Rigatoni Pasta Pie

Rigatoni Pasta Pie:

1 lb rigatoni pasta

1 lb ground beef (I used ground sirloin)

2 garlic cloves (minced)

1/4 teaspoon fresh ground pepper

1 small jar of spaghetti sauce

cooking spray

salt

1 cup finely grated parmesan cheese

2 cups grated mozzarella cheese

4oz cream cheese

15oz ricotta cheese

2 eggs

1 tsp basil

1 tsp oregano

1 cup onion

spring form pan

DIRECTIONS:

Your going to boil the noodles according to the directions on the box. You want them very firm and avoid stirring them so they do not fall apart. Once done, drain and run cold water over top so they are cool enough to handle. You can add a little bit of oil if they start to stick.

In a skillet add your ground beef, brown then drain excess grease. Add chopped onion and garlic. After about 5 minutes add your cream cheese and stir until melted then add your spaghetti sauce. I always add a pinch of sugar to my red sauces to cut down on the acidity but you dont have to do that.

In a small mixing bowl you are going to mix your ricotta, parmesan, basil, oregano and 2 eggs until smooth then set aside.

Now go find a cute little helper to help tightly pack pasta into pan, standing each piece on end. I sprayed the bottom of my springform pan with cooking spray before I started.

Then I took a tall glass and put a ziplock bag inside it. I then filled the cup up with the cheese mixture and closed the bag. I snipped the corner of the bag and piped a small amount into every noodle

Then I poured my sauce over the whole top and tried to push down as much as possible.

Then topped with 2 cups of mozzerela (Yes, I said TWO cups)


Stick into a 350 degree oven for 20 minutes then turn the broiler on until the cheese starts to brown.

Tomatoes and Herbs Pasta

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Pesto Cream Sauce with Shrimp and Linguine

Pesto Cream Sauce with Shrimp & Linguine

http://allrecipes.com/recipe/pesto-cream-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=shrimp%20and%20pesto&e8=Quick%20Search&event10=1&e7=Home%20Page

• 1 (16 ounce) package of linguine pasta
• 2 tablespoons olive oil
• 1 small onion, chopped
• 8 cloves garlic, sliced
• 1/2 cup butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups grated Romano cheese
• 1 cup prepared basil pesto
• 1 pound cooked shrimp, peeled and deveined
• 20 mushrooms, chopped
• 3 roma (plum) tomato, diced

 

DIRECTIONS

1. 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.
2. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Orzo with Roasted Vegetables

Orzo with Roasted Vegetables

Katie (Katiedid) from Barefoot Contessa

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil

1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:

1/3 cup freshly squeezed lemon juice
1/3 cup good olive oil

1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Katie's Notes: I used 1 bunch of asparagus instead of the eggplant and then added some leftover roasted cauliflower, green beans and chicken as well. I used about 6 small red, orange and yellow peppers, extra garlic, reduced the oil for roasting to about 2 T. In the dressing I reduced the olive oil to just under 1/4 c. I used 4 oz of garlic and herb crumbled feta and skipped the pine nuts. I used a tri-color orzo (sundried tomato, spinach and plain).

Rustica

Rustica - So this is just your basic pasta dish jazzed up a bit.  My kids loved it!  The recipe is written for one serving so I cooked a whole box of rotini and then did about 3 cloves of garlic and a giant handful of parsley that I chopped.  I think this would be good with whole wheat pasta as well.

Rustica  Amy - amylz
All Recipes Yields: 1 servings

3/4 cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh  parsley
salt and ground black pepper to taste
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain. Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese. 

Summer Vegetable Macaroni and Cheese

Summer Vegetable Macaroni and Cheese
HeatherAReed via The Complete Southern Cookbook

Ingredients

• 1 (8-ounce) package elbow macaroni

Veggies:

• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 cup chopped fresh broccoli
• 1 cup chopped yellow squash
• 1/2 cup chopped carrots
• 1 small red onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, minced

Cheese sauce:

• 2 eggs, lightly beaten
• 1 (12-ounce) can evaporated milk
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper OR a splash of hot sauce
• 1 1/2 cups extra-sharp Cheddar, grated
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup part-skim ricotta cheese

Toppings:

• 3 Roma tomatoes, sliced
• 2 tablespoons dry seasoned breadcrumbs
• 1/4 cup shredded Parmesan cheese

Directions

1. Cook the macaroni according to the package directions. Drain, cover, and set aside.
2. Preheat the oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish, and set aside.
3. Place a Dutch oven over medium heat, and add the oil and butter.
4. When the butter is melted, add the broccoli, squash, carrots, onion, pepper, and garlic. Sauté for 4 to 5 minutes, until the vegetables are tender.
5. Remove the vegetables from the heat, and stir in the macaroni. Set aside.
6. To make the sauce: Whisk together the eggs, milk, mustard, salt, pepper, and cayenne. Pour over the macaroni mixture, and add the Cheddar, Monterey Jack, and ricotta. Gently stir to evenly coat. Taste and adjust seasonings, if necessary.
7. Transfer mixture to the prepared baking dish.
8. Top with the tomatoes.
9. Sprinkle the breadcrumbs and Parmesan over the top.
10. Bake for 15 to 20 minutes, or until golden brown. Let stand 5 minutes before serving warm.

Recipe makes 8 servings.

Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers. 

Stovetop Mac-N-Cheese

Stovetop Mac-N-Cheese

Recipe courtesy Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Farfelle with Zucchini and Parsley-Almond Pesto

Farfalle with Zucchini and Parsley-Almond PestoMichelle (MMmom)

This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad. 

1 pound farfalle
1 garlic clove
1/3 cup unsalted roasted almonds
1 1/2 cups flat-leaf parsley leaves
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano cheese, divided
Kosher salt and freshly ground pepper
1 pound zucchini (2 medium), halved lengthwise and sliced crosswise 1/8 inch thick
Pinch of crushed red pepper
water from cooking pasta

Bring a large pot of salted water to a boil. Add the farfalle and cook until it is al dente. Drain the farfalle. 

Meanwhile, in a food processor, pulse the garlic clove until it is finely chopped. Add the almonds and pulse until they are coarsely chopped. Add the parsley and 1/2 cup of the olive oil and process until the parsley is finely chopped. Add ¼ c of Parmigiano-Reggiano cheese and pulse just until the pesto is combined. Season with salt and pepper. 

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the zucchini and cook over moderately high heat until tender and browned in spots, about 8-10 minutes. Add the crushed red pepper and season with salt and pepper. 

Combine the pasta, zucchini, and pesto.  Add cooking liquid from pasta if the mixture is too dry.  Season with salt and pepper.  Serve and top with additional  Parmigiano-Reggiano.

MAKE AHEAD The pesto can be refrigerated overnight.

Arugula Pesto

From BabyCenter:

I have a sneaking suspicion I've posted this recipe before (I know I did a spinach pesto, maybe that's what I'm thinking of). I got a ton of arugula in my CSA box, so I made arugula pesto. I served it with linguine, but I've previously served it with whole wheat spaghetti. I also had some fresh shelling peas so I threw in an handful of those (raw) with the cooked pasta and it was a really nice touch. This recipe makes for a super simple, vegetarian, spring dinner, and my kids like it. I served the pasta with a green salad.

Arugula Pesto

sadie_love from a Giada de Laurentis recipe

2 cups of arugula, washed and spun dry (I cram as much as I can fit in my food processor - probably more like 3 cups)

1 clove garlic (I use substantially more, in part because I use more arugula)

1/2 cup olive oil

1/2 grated parmesan

salt and pepper (about 1/2 tsp each).

Combine the arugula and garlic in a food processor and process to a rough paste. Drizzle olive oil in while continuing to process. Remove to a bowl and add parmesan, salt and pepper.

Like I said, I served it as a pasta sauce, and threw in a couple handfuls of fresh peas. Yum!

Pasta Carbonara

(Jenny-momslashchef)

All the above ideas are great, but one I haven't seen mentioned yet is my favorite easy dinner: spaghetti carbonara.

I boil spaghetti or fettuccini until al dente, save 1 cup of pasta water, drain and set pasta aside.

In pan add a few slices of bacon, chopped, and saute until crisp. Throw in some frozen peas, let them warm through, then throw in the cooked pasta. Add a few tablespoons of pasta water. Meanwhile, whisk 2 eggs, a lot of pepper, some salt and a handful of grated parm, dump over the pasta bacon mixture and stir, stir, stir until the eggs go from eggy looking to a pale yellow coating over the pasta, add tablespoons of pasta water as needed to keep it from drying out and to get the sauce to the right consistency.  Serve with more cheese.

This is my absolutely favorite pasta, and is very easy and fast. You can add a tablespoon or two of heavy cream to the egg mixture if you want, you can also just use egg yolks instead of the whole eggs if you want a richer sauce.

Pesto Chicken Stuffed Shells

I made Pesto Chicken Stuffed Shells tonight, and I thought they were really good. I put a light layer of pasta sauce on the bottom of the baking dish, which prevented them from sticking. The shells got a little crunchy on the top, which I liked, but DH didn't love. Next time I might add a little sauce to the top of the shells too in order to keep them moist, but they were still good as is.

Pesto Chicken Stuffed Shells
G8R_mom2B via Pinterest (True Agape)

12-16 jumbo pasta shells
4oz cream cheese, softened
1 cup freshly grated Parmesan+ 1/4 cup for topping if choose
3 tablespoons prepared pesto (homemade or store bought)
2 cups shredded cooked chicken (1 lb – 2 breasts)
2 cloves garlic, minced

In a large pot boil water and cook shells just a little under done. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large bowl, combine the rest of the ingredients, except the 1/4 cup of cheese for the topping.

Fill the pasta shells with the filling and place in a baking dish.

Sprinkle the remaining 1/4 cup of cheese over filled shells if desired.

To cook now: Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese melts.

To freeze: Prepare as directed but place filled shells in an oven- and freezer-proof baking dish. Cover and freeze. When ready to cook, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese melts.

Carrot Orzo

Carrot Orzo

sadie_love via Epicurious

• 6 ounces peeled baby carrots (about 1 1/4 cups; from 16-ounce package)
• 2 tablespoons (1/4 stick) butter
• 1 cup orzo (rice-shaped pasta; about 8 ounces)
• 1 1/2 cups water
• 1 1/4 cups low-salt chicken broth
• 1 large garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped green onions
• 1 teaspoon minced fresh rosemary

Place carrots in processor. Using on/off turns, finely chop carrots. Melt butter in heavy medium saucepan over medium heat. Add orzo and carrots; sauté until orzo is golden, about 5 minutes. Add 1 1/2 cups water, broth, and garlic; cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 10 minutes. Stir in cheese, green onions, and rosemary. Season to taste with salt and pepper and serve.

Mile-High Lasagna

Mile-High Lasagna
~*~Sandy~*~

1/2 pound Italian sausage, removed from casings
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles (sub no-boil noodles)
1 pound shredded mozzarella cheese

1. In a large skillet over medium heat, cook sausage and onion until brown. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside. (Or just stir together)

3. 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. (Use no-boil noodles)

4. Preheat oven to 350 degrees F (175 degrees C).

5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Chicken Sausage, Beans, and Arugula over Pasta

Chicken Sausage, Beans, and Arugula over pasta
elemenoPee

2 tblsp olive oil
2 cloves garlic, chopped
1 pkg precooked chicken sausages, cut into 1/2 in rounds
1 can black eyed peas (or white beans), rinsed and drained
1/2 cup chicken broth
1 bunch arugula, washed, trimmed, roughly chopped or torn

1/2 lb pasta

parmigiano reggiano cheese for serving

Heat the oil, add the garlic, cook for 1 min. Add the chicken sausage and brown for a several minutes. Add the beans and chicken broth, heat for a several more min, until the broth reduces a bit. Add the arugula, heat until it's wilted, stirring several times.

Meanwhile, cook the pasta and when it's done, drain it, return it to the pot, stir in 1 tblsp olive oil. Plate the pasta and top each serving with the sausage mixture. Grate cheese over each plate.

Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys

Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Amy’s Notes: I use 1.25 pounds of ground turkey, leave out the sausage and double the sauce!

Spaghetti Tacos

Spaghetti and Meatballs (Kris10RD)

3/4-1 cup chopped onion (I used half an onion I had at home, it was HUGE), several cloves of minced garlic, 1/4 cup or so olive oil, 1 large can whole tomatoes, 2 small cans tomato sauce, 1/2 can tomato paste, 2 tsp salt, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, 1 bay leaf, salt and pepper....cook the onions and garlic in the oil until the onions are translucent, add the rest of your ingredients and cook for a couple hours.

For my meatballs, I used: 1 pound ground turkey, 1 cup panko bread crumbs, 1 tbsp dried parsley, 1 tbsp grated parmesan cheese, 1/4 tsp garlic powder, 1 egg (beaten), salt and pepper.....combine all ingredients, form balls and refridgerate until you're ready to add them to your sauce. They take about 1/2 an hour in the sauce.

Dinner was GOOD!

Zucchini Ziti

Zucchini Ziti (aimeemo)
3 minced garlic cloves or 1 tsp garlic powder
1/2 cup finely chopped onion
1/2 cup butter
1/2 cup finely chopped green pepper
1 1/2 to 2 lbs zucchini, sliced (I like half moon shape slices.)
3 cups chopped tomatoes
1 tsp salt
1/2 tsp pepper
4 oz sliced white mushrooms
1 lb ziti

Saute onion in melted butter over medium heat for 3 min or until translucent in very large skillet or pot.
Add all other ingredients besides ziti.
Partially cover & cook over low heat for about 30 min, stirring every once in a while. Zucchini should be tender, but still have their shape. Taste test to see if any additional salt & pepper is needed.
Serve over cooked hot ziti.
Grate fresh parmesan cheese over top if desired.

Squash and Pasta Salad

Squash and Pasta Salad - This was delicious. It was so simple too. I used some shaved parmesan and I liked how that worked in this. Everything was just really fresh and good! The only change I made was I didn't steam the veggies. I just threw them in raw. I will make this again!

Squash and Pasta Salad
Sandy~~*~Sandy~*~

4 cups coarsely chopped yellow summer squash
4 cups rigatoni
2 cups cherry tomato halves
1/2 cup fresh basil leaves
1/4 cup olive oil
2 large cloves of garlic, pressed
3 T balsamic vinegar
salt and pepper to taste
1/4 cup Parmesan cheese, freshly grated

Steam the squash in a vegetable steamer just until tender-crisp. Cool. Cook the rigatoni just until tender using the package directions; rinse with cold water and drain. Mix the squash, rigatoni, tomatoes and basil in a salad bowl. Drizzle a mixture of the olive oil, garlic, vinegar and salt and pepper over the salad. Add the cheese; toss lightly.

Spicy Sausage Spaghetti

Spicy Sausage Spaghetti-4kowboys

1 lb. spicy sausage
1 carton whole grape tomatoes (about 1 cup to 1 1/2 cup whole)
4-5 green onions (with tops), chopped
1 small green pepper, chopped
2 garlic cloves, chopped
2 cups crushed tomatoes (I used what I canned from last summer)
Lot's of fresh herbs, used the leaves from the sprigs and chopped( I used 5 big leaves of sage, 4 leaves of basil, 1 sprig of rosemarry , 3 sprigs of oregano, & bunch of thyme sprigs)
Salt and pepper to taste
1 cup heavy cream
Spaghetti noodles-aldente ( I used a little more than half a box)

Start your water boiling for your spaghetti noodles in a pot. Meanwhile, in a saute pan, cook and crumble sausage until no longer pink. Add onion and green pepper. Saute until softened. Add tomatoes and garlic. Cover and let cook until tomatoes begin to pop. (They really do pop, I heard them!). By this time your spaghetti noodles should be cooking in a seperate pot. After the grape tomatoes pop, add the rest of the tomatoes, salt and pepper and herbs. Let cook about 5 mintues to incooperate flavors. Add whipping cream, and stir to combine. Once noodles are drained, add them to the pan with the sauce. Leave the lid off, and let them soak in the sauce for about 5 minutes or so, stirring to combine. Serve with a nice crusty bread.