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Creamy Avocado Pastawith Shrimp and Bacon

Serves 4  

You will need:

  2 avocados, pitted and skin removed

  2 tablespoons lime juice

  1/3 cup chopped fresh cilantro

  1/2 tsp kosher salt

  1/2 tsp garlic powder

  1/4 teaspoon cumin

  1/4 teaspoon chili powder

  1 lb dried fettuccine

  4 slices bacon, cut into 1 inch pieces

  1/2 cup diced shallots

  1/2 lb 51/60 count prawns, peeled and deviened

  1 cup halved cherry tomatoes

1. Combine avocado, lime juice, cilantro, salt, garlicpowder, cumin and chili powder in a food processor orblender and process until smooth.

2. Bring a large pot of water to boil over high heat. Cookpasta according to package directions. Drain.

3. While pasta is cooking, cook bacon in a large skilletover medium heat. Once bacon has browned, transferto a paper towel lined plate, reserve 1 tablespoon ofthe pan drippings.

4. Add shallots to the reserved drippings, cook 1 minute.Stir in prawns and cook just until pink 2 – 3 minutes.Add pasta, tomatoes and bacon to the pan. Removefrom heat. Pour avocado sauce over the top. Toss tocoat. Sauce will be thick and creamy. Serveimmediately.

Enjoy!

Pumpkin Curry Penne

Serves 2  – 4  

You will need:

  8 ounces dried penne pasta

  2 tablespoons olive oil

  1/2 yellow onion, diced

  1 teaspoon curry powder

  1/2 teaspoon garam masala (optional)

  1 cup pureed pumpkin

  1/2 cup chicken broth

  1/4 cup heavy cream

  1/2 teaspoon kosher salt, plus more as needed

  2 green onions, diced1. Bring a large pot of water to a boil and cook pasta

according to package directions. Drain.2. While pasta is cooking, heat olive oil in a pan over

medium heat. Cook onion just until softened, about 3

minutes. Stir in the curry powder and garam masala.Stir in the pumpkin. Slowly pour in the chicken brothand heavy cream. Reduce heat to a simmer and cookuntil thickened slightly, 3 – 5 minutes.

3. Add pasta to the sauce and toss to coat. Stir in salt.Add more if desired.

4. Transfer pasta to a serving dish, sprinkle with greenonions and serve.

Enjoy!

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Creamy Broccoli andSausage Fettuccine

Serves 4  

You will need:

  1 tablespoon olive oil

  1 pound Italian sausage links  1 pound dried fettuccine

  2 crowns broccoli, chopped into florets

  4 cloves garlic, minced

  3 tablespoons butter

  2 ounces cream cheese

  1 cup heavy cream

  1 cup shredded Parmesan cheese1. Heat olive oil in a large skillet over medium-high heat,

cook sausage until cooked through. Slice and setaside.

2. While you are cooking the sausage, bring a large potof water to a boil and cook pasta according topackage directions. During the last 3 minutes ofcooking, add the broccoli florets to the water. Cookuntil they are bright green and have softened. Drain.

3. Melt the butter in the pan, stir in the garlic, cook for 30seconds. Return the sausage, pasta and broccoli tothe pan. Add in cream cheese and heavy cream. Stircontinuously until cream cheese melts. Stir inshredded Parmesan cheese. Toss until combined.Turn off heat and let pasta set for 5 minutes whilesauce thickens. Toss once more. Serve hot.

Enjoy!

Linguine withHeirloom Tomatoes

Serves 4  – 6  

You will need:

  3/4 pound dried linguine

  3 tablespoons olive oil

  3 cloves garlic, minced

  3 – 4 large heirloom tomatoes, diced

   juice from one lemon (about 2 tablespoons)

  1 1/2 teaspoons kosher salt

  1 teaspoon fresh cracked black pepper1. Bring a large pot of water to a boil and cook pasta

according to package directions. Drain.2. When pasta is just about done, begin heating olive oil

in a skillet over medium heat. Add garlic and cook justuntil fragrant, about 30 seconds. Stir in remainingingredients. Allow to cook for 3 – 5 minutes or until

tomatoes release some of their juice but are still firm.3. After you drain the pasta, place it in a large bowl and

pour the tomatoes over the top. Toss well. Serveimmediately.

Enjoy!

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Nacho Mac N’ Cheese 

Serves 4 as an entrée  

You will need:

  2 cups dried elbow macaroni

  4 tablespoons unsalted butter

  ½ medium yellow onion, diced

  2 jalapenos, diced

  1 (12 ounce) can evaporated milk

  2 eggs, slightly beaten

  2 cups grated medium cheddar cheese

  1 cup grated jack cheese

  ½ teaspoon kosher salt

  ½ teaspoon ground cumin

  ¼ teaspoon chili powder

  2 tomatoes, diced

  2 avocados, pit and skin removed, diced1. Bring a large pot of water to boil and cook pasta 7 – 8

minutes. You want it a little under done at this point

because it will continue to cook in the cheese sauce.Drain and rinse under cold running water to stop thecooking.

2. In the same pot that you cooked the pasta in, melt 2tablespoons of butter over medium heat. Stir in onionsand jalapenos. Cook just until softened, about 3minutes.

3. Return the macaroni to the pan and reduce heat tomedium low. Stir in the remaining butter. Once butterhas melted stir in milk, eggs, cheddar and jackcheese, kosher salt, cumin and chili powder. Saucewill be very thin at this point. Cook for 10 – 15 minutesor until the sauce thickens, stirring frequently. Do notallow the sauce to boil or it will curdle. Remove fromheat and let stand 5 minutes. Let stand a little longer ifthe sauce still appears a little thin. Stir and spoon intobowls. Top each bowl with diced tomatoes andavocados.

Enjoy!

Chipotle LimeMacaroni Salad

Serves 4  – 6  

You will need:

  2 cups dried elbow macaroni

  1/2 cup mayonnaise

  1 tablespoon lime juice

  1/4 teaspoon ground cumin

  1/4 teaspoon kosher salt

  1/2 teaspoon lime zest

  2 chipotle peppers in adobo, chopped

  1 (2.25 ounce) can sliced black olives

  2 green onions, diced

  1/2 cup diced cheddar cheese1. Cook macaroni according to package directions.

Strain under cold running water. Set aside.2. In a large bowl whisk together mayonnaise, lime juice,

cumin, salt and lime zest.3. Stir macaroni and remaining ingredients into the

dressing. Cover and refrigerate for at least an hour.After chilled, adjust seasoning with salt if needed andserve.

Enjoy!

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Lemon Caper Linguine

Serves 4  

You will need:

  3/4 pound linguine

  3 tablespoons olive oil

  5 cloves garlic, minced

  1 (3.5 ounce) jar non pareil capers

  2 tablespoons lemon juice

  salt1. Bring a large pot of water to a boil and salt liberally

(about 1 – 2 tablespoons). Cook pasta according topasta directions. Reserve 1/2 cup pasta water. Drainpasta.

2. In a large skillet, heat olive oil over medium heat.

Cook garlic and capers in oil just until fragrant, about30 seconds. Add in lemon juice. Stir in pasta and tossto coat completely. Add reserved pasta water 1/4 cupat a time if pasta seems dry. Season to taste with salt.Serve immediately.

Enjoy!

Macaroni withSausage, Greens andTomatoes

Serves 4  

You will need:

  1 (28 ounce) can whole peeled San Marzanotomatoes, drained

  2 cups dried elbow macaroni

  1.5 pounds ground spicy Italian sausage

  1 – 2 tablespoons olive oil

  3 cloves garlic, minced

  1 bunch mustard greens, stems trimmed and roughlychopped

  1/2 teaspoon fresh cracked black pepper

  salt as needed1. Place the whole tomatoes in a bowl and gently crush

them in your hand. This will create a somewhat

chunky tomato sauce. Set aside.2. Bring a large pot of water to a boil and cook macaroniaccording to package directions.

3. Meanwhile, in a large skillet, brown Italian sausage.Strain and set aside. Reserve 1 tablespoon of pandrippings if possible.

4. In the same pan that you cooked the sausage in, addreserved pan drippings and 1 tablespoon of olive oil. Ifthere were not enough pan drippings add anothertablespoon of olive oil. Stir in garlic and let cook for 30seconds. Stir in mustard greens. allow to cook justuntil wilted, about 2 minutes. Return sausage to thepan. Stir to combine.

5. By this time your pasta should be just about ready.Strain it and mix it with the sausage and greens. Pour

the tomatoes over the top. Stir in black pepper. Adjustseasoning with salt as needed. Allow to cook for 5 – 7more minutes or until the tomatoes are warmedthrough. Serve.

Enjoy!

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Creamy Mushroom andSausage Pasta

Serves 4  

You will need:

  1/2 pound dried pasta  13 ounces ground mild Italian sausage (about 4 links

removed from casings)

  2 tablespoons olive oil

  3 cups sliced crimini mushrooms

  1/4 cup diced shallots

  2 cloves garlic, minced

  1/4 cup white wine

  1 cup mushroom broth

  1/2 cup half and half

  1/4 cup light sour cream

  2 ounces cream cheese softened

  1/4 cup fresh chopped parsley

  salt and pepper1. Cook pasta according to package directions.2. Meanwhile while pasta is cooking, brown Italian

sausage in a pan over medium heat. Once brownedtransfer to a plate.

3. In the same pan that you cooked the sausage in addtwo tablespoons of olive oil and heat over mediumheat. Stir in mushrooms, shallots and garlic. Cook 5minutes or until mushrooms are softened and brown.

4. Pour in wine and mushroom broth allow to cook for 5minutes. Scrape any brown bits that have stuck to thebottom of the pan. Return sausage to the pan.

5. Stir one tablespoon of the hot broth into the half andhalf to temper it.

6. Stir tempered half and half, sour cream and cream

cheese into broth. Continue cooking until the creamcheese has melted and the sauce has thickenedslightly, 5 -7 minutes.

7. Add the cooked pasta to the sauce. Stir to coat.Remove from heat and let stand 5 minutes. Stir oncemore and add chopped parsley. Season to taste withsalt and pepper.

8. Serve.

Enjoy!

Caribbean JerkChicken Pasta

Serves 4  

You will need:

  1.5 pounds chicken breasts, diced

  1 tablespoon plus 1 1/2 teaspoons jerk seasoning  1 pound dried penne pasta

  1 tablespoon olive oil

  1 red bell pepper, diced

  1 green bell pepper, diced

  1 orange bell pepper, diced

  1/2 medium onion diced

  2 cloves garlic, minced

  1 cup half and half

  1/2 cup light sour cream1. Toss chicken with 1 1/2 teaspoons jerk seasoning.2. Bring a large pot of water to a boil and cook pasta

according to package directions. Drain.3. Meanwhile, heat olive oil in a skillet over medium

heat. Stir in diced peppers, onion and garlic. Cook 3minutes. Stir in chicken. Continue cooking untilchicken is cooked through about 10 minutes.

4. Reduce heat and stir in half and half, sour cream andremaining tablespoon of jerk seasoning. Continuecooking until the sauce thickens slightly, about 5minutes. Stir in drained pasta. Toss to combine.Reduce heat and allow to simmer for 5 more minutes.

5. Serve.

Enjoy!

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Macaroni andTomatoes

Serves 4  

You will need:

  Ice

  2 pounds vine ripened tomatoes

  1 tablespoon olive oil

  2 cloves garlic minced

  1 teaspoon kosher salt

  1/2 teaspoon black pepper

  1/2 pound dried elbow macaroni

  5 basil leaves1. Bring a large pot of water to a boil.2. Fill a large bowl with cold water and some ice cubes

to make an ice bath.3. Using a paring knife, make an “X” on the bottom of 

the tomatoes. Do not cut too deep, just through theskin.

4. Once the water starts boiling add the tomatoes andcook for 30 – 60 seconds or until the skin starts to falloff of the tomatoes. Use a slotted spoon to transfertomatoes to the ice bath.

5. Once tomatoes are cool enough to handle removeskin. Slice tomatoes in half and remove the seedsinside. Reserve 1/2 cup of tomato seeds and juices.Dice tomatoes

6. Heat olive oil in a pot over medium heat. Add garlicand cook just until fragrant. Stir in diced tomatoes,reserved tomato juices, salt and pepper. Bring to aboil and reduce heat. Simmer for 30 minutes.

7. After 30 minutes, begin cooking your pasta according

to package directions. At this time you can also choseto leave the sauce as is for a chunky version or usean immersion blender to make it a little more saucelike. It’s up to you. 

8. Transfer cooked pasta to the tomato sauce. Stir tocombine. Adjust salt and pepper if needed. Transferto serving dish.

9. Roll basil leaves together and chop. Sprinkle over thepasta and serve.

Enjoy!

Cheese Tortellini withSausage, Tomatoes

and Spinach

Serves 4  

You will need:

  1 pound fresh cheese tortellini

  5 turkey Italian sausage links

  2 tablespoons olive oil

  ½ red onion sliced

  2 cloves garlic, minced

  1 cup halved cherry tomatoes

  3 cups baby spinach leaves

  ½ teaspoon kosher salt

  ¼ teaspoon fresh cracked black pepper

  3 – 4 fresh basil leaves, chopped

1. Bring the water to a boil. Cook tortellini according topackage directions. Drain.

2. While you are waiting for your water to boil and yourpasta to cook, cook sausage until cooked through,about 10 minutes. Transfer to a cutting surface, sliceand set aside.

3. In a large skillet, heat olive oil over medium heat. Addonions and garlic. Cook just until softened, about 3minutes. Stir in sliced sausage, cooked pasta, cherrytomatoes, spinach leaves, kosher salt and blackpepper. Cook just until spinach wilts, about 2minutes.

4. Transfer to a serving bowl, sprinkle with choppedbasil and serve.

Enjoy!

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Shrimp and BaconLinguine

Serves 4  – 6  

You will need:

  1 pound dry linguine

  8 slices bacon, diced

  1 tablespoon olive oil

  1/2 medium onion, diced

  2 cloves garlic, minced

  1/4 cup dry white wine

  1 pound (51-60 count) prawns, peeled and deviened

  1/4 cup chopped parsley

  kosher salt1. Bring a large pot of water to a boil and cook pasta

according to package directions.

2. Meanwhile cook bacon in a skillet over medium heat.Once browned, transfer to a paper towel lined plate.Reserve 1 tablespoon bacon drippings.

3. In the same pan you cooked the bacon in combinereserved bacon drippings and olive oil. Add onionsand garlic. Cook 5 minutes or until softened. Pour inwhite wine, cook 1 minute. Add in prawns cook untilopaque and cooked through, about 3 – 4 minutes.

4. By this time your pasta should be cooked. Addcooked pasta, bacon and chopped parsley to shrimp.Toss to combine. Season to taste with salt if needed.

5. Serve hot.

Sausage, Mushroomand Zucchini Pasta

Serves 4  

You will need:

  1 pound dried linguine

  4 chicken sausage links  1 tablespoon olive oil

  4 cloves garlic, minced

  1/2 red onion, diced

  1/4 – 1/2 teaspoon crushed red pepper

  1 medium zucchini, sliced

  1 cup sliced mushrooms

  1/4 cup chicken broth

  1/2 cup shredded Romano cheese

  kosher salt to taste1. Bring a large pot of water to a boil and cook pasta

according to package directions.2. While pasta water is heating, begin cooking sausage

and cook until browned. Transfer to a cutting boardand slice.

3. In the same pan that you cooked the sausage in, heatolive oil over medium heat. Add garlic, crushed redpepper and red onion. Cook until fragrant, about 1minute. Stir in zucchini and mushrooms. Cook 3minutes or until slightly softened. Return sausage tothe pan and pour chicken broth over the top.

4. By now pasta should be just about done. Strain andtoss hot pasta with the vegetable mixture. Stir incheese and toss until it melts. Season to taste withsalt.

5. Serve.

Enjoy!

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Spaghetti with CreamyMarinara

Serves 6  

You will need:

  2 tablespoons olive oil

  1/2 medium onion, sliced

  4 cloves garlic, sliced

  1/2 teaspoon crushed red pepper

  2 (28 ounce) cans whole tomatoes

  1 tablespoon fresh oregano

  4 ounces goat cheese

  kosher salt and fresh cracked pepper

  1 pound dried spaghetti1. Preheat oven to 325.2. In a large oven proof pot or dutch oven heat olive oil

over medium heat. Add onions, garlic and crushed

red pepper. Cook until onions are translucent, about 5minutes. Pour in whole tomatoes.

3. Place tomato sauce in the oven and bake for 1 1/2hours. Stirring occasionally.

4. Remove from oven. Using an immersion blenderpuree until smooth (Note: If you don’t have animmersion blender, carefully transfer, in batches, to ablender and blend until smooth). Place on stove topover medium heat. Stir in oregano and goat cheese.Season to taste with salt and pepper. Reduce heat tolow and allow to simmer while you prepare thenoodles.

5. Prepare the noodles according to package directions.6. Divide noodles evenly among bowls and spoon sauce

over the top. Serve.

Enjoy!

Udon Noodle Stir-frywith Pork andEdamame

Serves 4  

You will need:

  3/4 pound pork, thinly sliced

  2 tablespoons soy sauce

  2 teaspoons sambal oelek

  1 teaspoon sesame oil

  1 teaspoon rice vinegar

  1 teaspoon minced fresh ginger

  2 cloves garlic, minced and divided

  1 (10 ounce) package udon noodles, cookedaccording to package directions

  1 cup shelled edamame, cooked according topackage directions

  1 tablespoon peanut oil

  1 cup sliced shitake mushrooms  1/2 medium onion, sliced

  3 green onions, chopped1. Place pork in a bowl. In another bowl whisk together

soy sauce, sambal oelek, sesame oil, rice vinegar,ginger and 1 minced garlic clove. Pour marinade overthe top of the pork and toss to coat. Cover andrefrigerate for 30 minutes.

2. While your pork is marinating, cook udon noodles andedamame according to package directions. Set aside.

3. Heat peanut oil in a large skillet over medium-highheat. Add mushrooms and onions and cook untilonions start to caramelize, about 5 minutes. Add inedamame and noodles. Stir to combine. Transfer to aplate.

4. In the same skillet, add pork and marinade. Cook untilpork is cooked through, about 5 minutes. Returnnoodle mixture to the pan. Add green onions. Toss tocombine well.

5. Serve.

Enjoy!

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Lemon Pepper Shrimpwith Fusilli

Serves 2  – 4  

You will need:

  8 ounces dried fusilli pasta

  1 tablespoon olive oil

  1 shallot, diced

  2 cloves garlic, minced

  1/4 cup dry white wine

   juice of 1/2 lemon

  1 teaspoon lemon pepper

  1 pound 51 – 60 count prawns, peeled and deveined

  1/3 cup chopped fresh parsley

  kosher salt1. Bring a large pot of water to a boil and cook according

to package directions. Drain.2. While pasta is cooking, heat olive oil in a large skillet

over medium heat. Cook shallots and garlic untilshallots are softened, about 2 -3 minutes. Stir in whitewine, lemon juice and lemon pepper. Cook 5 minutes.Stir in prawns and cook until prawns are opaque.

3. Add cooked pasta to prawn mixture. Stir in freshparsley. Toss to combine. Season to taste with koshersalt.

4. Serve.

Enjoy!

Cheesy Chili Mac

Serves 4 – 6

For the chili you will need:

  1 pound ground turkey

  1 teaspoon chili powder, divided

  1 teaspoon cumin, divided

  1/2 teaspoon kosher salt

  1/4 teaspoon garlic powder

  1 tablespoon olive oil

  1/2 yellow onion, chopped

  2 cloves garlic, minced  1 jalapeno chopped (optional)

  1 (14.5 ounce) can fire roasted tomatoes, juicereserved

  1 (14.5 ounce) can chili beans, juice reserved

  1/2 teaspoon hot sauce (optional)

For the Macaroni and Cheese you will need:

  2 cups dried macaroni

  2 tablespoons unsalted butter

  2 tablespoons flour

  1 1/2 cups whole milk

  2 cups shredded sharp cheddar cheese

  1 cup shredded pepper jack cheese

  1/2 – 1 teaspoon seasoning salt1. In a large skillet cook combine ground turkey, 1/2

teaspoon chili powder, 1/2 teaspoon cumin, koshersalt and garlic powder. Cook until meat is browned.Strain.

2. In the same skillet heat olive oil over medium heat,add onions, garlic and jalapeno. Cook 5 minutes.Return meat to the pan, stir in tomatoes and chilibeans. If mixture appears dry add in reserved tomatoand bean juices. Season with remaining cumin, chilipowder and hot sauce if using. Reduce heat to lowand simmer while you prepare the macaroni andcheese.

3. To prepare the macaroni and cheese bring a large pot

of water to a boil and cook the pasta according topackage directions. Strain.4. In the same pan you cooked the noodles in, melt

butter over medium heat. Once melted whisk in flour,cook 1 minute. Slowly whisk in milk. Stir in cheesesand cook until melted. Stir in 1/2 teaspoon seasoningsalt. Return noodles to pan and cook for 5 moreminutes. Remove from heat and let stand for 5minutes. Stir and season to taste with seasoning salt.

5. Add the macaroni to the chili and mix well. Adjustseasoning if needed.

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Spaghetti with BreadCrumbs and Anchovies

You will need:

  1/3 cup plus 2 tablespoons olive oil

  1 1/2 cups fresh bread crumbs

  1 pound dried spaghetti

  6 anchovy fillets, minced fine

  4 cloves garlic, minced

  1 teaspoon crushed red pepper

  1/4 teaspoon chopped fresh parsley

  salt to taste

  grated Parmesan cheese1. Heat 2 tablespoons of olive oil in a small sauce pan.

Cook bread crumbs until browned and toasted, about3 – 4 minutes. Remove from heat and set aside.

2. Bring a large pot of water to boil and cook pastaaccording to package directions. Drain, reserving 1/4

cup of pasta water.3. While pasta is cooking, heat 1/3 cup olive oil overmedium heat, add anchovies and cook 2 minutes. Stirin garlic and pepper. Cook until anchovies dissolve,about 2 more minutes. Stir frequently and do not allowthe garlic to burn. Add hot pasta and reserved pastawater. Toss to coat.

4. Sprinkle toasted bread crumbs and parsley over thepasta. Toss once more. Season to taste with salt ifneeded.

5. Serve with plenty of grated Parmesan cheese andsome more crushed red pepper.

Enjoy!

Scallop Piccata

Serves 2

You will need:

  1/4 pound angel hair pasta

  1 pound sea scallops (about 10), pat dry

  fresh cracked pepper and kosher salt

  1 tablespoon olive oil

  3 tablespoons butter, divided

  1 clove garlic, minced

  1/2 cup dry white wine

  3 tablespoons nonpareil capers

   juice of 1/2 lemon

  1 tablespoon chopped fresh parsley1. Bring a large pot of water to a boil.2. While you’re waiting for your pasta water to boil.

Season scallops with salt and pepper. Heat 1tablespoon of butter and 1 tablespoon of olive oil in alarge nonstick skillet over medium-high heat. Once

butter melts, place scallops in pan. Cook, turningonce until scallops are browned, about 3 – 4 minutesper side. Transfer to a plate, loosely cover to keepscallops warm. (Note : You may need to do this step inbatches, you do not want to over crowd the scallopsor they will steam and won’t get the color you want.)Reserve pan juices.

3. If you haven’t already, begin cooking pasta. Cookaccording to pasta directions. Drain.

4. While pasta is cooking add garlic to scallop pan,reduce heat to medium, cook 20 seconds or untilfragrant. Pour in wine, capers and lemon juice.Scrape up any brown bits from the bottom of the pan.Cook until sauce reduces by 1/3 about 5 minutes.Remove from heat, add remaining 2 tablespoons of

butter. Swirl until butter melts. Stir in fresh parsley.5. Divide pasta evenly among heated pasta bowls. Place

5 scallops on top of the pasta. Pour sauce over thetop. Serve.

Enjoy!

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Penne Alla Vodka

Serves 4  – 6  

You will need:

  5 slices bacon, diced into 1 inch pieces

  1/2 medium yellow onion, diced

  3 cloves garlic, minced

  1/2 teaspoon crushed red pepper

  1/4 cup vodka

  1 (28 ounce) can crushed tomatoes

  1 pound dried penne pasta

  1/2 cup heavy cream

  5 basil leaves, rolled together and chopped

  1/4 cup Parmesan cheese

  fresh cracked pepper and kosher salt1. In a large pan cook bacon over medium heat until

browned, about 5 – 7 minutes. Transfer bacon to aplate and set aside.

2. Reserve 1 tablespoon of bacon drippings. Addonions, garlic and crushed red pepper to reservedbacon drippings and cook until onions are translucentabout 5 minutes. Pour in vodka. Cook 3 minutes. Pourin tomatoes. Bring to a boil, reduce heat and allow tosimmer for 20 minutes. Season to taste with salt andpepper.

3. While the sauce is simmering, bring a large pot ofwater to a boil and cook pasta according to packagedirections. Drain. Set aside.

4. After sauce has simmered for 20 minutes, whisk 1tablespoon of sauce into cream to temper it. Slowlystir tempered cream into the tomato sauce. Addcooked pasta to the sauce. Stir to combine.

5. Return bacon to the pasta and stir in basil and

Parmesan cheese. Stir to combine. Adjust seasoningwith salt and pepper if needed.

6. Serve with plenty of grated Parmesan cheese andcrushed red peppers.

Enjoy!

Vegetable Linguine

Serves 4  

You will need:

  1/2 pound dried linguine

  2 tablespoons olive oil  4 cloves garlic, minced

  3 cups fresh broccoli florets

  1 cup sliced carrots

  1 cup sliced red onion

  1 cup sliced zucchini

  1/4 teaspoon crushed red pepper

  1/4 cup dry white wine

  fresh cracked pepper and kosher salt

  freshly grated Parmesan cheese1. Cook pasta according to package directions. Strain

but reserve 1/4 cup pasta water.2. While the pasta is cooking, heat olive oil over medium

heat in a skillet large enough to fit the cooked pasta.Once hot add garlic cook just until its fragrant about30 seconds. Add broccoli. Cook 3 minutes. Stirringoccasionally. Add carrots, red onions and zucchini.Cook 3 minutes. Sprinkle with crushed red pepperand pour wine over the top and continue cooking for 5minutes or until veggies are softened.

3. Add cooked noodles to the pan. Toss to combine. Ifpasta seems dry, add reserved pasta water. Seasonto taste with salt and pepper.

4. Transfer to a serving platter and top with Parmesancheese.

Enjoy!

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Three Cheese StoveTop Macaroni andCheese

Serves 4

You will need:

  2 cups dried elbow macaroni

  2 tablespoons unsalted butter

  2 tablespoons flour

  1 1/2 cups milk

  1 1/2 cups shredded medium cheddar cheese

  1/2 cup shredded Gruyere cheese

  1/2 cup shredded Havarti cheese

  1/2 to 1 teaspoon seasoning salt

  1/4 to 1/2 teaspoon fresh cracked black pepper

  2 green onions, chopped1. Boil pasta according to package directions. Strain.2. In the same pot that you boiled the pasta in, melt

butter over medium heat. Once melted sprinkle with 2tablespoons flour. Whisk until smooth, cook 1 minute.

3. Slowly whisk milk into flour mixture and bring to asimmer but do not boil. Add in all three cheeses andstir until they melt. Stir in 1/2 teaspoon of seasoningsalt and 1/4 teaspoon black pepper. Fold in cookednoodles. Cook 5 minutes. Stir in chopped greenonions. Let stand for 5 minutes. Stir and adjustseasoning if necessary.

4. Serve hot.

Spaghetti withBrowned Butter andMizithra

Serves 4  

You will need:

  1 pound dried spaghetti  1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cut

into tablespoons

  1 cup grated mizithra cheese

  fresh cracked black pepper and kosher salt

  chopped fresh parsley1. Cook pasta according to package directions.

Meanwhile, brown your butter.2. In a stainless steel skillet or pot, heat butter over

medium heat, As butter melts, it will foam slightly.Continue to cook until you notice little brown bitsforming at the bottom of the pan. Stir the butter orshake the pan and continue cooking until the butter isa tan color and has a nutty aroma. Remove from heat

and set it on a cool surface because it will continue tocook in the pan.3. Strain your pasta and return it to the pasta pot. Pour

browned butter over the top and sprinkle with mizithracheese. Toss to combine. Season to taste with freshcracked pepper and kosher salt.

4. Transfer to platter. Sprinkle with parsley and serve.

Note: The mizithra cheese doesn’t really melt. So that

is something to keep in mind when you are shredding

it. I prefer the the medium sized shreds but you can

also do a fine grate if you’d like. 

Enjoy!

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Penne with Sausage,Spinach and Arugula

Serves 4  

You will need:

  8 ounces dried penne pasta

  5 turkey Italian sausage links, casings removed

  1 teaspoon olive oil

  1 shallot, chopped

  4 cloves garlic, sliced

  1/2 teaspoon dried oregano

  1 teaspoon crushed red pepper (optional)

  1 1/2 cups baby arugula

  1 1/2 cups baby spinach

  1/4 cup reserved pasta water

  salt and pepper

  freshly grated Parmesan cheese for garnish

1. Bring a large pot of water to a boil and cook pastaaccording to box directions. Strain but reserve 1/4 cupof the pasta water. Set cooked pasta aside.

2. While your pasta is cooking brown sausage in a panover medium heat, about 5-7 minutes. Transfer to acolander to strain grease. Set aside.

3. To the same pan that you cooked the sausage in addolive oil, shallot, garlic, oregano and crushed redpepper. Cook until shallot is translucent, about 5minutes.

4. Return sausage to the pan, add cooked pasta,arugula, spinach and reserved pasta water. Toss tocombine and cook for 2 minutes or just until thegreens wilt. Season to taste with salt and pepper.

5. Transfer to serving platter, sprinkle with Parmesancheese. Serve immediately.

Enjoy!

Spaghetti Puttanesca

Serves 4-6  

You will need:

  1 tablespoon olive oil

  1 tablespoon butter

  1/2 medium onion, diced

  5 anchovy fillets, finely chopped

  5 cloves garlic, chopped

  1/2 -1 teaspoon crushed red peppers

  1 (28 ounce) can crushed tomatoes

  2 tablespoons capers

  1/2 cup chopped kalamata olives

  fresh cracked pepper and kosher salt

  1 pound dried spaghetti

  Parmesan cheese (optional)1. In a large skillet heat butter and olive oil over medium

heat. Once butter has melted add onion, anchovies,garlic and crushed red peppers. Cook for 5-7 minutesor until onions are translucent and anchovies aredissolved.

2. Pour in crushed tomatoes. Stir in capers andkalamata olives. Season to taste with salt and pepper.Reduce heat to low and simmer for at least 30minutes to let the flavors mingle.

3. About 15 minutes before you would like to servedinner, bring a large pot of water to a boil. Cook pastaaccording to package directions. Strain completely.

4. Toss strained pasta in sauce. Sprinkle withParmesan and serve immediately.

As much as you may want to lick the plate clean, I

find that Herbed Garlic Bread is a much more dinner

table friendly way to soak up the leftover sauce.

Enjoy!

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Pizza Casserole

Serves 8 (2 casseroles that serve 4)

You will need:

  1 pound dried rotini pasta

  kosher salt

  1 pound hot or mild ground Italian sausage

  1 green bell pepper, ribs and seeds removed, diced

  1/2 cup chopped red onion

  1 cup chopped button mushrooms

  1/2 cup diced pepperoni

  1 cup pizza sauce 

  2 cups shredded mozzarella

  1/4 cup shredded Parmesan cheese

1. Preheat oven to 350 degrees.

2. Bring a large pot of water to boil. Season liberally with salt,

about 1 tablespoon. Cook pasta for 6-7 minutes. Strain.

Pasta will be firm.

3. In a large skillet brown Italian sausage, about 5 minutes.

Strain.

4. In the same pan you cooked the sausage stir together bell

pepper, red onion, mushrooms and pepperoni. Cook for 3-4

minutes or until vegetables soften. Return sausage to pan.

Stir to combine. Add in pasta and pizza sauce. Mix well.

Remove from heat.

5. To bake one casserole: Place half of the casserole mixture

into a 8″ x 8″ glass casserole dish. Sprinkle 1 1/2 cups of 

shredded mozzarella cheese on top. Bake for 15 minutes.Remove. Top 1/2 cup shredded mozzarella and 1/4 cup

Parmesan cheese. Place under the broiler for 1-2 minutes or

until cheese starts to brown.

6. Serve immediately.

To freeze one casserole:

1. Line a 8″ x 8″ casserole dish with foil, making sure to leave

enough hanging off the sides to wrap around the casserole.

2. Spoon remaining half of casserole mixture into prepared

pan. Set pan on top of ice water to cool rapidly. Then freeze

for a couple of hours or until firm.

3. Lift the frozen casserole out of the dish, wrap in foil and

place in a plastic freezer bag. Cook within 2-3 months.

4. When ready to bake, place frozen casserole in casserole

dish and thaw in the refrigerator for 24 hours.5. Preheat oven to 350 degrees. Unwrap the casserole.

Sprinkle 1 1/2 cups of shredded mozzarella cheese on top

and bake for 20-25 minutes or until mozzarella is melted and

casserole is heated through. Remove from oven sprinkle 1/2

cup shredded mozzarella and 1/4 shredded Parmesan on

top. Place under the broiler for 1-2 minutes or until the

cheese starts to brown.

6. Serve immediately.

Enjoy!

Fettuccine withSausage, Peppers andOnions

Serves 4-6

You will need:

  1 pound dried fettuccine pasta

  1 tablespoon plus 2 teaspoons olive oil divided

  5 turkey Italian sausage links (hot or mild)  1/2 medium onion, sliced

  4 garlic cloves, minced

  1/4 teaspoon crushed red pepper (optional)

  1/2 teaspoon dried oregano

  1 green bell pepper, ribs and seeds removed, diced

  1 red bell pepper, ribs and seeds removed, diced

  1/2 cup dry white wine (such as Pinot Grigio)

  1/4 cup reserved pasta water

  kosher salt

  shredded Parmesan

1. Cook pasta according to package directions. Strain, but

reserve 1/4 cup of pasta water.

2. While your pasta is cooking, in a skillet large enough to fit

the cooked pasta, heat 1 tablespoon of olive oil over medium

heat. Once hot, place sausage in the pan and cook through.

About 5 minutes per side. Transfer to a plate. Allow to rest 5

minutes.

3. To the same pan you cooked the sausage in, add remaining

two teaspoons of olive oil and heat over medium heat. Add

onion, garlic, crushed red pepper (if using) and oregano.

Cook 1 minute. Add green and red bell peppers. Cook until

softened, 3 minutes. Pour white wine and reserved pasta

water over the mixture. Cook for 5 minutes.

4. Slice sausage and return it to the pan. Stir to combine.

5. Add strained noodles to sausage mixture and toss to coat.

Reduce heat to low and let simmer for 5-7 minutes or until

most of the sauce is absorbed. Toss once more. Season to

taste with kosher salt.

6. Serve hot along side some freshly grated Parmesan cheese

and crushed red pepper.

If you serve this with a salad, herb garlic bread and a nice

bottle of white wine, you too may start re-thinking the whole

going out for pasta thing.

Enjoy!

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Creamy HerbFettuccine

Serves 4-6  

You will need:

  1 pound dried fettuccine

  1 tablespoon olive oil

  1 tablespoon butter

  1 shallot, chopped

  2 cloves garlic, minced

  1 cup heavy cream

  2 tablespoons cream cheese, cut into 1 inch cubes

  2 tablespoons chopped fresh oregano

  1 1/2 teaspoons finely chopped fresh sage

  2 tablespoons chopped fresh parsley

  fresh cracked pepper and kosher salt to taste

  freshly grated Romano cheese, if desired

1. Bring a large pot of water to a boil. Season liberallywith salt before adding pasta. Cook pasta accordingto package directions. Meanwhile start your sauce.

2. In a skillet large enough to hold the cooked pasta,heat olive oil and 1 tablespoon of butter over mediumheat. Once butter melts add shallot and garlic. Cook 1minute. Reduce heat to medium-low and slowly whiskin cream. Add cream cheese and continue stirringuntil cheese has melted. Continue cooking untilthickened, it should coat the back of a spoon, about 5minutes. Stir in chopped herbs. Season to taste withsalt and pepper. Note : Try not to let the sauce boil,but if it does it is not the end of the world, just turn thestove down a notch.

3. Strain your pasta very well. Add strained pasta to the

sauce. Toss to coat. Reduce heat to low, let stand for5 minutes. Toss once more.

4. Transfer to serving platter. Grate some Romanocheese over the top, if desired. Serve.

So aside from the fact that I may need to find a new

grocery store, I will chalk this spur of the moment

dinner up as a success.

Enjoy!

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