Orecchiette

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

Cheese power: Monterey Jack and parmesan are creamy and smooth, while blue lends a subtle savoriness.

Orecchiette con Ragù di Coniglio Think of orecchiette as the fingerprinting device of the culinary world. Each "little ear" of pasta is formed by the cook's thumb pressing into a small disk of dough. In Puglia, orecchiette is the signature pasta, and, with a ragù made from rabbit or its wild cousin the hare, whose meat is darker, it's comfort food, Italian-style.

It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.

The dinner menu at the Terrace Dining Room in Phoenix includes this elegant selection. Orechiette, which means "little ears," is a small, round pasta that resembles-little ears.

We've substituted the florets of regular broccoli for broccoli rabe, since they are more readily available. Use rabe if you can find it at your market; it will lend a stronger, more authentic flavor to the dish.

This hearty entrée is made with rabbit, which can be found in the frozen foods section of some supermarkets or ordered from your butcher. You can also substitute chicken thighs. The "little ear" shape of the pasta is perfect for trapping the sauce.

It used to be that beets were sent to the market without the greens, which had been discarded. Now both are sold, often separately. Your best bet is to buy beets that have the greens intact; that way, you can partner this unique sweet and savory pasta with the perfect side dish: roasted fresh beets.

Not all good meat sauces have to simmer for hours. The sauce for this recipe can be made in less than 45 minutes.

At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti. Can be prepared in 45 minutes or less.

This dish, a specialty of northern Italy's Emilia-Romagna, is named for the regions capital city. Although the meaty sauce is classically paired with tagliatelle (ribbon pasta just slightly wider than fettuccine), it also marries well with a variety of pasta shapes that trap the savory sauce.

Grilled zucchini adds extra flavor and texture to this light and pretty main course.

In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or "little ears". Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic.

Here, meltingly rich veal shanks combine wonderfully with the chewiness of orecchiette, ear-shaped pasta shells made of semolina (coarsely ground durum wheat).

Can be prepared in 45 minutes or less.