Bow Ties with Sausage, Tomatoes and Cream

This is my new favorite pasta recipe. I don't cook with sausage a lot, and this recipe isn't going to win any Weight Watchers awards, but this was just excellent. The flavor of the sausage was perfect with the cream, and there was just enough of a kick from the red pepper flakes to add a little heat.



Anytime I try a new recipe, I always follow it exactly, and then make any changes later. I wouldn't change a thing in this recipe-- and I can't wait to make it for our dinner guests next week.

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

Caesar Salad Supreme

My husband loves Caesar Salad, and I like it, I just don't like a lot of the versions I have tasted in restaurants, or the bottled dressings claiming to be true Caesar Dressing. I really had low expectations for this recipe, and was so pleasantly surprised. This will be in our refrigerator a lot from now on, the taste is perfect!

I did omit the anchovies, and it didn't take away from the taste at all. I even made the homemade croutons, which were also very yummy.

Ingredients

• 6 cloves garlic, peeled
• 3/4 cup mayonnaise
• 5 anchovy fillets, minced
• 6 tablespoons grated Parmesan cheese, divided
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• salt to taste
• ground black pepper to taste
• 1/4 cup olive oil
• 4 cups day-old bread, cubed
• 1 head romaine lettuce, torn into bite-size pieces

Directions

1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

The Best, Simple, Tastiest Guacamole

I love guacamole, but I am a bit picky. I don't like it processed or mixed too much, just all the ingredients barely mashed together. I am also not a fan of adding fancy ingredients beyond the basics- simple is best for guacamole.

To me, this recipe is perfect, my husband raved over it, and we finished off this batch in record time. This is the last guacamole recipe you will need!

Ingredients

• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor, or serve immediately.