Italian Sausage, Spinach, and Garlic Alfredo Pasta

This is a family favorite and will STAY in steady rotation in this house. My son who turns his nose up at the sight of spinach absolutely LOVES this meal. He clears his plate and asks for seconds.

I like to buy big family sized bags of frozen spinach and use that one bag to make MANY meals. You can really stretch a buck doing this with lots of frozen veggies.

This recipe uses a base Alfredo sauce like in my Chicken Alfredo Recipe. The trick is to throw in the garlic and only wait a few seconds before adding the cream so the garlic keeps a rich flavor and does not burn and become bitter.

I am going to go ahead and post my recipe DOUBLED.. because it really is that good! You can always half it if you chose.

2 lbs Bow Tie Pasta
1 1/2 cups frozen Spinach
2 lbs ground Sweet Italian Sausage
1 1/2 sticks butter
4-5 cloves Garlic, Chopped
2 cups Heavy Cream
2-3 cups grated Parmesan Cheese (taste your sauce and add to your liking)
Salt, pepper

Prepare pasta as directed on package, adding frozen spinach in the last 5 minutes of cooking.

In large skillet, brown sausage until cooked through.

In medium sauce pan, melt butter, bring to a slow bubble. Add chopped garlic, wait only a few seconds until the garlic is fragrant and add cream. Turn down heat and stir until the sauce thickens. Add in Parmesan cheese and stir until melted. Salt and pepper to taste.

Drain pasta and spinach. Return to pot and stir in the cooked meat and garlic Alfredo sauce. ENJOY!

Salami and Olive Pasta Salad

I was looking for a new pasta salad recipe and came across a "Salami Lover's Pasta Salad"... PERFECT! This house loves salami. Why not put it in a pasta salad? I didn't follow the recipe exactly, but did take the idea and the other ingredients it involved and created this.

12 oz Rotini Pasta
1 1/2 Oil and Vinegar Salad Dressing
3/4 cup grated Parmesan Cheese
8 oz Salami, cubed
1 (2 oz) can Sliced Black Olives
1/2 Red Onion, thinly sliced
1 Red Bell Pepper, thinly sliced

Cook pasta as directed on package; drain. In large bowl mix pasta, dressing, cheese, salami, olives, onion and bell pepper. Stir well. Chill, then serve.

(I always add more dressing. You can add more once it is chilled if needed.)

Sausage and Green Pepper Pasta

This is a super easy, quick and delicious pasta.

1 lb Rigatoni Pasta
1 lb Mild Ground Italian Sausage
2 Green Peppers, chopped
2 cans Italian style Diced Tomatoes, undrained
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1 teaspoon Garlic Powder
1 1/2 cups Shredded Italian Blend Cheese
1/4 cup Parmesan Cheese
1 cup reserved pasta cooking water


Cook pasta as directed on package, omitting salt.

Meanwhile, in a large skillet brown sausage. Stir in peppers and cook until peppers are tender. Stir in tomatoes, basil, oregano and garlic powder. Heat through stirring occasionally.

Before draining pasta, reserve a cup of cooking water. Drain pasta, return to pot. Add sausage mixture,  water, shredded cheese and Parmesan cheese. Mix well, then serve fresh.

Tomato, Basil and Feta Pasta

This is so quick, easy and delicious! You can make this with fresh tomatoes or canned of you have them on hand. No matter what it is very simple and refreshing!

1lb Thin Spaghetti noodles
2 Tablespoons Olive Oil
4 cloves Garlic, minced
2-3 Tomatoes, diced (keep all juices) OR 2 cans Diced Tomatoes, undrained
2 Tablespoons Dried Basil OR 1 cup Fresh Basil, chopped
Salt and Pepper, to taste
4 oz Tomato & Basil flavored Crumbled Feta Cheese OR Regular Crumbled Feta Cheese


Cook pasta as directed on package. Meanwhile, heat olive oil in large skillet and cook garlic about 30 seconds. Add in tomatoes with their juices, basil, salt and pepper. Stir together well and heat through. Remove skillet from heat and add cooked noodles to the pan; toss well. Add the feta cheese and stir, then serve.

Greek Chicken Pasta

I honestly hadn't eaten artichokes but a handful of times before this dish. I wanted something different. This was definitely it.

14 oz uncooked pasta
1 tablespoon olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 pound skinless, boneless chicken breasts - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 cans diced tomatoes
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
1/2 cup cream/ yogurt

Cook pasta as directed on package; drain.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and cooked through. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Add cream to thicken.

Sausage, Green Chili, Tomato and Spinach Pasta

This tops the list in my house of our favorite dinners, for my husband especially. This dish incorporates a burst tomato sauce mixed with cream that is so light and refreshing. Make sure if you are making this for children to add no more then one sliced green chili. They can add a serious kick. My husband and I love it hot so I will make this with extra chilies especially for us!

1 lb. Ground Sweet Italian Sausage
1-2 Green Chilies, sliced
4 Garlic cloves, minced
1 large pack Grape Tomatoes
1 lb. Linguini
Spinach, chopped
1-2 cups Heavy Cream

Brown sausage. Add garlic and chilies; stir. Add grape tomatoes and cover. Shake pot to stir. Meanwhile, cook pasta as directed on package. Before draining, reserve 1 cup of cooking water and set aside. Once tomatoes begin to prune and burst, use a slotted spoon or potato masher to mash. Stir in the noodles, cup of reserved cooking water, and spinach to the sauce. Mix well. Add 1-2 cups of cream over low heat and mix until sauce covers pasta.

Chicken Alfredo

I think it's safe to say I once had a Chicken Alfredo obsession. I still love it, but don't eat it near as often as I did during my Alfredo kick. This dish is SO simple and inexpensive. Once you make the sauce for the first time, you will wonder why you ever bothered buying the jar sauces that can't even come close to comparing. The ingredients are minimal but the meal is SO good!

1 pound Fettuccine Noodles

1 pound Chicken Tenderloins, seasoned with garlic powder (or fresh chopped garlic), salt and pepper.

1 stick Butter

1 cup Heavy Cream

Salt and Pepper, to taste

2 cups Freshly Grated Parmesan Cheese

Cook pasta as directed on package.
In a non-stick skillet, heat oil and brown the seasoned chicken tenderloins until cooked through. Remove from skillet onto a clean plate.
In the same skillet, warm butter and cream. Season with salt and pepper. Add Parmesan Cheese stir continuously until melted. Return Chicken to skillet.
Drain pasta and immediately pour it into the bowl.
I like to plate the pasta individually then top with sauce and chicken.


I will also add about 2 teaspoons of flour to the butter and cream while it is heating, whisking it until well blended. I like my sauce a little thick.

Balsamic Chicken and Vegetables over Pasta

Simple. Refreshing. Enough said.

For this recipe I am not giving measured amounts of the dressing. I am someone who likes a lot of dressing, but you may not. You make it how you like it.

1 lb of your favorite Pasta
Olive oil
1 lb Chicken tenderloins, seasoned with garlic powder, salt and pepper
2 medium Red Peppers, cut into thin strips
2 medium Zucchini, cut into thin strips
Balsamic Dressing
Grated Parmesan Cheese

Cook your Pasta as directed on package.
Heat oil in large, non-stick skillet. Add chicken and brown on both sides. Add zucchini and red pepper. Add some balsamic dressing; cook until chicken is done and vegetables are tender to your likings, stirring frequently.
Drain Pasta and place in large bowl. Add the chicken/vegetable mixture and more balsamic dressing. Toss; serve sprinkled with Parmesan cheese.

Hot Sausage Ragu with Rigatoni and Provolone Besciamella

Do you want to taste a little bit of heaven? Then try this! Holy Rigatoni! This is on the top of my list of the best pasta I have ever eaten. I changed up the original recipe to my likings and it IS a masterpiece! 

The first time I made this I squeezed it into a 9x13 baking dish and couldn't have added another drop into that pan if I tried! I recommend either a larger baking dish or using a 9x13 AND 8x8.

Extra Virgin Olive Oil
1/3 lb Pancetta, finely diced
1 lb Hot Italian Ground Sausage
1 lb Rigatoni pasta
4 cloves garlic, minced
salt & pepper
3 Cubanelle Peppers, halved,seeded, thinly sliced
2 Onions, quartered lengthwise, thinly sliced
1/4 cup Tomato Paste
1/4 cup Tomato Sauce
1 cup Red Wine
2 cups Chicken Stock
28oz can Italian diced Tomatoes (it has herbs for seasoning)
Basil
For Besciamella:
4 Tablespoons Butter
3 Tablespoons Flour
3 cups Whole Milk
Salt & Pepper
Nutmeg
1 1/2 - 2 cups Provolone Cheese, grated (I buy sandwich slices and dice)


Heat Extra Virgin Olive Oil in large pot. Add Pancetta and brown (it will look like bacon). Place on a plate lined with a paper towel to drain, set aside.
In same pot (clean any left behind bits), add more olive oil and Italian Sausage. Break up and Brown. Add garlic, salt and pepper. Once browned, add to plate of Pancetta and set aside.
In same pot (clean any left behind bits), heat olive oil over medium heat. Add Peppers & Onion. Salt and Pepper to season. Cook 10 minutes, stirring frequently until tender. Stir in Tomato Paste. Cook 1 minute, then add Red Wine. Cook 1 minute (to burn off alcohol) then add Chicken Stock and stir well. Add can of Tomatoes
WHILE SAUCE IS THICKENING: boil pasta and make besiamella: In sauce pot over medium heat melt Butter. Whisk in flour, cook 1-2 minutes then add Milk and cook until it is thick enough to cover the back of a spoon. Stir it frequently so it does not burn on the bottom of the pot. Season with salt,pepper and nutmeg.
Preheat Broiler.
Drain pasta and stir into ragu sauce. Place in 2 casserole dishes. (this is too much for one 13x9 dish)
Remove besciamella from heat and stir in Provolone to melt. Pour over casseroles in an even/thin layer.
Place under broiler for a few minutes to brown.

Homemade Spaghetti Sauce with Italian Sausage

If you want a spaghetti dinner that's rich in flavor and easy on a budget- this is for you. I threw this recipe together with what I had in my pantry and didn't have to even rinse the dishes before they entered the dishwasher because the plates were all licked clean! The husband, 3rd grade son and 16 month old daughter LOVE spaghetti night. I always double my recipe!

My apologies. I tend to not measure much so I simply have guessed at the spice amounts.

1 lb Ground Mild Italian Sausage
1 Tablespoon Olive Oil
1-2 Tablespoons Dried Chopped Onion OR 1 Small Onion, chopped
1-2 Garlic Cloves, minced
1 can Diced Tomatoes
2 cans Tomato Sauce
1-2 Teaspoons Dried Oregano
1-2 Teaspoons Dried Basil
2 Bay Leaves
Salt & Pepper to taste

In large pot, brown sausage in olive oil. When almost cooked through, add onion and garlic. Let cook a few minutes, stirring. Add tomatoes, tomato sauce and spices to pot. Simmer for several hours uncovered. Salt and pepper to taste. Serve over your favorite hot spaghetti noodles.

Creamy Lemon Garlic Chicken over Angel Hair Pasta

This is what's for dinner tonight...

Ingredients:
-1 lb. thinly sliced chicken breasts
-salt and pepper
-3 Tablespoons flour
-1 Tablespoon olive oil
-2 Tablespoons butter
-1/2 to 1 red bell pepper, very thinly sliced
-1 Tablespoon lemon juice
-3 cloves garlic, minced
-4 green onions, with about three inches of green, thinly sliced (optional)
-1 cup chicken broth
-1/2 cup heavy cream

Sprinkle chicken breasts lightly with salt and pepper; dredge in flour. Heat oil and butter in a large skillet over med-low heat; add chicken and brown each side. Add bell pepper, lemon juice, garlic, green onions (if you are using them), and chicken broth. Bring to a simmer; cover and simmer over low heat for 15 minutes or until chicken is cooked through. Add cream and salt and pepper, to taste. Serve hot over cooked angel hair pasta.

(serves 4)
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