OK, wojo says in another thread "there's no such thing as bad spaghetti". Maybe this has nothing to do with skiing, maybe it has everything to do with it. All i know is that a ski trip that has cooking involved isn't complete unless someone cooks pasta.

So come on, let's share some favorite pasta dishes, red or white, vegan or not, hot or cold it's all goood.

My buddy Dan makes this sauce called "arrabiata," which is Italian for angry. It is EXCELLENT- splatters everywhere when you're cookin' it and is chalk full of red pepper. Kills taste buds, brain cells, and colds all at once. Unfortunately, I have the cooking skills of a bachelor (if it involves more than one ingredient and can't be baked or grilled, forget it), so I can't do it myself. I do like spices however, and enjoy making up "clear" sauces for my pasta- usually involves olive oil, a little vinegar and number of other spices (the usual Italian ones plus a dash of whatever smells good that night).

But really, any pasta with a red wine is fine, fine, fine.

Jimmy, this thread should really be about red or white WINE. With that, I have to say red wine every time, except for Pinot Grigio's from British Columbia. Other than that, I LOVE the buzz from red wine. Can't be beat.

Pick your pasta and cook it (linguine works well).

Cook ground beef in a big skillit. Chop up an andouille sausage and add to the skillit (am I spelling skillit right?). Once the meat browns, drain the grease and put back in the skillit.

Add a little salt, Nigerian Cayenne pepper, and Chili Powder. Stir and make sure to mix the spices with the meat. Then add your choice of easy sauce (Parmalat Marinara, crushed tomatoes, whichever gives you the tomato sauce). Drain a can of black beans and add to mixture. Finely chop some onions and diced tomatoes and add. Bring to a bubble and then let simmer for a half hour.

I'd be thrown right out of Italy for this recipe but it works great for a ski meal.