Great Baked Penne Pasta W/ Italian Sausage


1 lb mild Italian sausage (casings removed)
26 ounces tomato sauce with garlic, roasted (Ragu)
28 ounces diced tomatoes (Drain liquid)
1 large tomato
2 garlic cloves
8 large mushrooms
4 celery ribs
1 zucchini
1 white onion (half if large onion)
1 tablespoon fresh parsley
1 tablespoon dried oregano
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic pepper seasoning (optional)
1 teaspoon dried red chilies, flaked
12 ounces dry penne pasta
2-3 cups shredded mozzarella cheese


1) With casings removed break down sausage links into small pieces until fully cooked. (Remove form pan and set aside).
2) In lg sauce pan add cut up celery, white onion, zucchini and cook for about 2 minutes until soft.
3) Add cut up mushrooms, tomatoe and 2 minced garlic cloves.
4) Add jar of tomatoe sauce, drained can of diced tomatoes, oregano, fresh parsley, pepper,salt, italian seasoning, red chilli flakes.
5) Simmer for approximately 1 hour.
6) Cook penne approximately 13 minutes or until cooked.
7) Spray Oven 13 X 9 inch baking dish w/ pam or oil.
8) Add pasta to sauce and pour into greased pan.
9) Cover pasta with cheese mixture (I used the whole bag) and then cover dish with foil making sure foil doesn’t touch the cheese).
10) Bake for 10 with foil then remove and Broil until cheese stars to slightly brown.
11) Remove and let sit for at least 5 minutes before serving. Enjoy!

Sopranos Sunday Gravy Recipe


***For the sauce***

2 tablespoons olive oil
1 pound meaty pork neck bones or spareribs
1 pound veal stew meat
2 veal shoulder chops
1 pound Italian-style plain or fennel pork sausages
4 garlic cloves
1/4 cup tomato paste
3 (28- to 35-ounce) cans Italian peeled tomatoes
2 cups water
Salt and freshly ground pepper
6 fresh basil leaves, torn into small pieces
***For the Meatballs***

1 pound ground beef or a combination of beef and pork
1/2 cup plain bread crumbs, preferably homemade
2 large eggs
1 teaspoon very finely minced garlic
1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil
***To Serve***

1 pound shells or rigatoni, cooked and still hot
Freshly grated Pecorino Romano or Parmigiano-Reggiano


To make the sauce, heat the oil in a large heavy pot over medium heat. Pat the pork dry and put the pieces in the pot. Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides. Transfer the pork to a plate. Brown the veal in the same way and add it to the plate. Place the sausages in the pot and brown on all sides. Set the sausages aside with the pork. Drain off most of the fat from the pot. Add the garlic and cook for about two minutes or until golden. Remove and discard the garlic. Stir in the tomato paste and cook for 1 minute.

With a food mill, puree the tomatoes, with their juice, into the pot. Or, for a chunkier sauce, just chop up the tomatoes and add them. Add the water and salt and pepper to taste. Add the pork, veal, and sausages and basil and bring the sauce to a simmer. Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours. If the sauce becomes too thick, add a little more water. Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl. Mix together thoroughly. Rinse your hands with cool water and lightly shape the mixture into 2-inch balls. (Note: If you are making meatballs for lasagna or baked ziti, shape the meat into tiny balls the size of a small grape)

Heat the oil in a large heavy skillet. Add the meatballs and brown them well on all sides. (They will finish cooking later.) Transfer the meatballs to a plate. After two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meat is very tender. To serve, remove the meats from the sauce and set aside. Toss the cooked pasta with the sauce. Sprinkle with cheese. Serve the meats as a second course, or reserve them for another day.

This recipe for Sopranos Sunday Gravy serves/makes 8.

Baked Macaroni And Cheese II Recipe


3 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1/2 teaspoon paprika
3 cups milk
1 teaspoon salt
3/4 pound wagon-wheel pasta (rotelle)
1 tablespoon Worcestershire sauce
10 ounces extra-sharp Cheddar cheese — shredded coarse
1 cup coarse fresh bread crumbs


Preheat oven to 375 degrees. Add butter a 2-quart shallow baking dish. In a 6-quart kettle bring 5 quarts salted water to a boil for cooking pasta. In a heavy saucepan melt butter over moderately low heat and stir in flour and paprika. Cook roux, whisking 3 minutes and whisk in milk and salt. Bring sauce to a boil, whisking and simmer, whisking occasionally, 3 minutes. Remove pan from heat. Stir pasta into kettle of boiling water and boil, stirring occasionally, until al dente. Drain pasta in a colander and in a large bowl stir together pasta, sauce, Worcestershire sauce and 2 cups Cheddar. Transfer mixture to prepared dish. Macaroni and cheese may be prepared up to this point 1 day ahead and chilled, covered tightly. In a small bowl toss remaining 3/4 cup Cheddar with bread crumbs and sprinkle over pasta mixture. Bake macaroni and cheese in middle of oven 25 to 30 minutes, or until golden and bubbling, and let stand 10 minutes before serving.

This recipe for Baked Macaroni and Cheese II serves/makes 6.