Luca Paris Pasta Sauces.

Method
 Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Chicken Cacciatore
Ingredients:
2 broiler fryer chickens, about 2 1/2 to 3 pounds each, cut up
1/4 cup olive oil
3 tablespoons butter
2 cans (14.5 ounces each) whole tomatoes, undrained
3/4 cup dry red wine
1 teaspoon dried leaf basil
1 teaspoon dried leaf oregano
1 clove garlic, minced
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons flour
8ounces sliced mushrooms
1 Red Pepper Cut

Luca Paris
Arrabiata Sauce Recipe
Serves 4-6 portions
Ingredients
1 peeled medium-sized yellow onion, chopped
1/4 cup olive oil
1/4 cup dry white wine
4 cloves of garlic minced
2 pounds very ripe, fresh tomatoes; OR
2 pounds canned San Marzano tomatoes, drained,
1 Tablespoon (or to taste) hot red pepper flakes
Sea Salt and freshly ground black pepper
2 Tablespoons Chopped Pepperoncini
1 tablespoon Fresh Chopped Italian Parsley (as garnish)
1 tablespoon Fresh Julienne Basil
1 pound dried Penne Rigate, (preferably imported Italian)
Method
In a medium saucepan on medium high heat, add the olive oil
Add the onion and garlic to saucepan and saute for 5 minutes, till it is soft and begins to brown. Add the Chopped Pepperoncini
De-glaze with the White Wine and reduce till almost dry.
Add the tomatoes, red pepper flakes, salt and black pepper to taste.
Simmer for 30 minutes, stirring with a non metallic spoon.
Boil your Penne Rigate  in plenty of salted boiling water, cook until al dente, for 9 to 12 minutes this depends on the brand and the type of pasta,