Beef Stroganoff

I'm visiting my sister this weekend for Christmas and last night she asked me if I would make my beef stroganoff recipe.  I realized then that I don't think I have ever shared this recipe with all of you.  As I was making my grocery list for what I needed to buy my husband said he was so excited for my stroganoff and that I needed to make it more.  Now I know he's become accustomed to my cooking, but it must be somewhat good for him to say that right??  :)  Anyway here is a recipe for you all and this is what we're having for dinner tonight at our house.

 Classic Beef Stroganoff

Ingredients

1 1/2 lbs. Flank Steak

1 1/2 cups FULL FAT Sour Cream

8 oz. Fresh Mushrooms, sliced

2 Onions thinly sliced or diced (whatever you prefer)

2 Garlic cloves, minced

1 1/2 C. Beef Broth

1/2 tsp. Salt

1 tsp. Worcestershire

1/4 C. Flour

3 C. COOKED Egg Noodles

1 tsp. dried Parsley

1/4 tsp. Pepper

1 tsp. dried Basil

Directions

In a saute pan sear the steak on each side for apx. 2-3 minutes (depending on thickness).  You want it medium rare on the inside. (or cook to your liking).  After it is cooked to where you like, let rest on a cutting board for 8-10 minutes.  Slice across the grain in about 1/2 inch thick slices (you want it to be thin enough to basically melt in your mouth.)

In the saute pan add 3 Tbs. butter and cook onion, garlic, and mushrooms, over medium heat until tender.

Add the beef, salt, and broth and cook for about 1-2 minutes.  Then add the remaining ingredients all but noodles and stir until well mixed, let simmer for about 3 minutes.  Turn off heat and stir in noodles.  Let sit and thicken for about 5 minutes and then serve.

Tomato Basil and 3 Cheese Baked Pasta

 I have been having a hard time eating meat lately due to a lot of medical issues I have with my stomach.  I still want a hearty dish to fill me up just like everyone else, so yesterday I decided to make a vegetarian pasta dish, and make it just as hearty as any meat pasta dish.  What I ended up with was a delicious, and filling.  My husband loved it just as much, and didn't even mind that there wasn't any meat.  I hope you enjoy it as much as we did!

Ingredients

1 lb. Rigatoni (or any similar pasta)

28oz. Diced tomatoes with sauce

14oz. Tomato Sauce

8oz. Tomato Paste

2 1/2 tsp. Dried Basil

2 1/2 tsp. Dried Oregano

2 1/2 tsp. Dried Basil

1 small can of Mushrooms, drained

1/4 tsp. Pepper

1/8 tsp. Salt

1 Tbs. Olive Oil

1/2 Onion, diced

2 cloves Garlic, minced

1 cup Ricotta Cheese (or cottage cheese)

1 cup shredded Parmesan

1 cup shredded Mozzarella

Directions

In a big pot pour in your oil and cook your onion and garlic until fragrant.  Pour in your Tomatoes, tomato sauce, 2 tsp. of each seasoning, mushrooms, and salt and pepper.  Slowly work in your tomato paste until smooth.  Once everything is combined and it is hot, turn to simmer and let sit while you cook your pasta.

Cook your pasta according to package directions.  When you put your water on the stove, turn your oven to 350 degrees F. Reserve 1/2 cup of your starchy pasta water when you drain your cooked pasta.

While your water is heating mix all 3 cheeses, and the remaining 1/2 tsp. of each of your dried seasoning together.  Mix until combined and then sit aside.

Once you have cooked and drained your pasta, put back into the hot pot, and mix with cheeses and pasta water until the pasta is well coated with cheese.  

Dump your pasta into a greased 9x13 baking dish, and dump the tomato sauce on top.  Sprinkle with a little cheese if desired and toss in your oven for 15 minutes.  Remove from oven, let sit for about 10 minutes and then serve with my garlic bread recipe.  Enjoy!

American Alfredo Sauce

I was looking at recipes for Alfredo sauce online tonight, and just wasn't finding anything that spoke to me.  Doing what I do, I decided to come up with my own and see if it works. The response was awesome! 

"The Best Alfredo Sauce I have EVER had!" 

"I'll eat these leftovers any day of the week!"

I was pretty excited to say the least.  What was my secret?  Well, that is where we get the "American" title from.  I used Sharp Cheddar cheese, along with a lot of other stuff, but that was my surprising ingredient.  Here's the recipe, and we'll see if your family likes it as much as mine, and my cute 18 year old neighbor girls next door.  Enjoy!

Ingredients

1 Pint Heavy Cream

1/4 cup Half and Half

1 Tbs. Butter

1 tsp. Minced Garlic

1 tsp. Dried Parsley

1 tsp. Dried Oregano

1/4 tsp. Pepper

1/8 tsp. Salt

2 Tbs. Flour

1/2 lb. Grated Parmesan

5-1 inch cubes of Sharp Cheddar Cheese

Directions

In a pot melt butter with flour and garlic. Heat just until melted.

Add your cream and half and half. Stir until steaming. Add your seasonings, and then slowly mix in your cheese until completely melted. 

Turn onto simmer and continue to stir occasionally for 30 minutes. 

When you drop your pasta, turn your heat on your sauce completely off and just let sit so it thickens up without heat.

I served mine with grilled chicken breast tenders. I cooked the pasta, and then added the chicken to the pasta once I drained the pasta and then drizzled the sauce over all of it and mixed until it got to the consistency that I wanted.  Enjoy!

Spaghetti Dinner under $10

Hi friends!  I'm so sorry it's been awhile since I have posted.  This month has been a crazy month, so please forgive me.  I promise I'll get back on track.

Well you all know my goal with this blog is to make fast, cheap, and delicious meals.  Last night I was looking through my pantry deciding what to make for dinner.  Now you have to realize that it was already 6pm and I hadn't planned anything, so it had to be fast.  Instantly I knew I was going to make pasta because it's fast, and I knew I had all the ingredients.  I decided on spaghetti because we haven't had that in my house for awhile.  Now, I want to convince all of you that making your own spaghetti sauce is so much cheaper, and much more delicious then buying a jar.  The great thing about making your own is that you can make a bunch and then freeze some so you always have it on hand.  

This sauce that I made last night cost a total of $6.50  Then all I had to do was cook the spaghetti noodles which you can find for under a dollar most of the time.  I guess this is one reason why I love pasta so much.  It feeds an army for such a little amount of money.  Okay, on to the sauce.

Ingredients

2 tsp. dried Basil

3 Tbs. Fresh chopped parsley or 2 tsp. dried

1 tsp. Italian seasoning

2 tsp. dried Oregano

A heaping spoonful of cream cheese (optional.  I use this if I have it on hand)

1 onion chopped

3 cloves of garlic minced

1 lb. Mild Italian sausage browned, and drained

2 cans diced Tomatoes with juices

4 oz. Tomato paste

1 12 oz can Tomato sauce

1 tsp. chicken bouillon crystals

1 can mushrooms, drained (optional)

salt and pepper

 1 package spaghetti

Directions

In a pot heat up some olive oil and toss in your onion and garlic.  You are going to cook this on medium heat until fragrant and the onions are translucent.  Dump in all of your tomato cans.  The diced, sauce, and paste.  Sprinkle in all of your herbs and then stir.  Cover and let simmer while you brown your meat.

In a saute pan brown your sausage and drain.  Add the meat to your sauce.  Next you are going to add the cram cheese, mushrooms, chicken bouillon, and the salt and pepper.  Cover and let simmer for about 15-20 min.  You want all of the flavors to really cook into the sauce and get the sauce thick.  (If for some reason your sauce isn't thick enough just stir in some more tomato paste.)

Next cook your spaghetti according to the package instructions.  Make sure to salt your water and keep about 1/4 cup of the pasta water when you drain your pasta.

After the pasta is cooked and your sauce has simmered for 20 min.  Add a few heaping ladles of sauce to your spaghetti and toss.  (This sauce recipe makes enough for a family of 4.  Since I have 2 people in my fam I freeze the remaining.)  Serve in a big pasta dish and sprinkle with Parmesan reggiano.  Enjoy!

Homemade Alfredo out of a Jar

I was experimenting yesterday with foods that come in a jar.  I love Alfredo sauce, but if you don't make your own it's normally gross.  I think it's a great thing though for busy Mom's to save time by using jar spaghetti sauce sometimes, so I wanted to come up with a way to make it taste like homemade.  I found some Alfredo sauce in my pantry, and thought I'd test it out.  No joke, I put it on the counter and my husband said "Are you serious?  That's going to be disgusting."  Yes!  Exactly what I wanted to hear, and prove wrong.  So here is what I did...

Ingredients

1 package Rotini

1 jar Ragu Alfredo Sauce

3 skinless Chicken Breasts

1 tsp. dried Oregano

1 tsp. dried Parsley

1 tsp. dried Basil

2 Garlic cloves minced

2 Tbs. Olive Oil

1/2 cup Parmesan Cheese shredded

3 Tbs. Cream

dash of white wine (optional)

1 can mushrooms drained

salt and pepper

Directions

In a saute pan pour in the olive oil and cook the chicken thoroughly.  In a pan heat the Alfredo sauce.  Dump in the splash of white wine and heat up pretty hot for about 5 minutes.  Dump into the sauce the cheese, cream, garlic, herbs, mushrooms.  Cut up your chicken into bite size pieces, and add that to your sauce.  Season with a little salt and pepper.  Once everything is combined let your sauce simmer while you cook your pasta according to package instructions.

Once your pasta is cooked drain it, and then in a pasta bowl mix your sauce and pasta together.  Sprinkle a little bit of Parmesan over the top and serve with some crusty garlic bread.  I promise you are going to be shocked at how much this is going to taste like homemade and be delicious!  It's so easy and will save you a ton of time, and actually a little bit of money too.  If you can get the ragu sauce on sale, this dinner shouldn't cost you over $10 to feed your entire family!  I love it!

Sausage and Cottage Cheese Stuffed Shells Casserole

Who doesn't love a good pasta dish?  And what Mom doesn't love a good Casserole?  I have brought the 2 together to make an amazing dish!  Mom's love casseroles because they are easy and delicious.  And everyone loves pasta because it's so filling, yummy, and just reminds you of being home.  So here is a yummy casserole that I know your whole family will enjoy.  I promise they will even have seconds, and leftovers (if there are any!)  

Oh, and just a fun side note, you can make this dish ahead of time and freeze so you can have a dinner on hand on any given day!  I love it when I have this in my freezer!  Trust me, it's waaaaaay better than a stouffers meal.  :)

Ingredients

1 12oz package jumbo pasta shells

1 Tbsp olive oil
1 cup finely chopped yellow onion

1 pound Italian ground sausage

1 Tbsp minced garlic

1 large egg

16oz cottage cheese

10oz chopped frozen spinach, thawed, squeezed dry, chopped further (or 10 ounces chopped fresh spinach)

1 cup grated Parmesan cheese

1 Tbsp chopped fresh basil or 1 teaspoon dried basil

1/4 cup unseasoned bread crumbs

1/2 tsp. salt

1/2 tsp. ground black pepper

1 28oz can tomatoes with herbs, including the liquid, tomatoes broken up (or your favorite tomato or pasta sauce)

2 9x13 shallow baking dishes

Directions

Bring a large pot of salted water to a boil (just dump in about 2 Tbsp of salt). Cook the pasta shells according to the instructions on the package. Drain, rinse in cold water, and set aside.

Heat olive oil in a large skillet on medium high heat. Add the onions and cook until translucent, but not brown, about 5 minutes. Add the sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, and no pink remains. Add the garlic and cook until you can smell it really really well (about 30 seconds is all you'll need). Remove pan from heat.

Beat the egg lightly in a large bowl. Mix in the cottage cheese, chopped spinach, 1/2 cup of the Parmesan cheese, basil, bread crumbs, salt, pepper, and sausage mixture. Fill each cooked pasta shell with some of the cottage cheese, spinach, sausage mixture.

Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed pasta shells in the dishes. Spread the remaining tomatoes over the top of the pasta shells.

(At this point you can make ahead, to freeze (up to four months) or refrigerate before cooking. If freezing, cover with foil, then wrap with plastic wrap.)

Heat oven to 375°F. Cover the pans with foil and bake for 30 minutes, until hot and bubbling. Remove foil and sprinkle with remaining Parmesan cheese, bake uncovered for 10 more minutes until cheese is melted and a little brown on top.

This will serve about 8 people, depending on how much each person eats.

A little on the SpIcY side PLeaSE!

So dinner tonight turned out to be a HUGE success!  Not to mention, I had a blast making it!  I always love cooking though, but cooking pasta is so much fun.  Pasta and crock-pot dishes are the best because you can add anything and they come out delicious!  This little creation of mine was fun because I used different tomatoes then I normally do.  I used Fire Roasted, which turned the dish a little on the spicy side, thus the name.  :)  I had so much fun running around in the kitchen throwing everything in, and then dumping the finished product into my homemade pasta bowl that I created at Color Me Mine.  What could be more of a dinner made from love?  

After I dumped it in my pasta bowl, I sprinkled on a little freshly grated Parmesan and I dug in.  :)  I literally ate right out of the bowl because I was so hungry.  My hubby wasn't expected home from school for another 2 hours, and so I couldn't help myself.  (When I was finished gorging, I fluffed it up, sprinkled it again, put a few parsley leaves, and voila...good as new, and pretty dang cute if I do say.  He'll never know!)  So, while I'm waiting for him to get home from school I thought I would hurry and post the recipe.  I hope you like it!

Ingredients

1 1/2 cups Chicken Stock

1/2 cup Heavy Cream

1 14oz can Fire Roasted Tomatoes

3/4 cup diced Button mushrooms

1 lb. Chicken Thighs cooked and diced

1 lb. Italian ground Sausage cooked

1 lb. Penne Pasta

A handful of Fresh Parsley chopped

A handful of Fresh Basil Chopped

1/2 tsp. Oregano

Dash of Salt and Pepper

1 sweet Onion, diced

3 cloves Garlic minced

1 8oz can Tomato Paste

Directions
In a sauce pan heat up the chicken stock, tomatoes, and cream, and let them reduce while you cook everything else.

In a skillet brown your chicken, set aside.  Wipe out the skillet with a paper towel, and cook your sausage, don't drain when it's brown.  Just spoon the sausage out and keep the drippings.  In the drippings place your mushrooms, onions, garlic, parsley, basil, and oregano, and saute until the onions are translucent.  Then since your chicken has probably cooled a little, cut it into small chunks.  Dump your chicken, sausage, and onion mixture, into the tomato/stock mixture and let simmer while you cook the pasta.

Cook the Penna according to the package instructions making sure to dump a good amount of salt into the water.  It's the only chance you are going to get to season your pasta.

Once you drop your pasta, spoon your tomato paste into your sauce mixture.  Stir and let simmer. 

Once your pasta is al dente, drain and place back into your HUGE pot that you cooked it on.  Take your sauce/meat mixture that has been simmering and reducing and dump over your pasta.  Mix a little, but don't break your pasta.  The reason you want your pasta al dente when you cook it is because once you dump this hot sauce over the pasta, it's going to continue to soften the pasta. 

Once all your pasta is covered with sauce, dump your pasta into a Big Pasta Bowl.  Sprinkle with freshly grated Parmesan and place a couple parsley leaves on top.  Voila!!  You're done, and ready to eat. 

Now you can either dig in just for you, or put in bowls and serve everyone in your house.  :)  This should serve about 4-6 people.  Enjoy!  (If you want some bread with it, look up my great garlic bread recipe and just make it while your pasta is cooking.  It's delicious!)

Spaghetti Carbonara with Peas

So I have been trying to use all of my fresh veggies out of my garden in my dinners lately, and this is no exception.  I love Italian/Pasta because it's so versatile and there is really nothing you can add to it to screw it up.  That is why I love creating pasta dishes because it's basically fail proof (as long as you cook the pasta correctly).

I love Carbonara because it is rich, creamy, and delicious.  Here is my newest Carbonara dish.

Pic by Caroline Wright

Ingredients

 1/2 pound pasta

4 slices bacon, cut into 1/2 inch slices 

2 egg yolks 

2 tablespoons heavy cream 

1/4 cup parmigiano reggiano (parmesan), grated 

1/2 cup peas (fresh or thawed frozen) 

salt and pepper to taste

Directions

Cook the pasta as directed on the package, but make sure to add salt to your water before cooking.

Meanwhile cook the bacon in a pan until crispy and set it aside on paper towels to drain.

Mix the egg yolks, heavy cream and parmesan in a large bowl.  Drain the cooked pasta reserving some of the water.

Pic by Caroline Wright

Mix the pasta, peas and bacon into the egg mixture adding pasta water as needed and season with pepper to taste.  Serve garnished with grated parmesan.

Chunky and Creamy Tomato Bisque

It should look chunky

Ingredients
2 cans Italian diced tomatoes
1 can 14 oz. tomato sauce
1 can 8oz. tomato sauce
1/4 c. fresh parsley chopped
1/4 c. fresh basil chopped
1/4 c. fresh oregano leaves chopped
1 large onion diced
1.8 tsp. red pepper flakes
4 cloves of garlic peeled and grated
6 Tbs. Cream Cheese
1 28 oz can of Hunts Pasta Meat Flavored Sauce
rotini pasta (optional)

Directions
dump the Tomatoes with sauce, sauces, parsley, onion, basil, oregano, cream cheese, red pepper flakes, and pasta meat sauce into a deep sauce pan.  Grate your cloves of garlic over the pot.  Let simmer for 25 minutes.  In this time you can add any optionals you want.  I add some cooked ground italian sausage and fresh mushroom and 1 cup of dried rigatoni pasta.  After you've added anything else you like, cover the soup and let simmer for another 25 minutes.  Serve with a really crusty hearty garlic bread.  It's to die for, and I guarantee you're going to love it!

Creamy Chicken and Orzo Skillet

Ingredients

1 lb. boneless skinless chicken breasts cut into chunks

1 small zucchini chopped

1 (10oz) tub of Philidelphia cream cheese and herb cooking cream

1/2 C. chopped tomatoes

2 C. hot cooked Orzo

Directions

Cook the chicken and zucchini in a large, non-stick skillet on medium heart for 6-7 minutes, or until chicken is cooked through.

Add cooking cream and tomatoes; cook and stir 2 minutes.

Serve over hot pasta

Italian Skillet

Ingredients:

1 lb. bulk sausage

1/2 C. chopped onion

1 can (15 oz.) kidney beans

1 can (8 oz.) tomato sauce

1/4 tsp. salt

1/4 tsp. Italian seasoning

1/4 C. fresh chopped parsley

1/4 C. fresh chopped basil

2 garlic cloves minced

Salt and Pepper to taste

Directions:

Brown sausage, onion, and garlic, in skillet; drain excess fat.  Stir in remaining ingredients and simmer for 20 minutes.  You can eat it plain or mix it with your favorite pasta or rice.

Spur of the Moment Spaghetti Sauce

I was at my sister's house tonight and she just had a baby.  I had set it up so that dinners would be coming to them for a week, so when I got there I was expecting them to have a meal.  To my surprise there was no food there at 5pm.  So I asked what was going on and they let me know that they had received a text message a few minutes prior and that the person who was supposed to be making their dinner was sick and didn't want to chance them getting sick, so they would not be getting dinner.  Well I could not have that happen to my sweet family that I love, so I asked them kindly if I could raid their pantry and refrigerator and make a meal.  This is what I came up with, and by the way, it was a HUGE hit!

Ingredients:

1 12oz can Tomato Sauce

1 12 oz. can Diced Tomatoes with Chili's

6oz. Tomato Paste

2 tsp. minced garlic

3/4 onion chopped

1 lb. ground beef

1/3 C. cream cheese

2 tsp. basil

2 tsp. Oregano

1 tsp. tyme

about 4 flakes of crushed red pepper

4 tbls. butter

1 box of whole wheat spaghetti

Directions:

In a deep pan brown the ground beef, drain and set aside.  In a saute pan melt your butter and add your onion and garlic.  Cook until translucent.  Throw the onion mixture into the deep pan with your beef.  Then add all your ingredients except the spaghetti over medium heat.  Let everything heat up and simmer so the spices combine and it becomes tastey  (About 20-25 min).

When the sauce has about 10 more minutes to simmer bring 4-6 quarts of water to boil and salt heavily.  Once the water is at a rolling boil drop your pasta and cook according to package instructions.  Save about 1/4 cup pasta water.

When pasta is done you can either mix the sauce with the pasta water and pasta, or just drain your pasta and place the sauce on top.  Top with a little grated cheese and voila!  It was easy and delicious!  It was also very creamy because of the cream cheese.  I'm sorry I don't have a picture, but I promise there wasn't any left! 

Roasted Garlic and Tomato Pasta

Ingredients

2 lbs. Roma Tomatoes diced

1 T. Italian Seasoning

¼ Cup Extra Virgin Olive Oil plus 2 T.

2 Garlic Cloves minced

½ t. Salt

¼ t. Pepper

½ t. Crushed Red Pepper

1lb. Favorite Pasta

¾ Cup Parmesan Cheese

Directions:

Preheat oven to 400 degrees.

On a cookie sheet place the tomatoes, skin side down, on the cookie sheet.  Mix all ingredients; minus the pasta, in a mixing bowl.  Pour the mixture over the tomatoes, and bake for 45 minutes or until the tomatoes are starting to turn brown.

While the tomatoes are cooking boil your pasta per box instructions.

When the tomatoes are finished cooking mash ½ of them with the pasta, and add 2 T. olive oil, and parmesan cheese in a bowl.  Mix thoroughly until the cheese is melted.  Toss the remaining tomatoes in the bowl.  Serve with freshly grated parmesan cheese on top, and garlic bread. 

Broccoli Chicken Pasta

Broccoli and Chicken Pasta

Ingredients

2 Cups cooked Rotini Pasta

1 package Frozen Broccoli

6oz. Grilled Chicken Breasts cut into Strips

3 T. Extra Virgin Olive Oil

¼ Cup Freshly Grated Parmesan Cheese

Tomatoes cut into wedges

Directions:

Boil water and cook pasta according to box instructions.

Cook the broccoli in the microwave for 5 minutes until thoroughly heated. 

In a big pasta bowl toss the cooked pasta, broccoli, chicken strips, parmesan cheese, and olive oil.

Serve with tomato wedges and a little grated cheese on top.

Chicken Fettucine Alfredo

I had completely forgot about this recipe until today.  My sweet brother in law came over with his 9 months and 1 week pregnant wife, and said, "Jill could you make me your Fettucine when Laurz get's out of the hospital?  I love it and it's the best ever."  So I guess that means it's a winner and I better post it on my blog.  

I love this recipe because it is so easy and so incredible rich and delicious!

Ingredients:

Sauce:

1/4 C. Butter

1 C. Heavy Cream

1 Garlic Clove Grated

1 1/2 C. Freshly Grated Parmesan (most important because it needs to be fresh!)

1/8 C. Fresh Parsley chopped

3 Chicken Breasts

1 Box Fettucine

Directions:

For the Sauce:

Melt the butter in a sauce pan.  Over low heat at the cream and let simmer for 5 minutes.  Add the cheese, and garlic.  Stir until melted.  Remove from hear and stir in parsley.

For the Chicken:

In a saute pan grill the chicken breasts on each side for 3-5 minutes.  Get a good char on the outside.  Cook until it's not longer pink in the middle and set aside.  When the pasta is cooked cut into strips or chunks.

Before you make the sauce start the water boiling for the pasta.  Cook the pasta according to the box instructions.  Reserve about 1/4 C. up pasta water.

To assemble Pasta:

Toss the with the sauce and place in a giant pasta bowl.  On the top place the chicken and sprinkle with a little more freshly grated parmesan.  Sprinkle with a little more parsley and serve warm.

Scrumptious Macaroni

This recipe is delicious as a main course or a side course, and it's kid approved.  It's also super easy!!

Scrumptious Macaroni and Cheese

Ingredients

4 Cups uncooked macaroni

3 Cups Sharp Cheddar Cheese

1 16oz Carton Sour Cream

3 Chicken Breasts Cooked and cut into Chunks (I cut mine into chunks first and then I cook them)

Directions:

Heat Oven to 350 degrees.  Grease a 13x9 inch baking dish.

Cook macaroni according to box directions.  Drain and spray with cold water.  Transfer back into pan and put in sour cream, and 2 ½ cups of cheese.  Mix until cheese and sour cream are melted.  Add chicken and toss until well combined.  Transfer into baking dish.  Sprinkle with remaining cheese. 

Bake for 15 minutes or until cheese is melted and lightly brown on top.  Very Lightly Browned.

Veggie Pasta

1 box barilla Penne

1/2 lb. cherry tomatoes halved

1/2 lb. diced asparagus

1/4 c. olive oil

1/4 c. pasta water

1/2 lb. mozzarella cheese

2 cloves garlic minced

handful of fresh parsley chopped

1/4 tsp. salt

1/4 tsp. pepper

5-6 chicken tenders cooked (optional)

 

cook pasta according to package. drain pasta and put back into pot.  Reserve 1/4 cup of the starchy pasta water.

In a skillet combine oil, garlic, parsley, asparagus and cook for about 8 minutes until asparagus is a little soft.  Throw in the tomatoes and pasta water.  Let cook until tomatoes pop just a little. 

Dump tomato sauce over the pasta and dump your 1/2 lb. shredded mozzarella on top.  Mix until cheese is melted.  Serve alone or with a chicken tender on top.

(if you want a juicier more tomato sauce, use a potato masher and mash tomatoes when they are done cooking.  Let simmer for a bit longer, and then dump over pasta.)

Italian Sausage Rigatoni

1 pkg. Rigatoni Pasta

1 pkg. Mild Italian Sausage Links

1 red onion sliced

2 cloves of garlic minced

4 T. olive oil

1 26oz jar of your favorite pasta sauce

2 T. Fresh parsley chopped

1 tsp. dried Oregano

In a saute pan add your oil, onion, and garlic.  Cook until translucent and set aside.

In another pan brown your sausage links thoroughly and crisp them on the outside.  When they are done cut them into coin slices.

Cook Pasta According to package instructions.  Drain Pasta, but reserve 1/2 cup of pasta water.

In your pasta pot combine you pasta sauce, pasta, sausage, onion, garlic, parsley, and oregano.  Heat until everything is warm. 

Put into your pasta bowls and sprinkle with parmesan, or romano cheese.  Enjoy!