I have distinct sympathy for the Italian way of looking at food, in which the idea of 'leftovers' doesn't really exist. Instead of "leftover manicotti", it's just "more manicotti". Accordingly, I generally make a large amount of something and eat it in various combinations throughout the week. This week's main player is rigatoni in a rosemary-chianti sauce consisting of lots of roma tomatoes, fresh rosemary, fresh oregano, fresh basil, crushed red pepper, chunks of celery, Ruffino Chianti, garlic, grated grana padano cheese (think parmigiano reggiano, but not quite as pungent and a tad less expensive) and the slightest drop of balsamic vinegar.