Penne with Spicy Vodka Tomato Cream Sauce and Italian Sausage

Penne with Spicy Vodka Tomato Cream Sauce Servings: 8 Ingredients 1 pound uncooked penne pasta ¼ cup extra virgin olive oil 2 (3.5 ounce) links sweet Italian sausage 4 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes ¾ teaspoon salt ½ cup heavy whipping cream (3/4 c) 2 tablespoons vodka (1/4 c) ¼ cup chopped fresh parsley (spinach to taste) (onion powder to taste) Directions This spicy vodka pasta is a nice change from your typical tomato sauce. If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes. Add cream and vodka; bring to boil. Add spinach when almost done boiling. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley (if used); serve warm. **Notes: Original recipe called for less vodka and heavy cream, but I did what is above. I also added onion powder to taste. Macey www.allrecipes.com/11815

Spinach-Ravioli Lasagna

Spinach Ravioli Lasagna
 8-10 Servings
Cook time: 35 minutes
Prep time: 10-15 minutes
1 6 oz or more pkg baby spinach, thoroughly washed and dried
1 jar pesto sauce (drain out a little oil)
1 15 oz jar Alfredo sauce
1/4 c vegetable or chicken broth
1 25 oz pkg frozen cheese-filled ravioli (or more), do NOT thaw
1 c (4 oz) shredded Italian six-cheese blend
Italian sausage & onions cooked (optional)
Garnishes: chopped fresh basil, paprika

Preheat oven to 375. Chop spinach and toss with pesto in a medium bowl, along with browned sausage/onions (if using). Combine Alfredo sauce and broth. Spoon 1/3 of Alfredo sauce mixture (about ½ c) into a lightly greased 2.2 qt or 11x7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfrerdo sauce. Bake at 375 for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish if desired. Very, very good!

~Amy Henson

Cajun Chicken Pasta

Cajun Chicken Pasta: 8 servings

 Ingredients:
 1.5 pounds boneless, skinless chicken breasts, cut in 1 ½ inch pieces
1 bell pepper, chopped (I used red and yellow peppers instead)
2 carrots, sliced
2 stalks celery, sliced
2 15-oz jar Alfredo sauce
1 to 1-1/2 C of chicken broth
14.5 ounce can diced tomatoes
1 teaspoon salt
 ½ teaspoon paprika
1/4 teaspoon cayenne pepper (increase to ½ teaspoon for more heat)
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder (I used minced garlic)
1/8 teaspoon onion powder
1/8 teaspoon fresh cracked pepper a pinch of crushed red peppers
1 pound Bowtie pasta
 Parmesan cheese and chives (for garnish)

 Directions: Toss everything but pasta into the crockpot, stir and cover. Cook on low for 6 hours. Serve overcooked pasta.

From Barb Arden

Smoked Cheese Ravioli

one 16- to 25-oz bag frozen ravioli (cheese or beef)
one small bunch kale, torn into bite-size pieces
1 c. milk [I used 1%.]
8 oz. smoked Gouda, grated
1tsp dried parsley
1 tsp pepper
dash nutmeg

While the water is boiling, grate the Gouda.  Begin stirring the milk over medium heat.  Add cheese and stir often.

When water is boiling, add the pasta and cook according to the package.  During the last four minutes, add the kale.  Add the parsley and spices to the melted cheese.  Continue stirring.

When the pasta is done, drain.  Return to pot and add cheese sauce.

Kielbasa, Kale, & Cannelini Pasta

1 package kielbasa, sliced
[Try turkey kielbasa!]
4-6 garlic cloves, minced [or use the stuff from a jar]
1 onion, chopped
1 bunch kale, cleaned and stems removed [or if using precut, as much as will fit in your pot]
1 can cannelini beans, drained
1-1.5 c. chicken broth
parmesan cheese
pasta of choice

Begin sauteeing kielbasa while starting the pasta water to boil. After a few minutes, add in the onion and garlic, cooking until translucent. Meanwhile, when the water is ready, add the kale and cook for 5 min. Remove with a slotted spoon and add to the kielbasa mixture. Add in the beans and chicken broth, scraping the bottom of the pan. Let simmer while the pasta cooks.

Reserve 1 c. of the pasta water then drain pasta. Add water to the kielbasa mix IF it needs thinning. Serve over the pasta with cheese.

[I think this could make a really good soup too if you adjusted the chicken broth and water amounts.]

The original recipe can be found HERE.

Pasta in Meaty Tomato Cream Sauce

Servings: 8

1 lb ground beef
3/4 lb mild and/or hot ground Italian sausage
2 medium onions, chopped
2 cloves garlic, minced
1 jar (26 oz) tomato and basil pasta sauce
1 can (14.5 oz) sliced peeled tomatoes with liquid
1 ½ Tbsp dried basil
1/4 c chopped fresh basil
1 c heavy cream
fresh mushrooms
1 lb pasta of choice, cooked al dente

Brown meat and onions in a large skillet. Drain off excess fat.

Transfer to a crock pot. Stir in next 4 ingredients. Cover and cook on HIGH heat setting 4-4 ½ hours, adding fresh mushrooms toward the end of cooking time, if desired. Stir in fresh basil and cream. Spoon the sauce over the cooked pasta and toss. Serve at once.

Easy and delicious!