Spicy Rigatoni Pasta

 Ingredients:

1 lb. Rigatoni pasta 

1 lb spicy italian sausage

1lb mild italian sausage

1 white onion, diced

2 T. garlic, minced

1/3 cup tomato pasta

1 cup vegetable broth

1 1/2 c heavy cream

1 t. garlic powder

1 t. onion power

1 t dried basil

1 t. oregano

1/2 t. thyme 

salt and pepper

optional: red pepper flakes, parmesan cheese, fresh parsley

Instructions:

1 lb. of dry rigatoni noodles, cook according to the directions and save 1/2 cup pasta water.  Strain and set aside.  

Add1 l lb. spicy Italian sausage and 1 lb mild Italian sausage to a pan on medium high heat. Cook 8-10 minutes until browned.  rumble and set aside.

to the same pan, Add 1 tablespoon of butter to a pan on medium heat.  Add 1 diced white onion ad 2 tablespoon of minced garlic.  Cook 2 minutes.

Add 1/3 cup tomato pats, 1 cup veggie broth and 1 1/2 cup heavy cream.  Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1/2 teaspoon thyme, salt and pepper.  Simmer sauce 5 minutes.

Add cooked rigatoni and reserve pasta water. Add cooked sausage and mix well.

Top with crushed red pepper flakes, parmesan cheese and fresh parsley. 

Chicken and Dumplings

 1 Rotesserie Chicken 

32 oz. low sodium chicken broth

small onion, diced

2 cups frozen mixed veggies

2 cups bisquick 

2/3 cups mild

 2 T. dried parsley

Add the shredded rotisserie chicken, chicken broth, diced onion, frozen mixed veggies and bring to a boil in a pan on the stove top.  Make the dumplings by mixing the bisquick, milk and parsley together.  Drop the dumplings into the boiling stew.  Cook for 10 minutes uncovered and an additional 10 minutes covered for until done.