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
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Heat olive oil in large skillet or pot over medium-low heat.
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Add onion
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and cook a couple of minutes,
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until starting to turn translucent. Add garlic
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and stir, cooking 1 minute, making sure not to brown the garlic.

Add ground beef
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and cook until brown. Drain most of excess fat. Add salt, pepper, and ground thyme.
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Stir to combine. Dump in canned tomatoes with their juice.
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Stir,
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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.
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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.
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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
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mustard
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canola oil
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soy sauce
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garlic
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ginger
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and mix
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Add the sausage
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and vegetables;

zucchini
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mushrooms
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(at this point the bowl I had originally used was to small so I had to switch to a bigger bowl)
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green bell pepper
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onion
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toss to coat.
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Then heat a big skillet, to high heat (I used this one my mom gave me, perfect for all these veggies)
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Saute in high stirring for about 15- 20 minutes or until vegetables are tender and sausage is heated through

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