Cook pasta in boiling salted water 10 mins, or until al dente. Drain.
Meanwhile, heat reserved oil in a large, deep frying pan over medium-high heat. Cook sausages for 7 mins, or until browned and cooked through. Set aside and slice thickly.
Add tomato sauce, antipasto, artichokes and olives to frying pan. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins, or until sauce thickens. Add sausage and pasta and toss to combine. Top with shaved Parmesan to serve.
For the chili and herb baked
Preheat broiler. Place tomato, cut-side up, on a foil-lined baking tray. Spray with oil and season. Cook for 5 mins, or until softened. Set aside.
Meanwhile, bring sauce, 1/2 cup cold water, vegetables and 1 tbsp basil to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 6-7 mins, or until sauce thickens slightly. Add pasta, 1/2 the tomatoes and 1/2 the ricotta and toss to combine. Transfer to serving bowls and sprinkle with remaining ricotta, tomato and basil.
he carrots and the fennel for 3 to 4 minutes, or
venly over dough. Top with antipasto and oregano. Fold dough from
n plastic wrap and chill for 30 mins.
Roll pastry
ccasionally. Drain mushrooms; reserve marinade for dressing, if desired.
nd saute half the garlic for 1 min. Add the peppers
o 3 quarts of water for the pasta. Add 1 tsp
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
owl combine all the ingredients for the dip and mix until
br>Chill the salad, covered, for 1 hour.
The salad
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to
ho depend on me for made-from-scratch recipes. Also, it's
n pan on wire rack for 1 1/2 hours, then