heat for 10 minutes. Adjust for salt and pepper.

In a large pot of salted water, cook the strangozzi until al dente, drain them and add them to the tomatoes. Add the scallops. Mix in a bit of parsley. Serve immediately.

Slice the onions into thin rounds. In a large skillet, add the onions, wine, olive oil, and some salt and pepper. Cover and cook over low heat for about 20 minutes.

Meanwhile, bring a large pot of salted water to boil for the pasta. When the pasta added to the water, remove the lid from the onions and allow the onions to turn slightly golden. When the pasta is cooked al dente, drain it, retaining 1 cup of the cooking water. Add the pasta to the onion mixture and cook for a minute. Add some cooking water if it seems dry. Serve immediately with a generous sprinkle of Pecorino and some fresh black pepper.

Dice the carrot, celery and onion. In a large skillet, sauté them in the olive oil until translucent. Chop the lamb into small, bite-sized pieces and add to the vegetables, along with the rosemary, salt, and pepper. Stir together over a medium heat until the meat loses its color. Add the wine and stir together until it evaporates. Add the tomatoes and cook over low heat for about 30-45 minutes, until reduced. Add salt and pepper to taste.

Meanwhile, bring a large pot of salted water to boil. Cook the tagliatelle until al dente. Drain it and add it to the skillet with the sauce. Mix together thoroughly and serve immediately with a sprinkle of Pecorino cheese.

In a large pot add 64 oz of water, some salt and bring to a boil. When the water comes to a boil, slowly add the corn flower while stirring with a wooden spoon. Cook over a low heat, stirring constantly, for 30-45 minutes, or until the polenta has thickened and easily falls away from the side of the pot.

With some cold water, wet a clean, flat surface, (kitchen counter, cutting board, or table) and pour the polenta. Then with a wet spatula or a knife, or your damp hand, level it to reach a flat sheet, about ¾ inch thick. Let it cool for about 20 minutes, then cut into strips, about the width of lasagna.

Remove the green outer leaves of the leeks and cut them in round thin slices. Wash them well. (Apparently this washing AFTER cutting is important because it gives the porri that little extra moisture needed, since the dish goes into the oven.) Melt a bit of the butter in a pan and add the leeks, let it cook slowly until they start taking a nice amber color (not too caramelized!!)

At this point (or earlier) wash the anchovies well under cold water to eliminate the salt.

Take the rest of the butter and melt it in a pan.

In a buttered baking dish, start laying the rectangular slices of polenta to cover the bottom, then add a layer of leeks, some anchovies, thin slices of fontina and small pieces of robbiola, here and there.

Cover with a layer of polenta and start again with leeks...and so on to create a multi-layer lasagna-type stack. Brush the top layer with melted butter.

Put it in the oven at 350 for 15-20 minutes or until it gets a nice crust.

Chop the bottom few inches off the broccoli rabe stems and rinse well. Steam for a few minutes until wilted, but not cooked thoroughly. In a large skillet, add the garlic to the olive oil and cook until translucent. Add the anchovies.

Add the broccoli rabe and saute together over a medium heat for a few minutes. Add some salt and pepper.

When the pasta is almost al dente, drain it, but reserve one cup of the cooking liquid. Add the pasta to the broccoli rabe and cook together for a minute. Add the cooking liquid and mix thoroughly. Serve immediately with a generous sprinkle of Pecorino Romano cheese.

In a large skillet, sauté the onion in the olive oil until lightly golden. Remove the sausage from its casing and crumble it into the skillet. When no pink remains in the sausage, add the wine and allow it to evaporate. Add the tomato puree and the salt and pepper, and cook over low heat for about 30 minutes, or until reduced.

While the tomato sauce is cooking, beat the two eggs in a mixing bowl and add the cream and parmigiano. Set aside.

Take a large baking dish or cake pan of a least 2 quarts size (shape is not important) and butter the entire inside. Add the breadcrumbs and move the pan until they are evenly distributed.

Meanwhile, bring a large pot of salted water to boil. Cook the pasta for half of the suggested cooking time and drain it.

Place the pasta in a large mixing bowl and add in the tomato sauce. Line the bottom of the baking dish with a single layer of the pappardelle coated in tomato sauce.

Add the peas and cream mixture into the remaining pasta and mix together. Then add the pasta mixture into the baking dish. Bake in a preheated oven of 350 degrees for about an hour or until golden brown. Let settle for about 10 minutes and then cut and serve.