Peasant Pasta

from Noelle Goodwin (in Goodwin Family Cookbook - Main Dishes pg 26)

1- 1 1/2 lbs Italian sausage (sweet or mild) (and/or I've used chicken)
4 cloves garlic, minced
1/2 cup chicken broth
1 28 oz can crushed tomatoes
1/2 cup heavy cream (or half & half)
salt and pepper
2-4 leave of fresh basil
1 lb penne rigate pasta
fresh grated Parmesan

Cook pasta in salted water.

Meanwhile, brown sausage over med. heat.  Add garlic and basil when about half way done.  Add tomatoes when sausage is cooked. Cook for 20 min on low heat. Add cream and chicken broth. Simmer until slightly thickened.  Add salt and pepper to taste. Drain pasta and toss with sauce. Sprinkle each plateful with Parmesan. 

Creamy Tomato Farfalle

Friend of a Friend

1lb farfalle pasta

2 T olive oil

1 lb italian sausage, casings removed and crumbled

1/4 t crushed red pepper flakes

3 cloves garlic, minced

1/2 cup diced onion

28 oz diced tomatoes (canned or fresh), drained

1 1/2 cups heavy cream (or half/half)

1/2 t salt

3 T fresh basil, chopped

1. Bring a large pot of salted water to boil. Cook pasta until al dente, 8-12 minutes. Drain and put aside.

2. Heat oil in large skillet over med. heat until shimmering. Add sausage & red pepper, cook until sausage is brown. Stir in onion, cook until tender. Add garlic cook until fragrant approx 15 seconds.

3. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 15 minutes.

4. Fold pasta into sauce, heat through. Top with basil and serve. (I like to sprinkle parmesan over it also)

Carbonara
Reed Fuller - friend from a BYU Ward
original Italian recipe, measurements are approximate

- 1/2 pkg (lb) bacon, chopped (try to get fresh sliced at deli, or thick sliced)
-1/4 lb grated Parmesan cheese, the finer the better (1/2 or more of a triangle)
-Boil water with a handful of salt, cook 1 lb spaghetti noodles
As soon as the noodles are cooked, drain and put in mixing bowl. Have 2 eggs ready, throw into the noodles with cheese, olive oil (approx 1 1/2-2 times around the bowl), bacon and enough basil to coat the top (approx 1 1/2 times around the bowl).
Stir like crazy. (heat of noodles cooks eggs & bacon)

Optional: add mushrooms or olives.

Pasta con Panna e Salslciia

(real Italian recipe that doesn’t have many exact measurements, but it is oh so worth it!)

from Reed, in an old BYU ward

½ red bell pepper

½ green bell pepper

3 cloves garlic sliced (like almonds)

Basil

Rosemary

2-3 Italian Sausages (remove outer casing)

Mushrooms

Olive Oil

Parsley

Whipping Cream

Salt

Olives

Parmesan

In some olive oil, fry peppers wit lots of basil and a little parsley.

Add sausage, break apart.

Add lots of rosemary and mushrooms. Add garlic.

Boil water with a handful of salt and cook speghetti or linguini noodles.

Shake whipping cream to make a little thicker, add to pepper and herb mix. Simmer for about 15 min.

Add noodles and remaining ingredients. Stir – always in the same direction. Serve.

Zuppa Tuscana

Olive Garden's Soup

from Brittney McClellan

1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1/2 cups heavy whipping cream
1/4 cup chopped onion
Salt and Pepper to taste

Boil Chicken broth, kale, and onion until soft. Add browned sausage and
potatoes,and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls.

Melt-in-your-mouth Meatballs
from Kim Meyers Kruchek

1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 c. grated parmesan cheese
1/3 c. breadcrumbs (or enough to hold the meat together)
1-2 Tbsp. fresh minced garlic (or 1 tsp garlic powder)
1-2 tsp. salt or seasoned salt (or to taste)
1 tsp. fresh ground black pepper
1/3 c. milk (can use up to 1/2 c. milk) **I used 1/2 c.
1/2 tsp. dried oregano
1/4 c. chopped fresh parsley (or 2 Tbsp. dried)

1. Mix all ingredients together in a large bowl.
2. Shape into small meatballs, about 1" (at this point you can place on a jelly roll/baking sheet and freeze to use later, or cover with plastic wrap & refrigerate up to 24 hours before using)
3. Drop the meatballs into simmering pasta sauce, do not sir for at least 20 minutes or you will risk breaking the meatballs.
4. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering, 40 minutes total should fully cook the meatballs).
5. After the 40 minutes, continue cooking sauce with meatballs in for as long as desired.

*******NOTE: You may also bake the meatballs at 350 degrees for 25 minutes or until cooked through.

******NOTE from JB: Not good with sweet and sour sauce, but excellent with tomato sauce!

Easy Homemade Spaghetti Sauce
Jen Brady

1 can (approx 15 oz) plain tomato sauce
1 can (approx 15 oz) stewed tomatoes, can be Italian seasoned
1 can tomato paste
Oregano to taste
Basil to taste

Mix all together and simmer for flavors to blend. Add the above meatballs, mushrooms, or whatever else you want. Serves 4-6.