nd browned.
Divide the sauce among 2 plates, top with
urkey, grapeseed oil, 1 T fra diavolo blend and garlic to skillet
Heat a large skillet over medium high heat and add 1 TBSP Wildtree Roasted Garlic Grapeseed Oil.
When skillet is hot, add the shrimp. Cook 1-2 minutes, then flip over. Cook additional 2 minutes.
Heat a separate large skillet over medium high heat. Add the asparagus and saute 5 minutes.
Heat a large skillet over medium high heat. Add chicken and grapeseed oil to skillet, saute for 10-12 minutes, until chicken is cooked through, add veggies to skillet.
Meanwhile, bring water to a boil in a separate saucepan. Add frozen tortellini, and cook about 5 minutes. Drain.
Add tortellini to the skillet, along with optional 1/2 tsp salt, and 1/2 cup heavy cream. Stir and heat 3-5 more minutes.
Serve topped with parmesan cheese if desired.
omatoes with their juice, tomato sauce, wine, basil, and red pepper
riefly before adding the tomato sauce and tomato paste.
Cook
n the tomatoes and tomato sauce.
Season with salt and
epper, add the Ragu Pasta sauce. Heat on medium until hot
inutes or until soft.
Sauce: heat oil in pot over
n the tomatoes and tomato sauce.
Season with salt and
In a large skillet or sauce pan saute white onions in
Saute onion and garlic in oil in saucepan for 3 minutes.
Add pepper flakes; saute 1 minute.
Add tomatoes and tomato sauce; simmer 5 minutes.
Add shrimp that has been peeled, deveined and halved lengthwise; simmer until shrimp are translucent, 5 minutes. Cook pasta according to package directions.
Drain.
Top with sauce.
Wash
and
clean
lobster.
Remove
stomach
sack
and reserve tomally, if
desired.
In large saucepan, heat oil and saute garlic and onion until tender but not brown.
Add tomato sauce and
tomatoes;
stir
well, squashing tomatoes slightly. Add the rest of
the ingredients and cook for 20 minutes.
Add lobster to cooking
sauce
and
cook an additional 30 minutes. Serve over linguine,
cooked according to package directions. Makes 4 servings.
nto tomato mixture. Cook until sauce begins to bubble and mussels
0 seconds.
Add tomato sauce and tomato paste.
Cook
minutes, or until the sauce just begins to bubble. Serve
Combine marinara sauce, clam juice, hot sauce and tomato paste in large saucepan.
Heat to boiling and simmer 5 minutes until slightly thickened.
Stir in shrimp and scallops. Cook about 5 minutes until seafood is cooked through.
Serve over cooked pasta.
Saute onion and garlic in oil in sauce pan 3 minutes.
Add pepper flakes and saute another minute.
Add tomatoes and tomato sauce and simmer 5 minutes.
Add shrimp, simmer until shrimp is translucent, about 5 minutes.
While rigatoni is cooking, fry pepperoni until the edges curl; add peppers and onion until tender.
Toss with cooked pasta.
Add remaining ingredients.
Add sauce to your liking.
Sprinkle with cheese.
Serves 2 to 3.
stir to combine. Add marinara sauce, bring to a slow simmer