Sweet Sausage Penne Pasta

In a large skillet brown together:

1 lb. sweet italian sausage (remove the casings)--don't use other kinds of sausage, it only tastes good with the sweet italian

1/2 tsp red pepper flakes (optional)

1 small onion, diced

3 cloves of garlic, minced

Once the above mixture is browned, stir in:

1 28 oz. can petite diced tomatoes, including the juice

1 1/2 cup heavy cream (or half and half)

1/2 t. salt

1/3 cup sugar

Simmer until bubbly, then add cornstarch (or I prefer Ultra Gel) slowly to thicken. While simmering, cook one box of penne pasta according to package directions. To serve, toss the penne with the pasta sauce and stir in 1/2 cup Parmesan. Garnish each serving with a little Parmesan and parsley.

Stars: 5 (my kids loved this recipe--even Olivia, who doesn't like sausage, loved it!)

Pesto Pasta with Roasted Tomatoes

1 pint cherry or grape tomatoes 8 ounces bowtie pasta

8 ounces mushrooms, sliced (about 3 cups) 1/4 cup pine nuts

3-4 T. extra-virgin olive oil 1/2 cup pesto

Kosher salt two chicken breasts cut into strips (optional)

Freshly ground black pepper 1/3 c. shredded Parmesan

Preheat oven to 425 degrees. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss to make sure everything is coated. Sprinkle lightly with kosher salt and ground pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While the vegetables are roasting, stir fry the chicken strips in a little olive oil. Cook pasta according to package directions. While the pasta is cooking, place the pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7 minutes (careful--they will burn easily). To assemble, toss the drained pasta with pesto chicken and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with pine nuts and additional Parmesan if desired.

Note: It is yummy with homemade pesto or Costco pesto tastes really good too.

Stars: 5