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Ingredients (4 Servings)

• 2 medium-sized spaghetti squash
• 1 pound of Italian chicken sausage
• 2 cups of prepared marinara sauce
• Salt and pepper to taste
• 1 tbsp. extra virgin olive oil
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon chopped parsley

Directions

• Preheat the oven to 375 F.
• Slice off the end of the squash and stand the squash upright on the newly created flat end. Use your knife to slice the squash in half.
• Use a spoon to scoop out seeds and season with salt and pepper to taste.
• Place the halves upside down in baking dish and add 1 inch of water.
• Bake until squash is tender, about 40 minutes or so.
• Remove the squash’s flesh with a fork, and keep the shells.
• Remove the chicken sausage casings.
• Preheat olive oil in a large pan and place the chicken sausages in the pan. Use a spatula to break up the meat and cook for 5-7 minutes.
• Add the marinara sauce, the spaghetti squash, salt and pepper to taste, and stir to combine.
• Cook for 3-5 minutes and stir occasionally.
• Preheat the broiler. Divide the spaghetti squash mixture between the four spaghetti squash shells and sprinkle cheese.
• Broil the boats for 3-5 minutes, until cheese is melted and browned.
• Sprinkle with parsley and serve.

Buona Cena!

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Spaghetti Bolognese (8 Servings)

• 2 lbs. Angus ground chuck
• 1 ½ lbs. spaghetti
• 2 large onions, finely chopped
• 2 tbsp. extra virgin olive oil
• ½ cup water
• 4 garlic cloves, minced
• ¾ cup red wine
• 3 beef bouillon cubes
• 2 28oz. cans of crushed tomatoes
• 1 tbsp. sugar
• 1 tbsp. Worcestershire Sauce
• 1 tbsp. dried Italian mixed herbs
• Sea salt, to taste
• Fresh ground black pepper, to taste
• Parmesan cheese, to taste

Directions

• In a large pan, heat the olive oil.
• Add the chopped onion and cook over medium heat and cook until they are softened and lightly golden; about 5 minutes.
• Turn the heat up to high and add the ground chuck using a wooden spoon to break the beef down as it browns.
• Crumble the beef bouillon cubes overtop the ground chuck and stir well to coat the meat.
• Add the minced garlic and stir until it is well combined.
• Then add the red wine and let it cook for 3 minutes.
• Add in the crushed tomatoes, sugar, Worcestershire Sauce, oregano, Italian mixed herbs and ½ cup of water.
• Stir all the ingredients until well combined and bring the mixture to a simmer.
• Put the lid on the pan and cook over low heat for 1 ½ hours; stirring occasionally.
• Increase the heat to medium and continue cooking without the lid for another 20 minutes.

In the meantime…

• Bring a large pot of salted water to the boil.
• Once the water begins to boil, add the spaghetti and cook it following the packaging instructions.
• Reserve a cup of the cooking water and then drain the spaghetti.
• Place the spaghetti back into the pot and add the reserved water.
• After the 20 minutes or so, try the pan of Bolognese sauce and add extra salt and pepper as needed.
• Take the pan out of the heat and set aside.
• Over high heat, add about half of the Bolognese sauce to the pot of pasta.
• Stir well until the Bolognese sauce thickens around the pasta; about 5 minutes.
• Let the Spaghetti Bolognese cool of before plating.
• Serve the Spaghetti Bolognese with the extra Bolognese sauce spooned on top.
• Garnish with parmesan if desired.

Buon Appetito!

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Parmesan Broccoli Orecchiette (4 Servings)

• 8 oz. orecchiette pasta
• 2 tbsp. extra virgin olive oil, separated
• 1 broccoli bunch, about 1 ½ lbs.
• 2 garlic cloves, minced
• Parmesan cheese, to taste
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Over medium-high heat, bring a large pot of salted water to a boil.
• Add the orecchiette pasta, occasionally stirring to keep the pasta from sticking.
• Cook the orecchiette pasta until it is al dente; about 8 minutes.
• Drain the pasta into a strainer, reserving a 1/2 cup of the water you used to boil the pasta.
• Set the pasta aside.
• Peel and trim the broccoli before roughly chopping the stalks and florets; set aside.
• In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat.
• Add the minced garlic, continually stirring to keep it from burning.
• Sauté the garlic until it is golden; about 2 minutes.
• Add the broccoli and reserved pasta water to the skillet and continue cooking until the broccoli is tender and bright green; about 3 minutes.
• Add the sea salt, and season with fresh ground pepper.
• Remove the skillet from the heat.
• Add the orecchiette pasta to the skillet and toss the ingredients in the remaining tablespoon of olive oil until well combined.
• Transfer the Broccoli Orecchiette to their serving bowls and garnish each with the grated Parmesan cheese before serving.

Buon Appetito!

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Baked Ground Beef and Cheese Penne (6 Servings)

• 8 oz. penne pasta
• 1 ½ tbsp. olive oil
• 1 lb. ground chuck
• ½ cup onion, chopped
• 1 green bell pepper, chopped
• 14.5 oz. can diced tomatoes, undrained
• ½ tsp. basil, dried
• 1 cup Cento all-purpose pasta sauce
• ½ tsp. oregano, dried
• ½ tsp. garlic powder
• 2 cups mozzarella cheese, shredded
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Heat the oven to 350 F and lightly oil a large casserole dish.
• Following its package directions, cook the penne pasta in salted boiling water.
• Drain the pasta in a strainer and set it aside.
• In the meantime…
• Drizzle the olive oil into a large skillet and place it over medium heat.
• When the oil is hot, add the ground chuck, chopped onion, and green bell pepper.
• Cook, stirring the ingredients until the onion is tender and the beef is no longer pink.
• Drain off the excess fat and then add the diced tomatoes, sauce, basil, oregano, garlic powder, salt, and pepper.
• Bring to a simmer.
• Add the cooked penne pasta and half of the mozzarella cheese, stirring until well combined.
• Transfer the mixture to the prepared casserole dish.
• Top the casserole with the remaining mozzarella cheese.
• Cover the Ground Beef and Cheese Penne with tin foil and bake until it is hot and bubbly; for around 25 to 30 minutes.
• Uncover the casserole dish and continue baking for another 5 minutes or until the cheese begins to crisp.
• Remove the Baked Ground Beef and Cheese Penne from the oven and let it cool before plating and serving.

Buon Appetito!

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Chicken Alla Vodka and Farfalle (4 Servings)

• 1 lb. chicken breast, cut into bite-sized pieces
• 2 cups, frozen peas
• ½ cup heavy cream
• ½ cup vodka
• 1 lb. farfalle pasta
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 tbsp. extra virgin olive oil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 28 oz. can crushed tomatoes
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ¼ cup Parmigiano, grated
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• In a large skillet, add 2 tbsp. of the extra virgin olive oil over medium-high heat.
• Add the chicken, seasoning it with salt and pepper, and sauté it until the chicken browns; around 2 minutes.
• Remove the chicken to a plate and set aside.
• Lower the stove to medium heat.
• In the same skillet, sauté the chopped onion in the remaining 2 tbsp. of the extra virgin olive oil for about 4 to 5 minutes.
• Add the minced garlic and continue cooking for another minute or so.
• Add the vodka and cook until it’s reduced by half.
• Add the crushed tomatoes, frozen peas, garlic powder, onion powder, basil, and oregano.
• Reduce the heat to medium-low and continue to cook with the skillet partially covered for 40 minutes, stirring frequently.
•  In the meantime…
• Fill a large pot with water, adding a generous sprinkle of salt, and bring it to a boil.
• Add the farfalle pasta to the boiling water and cook according to the package instructions.
• Drain the pasta and set it aside.
• After the 40 minutes, season the sauce in the skillet to taste and add the heavy cream and chicken.
• Turn the heat back up to medium and let it cook uncovered for 6 to 8 minutes, stirring frequently.
• Turn the heat off and add the sauce to the pot of pasta, stirring to combine.
• Plate the Chicken Alla Vodka and Farfalle and top it with grated Parmigiano if desired and serve right away.

Buon Appetito!

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Ingredients

Mushroom and Chicken Risotto (4 Servings)

• 1 lb. boneless skinless chicken breast
• 2 cups mushrooms, sliced
• 2 tbsp. butter
• 1 tbsp. extra virgin olive oil
• 1/2 cup dry white wine
• 5 1/2 cups canned chicken broth
• 1/2 cup onion, chopped
• 1 1/2 cups arborio rice
• 1/2 cup Parmesan cheese, grated
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 2 tbsp. fresh parsley

Directions

Cut the chicken breast into small pieces.

In a large pot, heat the butter over medium heat. 

Add the sliced mushrooms and cook, frequently stirring, until the mushrooms are soft and browned; around 5 minutes. 

Add the chicken, salt, and pepper to the pot and cook until the chicken is just done; around 5 minutes. 

Remove the mixture from the pot and set aside. 

In a medium-sized saucepan, bring the 5 1/2 cups of chicken broth to a simmer.

In the large pot, heat the olive oil over medium-low heat. 

Add the chopped onion and cook, occasionally stirring, until the onions are translucent, around 5 minutes. 

Add the rice to the large pot and stir until it begins to turn opaque; around 2 minutes.

Add the wine and more salt to the rice.

Continue cooking, frequently stirring, until all of the wine has been absorbed.

Add a 1/2 cup of the simmering broth to the pot and cook, frequently stirring, until it has been absorbed. 

Continue cooking the rice, adding the broth a 1/2 cup at a time and allowing the rice to absorb the broth before adding the next 1/2 cup. 

Cook the rice until it is tender; around 25 to 30 minutes total. 

The starch should thicken the broth that hasn’t been absorbed from the rice.

Add the chicken, mushrooms, Parmesan, and parsley and stir until thoroughly heated. 

Serve the risotto with additional Parmesan if desired.

Buon Appetito!

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