INGREDIENTS
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/4 cup chicken stock
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1/8 tsp. pepper
1 1/2 cups shredded mozzarella cheese
1/4 cup pepper jack cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Put sausage and onion in skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in chicken stock, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes, tomato paste, oregano, basil, garlic and pepper. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with pepper jack cheese and then mozzarella on top.
Bake in preheated oven for 20 minutes, or until cheese is melted.
Adapted from Allrecipes
TIME: Prep/Total Time: 30 min.
SERVINGS: 8
Ingredients:
3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon vegetable oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese
Directions:
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat until golden. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp; mix well. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta and toss to coat. Sprinkle with cheese. Yield: 8 servings.
Instead of the fresh tomatoes, I put in 2 14oz cans of Italian diced tomatoes and brought that to a boil before putting in the cream. Turned out wonderful. Was a quick, delicious meal.
Nutrition Facts
One serving:(prepared with Parmesan cheese)
Calories: 277
Fat:7 g
Saturated Fat:0 g
Cholesterol:13 mg
Sodium:244 mg
Carbohydrate:46 g
Fiber:0 g
Protein:9 g
Diabetic Exchange:2-1/2 starch, 1-1/2 fat, 1 vegetable.
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www.tasteofhome.com
Most of these box dinners aren't my favorite, but this one really works. All you have to do is add chicken. If you can find this at your super market, I'd recommend it. Super easy and tasty.
So the story goes that the first Margarita pizza was presented in the 1500's to Queen Margarite, an Italian monarch indulging on the first tomato-based pizza, a new innovation stemming from the tomato's recent maiden voyage back to the Old World from the New. Today the Margarita pizza is still on menus everywhere featuring a simple recipe of tomato sauce, mozzarella cheese, and basil. With a slight Armenian twist, I've adapted my own version of the Margarita pizza that puts old world tastes with a fusion of new. Credit goes to Chester's, a new restaurant in our little town of Rochester, MN that I mimicked this recipe from. If you're ever there try to Lavash Portabella and Chicken Pizza that reflects some of the basis of this recipe
Lavosh Margarita Pizza
Ingredients:
1 Large Lavosh Cracker (Dry)
3-5 Large Vine Ripened Tomatoes
1 Large Ball of fresh Mozzarella Cheese
Fresh Sweet Basil
Directions: (Preparation time 30 minutes)
1. Cut tomatoes to smaller pieces skin on, blend in blender until pureed
2. Transfer into a sauce pan and simmer tomato puree until thickened (about 1/2 the volume)
3. Spread the tomato puree evenly over the dry Lavosh cracker
4. Slice the mozzarella thinly and place on Lavosh
5. Chop fresh sweet basil leaves and sprinkle over the mozzarella
6. Broil in the oven until the mozzarella is slightly browned (about 10 minutes)
Variations: Try other toppings for more variety, or substitute shredded cheese or cheese blends for more American flavors.
Enjoy!
Dan
