Although the Chinese are credited for inventing pasta around 1700 BCE, we don’t really know when our modern version came into being. The Italians believe that the Etruscans, who lived in what is now Tuscany, started making a lasagne type of pasta from spelt flour and water around 400 BCE. These pasta dishes were baked, not boiled.

Red Beans and Pasta for Slow Cooker

8 servings

From: Susan Smith



43 ounces Chicken broth (homemade is best

1 ½ teaspoon Ground cumin

1 tablespoon Chili powder

1 clove Garlic, minced

8 ounces Spiral pasta, uncooked

½ large Green bell pepper, seeded and diced

1 medium Onion, diced

1 - 15 ounce can Red kidney beans, rinsed and drained

2 tablespoons each chopped fresh parsley and cilantro


Combine broth, cumin, chili powder and garlic in slow cooker.

Cover, cook on high until mixture comes to a boil.

Add pasta, vegetables, and beans. Mix well.

Cover. Cook on low for 3-4 hours.

Add parsley and cilantro before serving.

New Mexico Pasta

2 servings



¼ cup Good quality, fuity red wine such as a Merlot or Red Zinfandel

1 teaspoon Olive oil

1 tablespoon Garlic, minced

⅓ cup Shallots or onion, minced

4 large Sun dried tomatoes, oil packed, chopped

2 tablespoons Green chiles, canned. Chopped

2 large Roma tomatoes, seeded and chopped

½ pound Farfale pasta (bow tie pasta), or any other kind you want

2 tablespoons Fresh basil, chopped

2 tablespoons Fresh parsley, chopped

2 tablespoons Chunky salsa

½ cup Fresh or frozen corn, yellow or white

½ cup Cheddar or jack cheese, grated



Heat wine and oil in a heavy skillet until bubbling.

Add garlic and shallots or onions. Saute for a few minutes, stirring constantly.

Add sun dried tomatoes, chiles, salsa, and paste tomatoes.

Add corn. Reduce heat and simmer, stirring occasionally for about 15-20 minutes.

In the meantime, bring a large pasta pot of water to a boil and cook pasta until tender.

Stir when you add pasta to the water to prevent sticking.

Drain pasta well. Rinse with hot water. Drain again.

Add pasta to sauce in skillet. Sprinkle with basil and parsley. Toss well to coat.

Serve with grated cheddar or jack cheese.