We’ve really been enjoying the big batch of Creole meatballs we made. As appetizers, on subs and over pasta, they are tasty and my favorite part, they have kick! This Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it.
Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs. Topped with a great spicy tomato sauce, this is a great dinner dish. Just add some of our Gotta-Have-It garlic bread and a little salad on the side, and you’ll be in heaven!
A Great Meal In No Time
I keep these meatballs and sauce on hand for a quick meal. Just heat them up and serve over pasta with some Parmesan and you’ve got dinner. Creole meatballs and spaghetti never disappoint.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
These Creole meatballs and spaghetti came out quite tasty, and it definitely has some great spicy kick to it. Our Creole meatballs are so tender and tasty. Definitely not bland like plain old meatballs.
Well, this Mardi Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardi Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.
A Few Notes and Changes
I wouldn’t be afraid to add more mustard to this Mardi Gras pasta salad. My preference is Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I also shredded the cabbage pretty fine. I didn’t want big pieces of cabbage like I would normally do for a slaw, so I used a box grater. But you can thin shred your cabbage if you prefer.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I thought this slow cooker tortellini soup was absolutely fantastic. The sauce was perfect. Nice and tomato-y. But the big hit for me was the tortellini. It absorbed some of the great sauce and became great little scrumptious bites. I used fresh tortellini, but frozen would work just as well. So would ravioli.
It’ll Warm You To The Bone
Sprinkled with a bit of freshly grated Parmesan, this slow cooker tortellini soup was the ideal dish on a cool day.
Fennel can be a little too strong (that licorice flavor can drown out everything!), so use as much or as little as you like. Or not. And don’t be afraid to add a few splashes of hot sauce or a good amount of dried red pepper flake for some kick.
Sometimes, I’m all about making a quick and easy dinner. But that doesn’t mean I will sacrifice flavor. This recipe for spicy sausage pasta uses ingredients I almost always have on hand. The end result was nice and creamy, with a good bit of heat. It ain’t fancy, but it didn’t have to be fancy. Just good.
Nothing Fancy Here. But It Is Tasty.
You can tone down the heat in this dish, but honestly, it’s not that spicy. For nice little change, substitute andouille (cooked thoroughly) for the smoked sausage.
Although I used fresh, dried pasta works just as well. Just cook per the package instructions and enjoy!
This recipe for spicy sausage pasta uses ingredients I almost always have on hand. The end result was nice and creamy, with a good bit of heat. It ain’t fancy, but it didn’t have to be fancy. Just good.
This is my go-to red sauce. I use it on everything from pizza, to pasta, to meatballs. I always make a double batch of my homemade pizza and pasta sauce and freeze some for later. It is packed with tomato flavor and has the perfect herb flavor. There’s a healthy dose of garlic and shallot to add that richness you want. I am a big fan of this sauce.
Thicker Or Thinner. Your Call
Depending on what you use this sauce for, you might want to puree it slightly in a blender. Or use a blender stick. We prefer our homemade pizza and pasta sauce a little thicker and chunky, even if we use it on pizzas. It’s not tomato juice. I want to not only taste the tomato I want to see it and bite into it!
There’s something about the ‘pop’ of putting peas in a smooth, creamy pasta salad. I added in some ham I had smoked a while back that was hiding in the back of the freezer. It added a nice smoky flavor to the salad. If you don’t have any ham, you can leave it out and still have a great peas and pasta salad. For extra crunch, add in some finely chopped green and red bell pepper.
Different Cheeses For Different Tastes
For extra smoky goodness, substitute a smoked cheddar instead. Or for a lighter cheese flavor use mild cheddar. Monterey Jack cheese is also great in this salad.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.
A Plate Of Spicy Happiness
This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.
The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.
I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice.
Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
Add the garlic and cook another minute.
Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
Add the red pepper flakes, cooked vegetables and sausage. Stir.
Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
Serve garnished with freshly grated Parmesan cheese.
Welcome to my version of the standard stuffed pasta shells. Glorious large pasta stuffed with tons and tons of ooey-gooey cheeses. Mushroom-laden sauce. No one is going away hungry after devouring some of this goodness. This makes a big batch, enough for a big get-together. I served these stuffed pasta shells with plenty of my gotta-have-it garlic bread. It is definitely the perfect combination. Ok, I threw in a green salad too to keep things on the healthy side. A bit.
Spice It Up. Just A Bit.
For a kicked-up version use spicy Italian sausage. I did. And I might have slipped in a few good pinches of red pepper flake too.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception. The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring … Continue reading “Taco Pasta”
Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor. This taco pasta is no exception. The sauce is delicious – creamy with a taco kick. If you’re craving taco flavor, but are tiring of handheld tacos, try this instead.
A Delicious Main Dish. And A Side Salad?
There’s a lot of great flavor in this taco pasta. The addition of flavorful meat makes for a quick and easy dinner dish. But you can also serve this as a side dish by just leaving out the meat.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Last week was taco week here. Every dish I made was taco-themed. Now, that’s not to say any of them were traditional, but they definitely had that great taco meat flavor.
I’m always on the lookout for a new salad, especially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad. It has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better. And oh, the dressing. Delicious.
Cheese Is Optional
I can see adding cubed pepper jack cheese to this three bean macaroni salad to really take it over the top. So I included it in the recipe, though I didn’t make it with the cheese. I trust my judgement on this one.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
I’m always on the lookout for a new salad, specially if it has macaroni in it. This three bean macaroni salad is somewhat similar to our popular peas and pasta salad in that it has a nice creamy dressing and a nice crunch thanks to onion and bell pepper. The addition of dill really makes the dressing even better.
