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This is a hearty fall pasta that is very easy to execute using store bought duck legs confit and tomato sauce, although doing those things from scratch always makes the dish turn out better.

Ingredients:

• 2-3 duck legs confit
• 2-3 cups tomato sauce
• 3-4 cups shaved brussel sprouts
• 1 lb pasta
• shaved Parmigiano-Reggiano to garnish

Prep:

1. Remove and shred meat from the duck legs, leaving some larger pieces (this is easiest when the are warm). Add to sauce, simmer, and adjust seasonings.
2. Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.
3. Cook pasta until just under al dente.  Add to duck ragu to finish.  Top with brussel sprouts and cheese.

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• 2 ears of corn
• 2 links of sausage, crumbled
• 2 shallots, finely chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, minced
• 1/2 cup white wine
• 1/4 cup tomato sauce
• 1/2-3/4 cup chopped scallions
• 1/4-1/2 cup chopped parsley
• 1 lb orzo
• shaved parmesean reggiano to garnish

Shave the corn kernels from the ears and saute in butter over med-high heat until cooked through. Remove.

Saute sausage in a small amount of olive oil over high heat until browned and almost cooked through. Remove and add to corn.

Add shallots to saute pan (add a bit more oil if necessary) and saute until transparent and wilted.  Add jalapeno pepper and garlic and cook over lower heat for about a minute.

Turn heat up and add white wine.  Reduce and add tomato sauce, corn and sausage.  Continue cooking over low heat until orzo is ready.

Cook orzo according to package instructions until just under al dente.  Drain and add to saute pan with a bit of the cooking water if the sauce looks like it could uses some liquid.  Cook for another minute or so until orzo is al dente.

Top with shaved parm and parsley.

• 1 lb spaghetti (cooked until almost al dente)
• 4-5 strips of bacon or pancetta, chopped
• 1 bunch of ramps, bulbs and leaves chopped separately
• 1-2 jalepeno peppers, chopped
• 1 cup white wine
• 1/2 cup cream
• Parmigiano-Reggiano, thinly sliced
• 1 bunch of chives, chopped

Saute bacon or pancetta in deep saute pan until nicely browned.  Remove and add the chopped bulbs of the ramps and jalepeno peppers.  Saute for about 5-7 minutes until the ramps are transparent.

Add white wine and reduce.  Add cream, bacon and spaghetti and cook until pasta is al dente.

Garnish with chives and Parmigiano-Reggiano.

• 2 large shallots, finely chopped
• 3 garlic cloves, minced
• 3 jalapenos, chopped
• 3 ears of corn, shucked boiled
• 1 cup white wine
• 2/4 cup fresh blood orange juice, strained
• 1 lb fettucini
• Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent.  Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down.  Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture.  Add corn as well at this point.

Plate and serve with shaved parm.