bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

nana's tuna casserole surprise

Ingredients

• Servings: 15
• 1 (12 ounce) can chunk light tuna in water, drained
• 2 cups multigrain flake cereal
• 1/4 cup minced onion
• 1 (10 ounce) can condensed cream of mushroom or celery soup, undiluted
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups shredded swiss cheese
• 1/2 cup dry roasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
• mix the tuna, cereal, onion, mushroom soup, and olive oil together in a bowl until blended. spoon mixture into the prepared baking dish. sprinkle evenly with cheese and peanuts.
• bake in preheated oven until cheese melts, about 30 minutes. cut into squares to serve.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

paprika-spiced grilled cod and party-in-your-mouth mango salsa!

Ingredients

• Servings: 4
• 1 mango - peeled, seeded, and diced
• 4 tomatoes, chopped
• 2 persian cucumbers, finely chopped
• 1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 lime, juiced
• 1 lemon, juiced
• 1 tablespoon minced pickled jalapeno pepper
• 2 teaspoons red pepper flakes
• 2 tablespoons chopped fresh lemon basil
• kosher salt to taste
• 2 pounds cod fillets
• 2 teaspoons paprika, or to taste
• kosher salt and freshly ground black pepper, to taste
• 1/4 cup canola oil, or as needed
• 4 flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 35 mins


• stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. set aside.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• season the cod with the paprika, salt, and pepper; brush with the canola oil.
• cook the cod on the preheated grill until the fish flakes easily with a fork, about 3 minutes per side. quickly warm the tortillas on the grill just before the cod is finished. serve the cod in the warm tortillas topped with the mango salsa.

jambalaya with fresh fruit

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 (12 ounce) package chicken apple sausage
• 2 tablespoons olive oil
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 2 bay leaves
• 1 1/2 cups long grain rice
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 3/4 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1/3 cup
• 3/4 cup canned crushed tomatoes
• 1 1/2 cups chicken broth
• 3/4 pound peeled and deveined medium shrimp
• 1/2 cup diced fresh pineapple
• 1/2 cup diced mango
• 1/2 cup diced apple

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 2 quart casserole dish with lid.
• place the flour in a shallow dish. dip the sausages into the flour to coat evenly.
• heat 2 tablespoons of olive oil in a large skillet over medium heat. cook the sausages, turning to brown all sides, about 2 minutes per side. transfer to a plate and set aside.
• using the same skillet, heat 2 tablespoons of olive oil over medium heat. stir in the onion, green pepper, garlic, and bay leaves; stir and cook until tender, about 2 minutes. combine the rice with the pepper mixture; stir and cook until the rice turns opaque, about 3 minutes. stir in the thyme, salt, chili powder, and black peppers, red pepper flakes, wine, tomatoes, and chicken broth. add the sausages; increase heat to high and bring the mixture to a boil. transfer the rice mixture to the large pot and cover.
• bake in preheated oven for 20 to 25 minutes.
• remove pot from the oven. stir in the shrimp, pineapple, mango, and apple; blending thoroughly with the rice mixture. cover and bake until shrimp is cooked, 10 to 15 minutes.

super-delicious zuppa toscana

Ingredients

• Servings: 6
• 1 pound bulk mild italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
• cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.