Ingredients:

•     Salt 
•     1 pound fettuccine 
•     3 tablespoons extra-virgin olive oil 
•     4 cloves garlic, finely chopped 
•     1 small onion, chopped 
•     2 (6-ounce) cans Italian tuna in water or oil, drained 
•     1/2 cup tender sun-dried tomatoes, thinly sliced 
•     1/2 cup dry white wine 
•     1 cup heavy cream 
•     salt and pepper 
•     1/2 cup frozen peas, thawed 
•     1/2 cup grated Parmigiano-Reggiano 
•     1 cup fresh basil, about 20 leaves, shredded

  Place pasta water on to boil. Salt water then add pasta and cook to al dente.

  While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Ingredients:

•     1 lb. penne pasta, cooked according to package directions 
•     2 tablespoons butter 
•     1/2 cup extra virgin olive oil 
•     1/2 cup yellow onions, chopped 
•     3 cloves garlic, chopped 
•     1/2 lb. mushroom, sliced 
•     6 Italian sausage links, casing removed 
•     1/4 cup plus 2 tablespoons white wine 
•     2 tablespoons all-purpose flour 
•     1 quart heavy cream 
•     1/4 lb. prosciutto ham, chopped 
•     1 tablespoon fresh sage (or 1 tsp dry) 
•     1 tablespoon fresh parsley (or 1 tsp dry) 
•     1/2 lb. grated Parmesan cheese 
•     Salt to taste

  Heat pan over medium heat. Add butter and allow to melt. Add oil, onions and garlic. Reduce heat and cook for 5 minutes. Add mushrooms and sausage. Cook until pink is no longer visible in sausage.

  Add white wine and bring to a boil. Whisk in flour and let cook for 1 minute to remove flour taste. Add remaining ingredients. Bring to a boil, lower heat and simmer for 10 minutes, or until sauce reaches desired consistency.

  Add cooked, drained pasta to pan with sauce. Toss well. Transfer to large serving platter and garnish with fresh basil, sage and additional parmesan cheese, if desired.

Ingredients:

• 1/4 cup soy sauce 
• 1 tablespoon sugar 
• 2 teaspoons sesame oil 
•  1 bunch scallions (white and pale green parts separated from 
•       greens), minced (1/2 cup) 
•  1 tablespoon minced garlic 
•  1 tablespoon minced peeled fresh ginger 
•  3 tablespoons sesame seeds, toasted 
•  1 lb. flank steak, cut across the grain into very thin slices 
•  1 tablespoon vegetable oil

     Stir together soy sauce, sugar, sesame oil, white and pale green scallions, garlic, ginger, and 2 tablespoons sesame seeds in a bowl until sugar is dissolved. Add steak and toss to coat, then marinate 15 minutes. Heat vegetable oil in a 12-inch heavy skillet over high heat until just smoking, then add steak in 1 layer and saute, turning over occasionally, until browned and just cooked through, about 5 minutes total. Transfer to a platter and sprinkle with scallion greens and remaining 1 tablespoon sesame seeds. Serve with white rice.