Pasta alla Marlboro Man

Recipe

2 Tablespoons Olive Oil
1/2 whole Large Onion, Diced
2 cloves Garlic, Minced
2 pounds Ground Beef
Salt To Taste
Freshly Ground Black Pepper, To Taste
1 teaspoon (generous) Ground Thyme
2 cans (14 Ounce) Whole Tomatoes (I used fire roasted diced tomatoes instead)
1/4 cup Freshly Grated Parmesan Cheese
1-1/2 pound (to 2 Pounds) Rigatoni

Heat olive oil in large skillet or pot over medium-low heat.

Add onion

and cook a couple of minutes,

until starting to turn translucent. Add garlic

and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef

and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme.

Stir to combine. Dump in canned tomatoes with their juice.

Stir,

reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times. Uncover the pot and cook an additional 30 minutes.

Cook rigatoni according to package directions—don’t overcook! Drain and place individual portions into bowls.

Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.

Smoked Sausage Saute

So the recipe is actually for Sausage Kabobs. But instead I just threw everything in a skillet and sautéed it instead…

One Year ago on this day I cooked: Mushroom Chive Chicken

recipe

1/3 – cup honey
1/4 – cup spicy brown mustard
2 – tablespoons canola oil
1 – tablespoon soy sauce
2 – garlic cloves, minced
1/2 – tsp minced fresh ginger root
1-1/4 – pounds smoked sausage, cut into 1-inch pieces
(I used kielbasa)
16 oz fresh mushrooms, cut in half
1 – large green pepper, cut into 1-inch pieces
1 – medium onion, cut into eight wedges
1 – small zucchini, cut into 1-inch pieces

In a large bowl, combine the first six ingredients.

Honey

mustard

canola oil

soy sauce

garlic

ginger

and mix

Add the sausage

and vegetables;

zucchini

mushrooms

(at this point the bowl I had originally used was to small so I had to switch to a bigger bowl)

green bell pepper

onion

toss to coat.

Then heat a big skillet, to high heat (I used this one my mom gave me, perfect for all these veggies)

 

Saute in high stirring for about 15- 20 minutes or until vegetables are tender and sausage is heated through

Serve hot

I didn’t think I was going to like it, but it turned out pretty good. And Normy loved it!