Ingredients

• 1 lb kielbasa or smoked sausage, sliced
• 12 oz penne or rigatoni pasta
• 2 tbsp butter
• 2 tbsp minced garlic
• 1 cup heavy cream
• 2 (8 oz) cans tomato sauce
• 3 tbsp tomato paste
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Chopped parsley (for garnish)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Sauté sausage until browned, then remove from pan.
3. Add butter and garlic to pan. Sauté 1 minute, then add cream, tomato sauce, paste, and seasonings.
4. Simmer for 5 minutes until thickened. Stir in Parmesan.
5. Return sausage and pasta to pan. Toss to coat and garnish with parsley. Serve hot.

Ingredients

• 1 cup shredded iceberg lettuce
• ½ cup chopped radicchio
• 1 tomato, diced
• ¼ red onion, thinly sliced
• ¼ cup jarred hot peppers, chopped
• 4 slices salami
• 4 slices mortadella
• 4 slices prosciutto
• 4 slices provolone cheese
• 2 tbsp mayonnaise
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• ½ cup crushed salt and vinegar chips
• 1 hoagie roll or sub bun

Instructions

1. Layer lettuce, radicchio, tomato, onion, peppers, meats, and cheese on a cutting board.
2. Chop everything together until finely chopped and well-mixed.
3. Add mayo, vinegar, and seasoning. Continue chopping to combine.
4. Fold in crushed salt and vinegar chips.
5. Stuff mixture into hoagie roll. Serve immediately.

Ingredients

• 1 lb andouille sausage, sliced
• 1 large onion, diced
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 tbsp flour
• 2 tsp Creole seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 4 cups chicken broth
• 2 bay leaves
• 1 lb dry red beans, soaked overnight
• 1 smoked turkey leg (optional)
• Salt and pepper, to taste
• Green onions and parsley, for garnish
• Cooked white rice, for serving

Instructions

1. In a large pot, brown the sliced andouille sausage. Remove and set aside.
2. Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
3. Stir in flour and cook for 1–2 minutes.
4. Season with Creole seasoning, paprika, thyme, salt, and pepper.
5. Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
6. Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
7. Return sausage to the pot, discard bay leaves and turkey bones if used.
8. Serve hot over white rice, garnished with green onions and parsley.

Ingredients

• 1 lb pinto beans
• 2½ lbs smoked pork neck bones
• 1 whole onion
• Morton’s Nature Seasons or seasoning of choice
• Chicken broth (to cover beans)

Instructions

1. Soak beans overnight. Drain and rinse next morning.
2. Add pork bones to crock pot, then beans and onion.
3. Season generously, cover with broth, cook on high 7 hours.
4. Remove bones, shred meat, and serve with cornbread.

Ingredients

• 10 oz pasta
• 1 kielbasa or smoked sausage, sliced
• 2 tbsp minced garlic
• 1 stick butter
• 1¼ cups heavy cream
• 1¼ cups grated Parmesan cheese
• Salt, pepper, Italian seasoning
• Fresh Parmesan and dried parsley (for garnish)

Instructions

1. Boil pasta until al dente. Drain and set aside.
2. Brown sliced sausage in a pan. Remove and lower heat.
3. Add garlic and butter to pan. Stir until butter melts.
4. Stir in cream and Parmesan. Season and simmer until thickened.
5. Return pasta and sausage to pan and mix to coat.
6. Top with more Parmesan and parsley. Serve hot.

Ingredients

• Pizza dough
• ½ cup pizza sauce
• Deli ham, salami, pepperoni
• 3 cups shredded mozzarella
• Italian seasoning
• 1 tbsp melted butter
• Garlic powder, parsley

Instructions

1. Roll out dough on parchment. Spread sauce, then layer ham, cheese, salami, cheese, pepperoni, cheese.
2. Sprinkle Italian seasoning. Roll tightly and seal seam underneath.
3. Brush with butter, garlic powder, parsley. Cut slits in top.
4. Bake at 400°F for 20 minutes until golden. Cool 5 mins, slice and serve.

Ingredients

• Andouille sausage (sliced)
• Ramen noodles (with seasoning packets)
• Butter (½ stick)
• Garlic (1 tbsp)
• Spices (to taste)
• Eggs (boiled)
• Water

Instructions

1. Boil eggs for 10 minutes, then chill in ice bath.
2. Cook sausage slices until browned.
3. In a pan, melt butter with garlic and spices. Add seasoning packets and water to dilute.
4. Boil ramen noodles, reserve some noodle water, and add to sauce.
5. Serve noodles with sausage, halved eggs, and sauce poured over top.

Ingredients

• Bacon, chorizo, chicken, pork, beef, hot dogs
• Onions (lots)
• Bell peppers, green onions, tomatoes, cilantro
• Beer (1 bottle)
• Tomato sauce (2 cans)
• Oaxaca cheese
• Tortillas (for serving)
• Lime (for serving)

Instructions

1. Cook bacon, then cook each meat in succession, saving the grease and setting each aside.
2. Cook onions, then add remaining vegetables. Stir everything together.
3. Add beer and tomato sauce. Let simmer and reduce.
4. Top with Oaxaca cheese and serve with tortillas and lime.

Ingredients

• Sausage (Schneider or similar, sliced)
• Red bell pepper (chopped)
• Onion (chopped)
• Tomato paste or crushed tomatoes
• Heavy cream
• Spaghetti pasta

Instructions

1. Cook sausage and set aside.
2. In same pan, sauté red pepper and onion until softened.
3. Add tomato, cream, and return sausage to pan.
4. Cook spaghetti, drain, and add to the pan. Mix well and serve.

Ingredients

• Pasta
• Smoked sausage (sliced)
• Onion (sliced)
• Red and green bell peppers (sliced)
• Minced garlic
• Tomato paste
• Chicken broth
• Heavy cream
• Salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, chili powder
• Parmesan cheese

Instructions

1. Boil pasta in salted water. Reserve some pasta water.
2. Sear sausage in batches, set aside.
3. Sauté onion in butter, then add bell peppers and a pinch of salt. Cook briefly.
4. Add garlic, then tomato paste and chicken broth. Simmer.
5. Add heavy cream and all spices. Simmer 10 minutes, stirring occasionally.
6. Add reserved pasta water halfway through to help thicken.
7. Turn off heat, add Parmesan, pasta, and sausage. Mix and serve.

Ingredients

• 5 strips bacon, chopped
• 8 oz beef chorizo
• 1 bell pepper, diced
• 1 medium sweet onion, diced
• 8 oz thin-sliced beef (e.g., skirt or flank), chopped
• 1 tsp Chipotle seasoning
• 1 cup Oaxaca cheese, chopped
• 1 cup Manchego cheese, chopped
• Corn or flour tortillas

Instructions

1. Crisp bacon, remove and set aside. Cook chorizo until rendered, then add veggies.
2. Cook until soft, add beef and seasoning. Stir until browned.
3. Add bacon back in, stir in cheeses, cover to melt.
4. Warm tortillas, load with filling, and serve.

Ingredients

• 2 cups Hungry Jack pancake mix
• 1½ cups water
• 1 lb breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• ¼ cup maple syrup

Instructions

1. Preheat oven to 400°F. Grease mini muffin tin.
2. Mix all ingredients in large bowl.
3. Spoon into muffin tin (makes ~48).
4. Bake 15 minutes until golden. Cool and refrigerate or freeze leftovers.

Ingredients

Major Ingredients

• Pasta (approx. 12 oz)
• Sausages (12–16 oz, caramelized red onion or your favorite)
• Mushrooms (8 oz, sliced)
• White wine (½ cup)
• Chicken or vegetable stock (1 to 1½ cups)
• Heavy cream (1 cup)
• Parmesan cheese (½ cup, grated)
• Spinach (1–2 cups)
• Fresh parsley (chopped)

Minor Ingredients

• Garlic (2–3 cloves, minced)
• Olive oil or butter (1–2 tablespoons)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil or butter in a pot. Cook mushrooms until browned, then remove.
2. Brown sausage in the same pot. Add garlic and sauté briefly.
3. Deglaze with white wine, scraping up browned bits.
4. Add stock and cream, bring to a simmer.
5. Return mushrooms to the pot. Add pasta and cook until tender.
6. Stir in Parmesan, parsley, and spinach. Cook until spinach wilts.
7. Season to taste with salt and pepper. Serve warm.

Notes

Assumed ingredient quantities based on standard one-pot pasta methods. Wine can be substituted with extra stock.