I knew I had some precooked italian sausage in the fridge and some totellini in the pantry. So I pulled them out and added a few other ingredients and ended up with what my husband called "the BEST thing he has ever eaten."
Pasta with broccoli rabe and sausage is an Italian classic. Our version gets all the flavor and texture of the real deal, all in a single skillet and under half an hour.
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft tofu and ground pork or beef with plenty of heat from dried chile peppers and Sichuan peppercorns. Portobello mushrooms stand in for the meat in our vegetarian version and convenient jarred chile-garlic sauce gives it plenty of kick. Serve with brown rice.
A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.
This Belizean Garnaches recipe contains planters peanut oil, red kidney beans, corn tortillas, philadelphia cream cheese, kraft zesty italian dressing and more.
Refrigerated pasta and links of sweet Italian sausage provide a quick start to Spaghetti with Turkey Meatballs. This kid-friendly meal is ready in 20 minutes.
