Penndutchribsauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

Steps:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Steps:

• Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until "al dente." Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper.
• Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade ( not necessary with watercress). When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined.

Steps:

• Rinse the Swiss chard and chop it fine.
• Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
• While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
• Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.

Steps:

• In a large skillet over med-high heat, cook sausages until browned, about 5 minutes.
• Slice into 1/4" thick rounds.
• Return to skillet and cook for about 7 minutes or until no longer pink inside.
• Stir in garlic; cook 1 minute or til golden.
• Add wine, stirring to scrape up brown bits from skillet.
• Cook 5 minutes or until liquid is almost absorbed.
• Add olive oil and tomato sauce.
• Bring to a boil, reduce heat and simmer about 5 minutes.
• Stir in basil.
• Meanwhile, cook penne in large pot of salted water until tender but firm.
• Drain.
• In large bowl, toss pasta with sauce.
• Top with parmesan.

Steps:

• Mix salt and sugar in saucepan.
• Add coffee, worcestershire, catsup, melted butter, lemon juice, molasses, chili pepper and cayenne pepper. Simmer for about 10 minutes. Stir.
• Use a brush to apply. You may double or triple this recipe and after it has simmered and cooled, this may be frozen in ice cube trays, then tossed in zip lock bags. Just reheat in a microwave safe bowl a few cubes at a time for future use.
• Note: If you want it sweeter, add a little brown sugar at a time. You may use envelopes of Splenda sugar substitute.

Steps:

• Bring water and Butter to a boil.
• Add onions, celery, and bell pepper.
• Cook for 5 minutes.
• Add noodles and cook for 5 minutes more.
• Add frozen peas and carrots, and cook for an additional 5 minutes.
• Last add the Mushrooms.
• Let cook for 5 or 7 minutes or until noodles are tender and mushrooms are hot.
• Drain off the water.
• Pour into a large bowl, and while it's still hot, add the Spices and the soup.
• Stir mixture until well coated.
• Place mixture onto a serving platter and sprinkle with the Parmesan cheese.
• Enjoy!