Where you are always allowed to play with your food!
So this happened tonight…
Stuffed Mushrooms- Brown some ground Italian Sausage. Put in the middle of mushrooms. Top with mozzarella. Cook at 350 for 20 minutes or until cheese is golden brown.
Italian Parmesan- Brown some Italian Sausage in the casing. Put a bit of sauce (homemade or jarred) to the bottom. Add sausage and top with more sauce and mozzarella. Cook at 350 for 20 minutes or until cheese is golden brown.
Serve with a side of pasta and crusty bread.
I needed to take a trip to the grocery store today, but instead I opted to spend the day at the pool. Summer is almost gone for us, so I need to soak up all the last summer fun I can. Instead, I raided the fridge and pantry and decided to make this delicious dish. Sausage and rigatoni with a quick homemade marinara sauce. Family approved!
Sausage and Rigatoni
Ingredients
Sausage- I had kielbasa in the fridge. I think Italian sweet or spicy sausage would have been great with this. Even a ground sausage would be fine.
Rigatoni- use whatever pasta you have- bowtie, spaghetti, penne, etc.
1 onion, diced
3 cloves of garlic
3 tablespoons tomato paste
1 large can crushed tomatoes
1 small can diced tomatoes
2 tablespoons sugar
fresh herbs- basil, sage, oregano, and, marjoram
1 cup of mozzarella cheese
Directions
Use a large heavy pot. Add in a bit of oil. Cook your sausage. Take out of the pan and slice in to bite sized chunks.
Add in your diced onion. Cook for 3 minutes or so, then add in your garlic. Cook for another 3 minutes. Add in your tomato paste and mix for a minute or so. Then add in your cans of crushed tomatoes and tomato paste. Mix together. Add back in your sausage. Simmer on low.
Meanwhile, cook your pasta. Drain and add in to your sauce. Add the cheese to the top and place in the oven under the broiler for 5 minutes or until your cheese begins to become bubbly and brown.
Oh my. Really, just no words. How many different ways can I say YUM! I started making this Sat. night when I made my marinara.
https://funfoodiefamily.com/2013/10/13/homemade-marinara-101213/
Last night, I browned up some sweet Italian sausage and cooked up my penne. I added them in a pan with my sauce. Of course, you can’t forget to add shredded mozzarella!
I placed this covered in the fridge until tonight. My husband put in a 350 oven for an hour. When I came home from work, it was almost done! Uncover the last 10-15 minutes or so to get your cheese extra gooey. 
Who wants sausage and eggs? “Me! Me! Me!” Sunday brunch is set…sausage, eggs, and why not add some fried potatoes in the mix? Sounds like a plan!
Besides bacon, I can’t think of a better smell than sausage patties cooking in a pan. One of my next kitchen wishes, besides a blowtorch, is a meat grinder. Yep, this former vegan wants a meat grinder. I have a Kitchen Aid, so all I need is the attachment. I am an easy girl to buy presents for; you can just woo me with kitchen appliances.
Of course, you must have cast iron skillets. If you don’t, put them on your presents list. I would get at least 2; one large and one medium. Might as well make it an entire cast iron family.
Heat a couple up for your meat and potatoes. I cut baby potatoes in fourths and fried them in vegetable oil with lots of salt and pepper. I am not a huge fan of the shredded potato hash you get out unless it is SUPER crisp. I love home fries and these small diced potatoes cut up, because they get a bit crispy on the outside, but are still soft, but never mushy.
Then add your sausage patties to the pan. Since I don’t have a meat grinder YET, I just bought some Bob Evan ones from the store. Those are pretty tasty, plus they were on sale. The package says cook them for 10 minutes on the first side and flip and cook until 165 or no longer pink. I am never one for following the rules, so I cooked it for 8 minutes on the first side and 6 minutes on the other side. I cut one in half to make sure it was done. Cooked to perfection. No sausage hockey pucks here!
On to the eggs. Heat up your pan (non-stick is best here. Scrambled eggs are notorious for sticking to the pan no matter what you put in it.) I cracked a dozen eggs in a bowl with salt and pepper and whisked very well. Then I added it to a well buttered pan. I also add a tablespoon of cut up butter and about 2 tablespoons of heavy cream. You could use milk, half and half, or leave them out entirely. I just think they add an extra layer of flavor; a nice creaminess to the eggs and it also helps them from drying out.
Now, the best way to cook eggs or any kind are low and slow. If you cook them too fast, they end up in a hard mess. I like my eggs on the runny/ super soft side, but my husband likes them a little less soft. I make them a bit in-between. One day, I will have to do a post on different variations of eggs. We love our eggs in this household!
What is your favorite brunch meal?
Fun Foodie Family 