Fire Roasted Penne Pasta with Hot Polish Sausage

1 red bell pepper (cut into bite sized pieces)
1 yellow pepper (“ “)
8 asparagus spears (“ “)
1 red onion (diced)
8 oz. mushrooms, sliced
4 Roma tomatoes (seeded and diced)
2 T. olive oil
1 C. heavy cream
6 oz. pesto
12-16 oz. penne pasta
1/3 C. white wine
4-6 hot polish sausages (grilled and cut into bite sized pieces)
feta cheese to taste

Coat hard vegetables with olive oil and roast in cast iron skillet for 4-6 minutes.

Add soft vegetables (mushrooms and tomatoes). Cook 3-4 minutes.

Add white wine and pesto. Reduce heat and cook additional 3-5 minutes.

Add cream and cook until proper consistency, approx. 3-5 minutes.

Toss with cooked penne pasta, sausage and feta cheese.

Servings: 6

Meatballs in Pineapple Glaze

8-ounce can crushed pineapple
1 egg
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef

Glaze:
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 Tablespoons Dijon-mayonnaise blend*

*If you can't find Dijon-mayonnaise blend, mix 2 Tablespoons mayonnaise with 2 teaspoons Dijon mustard.

1. Drain pineapple, reserving juice. Place pineapple and 2 Tablespoons of juice in a large bowl. Set aside the remaining juice for the glaze.
2. Add the egg, bread crumbs, and pepper to the pineapple and stir to combine.
3. Stir in the sausage and beef; mix thoroughly. Shape into 1-inch meatballs.
   
4. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450 degrees for 12-15 minutes until no longer pink. Drain.
5. Meanwhile, in a large skillet, combine the glaze ingredients and reserved pineapple juice. Add meatballs and bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

Makes about 3 dozen meat balls. If you're taking this to a party, consider doubling the recipe.

Pesto Sausage Pizza

1/2 pound Italian sausage
8-ounce package cream cheese, softened
1/4 cup prepared pesto*
1 cup roasted garlic Parmesan spaghetti sauce, such as Prego
2-1/4 ounce can sliced olives (optional)
1-1/2 cups shredded Monterey Jack cheese (6 ounces)
prepared pizza crust

*Try this pesto recipe, or purchase the pesto if you prefer.

1. In a large skillet, crumble and cook sausage until no longer pink. Drain.
2. Preheat oven to 400.
   
3. In a small bowl, beat cream cheese and pesto until blended.
   
4. Spread pesto mixture over prepared, unbaked crust.
   
5. Layer spaghetti sauce, sausage, olives, and Monterey Jack cheese over pizza.
   
6. Bake at 400 for 25-30 minutes or until crust is golden brown and cheese is melted.
   

Italian Sausage Lasagna Sauce (Bulk Recipe)

2 pounds Italian sausage links, cut out of the casings
2 cups onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced (2 to 3 cloves)
12 cups of purchased spaghetti sauce
4 16-ounce cans Italian-style stewed tomatoes, cut up, undrained

1. Brown sausage, onion, green pepper, celery, and garlic in a large Dutch oven or stock pot; drain.
2. Add spaghetti sauce and stewed tomatoes. Simmer on low to medium heat for at least one hour (all day if possible). Stir occasionally.
   
3. Allow to cool. Set aside the amount needed for lasagna recipe and freeze the rest in freezer bags to use for quick spaghetti meals.

Makes 36 servings.

This is the best lasagna sauce I've tasted, and it's great for spaghetti, too.--Sarah

Baked Ziti with Tomato, Mozzarella and Sausage

Olive oil
1 large onion, cut in small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled (works just as good with turkey sausage too)
Kosher salt and freshly ground black pepper
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat-leaf parsley
1 lb. dried ziti
1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425°F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.
In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 minutes. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.
In a large bowl, mix the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.
Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 minutes. Serve right away