Tomato Basil Sausage and Noodles

Yesterday, my family and I went to the Hartville Flea Market. They had different kinds of noodles (Mrs. Miller’s brand), so I bought the tomato basil and spinach. I couldn’t wait to make something with the noodles!

My mom makes chicken and noodles all the time, and it’s delicious. I used what I know from watching her but mixed up and played with the ingredients.

Tomato Basil Sausage and Noodles

Ingredients

  • 1 bag of Mrs. Miller’s Tomato Basil noodles
  • 2 boxes of chicken broth
  • butter
  • carrots and onions (1 whole onion, about 15 baby carrots cut)
  • tomato basil seasoning (or just regular Italian)
  • large can of diced tomatoes
  • 1.5 pounds of loose hot sausage (go with the sriracha or jalapeno if you like it hotter!)

Directions

Sautee your carrots and onions over medium heat in a stock pot for about 10 minutes. While this is cooking, brown and drain the sausage in another pan.

Add the diced tomatoes, sausage, and stock to the pot. Bring to a boil, and simmer for 15-20 minutes.

Add the noodles, and cook until tender (about 10 minutes).

Serve with freshly grated Parmesan cheese and fresh basil.

 

Italian Ground Beef Casserole

Adapted from Taste and Tell

Italian Ground Beef Casserole

Ingredients

  • 2 pounds of ground beef
  • 5 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 28 oz can of diced tomatoes (drained)
  • 1 can of sweet corn (drained)
  • Italian seasoning (2 tablespoons)
  • Salt & pepper to taste
  • Hot or regular paprika (1/2 tablespoon)
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 cup of ricotta cheese
  • 24 slices of provolone cheese
  • 16 oz tube of refrigerated biscuit dough
  • butter
  • pepper

Directions

Season and brown your ground beef (adding the soy sauce and Worcestershire sauce as well). Add the carrots, onion, and celery and cook until they soften (about 10 minutes).

Add the can of diced tomatoes and the can of corn, and cook for about 20 minutes over medium heat. Stir frequently.

Stir in the cup of ricotta cheese.

Spoon half of the ground beef mixture into a 9 X 13 baking dish. Layer the 12 slices of provolone. Cover with the rest of the mixture, and then layer in the other 12 slices.

Top with the biscuit dough. Brush the biscuits with butter and sprinkle them with pepper.

Bake at 375 degrees for 25 minutes.

Serve and enjoy!

Smoky Italian Spaghetti Sauce

Spaghetti is one of the easiest things for me to make at work because I don’t have to babysit it. This is a rich, delicious sauce with some kick to it.

Smoky Italian Spaghetti Sauce

This fed 8 people, and they each had 2 servings! I still have almost a 1/2 a pot of sauce left.

Ingredients

  • 1 box of pasta (I used angel hair and then another gluten free in a different pan)
  • 2-3 pounds of fresh, loose (bulk-not in casing) Mild Hot Sausage
  • 1.5 pounds of Smoked Italian Sausage
  • 1 can of Hunt’s tomato sauce (the 6 pound 9 ounce huge one)
  • 1/4 cup of sriracha (omit if you don’t like it too spicy)
  • 1 tsp paprika (not necessary…I add it to literally everything)
  • 1 tsp of fresh, chopped garlic
  • 1 large onion
  • 1/2 stick of butter

Directions

Brown your Mild Hot Sausage until there is little to no pink. Set aside to drain.

Cut your Smoked Italian Sausage (I cut it in half, and then cut it into little chunks). Brown for 5 minutes. Set aside to drain.

Peel your onion, but leave it whole. Add all your ingredients to a large pot. Cook on medium high (covered) for one hour stirring occasionally.

After 1 hour, remove the onion (I throw it away), and boil your pasta as the directions recommend.

That’s it! Serve and enjoy!

It’s easy, it tastes awesome, and it feeds a bunch of people.

*If you’re feeding less people, just scale everything way down.

**You won’t need to add any salt or pepper. The sausage adds all the flavor you need.

***I leave my pasta and sauce in separate containers because I usually have leftover sauce.

Chicken Parm

Confession: I’ve never before made chicken parmesan. Ronnie requested that I make it for lunch today, so game on. Sauce, noodles, cheese, chicken. How hard could it be? It has a few steps, but it’s not difficult to make.

Chicken Parmesan

General Directions

Preheat the oven to 400 degrees. Dredge your chicken in the seasoning and breadcrumbs. Bake, uncovered, for at least 30 minutes (fully cooked when chicken reaches 165 degrees). Flip halfway through so both sides are crispy. Add sauce and cheese to the chicken, and bake for another 5-10 minutes. Plate your noodles; add some sauce and chicken (and definitely more cheese).

For the chicken:

Original recipe was provided by the lovely Christina Bordini.

Ingredients 

Boneless breasts (1 breast per person)

Breadcrumbs

Seasoning – I used garlic powder, salt, and red pepper flakes – You need enough to coat both sides of the chicken

Olive oil (how much you need will depend on how much chicken you’re making – I used 1/2 cup for 8 breasts)

Directions

Coat the chicken in olive oil. Mix together the breadcrumbs and the seasoning. Dredge both sides of the chicken with this mixture.

Noodles:

That’s pasta for all you Italians and fancy people.

I’m not going to tell you how to boil noodles. If you’re unsure, refer to the box.

*I used fettuccine pasta because that’s what I like. Use whatever kind YOU like. Go crazy.

Tomato sauce with onion and butter:

Original recipe by Smitten Kitchen

http://smittenkitchen.com/blog/2010/01/tomato-sauce-with-butter-and-onions/

This is one of my favorite sauces (next to the infamous Renda family sauce). It doesn’t get much easier than this! I wish I was Italian so I had a family sauce recipe to claim, but alas, I am not.

Ingredients

  • 1 can of crushed tomatoes (28 ounces)
  • 1 tsp of black pepper
  • 5 tablespoons of butter
  • 1 onion

Leave the onion whole. Cook all the ingredients for one hour over medium heat. Discard the onion when the sauce is finished cooking.

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