ONLINE EXTRA — PENNE FOR YOUR THOUGHTS: Penne with Spinach, Cherry Tomatoes and Gorgonzola Sauce . . . Greek Pasta with Tomatoes and Beans . . . Beer-Baked Mac and Cheesem, etc.

Penne with Spinach, Cherry Tomatoes and Gorgonzola Sauce

8 ounces (half-box) penne or ziti

1 tablespoon olive oil

1 pint cherry tomatoes

¼ teaspoon salt

¼ teaspoon crushed red pepper flakes, or to taste

2 garlic cloves, minced

¾ cup half-and-half

3 ounces Gorgonzola cheese (or cream cheese)

1 12-ounce bag fresh spinach, chopped

Prepare pasta according to package directions.

Heat olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, red pepper flakes and garlic to pan; cook 1 minute, stirring occassionally.

Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring occassionally. Stir in spinach; cook 1 minute or until spinach wilts, tossing occassionally.

Toss with pasta and serve immediately.

Pairs well with steak.

Yield: Serves 4.

Greek Pasta with Tomatoes and Beans

8 ounces whole wheat penne pasta such as Barilla Plus penne pasta

2 14½-ounce cans Italian-style diced tomatoes

1 15-ounce can cannellini beans, rinsed and drained

10 ounces fresh spinach, washed

½ cup reduced-fat crumbled feta cheese

Cook the pasta in a large pot of boiling salted water until al dente; drain.

Meanwhile, in a large nonstick skillet, combine the tomatoes and beans. Bring to a boil over medium high heat. Reduce heat and simmer 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.

Stir pasta into spinach mixture and heat through.

Sprinkle with feta cheese and serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 463 calories, 12 percent of calories from fat, 6 grams fat (3 grams saturated), 80 grams carbohydrates, 24 grams protein, 593 milligrams sodium, 17 milligrams cholesterol, 12 grams fiber.

Beer-Baked Mac and Cheese

1 cup (2 sticks) butter

½ cup flour

½ cup amber beer

2 cups half-and-half

½ pound Brie

16 ounces (2 packages) cream cheese

1½ cups crumbled Gorgonzola cheese

2½ cups shredded cheddar cheese

1½ cups grated Parmesan cheese, divided

1 16-ounce box penne pasta, cooked and drained

Salt and pepper

½ cup panko or bread crumbs

Heat the oven to 350 degrees.

In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.

Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.

Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

Cool slightly before serving.

Yield: Serves 16.

Approximate nutritional analysis per serving: 566 calories, 20 grams protein, 29 grams carbohydrates, 1 gram fiber, 41 grams fat (25 grams saturated), 123 milligrams cholesterol, 2 grams sugar, 611 milligrams sodium.

Penne Primavera

2 teaspoons olive oil

1 cup sliced onion

1 cup sliced eggplant

1½ cups sliced zucchini

1 cup sliced red bell pepper

1 teaspoon minced garlic

1½ cups quartered plum tomatoes

2 ounces crumbled goat cheese

Salt and freshly ground black pepper

¼ pound penne pasta (about 1 1/3 cups)

½ cup fresh basil, torn into small pieces

½ cup freshly grated Parmesan cheese

Place a large saucepan filled with 3 to 4 quarts water on to boil over high heat.

Meanwhile, heat the olive oil in a nonstick skillet over medium-high heat.

Add the onion. Saute 2 minutes. Add the eggplant, zucchini, red bell pepper and garlic. Saute 5 minutes, stirring occasionally. Add the tomatoes. Lower heat to medium and cook 5 minutes, stirring once or twice. Add the goat cheese and salt and pepper to taste. Remove from the heat.

When the water comes to a boil, add the pasta. Boil 10 minutes. It should be cooked through, but firm. Drain, leaving 2 tablespoons water in the saucepan. Return pasta to the pan and add the vegetable sauce. Add salt and pepper to taste. Toss well. Divide the pasta between two dinner plates and sprinkle with basil and Parmesan cheese.

Yield: Serves 2.

Approximate nutritional analysis per serving: 541 calories, 34 percent of calories from fat, 20.4 grams fat (10.2 grams saturated), 38 milligrams cholesterol, 25.6 grams protein, 65.6 grams carbohydrates, 8.5 grams fiber, 476 milligrams sodium.

Sonora Chicken Pasta

1 pound Velveeta cheese spread (or 16 ounces Cheez Whiz)

½ cup heavy cream

2 teaspoons olive oil

2 tablespoons minced red chili pepper

4 tablespoons minced green chili pepper, divided

4 tablespoons minced onion, divided

1 garlic clove, minced, divided

½ teaspoon salt

2 teaspoons sugar

½ tablespoon vinegar

¼ teaspoon cumin

1 15-ounce can black beans, undrained

Dash paprika

4 boneless, skinless chicken breast halves

Vegetable oil

Dash dried thyme

Dash dried summer savory

1 15- or 16-ounce box penne pasta

1 tablespoon butter

2 plum tomatoes, chopped

2 to 4 green onions, chopped

Prepare the grill or heat stovetop grill.

Combine the cheese spread and cream in a small saucepan over medium-low heat, stirring often until melted and smooth.

In a medium saucepan, heat olive oil and saute the red chili and 2 tablespoons of the green, 2 tablespoons onion and half the garlic a few minutes until fragrant. Add 2 tablespoons water to the pan so the peppers do not scorch. Simmer until water has cooked off. Stir in the melted cheese, 1/4 teaspoon of the salt, the sugar, vinegar and cumin. Leave on very low heat, stirring occasionally, until other ingredients are ready.

In a third pan, heat the beans and their liquid, the remaining green pepper, onion, garlic, salt and a dash of paprika over high heat just until boiling. Reduce heat to low and simmer, partially covered, while you grill chicken.

Rub the chicken breasts lightly with oil and season with salt, thyme and savory. Cook on hot grill for 5 minutes per side until done.

Meanwhile, cook the pasta according to package directions.

When the chicken is done, cut breast into ½-inch slices.

Drain the pasta and toss with the butter.

Divide the pasta among 4 plates. Top each with ¼ of the cheese sauce, a sliced chicken breast and 1/4 of the black beans, tomatoes and green onion.

Yield: Serves 4.

Approximate nutritional analysis per serving: 1,162 calories, 35 percent of calories from fat, 44.4 grams fat (25.9 grams saturated), 206.4 milligrams cholesterol, 68.2 grams protein, 120.5 grams carbohydrates, 11.9 grams fiber, 2,498 milligrams sodium.

Penne with Artichoke Hearts

¼ pound penne pasta, about 2 cups

2 teaspoon olive oil

1 cup drained, canned baby artichokes, quartered

1 large garlic clove, crushed

1 ounce deli smoked ham cut into strips, about ¼ cup

1 cup canned diced tomatoes

2 tablespoons chopped parsley (optional)

Salt and freshly ground black pepper

Place a large saucepan filled with water on to boil for the pasta. When it is boiling, add the pasta and cook 10 to 12 minutes, until it is cooked through but firm.

Meanwhile, heat oil in a nonstick skillet over medium–high heat. Add the artichokes, garlic and ham. Saute 2 minutes. Add the tomatoes and cook 1 minute.

When pasta is cooked, drain and add to the skillet. Toss with the sauce.

Add salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 314 calories, 17 percent of calories from fat, 6 grams fat (0.9 grams saturated), 7 milligrams cholesterol, 12.6 grams protein, 53.1 grams carbohydrates, 3.9 grams fiber, 341 milligrams sodium.

Penne with Chicken, Spinach and Sun-Dried Tomatoes

2 to 3 boneless chicken breasts

½ bag fresh spinach

1 cup sun-dried tomatoes

3 tablespoons cornstarch

8 tablespoons olive oil

½ cup white wine

2 small zucchini

½ cup fresh or frozen onions

1 teaspoon chopped fresh or jarred garlic

Penne pasta (enough for 2 to 3 servings)

Salt and pepper

Boil water in a large pan and add the pasta. Drain pasta when done. Heat 4 tablespoons of olive oil in a sautee pan. Cut chicken into strips and stir-fry in the oil until done. In a small bowl, mix the cornstarch with 1 cup of water and add to the chicken. Add the sun-dried tomatoes and the spinach to the chicken. Add the wine, and salt and pepper to taste. Simmer about 10 minutes or until the spinach is cooked. Serve over pasta.

For the side, wash and cut up the zucchini into 1-inch pieces. Heat 4 tablespoons of olive oil in a saute pan, then add the zucchini and onion. Stir-fry until tender and light brown. Add the garlic. Serve with the pasta dish.

Sicilian-Style Penne

8 ounces whole-grain penne

1/3 cup golden raisins

3 tablespoons olive oil, divided

3 cloves garlic, sliced

1 pound beet (or other) greens, torn into 3-inch pieces

1/3 cup pitted kalamata olives, coarsely chopped

1 tablespoon balsamic vinegar

3 ounces part-skim mozzarella, cut into ½-inch dice (about ¾ cup)

Cook pasta, according to package directions, in plenty of lightly salted boiling water; add raisins and drain.

Heat 1 tablespoon oil in large, nonstick skillet set over medium. Add garlic and cook, stirring, 30 seconds; add greens and cook, stirring, until bright green and wilted, 3 minutes. Stir in olives and vinegar; toss with pasta.

Stir in remaining 2 tablespoons of olive oil; add salt and pepper to taste and stir in the mozzarella.

Yield: Serves 4.

Approximate nutritional analysis per serving: 471 calories, 18 grams protein, 58 grams carbohydrates, 10 grams fiber, 20 grams fat (4 grams saturated), 633 milligrams sodium.

Neapolitan-Style Ragu

2 pounds boneless pork butt, in 1 piece

2 teaspoons salt, divided, more to taste

Pepper

2 tablespoons finely minced parsley

1 pound onions, chopped

4 cloves garlic

1/3 cup chopped pancetta

¼ cup chopped prosciutto

¼ cup olive oil

2 cups dry red wine

1 6-ounce can tomato paste

1 cup crushed tomatoes or tomato puree

½ pound Italian sausage, crumbled

1 pound dried penne pasta

2 tablespoons butter

3 tablespoons grated Parmigiano-Reggiano, plus more on the side

Season the pork all over with 1 teaspoon salt and pepper to taste.

In a food processor, chop together parsley, onions, garlic, pancetta and prosciutto to make a very coarse paste.

Heat the olive oil in a Dutch oven over medium-low heat. Add the seasoning paste and another teaspoon of salt and cook until the paste is fragrant and no more liquid appears when it is stirred, about 7 minutes.

Add the pork roast, cover and reduce the heat to low. Cook, turning every 15 minutes, until the meat is lightly browned and the onions have begun to color, about 1 hour.

Add the red wine, loosely cover and continue cooking until the wine reduces to a thick sauce, about 1 hour, stirring occasionally. If, after 1 hour and 15 minutes, the wine has not reduced sufficiently, remove the roast to a plate, increase the heat to medium-high and cook the sauce until it thickens.

Over low heat, stir in the tomato paste, 2 or 3 tablespoons at a time, stirring in each addition until it mixes into the sauce and darkens to a brick color. Stir in the crushed tomatoes, return the roast to the pan if previously removed, and cover and continue to cook, turning the meat every 30 minutes and stirring the sauce until the meat is tender enough to be easily pierced with a meat fork, 2 to 2½ hours. If the sauce dries out too much and the meat begins to stick to the bottom of the pan, stir in a tablespoon or 2 of water.

Remove the roast to a plate and keep warm until ready to serve. Crumble the Italian sausage into the sauce and cook until the sauce is extremely dark, unctuous, shiny and thick, stirring occasionally, about another hour. (The dish can be prepared to this point and refrigerated overnight.)

Cook the pasta in plenty of rapidly boiling, heavily salted water. Warm the sauce if it has been refrigerated.

When the pasta is cooked but still slightly chewy, drain it and toss it in a bowl with the butter. Spoon over half of the sauce and toss just to coat lightly. Transfer to a serving bowl and spoon more sauce over the top. Sprinkle over the Parmigiano-Reggiano and pass more on the side.

Yield: Serves 8.

Approximate nutritional analysis per serving, not including the pork butt: 472 calories, 17 grams protein, 56 grams carbohydrates, 4 grams fiber, 16 grams fat (5 grams saturated), 24 milligrams cholesterol, 7 grams sugar, 980 milligrams sodium.

Penne with Uncooked Puttanesca Sauce

1 or 2 garlic cloves, cut in half and any green shoots removed

Kosher salt

3 tablespoons plus 1 teaspoon extra-virgin olive oil

2 fat anchovy fillets (or 4 thin ones), soaked in cold water and patted dry

1 tablespoon capers, rinsed

3 tablespoons chopped flat-leaf parsley plus 2 tablespoons slivered leaves

½ pound ripe tomatoes, cored and peeled

8 imported black olives, pitted and cut into strips

Freshly ground pepper

12 ounces penne

2 to 4 tablespoons freshly grated Parmigiano-Reggiano cheese

Put a large pot of water on to boil. With a mortar and pestle (or in a food processor), mash the garlic with a generous pinch of salt and 1 teaspoon of the olive oil. Mash in the anchovies and capers. Work in the chopped parsley and 2 tablespoons olive oil.

Cut the tomatoes in half at the equator. Place a strainer over a bowl and squeeze out the seeds and pulp. Rub the pulpy seeds against the strainer to extract as much juice as possible. Discard the seeds.

Coarsely chop the tomatoes and mix with the olives, anchovy mixture and tomato juice. Add salt and pepper to taste, and 1 more tablespoon of olive oil.

When the water comes to a boil, salt generously and cook the pasta al dente, about 8 minutes. Drain and return to the pot. Add the sauce, mix well and transfer to a platter. Garnish with slivered parsley and Parmigiano-Reggiano.

Yield: Serves 4.

Approximate nutritional analysis per serving: 471 calories, 29 percent of calories from fat, 15.1 grams fat (2.7 grams saturated), 9.6 milligrams cholesterol, 15.6 grams protein, 67.7 grams carbohydrates, 3.9 grams fiber, 231.2 milligrams sodium.

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