WEEKNIGHT SPAGHETTI

Servings: 6

This recipe is sure to cure the weeknight pasta itch, its easy, hearty and delicious!

INGREDIENTS:

4 Italian sausages without casings [I used chicken sausages]

1 zucchini

1 bell pepper, any color

1 jar of your favorite store bought spaghetti sauce

2 tbsp olive oil

12oz cooked spaghetti

Fresh Parmesan cheese  for garnish

DIRECTIONS:

1. Rough chop the veggies.

2.  Heat olive oil in a large skillet over medium-high heat, place sausage in skillet. Cook until evenly brown, crumbling it as it cooks.

3. Add veggies, cook for another few minutes until veggies are soft but not over cooked.

4. Pour in Spaghetti sauce, bring temp down bring the boil then simmer for 5 minutes or so.

5.  Serve this incredibly delicious sauce over cooked spaghetti and garnish with lots of Parmesan!

Sausage Tortellini

Servings: 4

Ingredients:

3 italian sausages [Johnsonville, mild]

1.5lb seven chesse tortellini (equivalent of 4 cups, uncooked)

2 (14.5oz) can diced tomatoes

2 large bell peppers  [any color]

1/2 white onion

2tbsp. italian seasoning

3 tbsp. cooking oil (corn or olive)

salt + pepper

Garnish: grated romano chesse

Directions:

1. PREP:

• Chop bell peppers
• Slice onion and sausage

2. MAKE SAUCE:

• Heat large large french skillet, add oil
• Add onions to hot oil, saute until translucent (about 2-3 min.)
• Add add bell peppers, cook for another 4 minutes.
• Once cooked take from heat into a container, set aside
• In remaining oil cook sausage, once cooked re-introduce veggies to skillet
• Add diced tomatoes, italian seasoning, salt + pepper to taste
• Set heat on low cover and let simmer for 20 minutes.

3. COOK TORTELLINI:

• Cook according to package directions

4. PLATE:

• In shallow plate place pasta, top with sausage sauce and romano chesse.
• ENJOY!!!