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Pasta All-Purpose Pasta Dough Simple Tomato Sauce Zucchini Pasta Tagliolini (Egg Noodles) Noodle Scraps in Butter and      Cheese Pasta Primavera Spaghetti Alia E Olio Abruzzi Spaghetti Sauce Baked Lasagna Tagliolini with Egplant    and Pine Nuts Linguini a la Vongole Pasta with Pesto Sauce Potato Gnocchi Gorgonzola Cheese Sauce Ravioli Rotelli Pasta with      Pesto Clam Sauce Farfalle with Italian Mushrooms      and Brown Sauce Risotti Mushroom Risotto Lombardi Risotto Risotto with Clams Risotto Garibaldi Rice Timballo      from the Speckled Goose Club Italian Quiche Roasted Pepper Rice Polenta Polenta Fritta Gorgonzola Cheese Sauce      for Polenta Fritta Meat Gravy for Polenta Abruzzi Spaghetti Sauce a la Domenico Zurlo This spaghetti sauce, called "all Amatriciana," is named for the town of Amatrice, not far from Domenico Zurlo's boyhood home. In the Zurlo household, when Grandpa Zurlo was in town (and not off prospecting for gold), it was served at least once a week. 1 large white or yellow onion, coarsely chopped 1/4 pound, Prosciutto or Italian ham (pancetta), coarsely chopped 6 medium cloves of garlic, finely chopped 1/4 cup, olive oil 2 pounds, fresh ripe tomatoes, peeled, quartered and seeded 1 teaspoon, finely ground black pepper 1/2 cup, grated Parmesan or Romano cheese 1/2 cup Crinella Sauvignon Blanc 1 1/2 pounds, thick spaghetti or bucatini 10 quarts, water Salt to taste Salt water and bring to boil, adding spaghetti (bucatini, a thicker, hollow noodle, is better yet). Add a drop or two of olive oil. Cook spaghetti until firm but tender (al dente), drain in colander, and return to pot, mixing with enough olive oil to coat spaghetti. While spaghetti is cooking, brown onion, garlic, and Prosciutto in skillet with about 1/2 cup of olive oil, until onion is translucent. Add wine, bring mixture to a boil, add tomatoes and black pepper, and cook for 6 - 8 minutes over high heat. When tomatoes have become completely softened, remove mixture from heat and mix with the spaghetti. Serve sprinkled with cheese. Serves about 6. Note: Bell peppers (we prefer the yellow or red), roasted, peeled and diced, may be added to this sauce and it is quite delicious. Two medium to large peppers should do the trick. We also were known to add capers (about two heaping tablespoons should do it) to the mix at the same time that the tomatoes are added. Enjoy with our 2006 Pinot Noir.

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