Rigatoni Rosa

½# Rigatoni

2 Zucchini

1# Italian sausage

2T tomato paste

1/2c cream cheese

1c chicken stock

2 clove garlic (or 2t jarlic)

2t chili flakes1t pepper

3/4 c grated parmesan cheese

1t salt

1T butter

 

1. bring a pot of salted water to a boil and cook pasta according to package directions
2. slice zucchini in ¼ rounds
3. mince garlic (if not using jarlic)
4. season zucchini with salt & pepper and pan fry; remove from pan
5. brown sausage & garlic together
6. stir in tomato paste
7. add cream cheese & stock (you can loosen the sauce with some pasta water if it is too thick)
8. stir in butter, chili flakes, & half the parm
9. add zucchini & serve sauce on top of cooked pasta

 

Lemon Pasta

 ½# penne

2 bell peppers

Scallions/green onions

2 zucchini

1 lemon

1# Itialian chicken sausage

8oz frozen peas

Scalions/green onions

1/2c chicken or veggie stock

2c Bechamel

2T butter

1/4c crème fraiche

1/2c grated parmesean

Red pepper flakes

 

1. bring water to a boil & cook penne according to package directions
2. heat oven to 350° with baking pan inside
3. dice bell peppers, slice onions (separating whites from greens), and slice zucchini into ¼ thick rounds, zest & half lemon
4. toss peppers & zucchini with oil & roast in hot pan 15-18 minutes (stir them up one time so both side get kind of brown)
5. brown sausage & onion whites in a large pot or high-sided pan
6. whisk in bechamel and stock
7. remove from heat & stir in crème fraiche
8. add penne, peas, lemon zest, and juice from one half of lemon
9. stir in butter until melted, 1/4c parm, and as much red pepper flake as you like
10. add veggies & serve sauce over pasta
11. top with scallion greens

 

 

Bechamel

3T butter

3T all purpose flour

2 c milk

¼ t salt

¼ t pepper

¼ t nutmeg

 

1. melt butter in pan until it stops foaming but isn’t brown
2. whisk in flour & cook until “raw” smell/flavor is gone
3. slowly stream in milk
4. when sauce is steamy, but not bubbling, add salt, pepper, & nutmeg