Rinsing pasta stops the cooking process. Cold water cools the pasta, reduces the starch content slightly and can help prevent it from sticking; therefore, if you're going to put the noodles aside to finish preparing later, or if you're going to use them for a cold pasta salad, rinsing can be a good idea. If you are going to eat the hot pasta immediately, however, there's no reason to rinse it. Some chefs eschew rinsing altogether, because removing the top layer of starch can leave the dish with a bit less flavour and a mushy texture. If you're worried about sticking, toss the drained noodles with a drizzle of oil. Remember to have plenty of water when cooking pasta.

FETTUCCINE WITH HOT TOMATO AND BACON SAUCE

1/2 pound thick bacon slices
3 tbsp olive oil
2 1/2 large onions, chopped
3 garlic cloves, crushed
5 large tomatoes (about 3 pounds) peeled, seeded and chopped
1 tbsp salt
1 tbsp dried tarragon
1/4 tsp red pepper flakes or cayenne pepper
1 tsp black pepper
4 tbsp finely chopped fresh parsley
1 pound fettuccine
Unsalted butter
Grated Parmesan Cheese

Fry the bacon until crisp, drain on paper towels and set aside. Pour out all the fat except for 1 tablespoon. Add the olive oil to this and when hot, add the onions. Wilt (about 5 minutes) and add the garlic and tomatoes. Simmer for a few minutes, then add the salt, tarragon, and red and black pepper. Simmer for another half hour, stirring occasionally. Add the parsley. Simmer for 5 minutes. Crumble the bacon and stir it in. The sauce may be used now or reheated later. To serve, cook the pasta in a large quantity of boiling water until al dente. Drain. Put it back in the pot and toss with a little butter. Mix with some of the sauce and pass the rest. Top each serving with freshly grated Parmesan cheese.

FETTUCCINE WITH SHRIMP, OLIVES AND MUSHROOMS
Serves 4

1 pound dried fettuccine
3 garlic cloves, minced
1/4 cup olive oil
1 cup mushrooms, sliced
1/2 cup sliced pitted brine-cured black olives
1/2 cup bottled clam juice
1 tbsp finely chopped fresh basil leaves
1 tsp dried oregano, crumbled
3/4 lb shrimp (about 20), shelled, deveined, rinsed and patted dry
3/4 cup heavy cream
3/4 cup coarsely grated Fontina
White pepper to taste
 
In a pot of salted boiling water, cook the fettuccine until it is al dente.  While the fettuccine is cooking, in a large skillet cook the garlic in the oil over moderate heat until it is pale golden, stir in the mushrooms and the olives, and cook the mixture, stirring, until almost all the liquid the mushrooms give off is evaporated.  Add the clam juice, the basil, parsley, oregano and simmer the mixture, stirring occasionally, until the liquid is reduced by one third.  Add the shrimp, simmer the mixture for 1 to 2 minutes, or until the shrimp are just cooked through, and stir in the cream, the Fontina, white pepper and salt to taste, stirring until the Fontina is just melted.  In a large serving bowl, toss the shrimp mixture with the fettuccine, drained well.

LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE
6 Servings

1 pound linguine
1/2 cup extra virgin olive oil
4 ounces arugula, trimmed
1 cup grated Parmesan cheese
Salt and pepper
1/2 cup pine nuts, toasted
Additional grated Parmesan cheese


Cook linguine in large pot of boiling salted water until just tender but still firm to bite; stirring occasionally.

Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

Drain pasta and return to the pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to a bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.

LINGUINE WITH CRAB AND WILD MUSHROOMS
2 servings

1 8-ounce bottle clam juice
1/2 tsp saffron threads
3 tbsp butter
7 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
1 bunch green onions, thinly sliced
1 tbsp tomato sauce
8 ounces crab meat, cut into bite-size pieces
2 tsp minced fresh tarragon or
3/4 tsp dried, crumbled
 
8 ounces linguine pasta
 
Combine clam juice and saffron threads in small bowl.  Melt butter in heavy medium skillet over medium heat.  Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes.  Add half of green onions and 1 tbsp tomato paste and stir to blend.  Add clam juice mixture and simmer 2 minutes.  Add crab and tarragon and stir until heated through.  Season with salt and pepper.
 
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain well.
 
Return pasta to same pot.  Add sauce and toss to coat.  Divide pasta between 2 plates.  Sprinkle with remaining green onions and serve.

LINGUINE WITH SPINACH, CARROTS AND LEEKS
Serves 4 to 6

2 large carrots, cut into julienne strips
1 1/2 cups thinly sliced white part of leek, washed well and drained
2 tbsp unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup heavy cream
A 10-ounce package frozen chopped spinach, thawed and drained well
1 pound linguine
1/4 cup freshly grated Parmesan

In a saucepan of boiling salted water, blanch the carrots for 2 minutes, drain them in a sieve and refresh them under cold water. 

In a heavy saucepan, cook the leeks in the butter over moderately low heat, stirring occasionally, until softened.  Add the wine and boil the mixture until the liquid is reduced by half.  Add the broth and boil the mixture until the liquid is reduced by half.  Add the cream and boil the mixture until the liquid is reduced by half.  Stir in the blanched carrots and the spinach, boil the sauce, stirring occasionally, for 2 minutes and keep it warm, covered.

In a large pot of boiling salted water, boil the linguine until it is al dente, drain it, and in a serving bowl toss it with the sauce.  Season the pasta with salt and pepper and sprinkle it with the parmesan.

MEDITERRANEAN-STYLE PENNE
4 Servings
 
8 bacon slices, chopped
1 large onion, chopped
1 small eggplant, cut into 1-inch cubes
2 cups chopped peeled seeded tomatoes
4 large garlic cloves, chopped
1 tbsp red wine vinegar
1 tsp dried thyme, crumbled
1/3 cup drained capers, rinsed
 
1 pound penne pasta
2 tbsp olive oil
1 1/2 cups feta cheese (about 7 ounces) crumbled
1/2 cup pitted Kalamata olives
Chopped Italian parsley
 
Cook bacon in heavy large skillet over medium-high heat until crisp.  Transfer to paper towels using slotted spoon.  Add onion and eggplant to drippings in skillet.  Saute over medium-high heat until eggplant is tender and golden, about 15 minutes.  Add tomatoes, garlic, vinegar and thyme.  Reduce heat to medium and cook 5 minutes.  Stir in capers.  Season with salt and pepper.
 
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Drain.  Transfer to large bowl.  Toss with olive oil.  Mix in eggplant sauce, feta, olives and bacon.  Sprinkle with parsley and serve.

PASTA WITH BELL PEPPERS, GOAT CHEESE AND BASIL
Serves 2

2 garlic cloves, minced
2 tbsp olive oil
1/2 cup finely chopped onion
1 large red bell pepper, cut into julienne strips (about 1 cup)
1/3 cup dry white wine
1/3 cup sliced pitted brine black olives
1/2 cup finely shredded fresh basil leaves
1/2 pound rotelle or fusilli
3 ounces mild goat cheese (about 1 cup), crumbled
 
 In a skillet, cook the garlic in the oil over moderately low heat, stirring, for 1 minute.  Add the onion and cook the mixture, stirring, until the onion is softened.  Add the bell peppers, cook the mixture over moderate heat stirring for 5 minutes, or until the peppers are just tender.  Add the wine and the olives.
 
Boil the wine until it is reduced by half, season the mixture with salt and black pepper and stir in the basil.  In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. 
 
In a serving bowl, whisk two thirds of the goat cheese with the reserved cooking water until the cheese is melted and the mixture is smooth.  Add the pasta and the bell pepper mixture and toss the mixture well.  Sprinkle the pasta with the remaining goat cheese.

PASTA WITH POPPY SEEDS AND PEAS
 
1/4 pound fettuccine or egg noodles
1/2 10-ounce package frozen peas
1 tablespoon butter
1 teaspoon poppy seeds
Salt and Pepper
 
Cook fettuccine in large pot of boiling salted water until almost tender.  Add peas and cook until peas and fettuccine are just tender, about 2 minutes.  Drain well.  Return to pot.  Add butter and poppy seeds.  Season with salt and pepper and toss to coat.

PASTA SHELLS WITH MUSHROOMS AND RADICCHIO
Serves 8 to 10 as a first course or 4 to 6 as an entree.

6 ounces fresh shiitake mushrooms, the caps sliced 1/4 inch thick and the stems reserved for another use
1 stick (1/2 cup) unsalted butter
Coarse kosher salt, to taste
1 pound dried large durum-wheat conchiglie
2 1/2 cups heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated Bel Paese
1/2 cup crumbled Gorgonzola
2 heads of radicchio, halved lengthwise, cored, and shredded fine (about 4 1/2 cups)
6 fresh sage leaves, chopped

In a skillet, sauté the mushrooms in 6 tablespoons of the butter over moderately high heat, stirring, until they are lightly golden, season the mixture with salt to taste, and reserve it. In a pot of boiling salted water, parboil the pasta shells for 5 minutes and drain. In a large bowl, toss together the cream, the cheeses, the reserved mushroom mixture and the radicchio. Add the chopped sage leaves and salt to taste.

Transfer the pasta mixture to a buttered shallow 4-quart baking dish, dot it with the remaining 2 tablespoons butter, cut into bits and bake it in the middle of a preheated 450 degree oven for 30 to 35 minutes or until it is bubbly and browned on top.

PASTA WITH CREAMY VODKA AND HERB SAUCE
4 First Course or Side Dishes

2 tbsp (1/4 stick) butter
1 onion, thinly sliced
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh basil or 1 tsp dried
1 cup whipping cream
1/2 cup vodka
2/4 pound spaghettini or linguine, freshly cooked
3/4 cup grated parmesan cheese


Melt butter in heavy large skillet over medium heat. Add sliced onion and sauté until very tender and beginning to color, about 10 minutes. Add herbs and sauce 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.

Can add seafood to this dish, as well as peas and Prosciutto or Cremini mushrooms.