Hot and cold summer suppers

Here’s a good hot pasta dinner recipe. Use more or less red pepper flakes to suit your taste. If you think it’s a little dry at the end add a couple of tablespoons of pasta water. If it’s too loose add more Parmesan cheese.

Creamy Mushroom Parmesan Pasta

1/2 pound pasta such as penne or rigatoni

1 onion, diced

1/2 pound baby Bella mushrooms, sliced

1/2 cup plus Parmesan cheese

1/2 cup heavy cream

1/2 cup dry white wine

3 tablespoons olive oil

3 ounces tomato paste

1/4 plus teaspoons crushed red pepper

1 cup reserved pasta water

1/4 cup fresh basil

Saute onion over medium-low heat in olive oil until translucent (about 3-5 minutes).

Add mushrooms to the pan, turn heat to medium, and cook until they release their water and start to brown.

Add in the crushed red pepper and cook for 30 seconds. Add in the white wine and turn heat to medium-high. Cook out wine until it evaporates (about 2-3 minutes).

Turn heat to medium-low and add in the tomato paste. Cook for 3 minutes mixing frequently.

Add in a ladle of pasta water and stir. Next, add in the cream and cheese and cook until the cheese is melted.

Add in the al dente pasta to the sauce and cook for 1 more minute to coat the pasta well. If the sauce is too wet add a bit more cheese and stir once more. If too dry add a touch more pasta water.

Taste test and make final adjustments to salt and pepper. Finish with torn fresh basil leaves (optional) and serve with more grated cheese and hot red pepper flakes.

—kwc— I have made this salad before and it’s a good full meal. To make it even easier use rotisserie chicken or stop by Lee’s Landing and get some barbecued chicken on Sunday and make it with that instead.

Chicken Ramen Salad

2 tablespoons canola oil

2 packages ramen noodles, crumbled

2/3 cup canola oil 2 tsp sesame oil 1/3 cup seasoned rice vinegar

1 tablespoon sugar 2 tablespoons soy sauce

1-1/2 pounds boneless skinless chicken breast halves

1/2 tsp pepper

1/4 teaspoon salt

1 package (14 ounces) coleslaw mix

1/2 cup minced fresh cilantro

3 cups fresh snow peas, thinly sliced lengthwise

2 cups shredded carrots

4 cups torn mixed salad greens

3 thinly sliced green onions

1/3 cup crumbled cooked bacon

In a large saucepan, heat oil over medium-low heat. Add ramen noodles; cook and stir until toasted, 5-8 minutes. Remove from pan; set aside.

In a small bowl, whisk oils, vinegar, sugar and soy sauce until blended; set aside.

Sprinkle chicken with pepper and salt. Place chicken on a lightly oiled grill rack. Grill, covered, over medium heat or broil 4-5 in. from heat until a thermometer reads 165°, 8-10 minutes on each side. Cool slightly and chop into 1/2-in. pieces.

In a large bowl, combine coleslaw mix and cilantro. Layer coleslaw mixture, peas, chicken, carrots, salad greens, noodles and green onions in an 8- to 10-qt. dish. Sprinkle with bacon; serve with vinaigrette.