Mamazen

Stupid head

I'm still battling this stupid headache. It's mild like a 2 on a scale of 10, but still annoying and the computer doesn't help at. all. So instead of a blog post I'll give you a recipe. 

Pasta with spicy sausage and pumpkin cream sauce= yum

1lb pasta (we used rotini)
1cup pumpkin (this was from a can, sometimes I roast my own)
1/2cup cream or half and half
1/2cup parm cheese
chopped shallots or onion (about 3 tbs)
about 10 sage leaves, chopped
2 links of spicy sausage

Cook sausage. I tend to do it under the broiler. At the same time, cook pasta.

In a small sauce pan on medium heat, saute shallots in a bit of olive oil till translucent. add pumpkin and cook for a few minutes. Turn heat down a bit and add half and half then cheese. Add the chopped sage leaves and let simmer for a few minutes. 

When sausage is cooked, chop (smaller is better) and toss with pasta and sauce. Add salt if needed, all depends on the sausage. 

Enjoy!

 

blomo day 24

Oy. I'm struggling to come up with something to blog about tonight. I don't have any cute new pictures to show you, and frankly I don't have anything I feel like saying. So... you get a recipe. 

This is my baked ziti recipe. Have a baby? get a ziti. Have surgery? get a ziti. Have a bad week? you just might get a ziti. It's fast, easy and delicious. 

I started making baked Ziti while we were watching the Sopranos, because Carmela was always making it when someone got whacked. What a better way to say "sorry my husband put your husband at the bottom of the hudson, but... here's some pasta with 14 layers of cheese." ( ps sorry about the cholesterol too)

You'll need:

1 lb rigatoni

2 jars of your fave marinara (I like trader joe's organic basil)

16 oz sour cream

6 oz sliced provalone

8 oz shredded mozzarella

parmesan cheese

Cook rigatoni as directed. Preheat oven to 350. Layer into 9x13 glass pan as follows:

half of the rigatoni, sliced provalone, sour cream, one jar of sauce. Rest of the pasta, mozzarella, other jar of sauce, parm to your taste. 

bake at 350 (covered with foil) for 40 min, then without for 10 to crisp the parm. 

Let rest for 15 min, eat and enjoy!

I've made it with home made sauce, but the joy of this meal is that it's fast and furious. 

Happy Whacking!