Mangia Pasta!

When it comes to pasta, Mary Ann Esposito knows how to satisfy the heartiest of eaters. The host of the public television series "Ciao Italia!" now delivers 75 delectable reasons to keep pasta in your diet. Whether you want to make pasta by hand, or serve it from a box, Mangia Pasta! helps you create delicious pasta dishes for first courses, main meals -- even dessert!Mary Ann uses the most popular as well as the lesser-known pastas-from Eggplant and Angel Hair Bundles to Fregola (a hard-wheat pasta) with Clams, from Linguine with Artichoke Sauce to Pici (a thin spaghetti) with Mint and Walnut Sauce, from Half-Moon Pasta with Potatoes and Ricotta Cheese to Gnocchi and Escarole Soup. There are recipes for any day of the week and for those fancier occasions, to a dinner party (Pettole with Lamb and Champagne Sauce), brunch (Frittelle di Taglierini -- a pasta omelet!), or any other special meal. Complete with full-color photographs and step-by-step technique shots, Mangia Pasta! is sure to be your pasta bible.

Sample recipes from Mangia Pasta!

Pastina in Broth with Tiny Meatballs

Chicken broth and pastina, that was the soup that nourished me when I was a sick child, and the tradition continued with my children. Surely, tiny specks of pasta floating in a clear broth could I stymie the most stubborn cold and when it vanished the request was still there for pastina in other guises as well cooked and mixed with lots of butter and grated Parmigiano-Reggiano cheese, or with tomato sauce. Another favorite soup was pastina with marble-size meatballs, often served as a first course to Sunday dinner. Baking the meatballs instead of frying them keeps them light and tender, and eliminates adding any additional fat. Having chicken broth on hand makes this a soup that can be ready in no time.

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Tomato, Cheese, and Anchovy Sauce

This spicy tomato-and-anchovy sauce is the perfect accompaniment for plain fusilli.

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Ragu all Bolognese

A raqu is a slow-simmering meat sauce and is a classic of Bolognese cooking, with many variations. The long, slow cooking in an earthenwa...

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Macaroni with Eggplant Meatballs

Heres a nice choice for an Italian-American vegetarian macaroni-and-meatball dish that my mother makes. The meatballs are made using cooked eggplant instead of ground meats. It is wonderfully surprising how good this tastes, and Mom always gets rave reviews. Any short cut of dried pasta such as macaroni, rigatoni, gemelli, or ziti would be a good choice.

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Half and Half Pasta Omelet

A few olives, a handful of herbs, some chips of cheese, and last night’s leftover pasta-these are the things from which, in days gone by,...

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Country-Style Sardinian Gnocchi with Sausage Sauce

Malloreddus is the national pasta dish of Sardinia and the big cousin to fregola, another traditional pasta. The term malloreddus comes f...

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Spaghetti with Clams in Paper

Guests will love opening up these rustic-looking parchment bundles of spaghetti with clams. This is a favorite recipe as much for the pre...

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Dried Tomatoes in Olive Oil

Dried tomatoes in olive oil have exquisite flavor, and what a gift to give yourself in the stillness of winter. Plum or cherry tomatoes w...

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A Drum of Eggplant and Bucatini

Making a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are...

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Homemade Chicken Broth

It is always a good idea to keep homemade broths on hand; they are easy to make ahead and can be frozen for future use. If canned broths ...

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Tomato and Basil Sauce

Canned tomato sauce will never measure up to homemade, a relatively simple undertaking that is much less costly than buying jarred types,...

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Toasted Bread Crumbs

Here is a simple recipe for making toasted bread crumbs. Use it whenever a recipe calls for them. Toasted crumbs can be made only from go...

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Three Squash Soup with Orzo 

Orzo is better known as pearl barley and is a favorite addition to soup and just right in this glorious and hearty soup made with chunks ...

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