Creamy Avocado Pasta with Shrimp and Bacon

Pumpkin Curry Penne

Serves 4 You will need:

Serves 2 4 You will need:

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2 avocados, pitted and skin removed 2 tablespoons lime juice 1/3 cup chopped fresh cilantro 1/2 tsp kosher salt 1/2 tsp garlic powder 1/4 teaspoon cumin 1/4 teaspoon chili powder 1 lb dried fettuccine 4 slices bacon, cut into 1 inch pieces 1/2 cup diced shallots 1/2 lb 51/60 count prawns, peeled and deviened 1 cup halved cherry tomatoes Combine avocado, lime juice, cilantro, salt, garlic powder, cumin and chili powder in a food processor or blender and process until smooth. Bring a large pot of water to boil over high heat. Cook pasta according to package directions. Drain. While pasta is cooking, cook bacon in a large skillet over medium heat. Once bacon has browned, transfer to a paper towel lined plate, reserve 1 tablespoon of the pan drippings. Add shallots to the reserved drippings, cook 1 minute. Stir in prawns and cook just until pink 2 3 minutes. Add pasta, tomatoes and bacon to the pan. Remove from heat. Pour avocado sauce over the top. Toss to coat. Sauce will be thick and creamy. Serve immediately. Enjoy!

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8 ounces dried penne pasta 2 tablespoons olive oil 1/2 yellow onion, diced 1 teaspoon curry powder 1/2 teaspoon garam masala (optional) 1 cup pureed pumpkin 1/2 cup chicken broth 1/4 cup heavy cream 1/2 teaspoon kosher salt, plus more as needed 2 green onions, diced Bring a large pot of water to a boil and cook pasta according to package directions. Drain. While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream. Reduce heat to a simmer and cook until thickened slightly, 3 5 minutes. Add pasta to the sauce and toss to coat. Stir in salt. Add more if desired. Transfer pasta to a serving dish, sprinkle with green onions and serve. Enjoy!

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Creamy Broccoli and Sausage Fettuccine

Linguine with Heirloom Tomatoes

Serves 4 You will need: Serves 4 6 You will need:

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1 tablespoon olive oil 1 pound Italian sausage links 1 pound dried fettuccine 2 crowns broccoli, chopped into florets 4 cloves garlic, minced 3 tablespoons butter 2 ounces cream cheese 1 cup heavy cream 1 cup shredded Parmesan cheese Heat olive oil in a large skillet over medium-high heat, cook sausage until cooked through. Slice and set aside. While you are cooking the sausage, bring a large pot of water to a boil and cook pasta according to package directions. During the last 3 minutes of cooking, add the broccoli florets to the water. Cook until they are bright green and have softened. Drain. Melt the butter in the pan, stir in the garlic, cook for 30 seconds. Return the sausage, pasta and broccoli to the pan. Add in cream cheese and heavy cream. Stir continuously until cream cheese melts. Stir in shredded Parmesan cheese. Toss until combined. Turn off heat and let pasta set for 5 minutes while sauce thickens. Toss once more. Serve hot. Enjoy!

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3/4 pound dried linguine 3 tablespoons olive oil 3 cloves garlic, minced 3 4 large heirloom tomatoes, diced juice from one lemon (about 2 tablespoons) 1 1/2 teaspoons kosher salt 1 teaspoon fresh cracked black pepper Bring a large pot of water to a boil and cook pasta according to package directions. Drain. When pasta is just about done, begin heating olive oil in a skillet over medium heat. Add garlic and cook just until fragrant, about 30 seconds. Stir in remaining ingredients. Allow to cook for 3 5 minutes or until tomatoes release some of their juice but are still firm. After you drain the pasta, place it in a large bowl and pour the tomatoes over the top. Toss well. Serve immediately. Enjoy!

Nacho Mac N Cheese

Chipotle Lime Macaroni Salad

Serves 4 as an entre You will need: Serves 4 6 You will need:

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2 cups dried elbow macaroni 4 tablespoons unsalted butter medium yellow onion, diced 2 jalapenos, diced 1 (12 ounce) can evaporated milk 2 eggs, slightly beaten 2 cups grated medium cheddar cheese 1 cup grated jack cheese teaspoon kosher salt teaspoon ground cumin teaspoon chili powder 2 tomatoes, diced 2 avocados, pit and skin removed, diced Bring a large pot of water to boil and cook pasta 7 8 minutes. You want it a little under done at this point because it will continue to cook in the cheese sauce. Drain and rinse under cold running water to stop the cooking. In the same pot that you cooked the pasta in, melt 2 tablespoons of butter over medium heat. Stir in onions and jalapenos. Cook just until softened, about 3 minutes. Return the macaroni to the pan and reduce heat to medium low. Stir in the remaining butter. Once butter has melted stir in milk, eggs, cheddar and jack cheese, kosher salt, cumin and chili powder. Sauce will be very thin at this point. Cook for 10 15 minutes or until the sauce thickens, stirring frequently. Do not allow the sauce to boil or it will curdle. Remove from heat and let stand 5 minutes. Let stand a little longer if the sauce still appears a little thin. Stir and spoon into bowls. Top each bowl with diced tomatoes and avocados. Enjoy!

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2 cups dried elbow macaroni 1/2 cup mayonnaise 1 tablespoon lime juice 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt 1/2 teaspoon lime zest 2 chipotle peppers in adobo, chopped 1 (2.25 ounce) can sliced black olives 2 green onions, diced 1/2 cup diced cheddar cheese Cook macaroni according to package directions. Strain under cold running water. Set aside. In a large bowl whisk together mayonnaise, lime juice, cumin, salt and lime zest. Stir macaroni and remaining ingredients into the dressing. Cover and refrigerate for at least an hour. After chilled, adjust seasoning with salt if needed and serve. Enjoy!

Lemon Caper Linguine

Macaroni with Sausage, Greens and Tomatoes

Serves 4 Serves 4 You will need: You will need:

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3/4 pound linguine 3 tablespoons olive oil 5 cloves garlic, minced 1 (3.5 ounce) jar non pareil capers 2 tablespoons lemon juice salt Bring a large pot of water to a boil and salt liberally (about 1 2 tablespoons). Cook pasta according to pasta directions. Reserve 1/2 cup pasta water. Drain pasta. In a large skillet, heat olive oil over medium heat. Cook garlic and capers in oil just until fragrant, about 30 seconds. Add in lemon juice. Stir in pasta and toss to coat completely. Add reserved pasta water 1/4 cup at a time if pasta seems dry. Season to taste with salt. Serve immediately. Enjoy!

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1 (28 ounce) can whole peeled San Marzano tomatoes, drained 2 cups dried elbow macaroni 1.5 pounds ground spicy Italian sausage 1 2 tablespoons olive oil 3 cloves garlic, minced 1 bunch mustard greens, stems trimmed and roughly chopped 1/2 teaspoon fresh cracked black pepper salt as needed Place the whole tomatoes in a bowl and gently crush them in your hand. This will create a somewhat chunky tomato sauce. Set aside. Bring a large pot of water to a boil and cook macaroni according to package directions. Meanwhile, in a large skillet, brown Italian sausage. Strain and set aside. Reserve 1 tablespoon of pan drippings if possible. In the same pan that you cooked the sausage in, add reserved pan drippings and 1 tablespoon of olive oil. If there were not enough pan drippings add another tablespoon of olive oil. Stir in garlic and let cook for 30 seconds. Stir in mustard greens. allow to cook just until wilted, about 2 minutes. Return sausage to the pan. Stir to combine. By this time your pasta should be just about ready. Strain it and mix it with the sausage and greens. Pour the tomatoes over the top. Stir in black pepper. Adjust seasoning with salt as needed. Allow to cook for 5 7 more minutes or until the tomatoes are warmed through. Serve. Enjoy!

Creamy Mushroom and Sausage Pasta

Caribbean Jerk Chicken Pasta

Serves 4 Serves 4 You will need: You will need:

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1/2 pound dried pasta 13 ounces ground mild Italian sausage (about 4 links removed from casings) 2 tablespoons olive oil 3 cups sliced crimini mushrooms 1/4 cup diced shallots 2 cloves garlic, minced 1/4 cup white wine 1 cup mushroom broth 1/2 cup half and half 1/4 cup light sour cream 2 ounces cream cheese softened 1/4 cup fresh chopped parsley salt and pepper Cook pasta according to package directions. Meanwhile while pasta is cooking, brown Italian sausage in a pan over medium heat. Once browned transfer to a plate. In the same pan that you cooked the sausage in add two tablespoons of olive oil and heat over medium heat. Stir in mushrooms, shallots and garlic. Cook 5 minutes or until mushrooms are softened and brown. Pour in wine and mushroom broth allow to cook for 5 minutes. Scrape any brown bits that have stuck to the bottom of the pan. Return sausage to the pan. Stir one tablespoon of the hot broth into the half and half to temper it. Stir tempered half and half, sour cream and cream cheese into broth. Continue cooking until the cream cheese has melted and the sauce has thickened slightly, 5 -7 minutes. Add the cooked pasta to the sauce. Stir to coat. Remove from heat and let stand 5 minutes. Stir once more and add chopped parsley. Season to taste with salt and pepper. Serve. Enjoy!

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1.5 pounds chicken breasts, diced 1 tablespoon plus 1 1/2 teaspoons jerk seasoning 1 pound dried penne pasta 1 tablespoon olive oil 1 red bell pepper, diced 1 green bell pepper, diced 1 orange bell pepper, diced 1/2 medium onion diced 2 cloves garlic, minced 1 cup half and half 1/2 cup light sour cream Toss chicken with 1 1/2 teaspoons jerk seasoning. Bring a large pot of water to a boil and cook pasta according to package directions. Drain. Meanwhile, heat olive oil in a skillet over medium heat. Stir in diced peppers, onion and garlic. Cook 3 minutes. Stir in chicken. Continue cooking until chicken is cooked through about 10 minutes. Reduce heat and stir in half and half, sour cream and remaining tablespoon of jerk seasoning. Continue cooking until the sauce thickens slightly, about 5 minutes. Stir in drained pasta. Toss to combine. Reduce heat and allow to simmer for 5 more minutes. Serve. Enjoy!

Macaroni and Tomatoes

Cheese Tortellini with Sausage, Tomatoes and Spinach

Serves 4 You will need: Serves 4 You will need:

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Ice 2 pounds vine ripened tomatoes 1 tablespoon olive oil 2 cloves garlic minced 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 pound dried elbow macaroni 5 basil leaves Bring a large pot of water to a boil. Fill a large bowl with cold water and some ice cubes to make an ice bath. Using a paring knife, make an X on the bottom of the tomatoes. Do not cut too deep, just through the skin. Once the water starts boiling add the tomatoes and cook for 30 60 seconds or until the skin starts to fall off of the tomatoes. Use a slotted spoon to transfer tomatoes to the ice bath. Once tomatoes are cool enough to handle remove skin. Slice tomatoes in half and remove the seeds inside. Reserve 1/2 cup of tomato seeds and juices. Dice tomatoes Heat olive oil in a pot over medium heat. Add garlic and cook just until fragrant. Stir in diced tomatoes, reserved tomato juices, salt and pepper. Bring to a boil and reduce heat. Simmer for 30 minutes. After 30 minutes, begin cooking your pasta according to package directions. At this time you can also chose to leave the sauce as is for a chunky version or use an immersion blender to make it a little more sauce like. Its up to you. Transfer cooked pasta to the tomato sauce. Stir to combine. Adjust salt and pepper if needed. Transfer to serving dish. Roll basil leaves together and chop. Sprinkle over the pasta and serve. Enjoy!

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1 pound fresh cheese tortellini 5 turkey Italian sausage links 2 tablespoons olive oil red onion sliced 2 cloves garlic, minced 1 cup halved cherry tomatoes 3 cups baby spinach leaves teaspoon kosher salt teaspoon fresh cracked black pepper 3 4 fresh basil leaves, chopped Bring the water to a boil. Cook tortellini according to package directions. Drain. While you are waiting for your water to boil and your pasta to cook, cook sausage until cooked through, about 10 minutes. Transfer to a cutting surface, slice and set aside. In a large skillet, heat olive oil over medium heat. Add onions and garlic. Cook just until softened, about 3 minutes. Stir in sliced sausage, cooked pasta, cherry tomatoes, spinach leaves, kosher salt and black pepper. Cook just until spinach wilts, about 2 minutes. Transfer to a serving bowl, sprinkle with chopped basil and serve. Enjoy!

Shrimp and Bacon Linguine

Sausage, Mushroom and Zucchini Pasta

Serves 4 You will need: Serves 4 6 You will need:

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1 pound dry linguine 8 slices bacon, diced 1 tablespoon olive oil 1/2 medium onion, diced 2 cloves garlic, minced 1/4 cup dry white wine 1 pound (51-60 count) prawns, peeled and deviened 1/4 cup chopped parsley kosher salt Bring a large pot of water to a boil and cook pasta according to package directions. Meanwhile cook bacon in a skillet over medium heat. Once browned, transfer to a paper towel lined plate. Reserve 1 tablespoon bacon drippings. In the same pan you cooked the bacon in combine reserved bacon drippings and olive oil. Add onions and garlic. Cook 5 minutes or until softened. Pour in white wine, cook 1 minute. Add in prawns cook until opaque and cooked through, about 3 4 minutes. By this time your pasta should be cooked. Add cooked pasta, bacon and chopped parsley to shrimp. Toss to combine. Season to taste with salt if needed. Serve hot.

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1 pound dried linguine 4 chicken sausage links 1 tablespoon olive oil 4 cloves garlic, minced 1/2 red onion, diced 1/4 1/2 teaspoon crushed red pepper 1 medium zucchini, sliced 1 cup sliced mushrooms 1/4 cup chicken broth 1/2 cup shredded Romano cheese kosher salt to taste Bring a large pot of water to a boil and cook pasta according to package directions. While pasta water is heating, begin cooking sausage and cook until browned. Transfer to a cutting board and slice. In the same pan that you cooked the sausage in, heat olive oil over medium heat. Add garlic, crushed red pepper and red onion. Cook until fragrant, about 1 minute. Stir in zucchini and mushrooms. Cook 3 minutes or until slightly softened. Return sausage to the pan and pour chicken broth over the top. By now pasta should be just about done. Strain and toss hot pasta with the vegetable mixture. Stir in cheese and toss until it melts. Season to taste with salt. Serve. Enjoy!

Spaghetti with Creamy Marinara

Udon Noodle Stir-fry with Pork and Edamame

Serves 6 You will need:

Serves 4 You will need:

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2 tablespoons olive oil 1/2 medium onion, sliced 4 cloves garlic, sliced 1/2 teaspoon crushed red pepper 2 (28 ounce) cans whole tomatoes 1 tablespoon fresh oregano 4 ounces goat cheese kosher salt and fresh cracked pepper 1 pound dried spaghetti Preheat oven to 325. In a large oven proof pot or dutch oven heat olive oil over medium heat. Add onions, garlic and crushed red pepper. Cook until onions are translucent, about 5 minutes. Pour in whole tomatoes. Place tomato sauce in the oven and bake for 1 1/2 hours. Stirring occasionally. Remove from oven. Using an immersion blender puree until smooth (Note: If you dont have an immersion blender, carefully transfer, in batches, to a blender and blend until smooth). Place on stove top over medium heat. Stir in oregano and goat cheese. Season to taste with salt and pepper. Reduce heat to low and allow to simmer while you prepare the noodles. Prepare the noodles according to package directions. Divide noodles evenly among bowls and spoon sauce over the top. Serve. Enjoy!

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3/4 pound pork, thinly sliced 2 tablespoons soy sauce 2 teaspoons sambal oelek 1 teaspoon sesame oil 1 teaspoon rice vinegar 1 teaspoon minced fresh ginger 2 cloves garlic, minced and divided 1 (10 ounce) package udon noodles, cooked according to package directions 1 cup shelled edamame, cooked according to package directions 1 tablespoon peanut oil 1 cup sliced shitake mushrooms 1/2 medium onion, sliced 3 green onions, chopped Place pork in a bowl. In another bowl whisk together soy sauce, sambal oelek, sesame oil, rice vinegar, ginger and 1 minced garlic clove. Pour marinade over the top of the pork and toss to coat. Cover and refrigerate for 30 minutes. While your pork is marinating, cook udon noodles and edamame according to package directions. Set aside. Heat peanut oil in a large skillet over medium-high heat. Add mushrooms and onions and cook until onions start to caramelize, about 5 minutes. Add in edamame and noodles. Stir to combine. Transfer to a plate. In the same skillet, add pork and marinade. Cook until pork is cooked through, about 5 minutes. Return noodle mixture to the pan. Add green onions. Toss to combine well. Serve. Enjoy!

Lemon Pepper Shrimp with Fusilli

Cheesy Chili Mac

Serves 4 6 For the chili you will need:

1. 1 pound ground turkey 1 teaspoon chili powder, divided 1 teaspoon cumin, divided 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1 tablespoon olive oil 1/2 yellow onion, chopped 2 cloves garlic, minced 1 jalapeno chopped (optional) 1 (14.5 ounce) can fire roasted tomatoes, juice reserved 1 (14.5 ounce) can chili beans, juice reserved 1/2 teaspoon hot sauce (optional)

Serves 2 4 You will need:

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8 ounces dried fusilli pasta 1 tablespoon olive oil 1 shallot, diced 2 cloves garlic, minced 1/4 cup dry white wine juice of 1/2 lemon 1 teaspoon lemon pepper 1 pound 51 60 count prawns, peeled and deveined 1/3 cup chopped fresh parsley kosher salt Bring a large pot of water to a boil and cook according to package directions. Drain. While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic until shallots are softened, about 2 -3 minutes. Stir in white wine, lemon juice and lemon pepper. Cook 5 minutes. Stir in prawns and cook until prawns are opaque. Add cooked pasta to prawn mixture. Stir in fresh parsley. Toss to combine. Season to taste with kosher salt. Serve. Enjoy!

For the Macaroni and Cheese you will need:

2 cups dried macaroni 2 tablespoons unsalted butter 2 tablespoons flour 1 1/2 cups whole milk 2 cups shredded sharp cheddar cheese 1 cup shredded pepper jack cheese 1/2 1 teaspoon seasoning salt In a large skillet cook combine ground turkey, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, kosher salt and garlic powder. Cook until meat is browned. Strain. In the same skillet heat olive oil over medium heat, add onions, garlic and jalapeno. Cook 5 minutes. Return meat to the pan, stir in tomatoes and chili beans. If mixture appears dry add in reserved tomato and bean juices. Season with remaining cumin, chili powder and hot sauce if using. Reduce heat to low and simmer while you prepare the macaroni and cheese. To prepare the macaroni and cheese bring a large pot of water to a boil and cook the pasta according to package directions. Strain. In the same pan you cooked the noodles in, melt butter over medium heat. Once melted whisk in flour, cook 1 minute. Slowly whisk in milk. Stir in cheeses and cook until melted. Stir in 1/2 teaspoon seasoning salt. Return noodles to pan and cook for 5 more minutes. Remove from heat and let stand for 5 minutes. Stir and season to taste with seasoning salt. Add the macaroni to the chili and mix well. Adjust seasoning if needed.

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Spaghetti with Bread Crumbs and Anchovies

Scallop Piccata

Serves 2 You will need: You will need:

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1/3 cup plus 2 tablespoons olive oil 1 1/2 cups fresh bread crumbs 1 pound dried spaghetti 6 anchovy fillets, minced fine 4 cloves garlic, minced 1 teaspoon crushed red pepper 1/4 teaspoon chopped fresh parsley salt to taste grated Parmesan cheese Heat 2 tablespoons of olive oil in a small sauce pan. Cook bread crumbs until browned and toasted, about 3 4 minutes. Remove from heat and set aside. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserving 1/4 cup of pasta water. While pasta is cooking, heat 1/3 cup olive oil over medium heat, add anchovies and cook 2 minutes. Stir in garlic and pepper. Cook until anchovies dissolve, about 2 more minutes. Stir frequently and do not allow the garlic to burn. Add hot pasta and reserved pasta water. Toss to coat. Sprinkle toasted bread crumbs and parsley over the pasta. Toss once more. Season to taste with salt if needed. Serve with plenty of grated Parmesan cheese and some more crushed red pepper. Enjoy!

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1/4 pound angel hair pasta 1 pound sea scallops (about 10), pat dry fresh cracked pepper and kosher salt 1 tablespoon olive oil 3 tablespoons butter, divided 1 clove garlic, minced 1/2 cup dry white wine 3 tablespoons nonpareil capers juice of 1/2 lemon 1 tablespoon chopped fresh parsley Bring a large pot of water to a boil. While youre waiting for your pasta water to boil. Season scallops with salt and pepper. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once butter melts, place scallops in pan. Cook, turning once until scallops are browned, about 3 4 minutes per side. Transfer to a plate, loosely cover to keep scallops warm. (Note: You may need to do this step in batches, you do not want to over crowd the scallops or they will steam and wont get the color you want.) Reserve pan juices. If you havent already, begin cooking pasta. Cook according to pasta directions. Drain. While pasta is cooking add garlic to scallop pan, reduce heat to medium, cook 20 seconds or until fragrant. Pour in wine, capers and lemon juice. Scrape up any brown bits from the bottom of the pan. Cook until sauce reduces by 1/3 about 5 minutes. Remove from heat, add remaining 2 tablespoons of butter. Swirl until butter melts. Stir in fresh parsley. Divide pasta evenly among heated pasta bowls. Place 5 scallops on top of the pasta. Pour sauce over the top. Serve. Enjoy!

Penne Alla Vodka

Vegetable Linguine

Serves 4 6 You will need:

Serves 4 You will need:

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5 slices bacon, diced into 1 inch pieces 1/2 medium yellow onion, diced 3 cloves garlic, minced 1/2 teaspoon crushed red pepper 1/4 cup vodka 1 (28 ounce) can crushed tomatoes 1 pound dried penne pasta 1/2 cup heavy cream 5 basil leaves, rolled together and chopped 1/4 cup Parmesan cheese fresh cracked pepper and kosher salt In a large pan cook bacon over medium heat until browned, about 5 7 minutes. Transfer bacon to a plate and set aside. Reserve 1 tablespoon of bacon drippings. Add onions, garlic and crushed red pepper to reserved bacon drippings and cook until onions are translucent about 5 minutes. Pour in vodka. Cook 3 minutes. Pour in tomatoes. Bring to a boil, reduce heat and allow to simmer for 20 minutes. Season to taste with salt and pepper. While the sauce is simmering, bring a large pot of water to a boil and cook pasta according to package directions. Drain. Set aside. After sauce has simmered for 20 minutes, whisk 1 tablespoon of sauce into cream to temper it. Slowly stir tempered cream into the tomato sauce. Add cooked pasta to the sauce. Stir to combine. Return bacon to the pasta and stir in basil and Parmesan cheese. Stir to combine. Adjust seasoning with salt and pepper if needed. Serve with plenty of grated Parmesan cheese and crushed red peppers. Enjoy!

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1/2 pound dried linguine 2 tablespoons olive oil 4 cloves garlic, minced 3 cups fresh broccoli florets 1 cup sliced carrots 1 cup sliced red onion 1 cup sliced zucchini 1/4 teaspoon crushed red pepper 1/4 cup dry white wine fresh cracked pepper and kosher salt freshly grated Parmesan cheese Cook pasta according to package directions. Strain but reserve 1/4 cup pasta water. While the pasta is cooking, heat olive oil over medium heat in a skillet large enough to fit the cooked pasta. Once hot add garlic cook just until its fragrant about 30 seconds. Add broccoli. Cook 3 minutes. Stirring occasionally. Add carrots, red onions and zucchini. Cook 3 minutes. Sprinkle with crushed red pepper and pour wine over the top and continue cooking for 5 minutes or until veggies are softened. Add cooked noodles to the pan. Toss to combine. If pasta seems dry, add reserved pasta water. Season to taste with salt and pepper. Transfer to a serving platter and top with Parmesan cheese. Enjoy!

Three Cheese Stove Top Macaroni and Cheese

Spaghetti with Browned Butter and Mizithra

Serves 4 You will need: Serves 4 You will need:

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2 cups dried elbow macaroni 2 tablespoons unsalted butter 2 tablespoons flour 1 1/2 cups milk 1 1/2 cups shredded medium cheddar cheese 1/2 cup shredded Gruyere cheese 1/2 cup shredded Havarti cheese 1/2 to 1 teaspoon seasoning salt 1/4 to 1/2 teaspoon fresh cracked black pepper 2 green onions, chopped Boil pasta according to package directions. Strain. In the same pot that you boiled the pasta in, melt butter over medium heat. Once melted sprinkle with 2 tablespoons flour. Whisk until smooth, cook 1 minute. Slowly whisk milk into flour mixture and bring to a simmer but do not boil. Add in all three cheeses and stir until they melt. Stir in 1/2 teaspoon of seasoning salt and 1/4 teaspoon black pepper. Fold in cooked noodles. Cook 5 minutes. Stir in chopped green onions. Let stand for 5 minutes. Stir and adjust seasoning if necessary. Serve hot.

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1 pound dried spaghetti 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cut into tablespoons 1 cup grated mizithra cheese fresh cracked black pepper and kosher salt chopped fresh parsley Cook pasta according to package directions. Meanwhile, brown your butter. In a stainless steel skillet or pot, heat butter over medium heat, As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and set it on a cool surface because it will continue to cook in the pan. Strain your pasta and return it to the pasta pot. Pour browned butter over the top and sprinkle with mizithra cheese. Toss to combine. Season to taste with fresh cracked pepper and kosher salt. Transfer to platter. Sprinkle with parsley and serve. Note: The mizithra cheese doesnt really melt. So that is something to keep in mind when you are shredding it. I prefer the the medium sized shreds but you can also do a fine grate if youd like. Enjoy!

Penne with Sausage, Spinach and Arugula

Spaghetti Puttanesca

Serves 4 You will need:

Serves 4-6 You will need:

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8 ounces dried penne pasta 5 turkey Italian sausage links, casings removed 1 teaspoon olive oil 1 shallot, chopped 4 cloves garlic, sliced 1/2 teaspoon dried oregano 1 teaspoon crushed red pepper (optional) 1 1/2 cups baby arugula 1 1/2 cups baby spinach 1/4 cup reserved pasta water salt and pepper freshly grated Parmesan cheese for garnish Bring a large pot of water to a boil and cook pasta according to box directions. Strain but reserve 1/4 cup of the pasta water. Set cooked pasta aside. While your pasta is cooking brown sausage in a pan over medium heat, about 5-7 minutes. Transfer to a colander to strain grease. Set aside. To the same pan that you cooked the sausage in add olive oil, shallot, garlic, oregano and crushed red pepper. Cook until shallot is translucent, about 5 minutes. Return sausage to the pan, add cooked pasta, arugula, spinach and reserved pasta water. Toss to combine and cook for 2 minutes or just until the greens wilt. Season to taste with salt and pepper. Transfer to serving platter, sprinkle with Parmesan cheese. Serve immediately. Enjoy!

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1 tablespoon olive oil 1 tablespoon butter 1/2 medium onion, diced 5 anchovy fillets, finely chopped 5 cloves garlic, chopped 1/2 -1 teaspoon crushed red peppers 1 (28 ounce) can crushed tomatoes 2 tablespoons capers 1/2 cup chopped kalamata olives fresh cracked pepper and kosher salt 1 pound dried spaghetti Parmesan cheese (optional) In a large skillet heat butter and olive oil over medium heat. Once butter has melted add onion, anchovies, garlic and crushed red peppers. Cook for 5-7 minutes or until onions are translucent and anchovies are dissolved. Pour in crushed tomatoes. Stir in capers and kalamata olives. Season to taste with salt and pepper. Reduce heat to low and simmer for at least 30 minutes to let the flavors mingle. About 15 minutes before you would like to serve dinner, bring a large pot of water to a boil. Cook pasta according to package directions. Strain completely. Toss strained pasta in sauce. Sprinkle with Parmesan and serve immediately. As much as you may want to lick the plate clean, I find that Herbed Garlic Bread is a much more dinner table friendly way to soak up the leftover sauce. Enjoy!

Pizza Casserole

Fettuccine with Sausage, Peppers and Onions

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Serves 8 (2 casseroles that serve 4) You will need: 1 pound dried rotini pasta kosher salt 1 pound hot or mild ground Italian sausage 1 green bell pepper, ribs and seeds removed, diced 1/2 cup chopped red onion 1 cup chopped button mushrooms 1/2 cup diced pepperoni 1 cup pizza sauce 2 cups shredded mozzarella 1/4 cup shredded Parmesan cheese Preheat oven to 350 degrees. Bring a large pot of water to boil. Season liberally with salt, about 1 tablespoon. Cook pasta for 6-7 minutes. Strain. Pasta will be firm. In a large skillet brown Italian sausage, about 5 minutes. Strain. In the same pan you cooked the sausage stir together bell pepper, red onion, mushrooms and pepperoni. Cook for 3-4 minutes or until vegetables soften. Return sausage to pan. Stir to combine. Add in pasta and pizza sauce. Mix well. Remove from heat. To bake one casserole: Place half of the casserole mixture into a 8 x 8 glass casserole dish. Sprinkle 1 1/2 cups of shredded mozzarella cheese on top. Bake for 15 minutes. Remove. Top 1/2 cup shredded mozzarella and 1/4 cup Parmesan cheese. Place under the broiler for 1-2 minutes or until cheese starts to brown. Serve immediately. To freeze one casserole:

Serves 4-6 You will need:

1. 2. 1 pound dried fettuccine pasta 1 tablespoon plus 2 teaspoons olive oil divided 5 turkey Italian sausage links (hot or mild) 1/2 medium onion, sliced 4 garlic cloves, minced 1/4 teaspoon crushed red pepper (optional) 1/2 teaspoon dried oregano 1 green bell pepper, ribs and seeds removed, diced 1 red bell pepper, ribs and seeds removed, diced 1/2 cup dry white wine (such as Pinot Grigio) 1/4 cup reserved pasta water kosher salt shredded Parmesan Cook pasta according to package directions. Strain, but reserve 1/4 cup of pasta water. While your pasta is cooking, in a skillet large enough to fit the cooked pasta, heat 1 tablespoon of olive oil over medium heat. Once hot, place sausage in the pan and cook through. About 5 minutes per side. Transfer to a plate. Allow to rest 5 minutes. To the same pan you cooked the sausage in, add remaining two teaspoons of olive oil and heat over medium heat. Add onion, garlic, crushed red pepper (if using) and oregano. Cook 1 minute. Add green and red bell peppers. Cook until softened, 3 minutes. Pour white wine and reserved pasta water over the mixture. Cook for 5 minutes. Slice sausage and return it to the pan. Stir to combine. Add strained noodles to sausage mixture and toss to coat. Reduce heat to low and let simmer for 5-7 minutes or until most of the sauce is absorbed. Toss once more. Season to taste with kosher salt. Serve hot along side some freshly grated Parmesan cheese and crushed red pepper. If you serve this with a salad, herb garlic bread and a nice bottle of white wine, you too may start re-thinking the whole going out for pasta thing. Enjoy!

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Line a 8 x 8 casserole dish with foil, making sure to leave enough hanging off the sides to wrap around the casserole. Spoon remaining half of casserole mixture into prepared pan. Set pan on top of ice water to cool rapidly. Then freeze for a couple of hours or until firm. Lift the frozen casserole out of the dish, wrap in foil and place in a plastic freezer bag. Cook within 2-3 months. When ready to bake, place frozen casserole in casserole dish and thaw in the refrigerator for 24 hours. Preheat oven to 350 degrees. Unwrap the casserole. Sprinkle 1 1/2 cups of shredded mozzarella cheese on top and bake for 20-25 minutes or until mozzarella is melted and casserole is heated through. Remove from oven sprinkle 1/2 cup shredded mozzarella and 1/4 shredded Parmesan on top. Place under the broiler for 1-2 minutes or until the cheese starts to brown. Serve immediately. Enjoy!

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Creamy Herb Fettuccine

Enjoy!

Serves 4-6 You will need:

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1 pound dried fettuccine 1 tablespoon olive oil 1 tablespoon butter 1 shallot, chopped 2 cloves garlic, minced 1 cup heavy cream 2 tablespoons cream cheese, cut into 1 inch cubes 2 tablespoons chopped fresh oregano 1 1/2 teaspoons finely chopped fresh sage 2 tablespoons chopped fresh parsley fresh cracked pepper and kosher salt to taste freshly grated Romano cheese, if desired Bring a large pot of water to a boil. Season liberally with salt before adding pasta. Cook pasta according to package directions. Meanwhile start your sauce. In a skillet large enough to hold the cooked pasta, heat olive oil and 1 tablespoon of butter over medium heat. Once butter melts add shallot and garlic. Cook 1 minute. Reduce heat to medium-low and slowly whisk in cream. Add cream cheese and continue stirring until cheese has melted. Continue cooking until thickened, it should coat the back of a spoon, about 5 minutes. Stir in chopped herbs. Season to taste with salt and pepper. Note: Try not to let the sauce boil, but if it does it is not the end of the world, just turn the stove down a notch. Strain your pasta very well. Add strained pasta to the sauce. Toss to coat. Reduce heat to low, let stand for 5 minutes. Toss once more. Transfer to serving platter. Grate some Romano cheese over the top, if desired. Serve. So aside from the fact that I may need to find a new grocery store, I will chalk this spur of the moment dinner up as a success.