Spicy Tomato Cream Spaghetti Sauce

This spaghetti sauce comes together really quickly but tastes like it cooked all day.  If you cook the noodles at the same time as the sauce you can do the whole thing in 30 mins, though I do like the sauce to simmer longer if I have time.  :)

1 lb. Jimmy Dean Hot Sausage
1/2 c. finely diced onion
2 cloves garlic, finely minced
2 TB tomato paste (from a squeeze tube is best but from a can works too)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 small pinch crushed red pepper flakes (optional, depending on how spicy you want to go)
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
1/3 c. heavy cream or half and half
1/4 c. part skim ricotta cheese
parmesan, for serving

In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.  Drain any excess grease.

Stir in the tomato paste, basil, oregano, thyme, pepper flakes, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.  Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.  Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).  Just before serving add in the cream and ricotta and stir until combined and hot.

Serve over hot, cooked noodles (or zoodles!) and top with parmesan. 

Instant Pot Mac and Cheese

• 1 box (16 ounce) of elbow macaroni
• 4 cups of water
• 3 Tb of butter
• 2 tsp salt
• 1 cup of heavy whipping cream (can sub 1 can of evaporated milk(12 ounce), half and half, or even whole milk)
• 2 cups of shredded medium or sharp cheddar cheese

Place the macaroni, water, salt and butter into the Instant Pot.  Set Instant Pot on 4 minutes high pressure and do a quick release of the pressure as soon as it's done.  Take lid off and immediately add whipping cream and stir. Then slowly add cheese and stir until it melts.  You can add a little hot sauce and dry mustard for flavor if desired.

Tortellini Spinach Bake in Creamy Lemon Sauce

Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)


4 oz bacon or pancetta, (about 4 strips bacon)*


3 cloves garlic, pressed in garlic press or finely minced


2 Tbs flour


2 C milk

3/4 tsp kosher salt


1/8 tsp black pepper


1 1/2 tsp dry basil


1/4 tsp red pepper flakes (1/2 tsp or more if you like spicy)


1 medium lemon


2 C loosely packed fresh spinach, roughly chopped


3/4 C grated mozzarella cheese, divided


3/4 C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.

Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Lasagna

Use the "no boiling" noodles (barilla brand)

Cheese mixture:

1 of the bigger ricotta cheese containers

1 of the same size cottage cheese

1 1/2 cups of shredded mozzarella cheese

2 eggs

mix together

Sauce:

2 can of traditional marina canned sauce

1 pack of ground turkey

Brown turkey with lid on to release juices, add sauce and simmer for 10 minutes.

Cover bottom of large casserole dish with olive oil and a little sauce mixure.

Layer noodles, cheese mixture, sauce mixture, and so on. Finish with a layer of noodles, then sauce, then shredded mozzarella cheese. Garnish with basil.

Cover with foil don't let it touch the cheese. Bake for 45 minutes at 375 degrees. Remove foil and bake for 10 minutes. Let stand for 10 minutes before serving.

*Recipe passed on from my sil. Really easy because you don't have to cook the noodles!

Gari Lu's Spaghetti Sauce

2 cups canned diced tomatoes (1 14.5 oz can)
2 cups tomato sauce (1 14.5 oz. can)
1 cup water
1/2 cup diced onion
2 cloves garlic, chopped (can use pre chopped)
1/4 cup parsley (I use dried)
1 1/2 tsp. italian seasoning
1 1/2 tsp. house seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp. sugar
2 small bay leaves
1- 1 1/2 lbs. ground beef

Combine all ingredients except for ground beef. Bring to a boil over high heat, reduce heat and let simmer covered for 1 hour.
Crumble beef in large skillet. Cook and drain fat. Add to liquid after it's been simmering for 1 hour. Once beef has been added simmer for additional 20 minutes. Remove bay leaves.

House seasoning (I make a large batch and store in airtight container. Good for 6 months)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

This is a great recipe to double and freeze any leftovers.

Creamy Cajun Chicken Pasta...

16 ounces bow tie or penne pasta cooked al dente

2 chicken breasts cut in pieces (I did 3)

2 teaspoons Cajun seasoning (I didn't measure the Cajun seasoning, but I am sure I did more. I just really covered the chicken well while sauteeing)

2 tablespoons butter

1 thinly sliced green onion (I left green onion out)

1 to 2 cups heavy cream or evaporated milk (I did 1.5 cups evaporated fat free milk and 1.5 heavy whipping cream)

2 tablespoons chopped sun dried tomatoes (I did 4 tablespoons)

1/4 teaspoon salt

1/4 teaspoon basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan ( I did 1/2 cup)

Coat chicken in Cajun seasoning. Saute chicken in butter over medium heat until cooked through. Reduce heat and add all but parmesan and pasta. Pour sauce over pasta and toss with Parmesan. Serve promptly.

Greek Pasta Salad...

1 12 oz angel hair pasta
1/2 c olive oil
4 1/2 tbs. lemon juice
4 1/2 tbs. mayo
3 tbs cavender's greek seasoning
1 small can chopped olives
4-5 chopped green onions
3-4 diced roma tomatoes

Cook pasta; cool. mix oil, lemon juice, mayo, and greek seasoning in a seperate bowl with wire whisk. then mix all ingredients. chill in refrigerator. Better flavor if made a day in advance. If dry add a little more oil....

Spaghetti Casserole...

½ lb. Sausage or Hamburger browned
4 oz. cooked spaghetti noodles
2 beaten eggs
1/3 cup grated parmesan cheese
1 Tbs. butter
1 cup cottage cheese
½ cup chopped onion (optional)
¾ cup spaghetti sauce
½ cup shredded mozzarella

Combine 1 egg, parmesan cheese, & butter. Stir in hot spaghetti. Press into 9 in. square pan. Combine cottage cheese & egg and spread over noodles. Cook meat & drain. Stir in sauce and heat through. Spoon over noodles. Bake at 350 degrees for 20 minutes. Top with mozzarella cheese.

Easy Chicken Pesto Penne

Another so easy and so good. I used a rotissere chicken. I found pesto in a small jar by the jars of spaghetti/alfredo sauce at Walmart. I think I used half the bottle for this recipe.

from make and takes

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken shredded or cubed

Boil heavy cream, stirring constantly, over medium heat for about 5 minutes, until it thickens. Add pesto and stir then add parmesan cheese. Stir until cheese melts. Salt and pepper to taste. Toss with chicken and pasta.

Sausage Tomato Penne

Recipe and picture from here:

Hilary's Notes: This was so easy and good. It makes a LOT, so either be prepared for leftovers or half it!


Sausage Tomato Pasta

1 package penne, cooked according to package
1 pound mild italian sausage
1 cup heavy whipping cream
1 large can diced tomatoes with italian seasonings
1/2 onion, chopped (I used onion powder)
2 TBS olive oil
1 clove garlic, minced (used garlic from jar)
1 cup shredded parmesan cheese
italian seasoning

Cook onion, sausage, and garlic with olive oil. Drain fat. Add heavy cream and simmer for 10 minutes, stirring occasionally. Add can of tomatoes and italian seasoning to taste. Sprinkle with parmesan cheese, heat and toss with pasta.

Creamy Chicken Spaghetti

1/4 cup melted butter
1 lb. chicken breasts or tenders
1 package dry spaghetti mix
1 can cream of chicken soup
8 oz. cream cheese

Pour melted butter into crock pot. Add a layer of chicken, sprinkle dry spaghetti mix on top, more chicken, more spaghetti sauce, etc. Cook on high for 3 hours or until chicken is cooked. In microwave, melt together the chicken soup and cream cheese. Pour over chicken and let cook 1 hour or until sauce is hot, stirring occasionally. Serve over angel hair pasta or rice.

Party Pasta Salad

1 lb box bowtie pasta, cook in salted boiling water. When cooked, rinse in cold water & drain.

While pasta is cooking, prepare following:

1 1/2-2 cups red grapes, cut in half

8 oz can pineapple tidbits, drained

12 oz can cashew, bits & pieces

2 stalks celery, diced small

3 large cans chunk white chicken, drained

*optional: handful chopped green onions

1 bag lettuce greens

(I usually don't add these, but my mom usually does)

Dressing: Mix in separate bowl until well combined

1 cup light mayo

3/4 bottle Kraft coleslaw dressing

Mix all ingredients in large bowl. I usually add some onion salt to taste. Refrigerate several hours or overnight before serving.

This is always a hit at any party, and we actually get requests for it several times a year.

Lemon Chicken Fettuccine

2 boneless chicken breasts cut crosswise into 1/2 inch strips
salt and pepper
2 T butter
2 garlic cloves, minced
1 c. heavy cream
2 T fresh squeezed lemon juice
1 tsp grated lemon zest
1 lb dried fettuccine pasta
2 c. frozen peas (optional)
1 c. chopped fresh basil

Bring 4 quarts water to boil in a large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over med-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, adn lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover and keep warm.

Add 1 T. salt and the pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserving 1/2 c. pasta water, drain pasta and peas, and return to pot. Add sauce, cheese, basil and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.

Foster's 5 'P' Pasta

I normally wouldn't have thought to put these all together, but Clint had similar on his mission in Italy. It's another easy pasta that has 5 ingredients that start with P!

1 box Penne pasta

1 cup frozen Peas

2-3 small red potatoes

1 cup (or less) chopped Prosciutto (regular ham works fine)

1 cup favorite Pesto

1/2 cup freshly grated Parmesan cheese (of course you can always add more cheese)

Wash and chop potatoes into 1/2 inch cubes. (No need to peel the red ones). Add potatoes & pasta to salted, boiling water at same time. Add frozen peas to the water the last 3-4 minutes of cooking. Drain pasta, potatoes & peas. Add prosciutto & stir in pesto & parmesan. Buon Appetito!

Mandarin Confetti Pasta Salad

• 16 oz Bow tie pasta
• 10 oz baby spinach
• 6 oz craisins
• 3 -11 oz cans mandarin oranges, drained
• 1- 8oz can sliced water chestnuts, drained (I usually omit this)
• 1 bunch sliced green onions
• 1.4 cup sesame seeds
• 6 oz honey roasted peanuts (I prefer cashew pieces)
  
• 2 cups cooked chicken cubed
• Dressing:
• 1 cup oil
• 2/3 cup teriyaki sauce
• 6 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Cook the pasta according to the directions on the box to al dente. Rinse well and drain. Mix dressing and pour over pasta in a large bowl. Marinate in the fridge for 5-8 hrs, stirring often. Just before serving stir in everything else.

Italian Mac-n-Cheese

Recipe from Rachel Ray

• 1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
• 1 pound Italian bulk sweet sausage
  
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 3 or 4 cloves garlic, chopped
• 12 mushrooms, sliced
• Salt and pepper
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup heavy cream
• 1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
• 1 can diced tomatoes, drained well
• 1 teaspoon hot sauce (recommended: Tabasco), optional
• 1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.

In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

Late Night Pasta

• 1 pound spaghetti
• 4 slices bacon, cut into 1-inch strips
• 2 tablespoons olive oil
• 2 tablespoons thinly sliced garlic
• 1 to 2 tablespoons chopped shallots
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1 large egg
• 1/4 to 1/2 cup grated Parmigiano-Reggiano, as desired

Bring a large heavy pot of salted water to a boil. Add the spaghetti and cook, stirring to separate the strands, until the pasta is al dente, 7 to 8 minutes for dry pasta. Drain in a colander, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the bacon and cook until crisp. Add the garlic, shallots, pepper, and salt and cook, stirring, until fragrant and the garlic is soft but not brown, about 1 1/2 minutes.

Remove the pan from the heat and add the egg and reserved pasta cooking water, stirring quickly until the mixture thickens, but the egg does not scramble.

Toss together the bacon mixture and the pasta and sprinkle the cheese on top of each serving.

Lemon Spaghetti

This is another easy pasta dish that goes great with a Balsamic chicken.

(from Giada de Laurentis)

Amounts can be altered easily if you're not going to use a whole pound pasta

2/3 c extra-virgin olive oil

2/3 c fresh-grated parmesan

1/2 lemon juice (from about 2 lemons)

3/4 tsp salt (or to taste)

1/2 tsp pepper

1 lb spaghetti

1/3 c chopped fresh basil or about 1 1/2 T dried

1 T grated lemon zest (from the 2 lemons)

Cook pasta according to directions, but reserve 1 cup cooking liquid. While pasta is cooking:

Whisk together oil, parmesan, lemon juice, salt/pepper.

Toss sauce with spaghetti, basil, & lemon zest.

Add cooking liquid a bit at a time to moisten. Salt, pepper, & more parmesan to taste.

Fast and tasty Tortellini

This really is the fastest pasta you'll ever make (just maybe not the healthiest).

1 lb package cheese tortellini ( your favorite brand from the refrigerated section--we actually always have a bunch of these in our freezer for when we need them).

Sauce:

3/4 stick butter

1 T dried basil (or fresh herbs if you've got them)

1/2 tsp salt

1/4 tsp fresh ground pepper

Generous pinch of nutmeg

Lots of fresh grated parmesan to add on top of dish!

Don't start the sauce until you add the tortellini to the water. They only take about 7 minutes to cook & the sauce is done in about 5. After combining, add salt & pepper to taste. Sprinkle on that cheese (essential to any great italian pasta)

Artichoke Pasta Salad

1 box tri colored pasta-cooked and cooled

1 bag 4 cheese tortellini pasta-cooked and cooled

1 can olives-sliced

2 cans artichoke hearts (not marinated)-drained

2 large tomatoes-chopped

Dressing:

1/2 cup olive oil

1/2 cup mayo

1/2 cup lime juice

1/2 TBS. onion powder

1/2 TBS. garlic salt

1 1/2 cups grated parmesan cheese (glass jar)

Mix 1/2 of cheese with salad and sprinkle remaining 1/2 on top before serving.