1 cup ditalini pasta
2 Tbsp olive oil, divided
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
16-oz can tomato sauce
15-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
15-oz can red kidney beans, drained and rinsed
15-oz can Great Northern beans, drained and rinsed

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
5. Stir in pasta and beans until heated through.
6. Serve immediately.

8 servings


Damn Delicious

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!

3 cups cavatappi pasta
2 cups cauliflower florets
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup half and half, or more, as needed
2 oz cream cheese
2 tsp Dijon mustard
1/2 tsp garlic powder
1-1/2 cups shredded sharp cheddar cheese (or mix of cheeses)
Kosher salt and freshly ground black pepper, to taste
Bacon, optional
2 Tbsp chopped fresh chives

1. Preheat oven to 375˚F.
2. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 3 minutes of cooking time, add cauliflower; drain well.
3. Melt butter in a 9-inch oven-proof skillet over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream cheese, Dijon and garlic powder until slightly thickened, about 2 minutes.
4. Stir in 1 cup cheese until melted, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.
5. Stir in pasta and cauliflower; gently toss to combine. Sprinkle with remaining 1/2 cup cheese.
6. Sprinkle with cooked bacon pieces, if desired.
7. Place into oven and bake until bubbly, about 12-15 minutes.
8. Serve immediately, garnished with chives, if desired.

6 servings


Damn Delicious

4 avocados, halved, seeded and peeled
1 lime, juiced
1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp cayenne
1/2 medium onion, diced
1/2 jalapeño pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 Tbsp chopped cilantro
1 clove garlic, minced


In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.


6-8 servings


Food Network (Alton Brown)

3 Tbsp unsalted butter
6 cups (28 oz) corn kernels, frozen, slightly thawed
1 jalapeño, seeded and diced
4-1/2 Tbsp mayonnaise
4-1/2 Tbsp crumbled cotija cheese
3 Tbsp chopped fresh cilantro leaves
1 teaspoon ancho chili powder (or regular chili powder)
1 large clove garlic, pressed
Juice of 1 large lime


Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

Cool corn slightly, then stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

Serve immediately.


8-10 servings


Damn Delicious