¾ pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
¼ cup purchased pesto sauce
10 ounces ziti or penne pasta, freshly cooked
8 cups ready-to-use baby spinach leaves
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese
Sauté sausage, onion and garlic for about 10 minutes or until the sausage is cooked through. Break meat clumps with the back of the spoon while sautéing. Add the entire contents of the canned tomatoes to pan. Simmer for about 10 minutes or until the sauce thickens a little. Mix in pesto. Season the sauce with salt and pepper.
Preheat oven to 375° F.
Lightly grease 13 x 9-inch glass baking dish. In a large bowl, mix the pasta and spinach. Add mozzarella cheese and 1/3 cup Parmesan cheese. Pour in hot tomato sauce and blend well.
Transfer mixture to the baking dish. Sprinkle evenly the remaining 2/3 cup Parmesan cheese. Bake for 30 minutes or until sauce bubbles and cheeses are melted.
2 tablespoons extra virgin olive oil
1 pound sweet Italian sausages, casings removed
½ teaspoon dried crushed red pepper
1 cup chopped onion
3 garlic cloves, minced
1 28-ounce can crushed tomatoes with added puree
½ cup whipping cream
1 pound farfel
½ cup (packed) chopped fresh basil
Freshly grated Pecorino Romano cheese
In a large skilled, heat oil. Add sausage and crushed red pepper and sauté it for 5 minutes or until sausage loses its pink color. Break up the meat clumps using the back of the spoon.
Add onion and garlic and sauté for another 3 minutes or until the onion is tender and sausage is browned. Add the tomatoes and cream. Reduce heat to low and simmer for 3 minutes or until the sausage mixture thickens.
Season with salt and pepper.
Bring salted water to boil in a large pot and cook pasta until tender but still firm to bite. Keep 1 cup of liquid and drain the rest. Return pasta to same pot and the sausage mixture. Mix well and heat until the sauce coats the pasta evenly. Add the reserved liquid if the mixture is dry. Remove pasta to serving dish. Sprinkle with basil and serve with cheese on the side.
½ head romaine lettuce, torn into pieces
½ head iceberg lettuce, torn into pieces
1 cucumber, peeled, sliced
1 bell pepper, sliced
½ red onion, thinly sliced
2 celery stalks, chopped
1 large tomato, diced
½ cup sliced black olives
8 ounces feta cheese, crumbled
2/3 cup olive oil and vinegar dressing, purchased
½ teaspoon dried oregano, crumbled
½ teaspoon dried dill weed
½ teaspoon pepper
Combine lettuce, cucumber, bell pepper, red onion, celery, tomato and black olives in a salad bowl. Sprinkle with feta cheese. Blend the salad dressing, herbs and pepper in a small bowl. Pour over salad and toss well to coat.
½ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (keep skin), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted and chopped
Use a small jar with tight fitting lid to make the dressing.
Combine olive oil, balsamic vinegar, mustard, sugar, salt and pepper. Place the lid on tightly and shake forcefully to blend. Taste and adjust seasoning as desired. Keep aside.
Place the onion in a bowl with cold water. Be sure that the slices are covered with water. Set aside for 30 minutes. Drain water and pat dry. The onions will be crisps.
Toss the cranberries with 2 tablespoon dressing and set aside until the salad is ready to serve.
Place the spinach, pears and onions in a large bowl. Pour remaining salad dressing on it and toss to coat. Arrange salad in a serving bowl. Sprinkle cranberries and toasted hazelnuts.