European Stars And Stripes (Newspaper) - March 6, 1987, Darmstadt, Hesse                                A passion step by step by Pierre Franey new York times have developed what amounts loan  for pasta. Although to often ate past when i was a youngster in Burgundy it was generally in the lorm of Plain old Spaghetti even when i was a chef in luxury restaurants in Fiance end in America pasta was rarely served. Tha exception on the menu was breaded pork Cullas a la milanese which is la say in Ine style of Mian. The cutlets were invariably served in the classic fashion Ullh Spaghetti in a Tomato sauce. Over the past few years pasta has become a Staple in the american dial it la eaten in its various forms Corkscrew shapes ear shapes lubes and spirals. Moreover the pasta thai is eaten is often fresh not dried and packaged. One of the More familiar pastas is Rodellini generally lived with cheese or meat i recently created a sauce for Tortellini thai i consider uncommonly Good. It is made with cubes of cooked Ham and cubes of Zucchini As Well As tomatoes and just a touch of Cream. It is tossed with the freshly cooked Tortel Lenl and served hot with a sprinkling of finely chopped scallions. It is a sauce that i would willingly serve with cooked commercially made dried pastas such As Fialli or even with Spaghetti. An excellent accompaniment for the dish is a spinach salad with a Bacon arid vinegar sauce Tortellini with Ham and Cream sauce 4 quart water   to cup ulnar chopped onion i Bart spoon final minced garlic to Pound cooked him Cut into Vitoch cubes or Pound Lucchini not trimmed end Cut into i Lnch cubes about 2 cup 1h Pound a tripe tomatoes peeled Ami Cut into it Inch cube about 3 Cut 1 test Toon finely minced seeded hot Green Pepper optional 19-ounce package fresh or dried cheese Tortel Tinl i