1 medium onion
1 medium green pepper
3 links hot Italian sausage (12 oz)
2 garlic gloves, pressed
1/4 tsp crushed red pepper flakes
3-1/2 cups uncooked penne pasta
3-1/2 cups water
26 oz jar spaghetti or marinara sauce
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 oz (1/4 cup) Parmesan cheese, grated, divided
1 Tbsp chopped fresh parsley

1. Dice onion and bell pepper. Remove casings from sausage. Cut in half lengthwise, then cut crosswise into 1/2 in. nuggets. Place sausage into (Pampered Chef) 12 inch skillet. Cook over medium heat 6-8 minutes or until golden brown.
2. Add onion and bell pepper to skillet; cook an additional 2-3 minutes or until vegetables are tender. Add pressed garlic and pepper flakes; cook 10-20 second or until fragrant. Stir in pasta, water, sauce, salt and black pepper. Bring to a simmer; cover and cook 14-16 minutes or until past is tender, stirring occasionally.
3. Remove Skillet from heat. Stir in cream cheese until incorporated. Top with mozzarella and Parmesan cheeses. Cover and let stand 2-3 minutes or until cheeses are melted. Garnish with chopper parsley.

6 servings


Pampered Chef Weekday Dinners – Done!

8 oz fettuccine
2 Tbsp unsalted butter
2 cloves garlic, minced
2 Tbsp all-purpose flour
1-1/2 cups milk, or more, as needed
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 cup half and half*
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 Tbsp chopped fresh parsley leaves

For the Shrimp:
1 lb medium shrimp, peeled and deveined
2 Tbsp olive oil
2 cloves garlic, minced
2 tsp Cajun seasoning
Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.
3. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes; set aside.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
6. Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
7. Stir in pasta and gently toss to combine.
8. Serve immediately with cajun shrimp, garnished with parsley, if desired.

4 servings


Damn Delicious

1/3-1/2 cup fine-quality olive oil
1 cup finely diced onion
3 garlic cloves, peeled and minced
6 anchovy fillets, chopped
1/4 cup dry white wine
4 cups hand-crushed, canned, imported San Marzano Italian plum tomatoes, with juice
1 cup Gaeta olives (or other brine-cured black olives), pitted and sliced
2 Tbsp salted-packed capers, well rinsed
Dried red pepper flakes to taste, optional
Salt and pepper to taste
1 lb spaghetti
10 fresh basil leaves, torn
Pinch dried oregano
2 Tbsp chopped Italian parsley

1. Place oil, onion and garlic in a large sauté pan over medium-low heat. Sauté for about 5 minutes or until onions are translucent but not brown. Stir in anchovies and sauté until anchovies have dissolved into the oil.
2. Raise heat and add wine. Bring to a boil, then stir in tomatoes, olives, capers, and, if using, red-pepper flakes. Return to a boil. Lower heat and simmer for 5 minutes. Taste and adjust seasoning with salt and pepper and simmer for 10 minutes.
3. Meanwhile, cook spaghetti in a large, deep pot in rapidly boiling salted water until al dente.
4. Just before serving, stir basil and oregano into the sauce.
5. Drain spaghetti. Return drained spaghetti to the pot. Over medium-high heat, stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with parsley and serve.

4 servings


Rao's Cookbook


DETAILS

2 Tbsp olive oil
1 cup finely chopped baby carrots
1 onion, finely chopped
2 cloves garlic, minced
1 lb lean ground beef or meatloaf mix
1 cup whole milk
28-oz can crushed tomatoes
6-oz can tomato paste
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed red pepper flakes
1/2 cup whole milk
1/4 cup grated Parmesan cheese

1. Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
2. Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

8 servings


allrecipes


DETAILS

2 Tbsp olive oil
2 cups chopped onions
1/2 cup diced carrot
1 Tbsp fennel seeds, crushed in spice mill or in mortar with pestle
1 lb spicy Italian turkey sausages, casings removed
3 large garlic cloves, pressed
1/2 cup dry white wine
5 cups crushed tomatoes with added puree (from two 28-ounce cans)
1 cup chopped fresh basil, divided
2 Tbsp chopped fresh oregano
15 oz whole-milk ricotta cheese
3 cups (packed) coarsely grated whole- milk mozzarella cheese (12 oz)
1-1/4 cups freshly grated Parmesan cheese, divided
16, 6 1/2 x 3 1/4-inch no-boil lasagna noodles

1. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrot, and fennel seeds; sauté 5 minutes. Add sausage and garlic; sauté until sausage is cooked through, breaking into pieces, 8 to 10 minutes. Add wine; boil 1 minute. Add tomatoes, 1/2 cup basil, and oregano. Bring to boil. Reduce heat; simmer until sauce thickens, about 10 minutes. Season with salt and pepper.
2. Combine ricotta, mozzarella, 1 cup Parmesan, and 1/2 cup basil in medium bowl; stir to blend. Season with pepper. DO AHEAD: Sauce and cheese mixture can be made 1 day ahead. Cover separately; chill.
3. Place noodles in large bowl; cover with hot water. Soak until pliable, separating occasionally, about 30 minutes. Drain well.
4. Preheat oven to 375°F. Spread 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Cover with 4 noodles, arranging crosswise. Drop 1/4 of cheese mixture over by tablespoonfuls; spread out. Top with 1 cup sauce, then 4 noodles and 1/3 of remaining cheese mixture. Repeat 2 more times with 1 cup sauce, 4 noodles, and 1/2 of cheese mixture. Spread any remaining sauce over. Sprinkle with 1/4 cup Parmesan.
5. Bake lasagna uncovered until heated through and puffed, about 50 minutes. Let stand 10 to 15 minutes and serve.

8-10 servings


Epicurious

1/4 cup butter or margarine
1 medium onion, chopped
2 clove garlic, finely chopped
8 oz fresh mushrooms, sliced
1 lb ground sirloin
1 tsp salt
1 tsp pepper
1/2 tsp white pepper
1/4 tsp paprika
10.75-oz can cream of chicken, low fat
1 Tbsp flour
1/2 cup milk
1 cup sour cream, non-fat
12 ounces egg noodles, cooked


Sauté onions, mushrooms and garlic in melted butter until onions are soft and transparent and mushrooms have cooked down. Add ground sirloin and brown. Stir in salt, pepper, white pepper, paprika and flour. Cook, stirring constantly, 5 minutes.

Stir in soup and milk. Heat to boiling, stirring constantly; reduce heat. Simmer covered approximately 5 minutes. Stir in sour cream; heat through. Blend in hot noodles and serve.


6 servings


Original recipe from Betty Crocker's Cookbook

8 oz. penne pasta
2 Tbsp. olive oil
8 oz. mushrooms
1/4-1/3 cup sliced kalamata olives, optional
1/2 cup sun-dried tomatoes, diced
6 oz. bag fresh baby spinach
4 oz. feta cheese crumbles
2 Tbsp. Penzey's Pasta Sprinkle


Cook the pasta according to package directions. While the pasta cooks, heat 1/2 Tbsp. of the olive oil in a skillet over medium-high heat. Add the mushrooms, olives and sun-dried tomatoes. When the mushrooms are nicely browned and softened, about 5 minutes, sprinkle the spinach over the top. Cover the skillet with a lid to steam the spinach but do not fully cook it (the heat from the pasta will take care of it). Remove the skillet from the heat if the pasta isn't nearly done at this point.

Drain the pasta and mix with the contents of the skillet. Add the remaining olive oil and the Pasta Sprinkle and stir. Immediately before serving, stir in the feta.


3-4 servings


Modified from Penzey's

1 Tbsp. olive oil
1 lb. hot Italian sausage with fennel seed, loose or casings removed
28 oz. can San Marzano tomatoes, mashed
2 Tbsp. minced fresh flat-leaf parsley
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried cavatappi or fusilli
Parmigiano-Reggiano cheese


In a large sauté pan over medium-low heat, warm the olive oil. Add the sausage and cook slowly, breaking it up into bits with a fork, until it loses its raw color, about 5 minutes; do not allow it to brown or harden. Stir in the tomatoes and parsley. Increase the heat to medium and cook, uncovered, until the tomatoes have softened, 5 to 10 minutes. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Season with salt and pepper, then remove from the heat.

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until al dente (tender but firm to the bite), about 12 minutes or according to the package directions. While the pasta is cooking, reheat the sauce gently over low heat.

Drain the pasta and return to the warm pot. Add the sauce and toss. Divide among warmed dishes and serve immediately. Pass the cheese at the table.


4-6 servings


Williams-Sonoma Classic Pasta at Home

8 oz. penne, uncooked
1 lb. hot Italian turkey sausage (about 4 links)
1 each med. green, red and yellow bell pepper, cut into 1/4-inch strips
1/2 cup onion, coarsely chopped
2 cloves garlic, pressed
14.5-oz can diced tomatoes in sauce, undrained
8-oz can tomato sauce
2 tsp. Pantry Italian Seasoning
1/4 cup fresh Parmesan cheese, grated (1 oz.)


Cook pasta according to package directions in Professional (4 qt.) Casserole; drain and keep warm.

Meanwhile, cook sausage in Family (12-in.) Skillet over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers into 1/4-inch strips using Chef's Knife. Coarsely chop onion using Food Chopper.

In same skillet, cook bell peppers, onion and garlic pressed with Garlic Press over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage, tomatoes, tomato sauce and seasoning mix. Cook and stir 1-2 minutes or until heated through.

Place pasta in large bowl; pour sauce mixture over pasta, tossing to coat. Sprinkle with Parmesan cheese. Serve immediately.


6 servings


Pampered Chef, It's Goof For You

4 boneless, skinless chicken breasts (3-4 oz each)
2 egg whites
1 clove garlic, pressed
1 cup fat-free seasoned croutons, grated (1/2 cup crumbs)
1/4 cup fresh Parmesan cheese, grated (1 oz)
1 tsp dried oregano leaves
1/8 tsp ground black pepper
2 Tbsp all-purpose flour
4 oz angel hair pasta, uncooked
14-oz jar tomato and basil spaghetti sauce
1/4 cup reduced-fat mozzarella cheese, shredded (1 oz)


Preheat oven to 425˚F. Using Kitchen Shears, remove chicken from package and trim off any visible fat.

Using Mini-Whipper, beat egg whites in Classic Batter Bowl until frothy. Press garlic into egg whites using Garlic Press. Using Deluxe Cheese Grater fitted with coarse grating drum, grate croutons and Parmesan cheese into shallow bowl. Add oregano and black pepper; mix well.

Coat chicken breasts with flour. Dip into egg white mixture. Coat both sides of each chicken breast with crumb mixture, shaking off excess. Discard any remaining crumb mixture. Place chicken on Classic Round Stone; lightly spray with oil using Kitchen Spritzer. Bake 20-25 minutes or until chicken is no longer pink and juices run clear.

Meanwhile, cook pasta according to package directions; drain. Place spaghetti sauce in Small Micro-Cooker. Microwave, covered, on HIGH 2 minutes or until hot. Divide pasta among four serving plates. Top with one chicken breast half, a scant 1/2 cup spaghetti sauce and 1 tablespoon mozzarella cheese.


4 servings


Pampered Chef, It's Good For You

2 lbs ground beef
5 cups Basic Red Sauce
15 oz ricotta cheese
2 large eggs
1 cup Parmesan cheese, grated
1 lb Mozzarella cheese, grated
1 to 1-1/2 tsp Emeril's Essence
1/2 tsp salt
2 tsp fresh parsley, chopped
1 tsp dried basil
1/4 tsp ground black pepper
12 lasagna noodles, dried, uncooked


Preheat the oven to 375˚F.

In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence (1/2-1 tsp.). Add the tomato sauce and simmer for 10 minutes.

In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, 1/2 tsp. of Essence, salt, parsley, basil, and black pepper.

Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13x9x2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 3 layers of noodles. Add a last layer of sauce, then sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce and 1/2 cup of Parmesan.

Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.

Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.

Remove from the oven and let sit for 10 minutes before serving.


8 servings


Food Network, Emeril Lagasse