4 cups penne noodles
2 cans of crushed tomato with juices
1 1/2 Tbs minced garlic
2 tsp basil
Salt and pepper to taste
1/2 wheel of 7" brie cut into chunks (Costco)
Optional: mushrooms, onions, zucchini.
Cook pasta until fork tender, drain, and put aside.
Pour both cans of tomatoes in a large saucepan with garlic, basil, pepper, and salt.
Cook on medium heat and reduce until sauce thickens somewhat string occasionally (about 10 mins).
Add the brie and stir until melted.
Add drained pasta to sauce and stir until incorporated.
Serve with parsley sprinkled on top
1 tsp olive oil
1 small onion - finely diced
2 carrots - finely diced
2 celery stocks - finely diced
2 ground Italian sausages, casings removed. One sweet, one hot
1 lb ground sirloin
salt to taste
2 tbs tomato paste
1 Tbs Italian seasoning
1/2 cup red wine
28 oz crushed tomato
16 oz beef broth
2 bay leaves
1 cup paresan cheese
1/2 cup heavy cream
1 lb penne pasta cooked
3/4 cup sliced mushrooms (optional)
1 cup chicken broth
1 cup heavy cream (can substitute milk and butter)
Parsley or Thyme to garnish (optional)
Saute onions, celery, carrots, and mushrooms (optional) in olive oil until soft (10-15 mins). Add garlic and cook for 2-3 mins more.
Add ground beef and sausage and break up into fine pieces. Salt and pepper to taste.
Add tomato paste, Italian seasoning, and red wine. Stir and reduce until wine has almost completely evaporated.
Add remaining ingredients except parmesan and cream. Simmer for 30 mins to 3 hours - the longer the better.
Stir in parmesan cheese and cream. Add to cooked pasta and serve.
4 cups penne noodles
1 lb ground Italian sausage, casings removed (3-4 links)
2 tbs butter
3 tsp minced garlic
3/4 cup sliced mushrooms
10 halved grape tomatoes (or sun-dried tomatoes)
1 cup chicken broth
1 cup heavy cream (can substitute milk and butter or evaporated milk)
1 - 1 1/2 cup frozen peas
Parsley or Thyme to garnish (optional)
Cook pasta until fork tender and put aside.
Cook sausage breaking up with spoon for 6-8 minutes or until brown set aside retaining oil.
Add butter to pan and warm garlic for 1-2 mins. Add mushrooms and tomatoes, then cook until tender (4-5 mins).
Stir in broth, peas, and cream and simmer until reduced (5-10 minutes).
Stir in cooked sausage and pasta. Season with salt and pepper to taste then garnish if desired.
Notes: Add spinach to make it a one-pot meal and to add color.