For more Ziti recipes, click here. 

• 4 tsp. plus 1 tbsp. olive oil
• 1 lb. sweet Italian sausage
• 1 eggplant cut into ½” cubes
• 1 sweet yellow onion, chopped
• 3 garlic cloves, minced
• ½ cup dry red wine
• 1-28oz. can crushed plum tomatoes, juice included
• 5 oz. ziti, cooked al dente
• ¼ cup chopped fresh basil
• ½ cup rinsed chopped kalamata olives
• 2 ½ cups shredded mozzarella
• Salt and pepper to taste
• ½ cup fresh grated parmesan cheese

Preheat oven to 400 degrees.  In a 10” nonstick pan over medium heat, add 2 tsp. olive oil and brown sausage to nice golden brown, drain on paper towels.  Add 2 tsp. olive to your pan over medium heat and brown eggplant for 6 minutes until slightly soft.  Transfer to a large bowl.  Add 1 tbsp. olive oil and brown onion over medium heat until soft; add garlic and cook 1 minute.  Add wine, increase heat to medium-high and bring to boil, scraping up brown bits.  Cook 3 minutes, add tomatoes with juices, simmer 10 minutes.

Add sausage, pasta, basil, olives, 2 cups mozzarella, and tomato sauce to bowl with eggplant; stir to combine.  Season with salt and pepper.  Transfer back to your nonstick pan (or casserole dish).  Sprinkle with ½ cup mozzarella, and fresh grated parmesan.  Cover, bake 25 minutes.  uncover, broil at 500 degrees for 5 minutes.

Serves: 6

Total time: 60 minutes

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If your an artichoke lover, and would like to see more recipes with artichokes, check out BigOven.com.

• 4 smoked turkey sausages
• 1 tsp. fennel seeds
• 2 cloves garlic
• 1 16-oz. jar marinated artichoke hearts, sliced (reserve liquid)
• 1 large fennel bulb, trimmed, fronds chopped and reserved, and bulb coarsely grated
• 1 tsp. grated lemon zest
• 3 tbsp. olive oil
• ½ cup freshly grated parmesan cheese
• 1 lb. spaghetti

Cut your sausages in half lengthwise, then into half coins.  Heat a large nonstick pan with some of your reserved artichoke liquid, and sauté sausage to a golden brown.  Set aside.  Heat a large pot of salted water to boiling, cook your spaghetti to al dente, while you prepare your sauce.

Mince and mash garlic with fennel seeds to a paste with a ½ tsp. salt, then stir together with artichokes, grated fennel, reserved fronds, lemon zest, oil, and ½ tsp. pepper in a large bowl.  When your pasta is cooked, drain and toss with artichoke sauce and sausage.  Thin with some of  the reserved artichoke oil if necessary, and top with parmesan cheese.

Serves: 4 to 6

Total time: 30 minutes

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For more pasta salad recipes, click here. 

• 1-16oz. package of canneroni pasta
• 1 sweet white onion, chopped
• 1 green bell pepper, chopped
• 1 large can whole pitted olives, cut in half
• ¾ cup chopped pickles
• 6 eggs hard boiled, roughly chopped
• ½ cup mayonnaise
• 1 tbsp. white vinegar
• 3 tbsp. gulden’s mustard
• Pickle juice to taste
• Fresh cracked black pepper to taste
• Salt to taste

Heat a large pot of boiling salted water, and cook macaroni according to package directions, (al dente). Do not overcook.  When macaroni is cooked, drain, rinse in cold water and set aside.  Meanwhile prepare your vegetables, olives, pickles, and eggs.  When your macaroni is cooled, pour into a large serving bowl.  Toss with a little mayonnaise (from the ½ cup) to coat.  Add the onion, bell pepper, olives pickles, mayonnaise, vinegar, mustard, pickle juice, pepper, and salt to taste.  Toss completely.  Add eggs and toss gently to combine.

Serves: 10

Total time: 45 minutes

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For more recipes with pasta and chicken click here.

 For the chicken:

• 2 boneless skinless chicken breasts
• 2 tbsp. Olive oil
• 2 tbsp. fresh lemon juice
• Salt and pepper

1 lb. orecchiette pasta

Salsa di parmigiano:

• 8 oz. parmesan, cut into 1″ cubes
• 8 oz. asiago, cut into 1″ cubes
• 1 tbsp. chopped garlic
• 1 tsp freshly ground black pepper
• 2 tbsp. chopped basil
• 2 tbsp. chopped scallions
• 1 tsp. red pepper flakes
• 1-1/2 cups extra virgin olive oil

Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into very small pieces. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)  Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.   Serves: 4

Pound your chicken breasts to 1/2 ” thickness.  Marinade in olive oil, lemon juice, salt, and pepper for 30 minutes atleast in your refrigerator.

Start a large pot of boiling salted water for the orecchiette.  Boil until al dente, drain and place in a large pasta bowl.

When your ready to saute chicken, heat a nonstick pan with enough olive oil to coat lightly, saute each side 4 minutes, to reach a golden brown.  When cooled, slice on the diagonal. 

Pour salsa di parmigiano over your pasta, and mix thoroughly to combine.  Serve sauteed chicken breasts over your pasta.

Total time: 30 minutes

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Preheat oven to 350 degrees.  Slice eggplant to ½ thickness, rub both sides with salt, and set aside for 1 hour.  After 1 hour wipe salt off with paper towels and brush with olive oil. Place in a 9×13 casserole dish and bake in oven until soft, about 30 minutes.  Meanwhile, brown ground chuck with onion and garlic. Drain excess fat, add marinara, simmer for 30 minutes while you cook your pasta.  Drain pasta.

Remove eggplant, cool slightly.  Sprinkle the cooked pasta around the holes and over the eggplant.  Top with marinara, and mozzarella.  Bake for 30 minutes.  Remove from oven, sprinkle with parmesan, and serve immediately

Serves: 4

Total time: 60 minutes

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For more recipes with pasta and sausage click here.  

• 4 sweet italian sauges
• 4 tbsp. olive oil
• 1/2 bell pepper each, red and yellow, thinly sliced
• 1 small red onion cut in half and sliced
• 3 garlic cloves chopped fine
• 1 tsp. red pepper flakes
• 1-28 oz. can chopped tomatoes (use a good quality), I like Muir Glen
• One good size pinch of sugar
• ¼  cup cream
• 1 cup freshly grated parmesan cheese
• Fresh italian parsley chopped

Cut your sausage in half, and then slice into ½ coins.  Heat a large skillet with 2 tbsp. olive oil, and sauté sausage until nicely browned, set aside.  Heat the remaining 2 tbsp. olive oil, sauté bell pepper and red onion for 4 minutes.  Add your garlic and red pepper flakes, cook until vegetables are soft.  Add the can of chopped tomatoes, sugar, cream, sausage (with all the juices), and simmer on low while you cook your pasta. 

Cook your pasta in a large pot of salted boiling water.  Drain and set aside in the same pot that you boiled your pasta, reserving 1/2 cup of liquid if needed for the sauce.

Pour sauce over pasta, stir in 2/3 of the cheese.  Serve in pasta bows with the remaining cheese on top.  Sprinkle with parsley.

Serves: 4

Total time: 45 minutes

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For more marinated chicken breast recipes from Cooks.com, click here. 

• 2 boneless, skinless chicken breasts 
• 3 cloves garlic  
• 3 tbsp. olive oil
• 1 lemon, cut in half
• 2 tbsp. butter
• ¾ cup reduced sodium chicken broth
• 2 tbsp. fresh sage leaves, chopped
• 1 package (1lb.) Potato Gnocchi

Preheat oven to 300 degrees.   Wash and pat dry chicken breasts.  Pound lightly to tenderize.  In a small bowl mash your garlic with a dash of salt to form a paste.  To your garlic add olive oil, lemon half juiced, salt and pepper, stir to combine.  Spread garlic mixture over chicken evenly and marinate for 30 minutes up to 1 hour in refrigerator. 

Pour your gnocchi into a large pot of salted boiling water.  When the gnocchi rises to the top, let them cook for 2 more minutes.  Drain and set aside.

Heat a large skillet with 1 tbsp. butter, add chicken and sauté until golden brown on both sides.  Transfer to a plate and keep warm in oven.  To your skillet add broth and remaining lemon half juiced, and simmer, stirring occasionally until slightly reduced.  Add remaining tbsp. butter and sage leaves, stir lightly until butter is melted.  Serve sauce immediately over chicken breasts and gnocchi.  

Serves: 2

Total time: 30 minutes

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For more vegetarian pasta recipe’s, click here.

• ¾ cup whole blanched almonds
• 3 garlic cloves, mashed
• 2/3 cup water
• 1 lb. cavatappi pasta, or any small tubular pasta
• 2 tbsp. olive oil
• 3 tbsp. unsalted butter, divided
• 1 (10 oz.) package frozen peas
• ½ cup grated fresh parmesan
• 1 tbsp. fresh lemon juice
• ½ cup torn basil leaves, divided
• 1/3 cup torn mint leaves, divided
• 1/3 cup chopped roasted almonds

Puree almonds and garlic with water and ¼ tsp. salt in a blender until smooth.  Cook pasta in a pot of boiling salted water until almost al dente.  Reserve 3 cups pasta water and drain pasta.

Heat oil and 1 tbsp. butter in a large skillet over medium heat until foam subsides.  Add almond puree and simmer, whisking occasionally, until thickened, about 3 minutes.  Add 2 ½ cups reserved pasta water, ¼ tsp. salt, and ½ tsp. pepper and simmer, whisking occasionally until thickened, 3 to 4 minutes.  Whisk in remaining 2 tbsp. butter until melted.  Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes.  Add cheese and lemon juice and stir until combined well.  Remove from heat and stir in half of the basil, mint, and salt and pepper to taste.  Serve in pasta bowls topped with almonds, remaining herbs, and additional cheese.

 Serves: 6

Total time: 30 minutes

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For more linguine and meatball recipes from RazzleDazzleRecipes.com, click here.

• ¾ lb. ground beef
• ¾ lb. ground pork
• 4 tbsp. olive oil, divided
• 1 tsp. cumin
• 1 large red onion, chopped
• 2 medium carrots, small chop
• 2 cloves garlic, finely chopped
• 1 cup sweet (red) vermouth
• 1/8 tsp. red pepper flakes
• 1 tbsp. cornstarch
• 1 ¾ cups, reduced sodium chicken broth
• 2 celery ribs, small chop
• 1 tbsp. fresh lemon juice
• 1 lb. linguine
• 1/3 cup coarsely chopped, celery leaves
• Grated fresh Parmigiano-Reggiano

Break meat into 1 ½ -inch clumps (do not mix meats).  Heat 2 tbsp. olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.  Cook meat clumps with cumin, ½ tsp. salt, ½ tsp. pepper, turning occasionally, until pale golden in spots (inside will not be fully cooked), about 3 minutes.  Transfer meat with a slotted spoon to a separate plate.

Add remaining 2 tbsp. oil to skillet and cook onions, carrot, and garlic over medium heat, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.  Add sweet vermouth, pepper flakes and bring to a boil.  Whisk cornstarch into broth, then stir into onion mixture and return to a boil, stirring, reduce heat and simmer, stirring occasionally, until slightly thickened, about 3 minutes.

Stir in meat, juices from plate, celery, lemon juice and simmer until meat is just cooked through, about 3 minutes.  Cook linguine in a large pot of boiling salted water until al dente.  Reserve ½ cup pasta water, then drain pasta.  Add pasta to meat mixture along with celery leaves and cook over medium-llow heat until just heated through.  Add pasta water to moisten if needed.  Season with salt and pepper, if needed.  Serve in large pasta bowls and sprinkle with Parmigiano-Reggiano

Serves: 6

Total time: 45 minutes

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For different recipes with a meat and mushroom sauce click here.

• 1 to 2 tsp. olive oil
• ½ lb. Mild Italian sausage
• ½ lb. lean ground beef
• Kosher salt and pepper to taste
• ½ cup small diced yellow onion
• 2 tsp. minced garlic
• 1 lb. cremini mushrooms, cleaned and sliced
• 2 tbsp. brandy or Amontillado sherry
• 1 28oz. can crushed tomatoes with basil
• 1 tsp. minced fresh oregano, or ¼ tsp. dried
• 1 to 1½ tbsp. minced fresh marjoram, or 1 tsp. dried
• 1 lb. penne pasta
• ¾ cup grated parmesan
• 2 to 3 tsp. minced flat leaf parsley (optional)
• 1 ½ cups grated Gruyere

Heat oil in a large skillet over medium high heat.  Brown sausage and ground beef, season to taste.   As the meat browns, break up the large chunks into smaller pieces.  Push meat to the side of the skillet and add the onion.  Cook until translucent, stirring occasionally.  The moisture from the onions will help deglaze the skillet.  Reduce the heat to medium.  Add garlic and cook briefly until aromatic.

With meat still to the side, add mushrooms to the onion-garlic mixture.  Season with salt and pepper to taste, and cook until most of the moisture has evaporated and mushrooms are tender, about 3-5 minutes.  Stir together the meat and mushrooms.  Add brandy and cook 30-45 seconds.

Add tomatoes, oregano, and marjoram.  Bring to a simmer and reduce heat to low, stirring occasionally.  Simmer for 15-20 minutes, or until flavors have melded.  Taste and adjust seasoning.  The sauce can be made ahead and refrigerated.  Rewarm before continuing with recipe.

Heat oven to 350 degrees.  Spray a 9×13 casserole with cooking spray; set aside.

Cook pasta In well salted water according to package directions; be careful not to overcook.  Drain pasta, mix with sauce, parmesan and parsley, if using.  Taste and adjust seasoning.

Spoon into casserole dish, top with grated gruyere and bake for 10 to 15 minutes, until pasta is thoroughly warm and cheese has melted.

Note: this recipe can be put into two, 8 by 8 inch pans - one to eat immediately and one to freeze.  If freezing, bring to room temperature then add the gruyere.  Cover with parchment then foil.  Baked until warmed through, about 30 minutes then remove foil and parchment and bake uncovered for another 10 to 15 minutes.

Serves: 8 to 10

Total time: 1 hour

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