This is one of my family's favorites.
I got it from Proud Italian Cook.
You'll want to serve good bread with it for dipping. The sauce is amazing!!!

Country-Style Rigatoni

Ingredients:

1/4 cup of Olive Oil

4 or 5 Cloves of Coarsely Choped Garlic

1/2 of a Thinly Sliced White Onion

1/2 to 3/4 lb. of Italian Sausage with Fennel, casings removed (I used Jimmy Dean sausage with sage)

8 large Basil Leaves, chopped (optional)

One can of Cannellini Beans, drained and rinsed (I use navy beans)

2 cups of Chicken Stock

3tbl of Butter

1 cup of grated Romano Cheese

3 slices of Prosciutto rolled up and thinly sliced (optional)

12 ounces of Dried Rigatoni

10 Broccoli Spears, 3" long

Salt and Pepper to taste

1. Heat olive oil in a large saute pan, add the onions and garlic.

2. Add sausage, basil and parsley, cook till sausage is nice and brown. Raise heat, add stock and butter, bring to a boil, then simmer for about 5 minutes till sauce thickens a little. Stir in half of the grated cheese and cook for about 3 more minutes till sauce thickens. Add beans, sliced prosciutto, season with salt and pepper. Remove from heat.

Meanwhile, cook your pasta in salted boiling water for only 4 minutes. Add broccoli and cook another 3-4 more minutes. Pasta will be nicely al dente. It will cook more in the sauce so don't worry!

4. Drain pasta and broccoli, add to sauce, now add more cheese!

Blueberry Buckle

This is the best blueberry cake EVER!!

• 1/4 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 cups fresh blueberries
• TOPPING:
• 2/3 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter

Directions

1. In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
2. For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

This is a recipe that I learned to make while in Italy. It is a family favorite and so delicious!!!

Pasta con Broccoli

serve 4

Ingredients: 1 large cup of broccoli per person

4 anchovy fillets or anchovy paste

2 cloves of garlic

hot chily peppers or red pepper flakes

1 cup of parmesan cheese

salt and extra virgin olive oil

short pasta like penne, ziti, fusilli...

Paste with the blade of the knife the anchovies (in case you don't like anchovies, don't use them...) and melt them in 5Tbs extra virgin olive oil into a frying pan (low heat). Add the pressed garlic and the chily, then when garlic is light pink, the olives.

In the boiling water for the pasta add salt and cook the broccoli florets for 3-4 min. Remove broccoli with a ladle, and put into the frying pan with a ladle of water from the pasta. cook pasta in the water and finish to cream the broccoli. Drain the pasta, put in the frying pan, add parmesan and sautè. Buon appetito

Finish to cream the broccoli mean that the broccoli need to cook and "melt": we want a creamy sauce, so cook them down until soft, adding a little water when needed (this pasta, as you remember is not dry, but a little soupy)

Chicken Marsala

• 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
• All-purpose flour, for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 4 ounces prosciutto, thinly sliced
• 8 ounces mushrooms, stemmed and quartered
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• 2 tablespoon unsalted butter
• 1/4 cup chopped flat-leaf parsley

Directions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.