Ingredients:

12 ounces cavatappi pasta, uncooked
12 ounces hot Italian turkey sausage links, casings removed
3 cloves garlic, chopped
8 cups baby spinach
2 cups halved cherry tomatoes
1/2 cup finely grated parmesan cheese
1 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Procedure:

Cook pasta until just tender, according to package directions - usually 9 to 11 minutes. In a large nonstick skillet, cook sausage over medium-high heat, breaking it up into small pieces, until cooked through, about 5 minutes. Stir in garlic, spinach and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm. Combine cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Quickly whisk the cooking liquid and oil into the cheese mixture and add to the pasta, tossing to combine. Portion out the pasta and top with the sausage mixture. Makes 4 to 6 servings.

Ingredients:

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves, minced
1 1/2 teaspoons dark sesame oil, divided
4 - 4 ounce skinless, boneless chicken breasts
3 tablespoons ketchup
1 tablespoon Sriracha
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Procedure:

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours, turning bag occasionally. Combine the ketchup through rice vinegar in a small bowl. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 6-8 minutes or until done, turning twice. Serve with a small bowl of the spicy sauce.

Ingredients:

9 ounces fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 (12-ounce) can evaporated milk
3 ounces crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces baby spinach, coarsley chopped

Procedure:

Cook pasta according to package directions. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing to coat.

Ingredients:

1 pack of linguine pasta
3 strips of bacon
1/4 cup of white wine
parmesan cheese
2 garlic clove
egg yolk
1/4 cup heavy cream
black pepper

Procedure:

Cook linguine al dente. Mixed Egg Yolk with heavy cream, cheese and pepper. Cook bacon until crispy, set aside. Fry chopped garlic on the boil oil. Add white wine. Add cooked linguine, remove pan from heat. Add the egg and cheese mixture, toss until egg is cooked. Add bacon.