Spicy Rigatoni with Italian Sausage

This is the one and only photo I have of this amazing dish.  I couldn't hold off for an extra minutes and had to dig right in.  Now that means I will have to make it again soon, SCORE!!!!  I have never seen my father in law eat so much food.  If you follow my blog you know he literally lives like 50 yards away and eats with us a lot.  This was extremely delicious, filling and inexpensive.

 

Ingredients:

• 1 box Rigatoni
• 1 pound ground Italian sausage
• 1 can fire roasted tomatoes, Pureed
• 2 cups heavy cream
• 1 small onion diced
• 2 garlic cloves, grated
• 1 tablespoon butter
• 1 tablespoon flour
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• dash of hot sauce
• 1 cup frozen peas and carrots (I originally planned on just peas, but I am clumsy and grabbed the wrong bag.  The carrots were delicious in it.)

 

Directions:

1. Boil Rigatoni according to package instructions, adding in peas and carrots for last minute.
2. Drain pasta and return to pan with a little butter or olive oil.
3. In a separate pan brown sausage with onions until cooked through.
4. Add cooked sausage and onions into a blender or food processor with red pepper flakes and cayenne.
5. pulse a couple times to break up the sausage and incorporate the seasonings.
6. Return sausage to pan and add in tomato puree. (will look a little like dog food, see below)
   
7. In a separate sauce pan melt butter and sprinkle with flour.
8. Stir flour and butter to create a roux.
9. Slowly stir in heavy cream.
10. Stir in garlic and let thicken.
11. Pour cream sauce into meat sauce and stir together.
12. Pour the sausage cream sauce into the pot with the noodles and stir together.
13. Let pasta sit with sauce for about five minutes before serving.

 

 

 

Creamy Rigatoni Bake

As I have mentioned before, my little one does not tolerate milk well.  However, yogurt and sour cream are a go!  I am starting to get creative in making delicious cream sauces without milk.  I must say that I am really not missing it at all.  He can have cheese so I usually just substitute the milk for chicken broth mixed with sour cream or Greek yogurt.  I don't even think my husband has noticed.

Ingredients:

• 1 box Rigatoni
• 2 cooked chicken breasts, shredded or diced
• 1 12 oz frozen bag of green beans
• 1/2 onion, diced
• 4 garlic cloves, minced
• 2 cups chicken broth
• 4 oz cream cheese
• 1/2 cup sour cream
• 1 cup Parmesan cheese
• mozzarella cheese for garnish
• 8 slices provolone cheese
• 1 egg, whisked
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt, pepper, and red pepper flakes to taste

Directions:

1. Boil Rigatoni according to package directions and return to pot with one tablespoon olive oil and chicken.
2. Heat butter and 1 tablespoon olive oil in a medium saute pan.
3. Cook onions and garlic in butter until translucent.  Add to pot with noodles.
4. In the same skillet melt cream cheese over low heat and whisk in sour cream and chicken broth.
5. When sauce is smooth add all seasonings and whisk in Parmesan cheese until smooth.
6. Pour sauce over noodles and stir.
7. Slowly stirl in whisked egg and green beans.
8. In a grease 9by13 baking dish add 1/2 of the pasta mixture and top with provolone cheese.
9. Add the remaining pasta and top with mozzarella cheese.
10. Bake at 350 degrees covered for 20 minutes and uncovered for 10 minutes.

 

Cookers Note:  This also makes for a fantastic freezer meal.  You can freeze in a large 9by13 or in two 8by8 dishes.  Freeze after step 9 and thaw completely before cooking and follow step 10 above.

Tortellini and Andouille Sausage Soup

Adapted from Little Fellows Crockpot Cheese Tortellini

 

I love when Pinterest recipes turn out FANTASTIC.  As I have said before, I have a love/hate relationship with my crock.  I have tried LOTS of recipes and have only really liked a few of them.  This one is a WINNER....  My husband has been out of town for business and I knew this was one he wouldn't like.  So, I whipped this up and froze in individual Ziploc bags for future lunches. 

 

Ingredients:

• 1 bag frozen tortellini, any kind
• 2 cans diced tomatoes, Italian style
• 2 cups spinach
• 1 pack Andouille sausage (4 links), sliced in circles
• 1 block cream cheese, diced
• 1 quart chicken broth
• 1 cup water
• 2 garlic cloves, grated or minced
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh basil, chopped
• 1 bay leaf
• pepper to taste

Directions:

 

Brown sausage in a large skillet until browned.

 

Add sausage and all remaining ingredients into a lightly greased crockpot.

 

Cook on low for 6 hours, stir and serve.

Prawn and Artichoke Garlic Lemon Linguine

It is no secret that I am a huge pasta fan.  I love trying the different choices at restaurants and obviously, I love trying recipes at home.  This is definitely a keeper and is a perfect dish for a fancy dinner party.  It is so easy to make and will get rave reviews.  Add a nice salad with fresh garlic bread and you are good to go.

Ingredients:

• 1 lb jumbo prawns, peeled and deveined
• 1/2 box linguine, 1/2 box
• 1 cup quartered artichoke hearts, drained
• 3 cloves garlic, minced
• zest and juice from 1 lemon
• 2 tablespoons fresh parsley, lightly chopped
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/2 stick unsalted butter
• 1/2 cup water from pasta

Directions:

Boil linguine according to package directions, saving 1/2 cup of pasta water.

In a large Ziploc bag add lemon pepper, garlic, pepper, paprika and prawns.  Shake well coating the prawns evenly. 

Zest and juice lemon and whisk together with garlic and pasta water.

In a large skillet melt 1/2 of the butter and cook shrimp until cooked through, about 4 minutes.  Adding artichokes for last minute.

Add remaining butter, parsley, lemon juice and toss in pasta.  Coat pasta evenly with sauce and serve.

Tomato Cream Pasta Shells

This recipe is almost identical to my Rigatoni Bake!  Everyone loved this especially Logan, he literally ate every bite.  I love making spaghetti because its good and sooo easy.  However, if you follow the blog you know I haven't been in the mood for regular spaghetti lately.  This is a quick way to spruce it up and it freezes perfectly!!

Ingredients:

• 1 lb Italian sausage
• 1 box mini pasta shells
• 1 jar favorite pasta sauce
• 1 cup milk
• 1cup Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Directions:  In a large pot cook shells according to package instructions. Drain pasta and return to pot and set aside. Brown sausage over medium/high heat and add pasta sauce when cooked through.  In a small sauce pan melt butter and add flour forming a roux.  Slowly add in milk, remove from heat and whisk in cheese, onion and garlic powder until smooth.  Pour cheese sauce into pasta sauce and mix thoroughly.  Add sauce to pot with noodles and stir together and serve.  Freeze leftover in large Ziploc bag or disposable tin pan. 

Toddler Orzo

My little guy loves any kind of pasta and Orzo happens to be the easiest for him to eat!  He loves this dish and it is so incredibly simple to make.  I always have the ingredients on hand and I always make a little extra because I love it TOO!

Ingredients: 
1 cup vegetable broth
1/2 cup Orzo
1/4 cup frozen peas
1/4 cup frozen corn

Directions:  Bring the broth to a boil and add all remaining ingredients.  Simmer for a couple minutes then reduce heat to low and cover for 10 minutes.  Remove from heat and fluff!

Spaghetti with Melted Garlic Mozzarella

Like most of you know, I love cheese.  So, why not top it with ooey gooey garlicky cheese?   Spaghetti is an all time classic dish that doesn't really need enhancements.  Well, this idea popped in my head and I had to give it a whirl.  I am in LOVE.  The extra step is so worth the time and don't think I will ever be able to go back to the original.  Initially the plan was to place it under the broiler until it was nice and bubbly however, the dish said, not broiler safe!

Ingredients for spaghetti:

• 1 lb Italian sausage
• 1/2 box thin spaghetti
• 1 jar favorite marinara
• 1 can diced tomatoes
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil

Ingredients for Garlic Mozzarella:

• 1 cup mozzarella, shredded
• 1/2 cup milk
• 2 cloves garlic, grated
• 1/2 tablespoon butter
• 1/2 tablespoon flour

Directions:  Boil noodles according to package directions.  Rinse, drain and return to pot coating with olive oil.  Meanwhile, brown sausage in a large skillet and add all remaining ingredients.  Simmer for around 10 minutes and add to noodles, coating evenly.  In a small saucepan melt butter and stir in flour, forming a roux.  Slowly stir in milk and garlic.  Remove from heat, stir in cheese, pour over spaghetti and serve!

Cajun Chicken Spaghetti

A while back I made Cajun Shrimp Pasta and I have been craving it ever since.  However, I was to lazy to head out to the store so I recreated it with ingredients I had on hand.  The chicken was amazing all by itself and the cream sauce is delightful.  My husband and I both loved it and will definitely indulge in it again.

 

Ingredients:

• 1/2 box thin spaghetti
• 2 chicken breasts, cubed
• 1 1/4 cup chicken broth
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 2 1/2 teaspoons Cajun seasoning
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
•  Tabasco, to taste

 

Directions: Cook spaghetti according to package directions.  In a large bowl add chicken, 2 teaspoons Cajun seasoning, paprika and pepper.  Stir chicken until all pieces are completely coated.  In a large skillet over medium heat add olive oil and saute chicken while slowly adding 1/4 cup chicken broth.  When chicken is cooked through set aside.  In skillet melt butter and stir in flour, forming a roux.  Slowly whisk in remaining chicken broth and heavy cream.  Bring to a boil and remove from heat.  Whisk in cheese and add Tabasco.  Toss in spaghetti and top with chicken!



Spaghetti Pie

This is a fantastic change from regular old fashioned spaghetti.  It's extremely simple to throw together, tastes delicious and freezes great too!!  WIN WIN WIN!  My husband was a big fan and my little guy ate handful after handful. 

Ingredients:

• 1 lb ground Italian sausage
• 1 box thin spaghetti noodles
• 1 jar favorite pasta sauce
• 1 can diced tomatoes
• 1 small can tomato paste
• 1/2 teaspoon garlic powder
• 2 eggs
• 1 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 tablespoon olive oil

*This makes two pies! 

Directions:  Preheat oven to 350 degrees.  Boil noodles according to package directions.  Brown sausage over medium heat until cooked through.  Add sauce, tomatoes, and paste to meat and set aside.  Drain noodles and add back to pot with olive oil.  Mix eggs, Parmesan cheese and garlic powder together and toss into noodles, and add pasta sauce.  Place noodles into a greased pie pan, top with mozzarella cheese and bake for 20-25 minutes. 

Chili Cheese Shells

This was definitely a hit with my husband!  Like most people, I am a huge fan of Velveeta and Chili with Frito's.  This dish is that in pasta form.  My husband added crushed Frito's to the top of his, and I added a large scoop of Pace Picante.  This is a great way to use up any canned chili and I think a can of Rotel would be a wonderful addition. 

Ingredients:

• 1 box pasta shells
• 2 cans chili
• 1 cup cheddar cheese, shredded
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Cholula, to taste

Directions:  Boil shells according to package directions.  In a large skillet melt butter, sprinkle with flour and stir constantly until in forms a roux.  Stir in cream and bring to a simmer.  Slowly whisk in cheese until melted and stir in chili.  Let simmer for about 5 minutes, stirring constantly.  Pour chili cheese over noodles and enjoy.  Top with Cholula, Frito's or hot sauce!

Creamy Chicken Alfredo Rigatoni

Whenever I make any kind of cream sauce pasta my husbands only critique is, this needs more sauce.  I can deal with that.  This recipe is so rich, creamy and heavy!!  For all of you out there who love lots of sauce, this is for you. 

 

Ingredients:

• 1 box Rigatoni
• 3 chicken thinly sliced chicken breasts, slightly pounded flat
• 1 quart heavy cream
• 3 cups Parmesan cheese
• 4 tablespoons butter
• 3 tablespoons flour
• 3 garlic cloves, minced
• Italian seasoning, to taste
• salt and pepper, to taste

Directions:  Boil noodles according to package directions.  In a large skillet melt one tablespoon butter with one clove minced garlic.  Saute chicken in butter about 3 minutes on each side adding your desired amount of seasonings to each side and set aside.  In the same skillet melt the remaining butter with garlic and slowly stir in flour to form a roux.  Slowly stir in heavy cream and cheese and bring to a slight simmer and remove from heat.  Taste the sauce and add any extra salt, pepper, and Italian seasonings at this time.  Pour sauce over noodles and serve with chicken on top!

Andouille Sausage Pasta

For my birthday last year my husband surprised with dinner at The Crab Pot, after many not so subtle hints.  We had lots of fun but were disappointed with the food.  However, we both LOVED the sausage.  This pasta is creamy, savory, and full of flavor.  I literally said, "this is so good" every bite. 

 Ingredients:

• 1 package Andouille Sausage (4 links), sliced in circles
• 1 box bow farfalle pasta (bow tie)
• 1 1/2 cups Parmesan cheese
• 1/2 small sweet onion, finely diced
• 1 clove garlic, minced
• 1 pint heavy whipping cream
• 4 tablespoon butter
• 2 tablespoons flour
• 1 1/2 teaspoon blackened seasoning
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper 

Directions:  Cook pasta according to package directions.  In a large skillet melt one tablespoon butter over medium heat and saute garlic and onion until tender, add sausage and saute until heated through.  Add remaining butter and sprinkle with flour.  Slowly add cream, cheese, and seasonings stirring constantly.  Finally add pasta and coat evenly, serve and enjoy.

Baked Sausage Ziti

Hands down my favorite pasta dinner dish!  It's filled with cheese, what's not to love?  This is also my favorite freezer meal to prepare, here is the link to my previous post on freezer meals.  For about $12 I have 4 dinners with bread freezer pans, 2 if I use 8x8 freezer pans. 

Ingredients:

• 1 lb ground Italian sausage
• 1 box ziti
• 2 jars favorite pasta sauce
• 1 can diced tomatoes, drained
• 8 slices provolone cheese
• 1 cup sour cream
• 1 bag Italian style cheese
• 1/2 small sweet onion, finely diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional
• 1 tablespoon Olive oil

Directions:  Bring large pot of water to boil.  Add pasta and cook for 7-8 minutes until al dente. Drain and add back to pot with olive oil. In a large skillet brown onion and sausage over medium heat.  Stir in spaghetti sauce, tomatoes, seasonings, and add sauce to noodles.  Spray casserole dish or freezer tins with cooking spray. Layer as directed:  1/4 Pasta mixture, 4 slices provolone cheese, 1/2 sour cream, Italian cheese, 1/4 noodle mixture, and top with itialian cheese. (These instructions are for 2 8x8 pans)  If cooking the same day bake covered for 20 minutes and uncovered for 5-10 minutes.

 

To freeze:  Cover with tin foil, label and freeze. Defrost completely before baking and bake as directed above.

Shrimp Fettuccini Alfredo

This is cheesy buttery goodness!!  Definitely, a high fat and calorie dinner.  I love to indulge in thick creamy pasta every now and then.  Fettuccini Alfredo has always been one of my favorite dishes of all time.  Its easy, fast, and fairly inexpensive.  As much as my husbands claims to not like pasta, he sure does ask for it a lot.

Ingredients:

• 1 box fettuccini noodles
• 1 pint heavy cream
• 1 1/2 cup Parmesan cheese
• 1 lb shrimp, peeled and deveined
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 tablespoons flour
• salt and pepper, to taste

Directions:  Boil noodles according to package directions.  In a large skillet melt 1 tablespoon butter and add garlic and shrimp.  Cook until shrimp is pink.  Remove shrimp and set aside. Melt remaining butter in skillet and add flour, stirring constantly.  Once you have a rue slowly whisk in cream and cheese.  Season sauce with salt and pepper and add shrimp. Toss noodles in sauce and serve!

Sausage Alfredo Penne

This was a raid the cupboard throw together meal.  Every time I go shopping with my husband he always grabs a jar of the store bought Alfredo sauce.  He loves it, I hate it.  I had a jar of sauce and a pound of Italian sausage so I decided to put them to use.  The sauce is so bland so I added some ingredients for kick and let it simmer for several hours with the sausage to incorporate some flavor.  This is definitely not a skinny girl meal but sometimes you have to indulge.

Ingredients:

• 1/2 pound penne
• 1 jar alfredo sauce (mine was roasted garlic)
• 1 pound Italian sausage
• 1/2 cup mozzarella cheese
• 2 cloves garlic, minced
• 1/4 cup sherry
• 1 tablespoon milk
• 1/2 teaspoon cayenne, optional
• 1 teaspoon Italian seasoning
• 1 bay leaf
• salt and pepper to taste

Directions:  In a large skillet brown sausage with garlic.  Add sauce (use milk to shake any excess sauce from jar), sherry, cayenne, Italian seasoning, bay leaf, and salt and pepper.  Simmer for at least and hour.   Boil noodles according to package and add to sauce.  Top with cheese and serve.

Two Way Sausage Spaghetti

This was so easy and a huge hit with my husband and father in law.  Definitely a new one for my rotation.  If you are looking to cut some calories and fat use spaghetti squash and chicken/turkey Italian sausage.

Ingredients:

• 1/2 package spaghetti noodles  (I always use angel hair)
• 1 jar marinara 
• 1 small onion, diced
• 1 lb ground Italian sausage
• 1 package Italian sausage links
• 1 small can of mushrooms
• 1 teaspoon garlic powder
• 1 tablespoon olive oil

Directions: In a large skillet brown ground sausage with onion, add to food processor and mince.  Add marinara, minced meat, mushrooms, and garlic powder and simmer.  Add links to skillet and saute with olive oil until browned on each side.  Add water to skillet and turn heat on low and simmer with lid for about 20 minutes.  Boil noodles according to package.  Before draining noodles keep 1 cup water to add to sauce if needed.  Return noodles to pot and add sauce and pasta water if needed. (I used about 1/2 a cup)  Finally, add sausage links and serve. 

Rigatoni Bake

Last week I was going through a freezer meal phase.  My supply was getting low so I was on a mission and this meal was fantastic and extremely easy. 

Ingredients:

• 1 box rigatoni
• 1 lb Ground Italian Sausage or Chicken
• 1 jar favorite pasta sauce
• 1 cup heavy cream or half and half
• 1 cup mozzarella cheese
• 1 small onion, diced
• 2 8x8 disposable tin pans

Directions:  Brown sausage/chicken over medium/high heat with onions.  In a large pot cook rigatoni about 2 minutes less than package instructions.  Drain pasta and return to pot and set aside.  Add pasta sauce, cream, and cheese to pot and stir until cheese is melted.  Add sausage/chicken to sauce then stir in pasta.  Spray tin pans with non stick spray and divide pasta between the two.  Top with tin foil, label, cool, and freeze.  To Cook freezer meal:  Defrost completely and bake covered at 350 degrees for 30-40 minutes.

Green Chili Chicken Spaghetti

I was away this weekend in Portland and I never got around to making my weekly meal plan.  I have been so lazy and haven't even ventured out to the grocery store.  Time to raid the pantry and freezer this week for my meals.

Ingredients:

• 1 lb uncooked chicken, cubed
• 1 can green chilies
• 1/2 package spaghetti
• 3 tablespoons butter
• 1 cup chicken broth
• 1/4 cup sherry
• 1 cup Parmesan cheese
• 1/3 cup Greek yogurt
• 1/2 teaspoon minced garlic
• 1 teaspoon cornstarch
• salt and pepper, to taste

Directions:  Boil noodles according to package.  In a large skillet melt 2 tablespoons butter and cook chicken until no longer pink adding the green chilies for the last minute.  Remove chicken from skillet and set aside.  Bring broth, sherry, remaining butter and garlic to a simmer and whisk in cornstarch and cheese until melted.  Stir in chicken and yogurt until creamy then add noddles and toss together.  Top with pepper and more cheese if you like.

Shrimp Scampi Pasta

This was delicious and so simple to put together.  I love that the sauce is so light and doesn't weigh you down like an Alfredo.  Definitely a new one for my rotation!

Ingredients:

• 1/2 pound angel hair pasta
• 1 lb shrimp, peeled
• 1 cup chicken broth
• 1 lemon, juiced
• 1 cup cherry tomatoes, sliced
• 1 cup parmesan cheese
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste

Directions:  Boil noodles according to package.  In a large skillet saute shrimp in olive oil ,1/2 lemon juice and garlic.  Cook until shrimp is pink and set aside.  In same skillet stir in chicken broth, butter, red pepper, parmesan and remaining lemon juice until cheese is melted.  Stir in pasta and top with shrimp, salt, and pepper.

Cream Cheese Chicken Farfalle

 

I didn't follow any sort of recipe for this dish I just threw a bunch of things together that I needed to use before they went bad.  I had lots of chicken left over from my whole roasted chicken and a block of cream cheese and I went from there.  I used a whole box of Farfalle because my freezer meals are looking a little low so feel free to make a smaller portion or freeze the extra for later. 

 

Ingredients:

• 2 cup cooked chicken, diced or shredded
• 8 oz light cream cheese
• 1 box Farfalle pasta, cooked
• 1 package sliced mushrooms
• 1 small sweet onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/3 cup sherry cooking wine
• 1 chicken bouillon cube
• 1 tablespoon white balsamic vinegar
• 1 teaspoon cayenne pepper
• fresh basil, to taste
• salt and pepper, to taste
• 1 tablespoon olive oil

 

Directions:  Boil farafalle according to package.  In a large sauce pan heat olive oil then add garlic and onions.  Saute until onions are soft and add mushrooms.  Cook for about a minute and add balsamic vinegar.  When mushrooms start to caramelize transfer to separate bowl.  Add chicken broth, sherry and bouillon and bring to a boil reduce heat to low and add cream cheese and stir constantly until creamy.  Add mushrooms, onions, and farfalle and stir.  Garnish with basil and serve.

 

Cookers Note:  If you are freezing use a disposable 9x9 tin baking pan and cover with foil.  Thaw completely and bake at 350 degrees for 30 minutes.