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Archive for the tag “pasta”

Spicy Sausage Rigatoni and Easy Drop Biscuits

Well, I’ve been slacking on my posts these days.  Unfortunately I’ve been just too busy to keep up with it. I will have to go back and post my previous dishes and get caught up, but in the meantime, here’s my most recent dish.

Via Pinterest I had found a recipe for Buca di Beppo’s Spicy Chicken Rigatoni.  (Oh I love Buca!) I had it in the back of my mind since we keep looking at the box of rigatoni in the pantry that I keep telling the hubby not to use because I wanted to make this.  So I figured I’d make it, thinking it was a sausage recipe and took sausage out of the freezer to thaw.  Well, after I went looking for the recipe during the day I realized it was for chicken.  And it called for alfredo sauce.  Neither of which I had readily available.  So I modified the recipe into the following:

(Mouth’s on Fire) Spicy Turkey Sausage Rigatoni

1 T of olive oil

1/2 T crushed red pepper

1/8 tsp salt

1/8 tsp ground black pepper

1 T minced garlic

1 package Sweet Italian turkey sausage (not pre-cooked)

1 Jar Marinara Sauce

1 12 oz can lowfat evaporated milk

2 T grated parmesan

1 T flour

1 T shredded Italian blend cheese

Warm the evaporated milk.  Add the cheeses and allow to melt.  I whisked in 1 tablespoon of flour after I had removed it from the heat to cool….it seemed a little thin and I did want it a little thicker.

Meanwhile, cook the sausage on a grill pan until it’s just about cooked through.  (Turn your oven hood vent on while you do this….the smoke from my grill pan almost always sets my alarms off!  I got lucky this time!)   Slice the cooked sausage into bite-sized pieces; set aside.

Heat the oil.  Add the garlic, crushed red pepper, salt, pepper.  Saute for a few minutes.  Add the sausage and cook to allow the seasonings to blend with the sausage.  Add the marinara sauce.  Simmer for 10 minutes.

Cook the pasta according to the package directions.  Drain and set aside.

Add some of the “alfredo” sauce to the sauce.  I started with 1/2 a cup.  I was going for a certain “rosa” type color sauce so I ended up adding more than 1/4 cup more.  Adjust this to the thickness, etc. of your liking.

Toss the sauce with the pasta.  Serve with additional shredded cheese.

The second part of my meal was E-Z Drop Biscuits from  These were very easy, just like the name implies.  However, they turned out rather bland, even though I had added some seasonings.  I would definitely try this again as I thought the consistency was pretty good for a flour-based biscuit.  Next time I’m adding more salt (it only called for 1/4 of a tsp) and will definitely add more seasonings for a stronger flavor.  Or, adding some shredded cheddar cheese sounds even better.  Maybe even asiago!  Like other reviewers of the recipe suggested, I also left out the cream of tartar as people seemed to think it gave them a weird aftertaste and was unnecessary.


Chicken and 4 Pepper Tomato Sauce over Linguine – Success!

Well, we had another pressure cooker success tonight.  The hubby did the cooking, and frankly I was a little miffed that we were using the cast iron griddle on the stove and the whole house got rather smokey, yet the smoke alarms did NOT go off!  What the heck!  Maybe it could somehow tell that it wasn’t really me! 😉

I happened to have chicken and peppers, so the hubby whipped up something fresh and homemade using ingredients we had on hand.  It turned out really well.  (He’s so good at that!) It makes a lot of sauce, so I think what we’ll do with the leftovers is cook some penne pasta and mix the 2 together and bake it for a yummy baked pasta dish.

Chicken and 4 Pepper Tomato Sauce over Linguine

2 boneless chicken breasts

Cajun seasoning

2 28 oz jars of your favorite tomato sauce (We like Newman’s Own)

1 14.5 oz can of whole tomatoes, drained

1 14.5 oz can diced tomatoes, drained

small can of tomato sauce

1 small can of chopped black olives

1 each green, red, orange and yellow pepper, diced

1 box Linguine pasta

Vegetable spray

Shredded/grated parm/romano cheese blend, optional

Season the chicken with the cajun seasoning.  Coat a cast iron grilling pan and sear the chicken.  (Butterfly the breasts to help with the time on this.)  It should not be fully cooked.  Cut the chicken into bite-sized pieces.

Add all of the remaining ingredients (except for the pasta) to the bowl.  Cook at high pressure for 40-45 min.  Prepare pasta according to package directions.  Serve pasta with the sauce, and add cheese on top if desired.   (To help keep the pasta from sticking together, add a little of the sauce to the drained pasta.)

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