Lemon zested shrimp salad

Here is a lovely dish for late summer. Refreshing, easy and full of wonderful veggies and if you are lucky to live near (or near enough) the coast, local shrimp! This recipe was found in Cook.ing Lig.ht 2010 and modified by me.

Lemon zested shrimp salad

12 oz multi-color corkscrew pasta

1 lb peeled and deveined shrimp

1 clove garlic, mashed

lemon juice of 1/2 lemon

pinch of salt

1 cup halved cherry tomatoes

3/4 cup sliced celery

1 avocado, chopped *

1 pablano pepper, seeded and chopped

2 TBS fresh cilantro, chopped

2 TBS grated lemon rind

3 TBS fresh lemon juice

5 - 6 TBS Extra virgin olive oil

salt/ pepper

1. Cook pasta according to package directions. Drain and rinse with cool water. Drain again.

2. Heat large skillet over medium heat. Add a bit of olive oil. While skillet heats, drizzle the lemon juice from the lemon half over shrimp then sprinkle with a bit of salt. Add shrimp to skillet and saute 2 minutes on each side. Add mashed garlic during the last minute of cooking, giving a nice stir around just before removing shrimp from pan. Let shrimp cool a little bit.

3. Combine pasta, tomatoes and remaining ingredients through cilantro.

4. Mix together olive oil, lemon ride and juice, salt/ pepper. Stir with a whisk until combined.

5. Add shrimp to pasta mix and drizzle dressing over salad, stirring to coat.

* Because avocado turns funky in a short time, I tend to leave it out and add to individual salads just before serving. This keeps any leftovers from having icky looking avocado to pick out.

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

I love the warm weather of Spring after a very long Winter. Not only does it feel so good to shed the bulky winter wear and finally have some sun on my skin, but my body also appreciates the fresh food that can now be prepared!

Wednesday evening was warm, enough so that the windows were closed and the air conditioner was on. Not only that, but my husband was out of town, so I did not want to prepare a large meal with lots of dishes to wash myself. Luckily I has the perfect dish for such a night!

This salad is super delicious and good for you. If you don't like goat cheese, try sprinkle a bit of feta cheese on the salad instead. Left over salad makes a great lunch the next day ... Enjoy!

Roasted Asparagus and Tomato Penne Salad with Goat Cheese

Modified slightly from Cooking Light May 2011

2 cups uncooked penne or other tube-shaped pasta

1 bunch asparagus spears

12 or more cherry tomatoes

4 TBS olive oil, divided

salt and pepper

1 TBS minced shallots

2 TBS fresh lemon juice

1 TBS Dijon mustard

1 tsp dried herbs de Provence

1 1/2 tsp honey

1/2 cup pitted kalamata olives, halved

2 cups or more baby arugula

1/2 cup crumbled goat cheese

1. Pre-heat oven to 400 degrees

2. Cook pasta according to package directions, drain and set aside.

3. Place asparagus and tomatoes on a jell-roll pan. Drizzle with 1 TBS olive oil, sprinkle with a bit of salt and pepper. Toss gently to coat. Arrange asparagus and tomato mixture in a single layer and bake at 400 degrees for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place back in oven and bake tomatoes an additional 4 minutes. Remove tomatoes from pan, let asparagus and tomatoes stand for 10 minutes. Cut asparagus into 1-inch lengths.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 TBS olive oil, stirring with a whisk. Stir in a sprinkle of salt and pepper.

5. Place pasta and asparagus/ tomato mixture in a large bowl. Add arugula and olives. Drizzle with dressing and gently toss to coat. Sprinkle with cheese.

Walnut-breadcrumb Pasta with a soft egg

Super delicious and pretty simple pasta dish. Great with a salad and dinner bread! Look for fresh pasta in the refrigerated section of the grocery store... it makes this recipe!

4 large eggs

1 (4 oz) piece French bread baguette, torn into small pieces

1/2 cup walnuts

2 TBS olive oil

3 garlic cloves, minced

1/4 tsp salt

1/8 tsp ground black pepper

9 oz pkg uncooked fresh linguine

1/4 cup chopped fresh flat-leaf parsely

2 TBS finely chopped fresh chives

goat cheese

1. Bring 3 inches of water to a boil in medium saucepan. Add eggs and boil 5 - 7 minutes. Drain. Plunge into ice water for 5 minutes. Drain and peel.

2. Place bread in food processor, process until finely ground. Add nuts to bread and pulse until finely ground. Heat skillet over med-high heat. Add olive oil to pan, swirling to coat. Add garlic and saute 30 seconds, stirring constantly. Add breadcrumb mixture, salt and pepper to pan. Saute 5 minutes until toasted, stirring frequently.

3. Cook pasta according to package directions. Drain. Add pasta to breadcrumb mixture, tossing to combine. Sprinkle with parsley and chives. Add egg and cheese before serving.

Penne with Zucchini Pesto

1. Heat oil in large skillet over med-high heat. Add zucchini to pan and saute 5 minutes or until tender and browning. Remove from pan.
2.Place 1/4 up cooked zucchini, basil, 1/4 cup cheese, pine nuts and garlic in a food processor. Process until finely chopped. Keep mixture in processor.
3. Heat more oil in a large skillet over med-high heat. Add onion to pan and saute 10 minutes or until browning. Return remaining cooked zucchini to pan. Remove from heat.
4. Bring water to a boil and cook pasta until desired tenderness. Scoop out 1/3 cup pasta water before draining. Add drained pasta to veggies.
5.With processor on, add reserved water to the basil mixture and process until smooth. Add basil mix to past. Add cream, a bit of salt and pepper. Top with remaining cheese.

Cook.ing Li.ght July 2010

Tuna and Arugula Pasta Salad

Here is a lovely dish that is super easy and extra yummy. It has arugula in it so already this dish is awesome! This recipe makes enough for dinner and left-overs for lunch the next day, which is always nice. This salad goes well with a nice dinner bread.

Found in May Cooking Lig.ht 2010

Tuna and Arugula Pasta Salad

1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste

1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.

YUMMY!

Pesto Penne

This is super easy AND super yummy. I had most of the ingredients in my pantry already, so it may also be fairly cheap to make or a dish to throw together in a pinch. The flavors are awesome and if you don't have the exact ingredients, easy to modify. We had this for dinner served warm and as lunch leftovers the next day served cold. Delicious either way.

Pesto Penne
1 medium red bell pepper
1/2 cup pitted kalamata olives, sliced or chopped
1/3 cup jared pesto (Melissa brand is great)
1/3 cup oil-packed sun dried tomatoes, chopped (Melissa brand is great!)
1 (6oz) jar marinated quartered artichoke hearts, drained and chopped
12 oz penne pasta
1/2 cup cubed smoked mozzarella or smoked provolone
1/4 cup chopped walnuts

1. Pre-heat broiler.
2. Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper haves, skin sides up, on a foil-lined baking sheet. Flatten with hand. Broil 5 - 8 minutes until blackened. Place in brown paper bag or zip-lock, seal. Let stand 5 minutes, then peel the skin off. Chop pepper, place in a medium bowl.
3. Add olives, pesto, sun-dried tomatoes and artichokes to the pepper in bowl. Stir to combine.
4. Cook pasta and drain.
5. Add the pesto mix to drained pasta and add cheese and nuts.

YUMMY!!!!!

Garlicky Spaghetti with Beans and Greens

What a simple and tasty summer time pasta! I made this last night and we both loved it's simplicity and flavor.

Garlicky Spaghetti with Beans and Greens (From Cooking Light August 2009)

12 oz uncooked spaghetti

1/4 tsp salt, divided

3 TBS olive oil

2 TBS minced fresh garlic (I only used 4 cloves)

1/4 tsp fresh ground pepper

1 pint grape tomatoes, halved

1 (16 oz) can cannelloni beans, rinsed and drained

5 oz fresh arugula leaves (I used more, maybe 6 - 7 oz)

2 TBS fresh lemon juice

1/2 cup fresh grated Parmesan cheese

1. Cook pasta according to package directions. Scoop out 1/2 cup pasta water before draining. Place drained pasta in a bowl, add 1/4 tsp of salt, and set aside.

2. Return pot to medium heat and add oil and garlic. Cook 1 - 2 minutes until garlic is lightly browned, stirring often. Stir in remaining salt, tomatoes, and beans. Cook about 2 minutes.

3. Add pasta, reserved pasta water and arugula, tossing gently to combine. Remove from heat. Stir in lemon juice and cheese.

Ravioli with Creamy Curried Spinach Sauce

I worked with a woman several years ago from Europe and she cooked wonderful, interesting foods. This dish is one she shared with me and has been a favorite ever since. It sounds weird, but tastes delicious! My hubby does not like curry at all, but he really likes this dish. He also dislikes cream cheese, I mean really hates the stuff, but seems to like it in this recipe. This dish cooks up quickly, so it is a good one for a busy night.

Ravioli with Creamy Curried Spinach Sauce

1 family size package cheese ravioli

2 X 10 oz frozen chopped spinach, thawed and drained

4 oz reduced fat cream cheese

1 can coconut milk (reduced fat works well too)

2 tsp veggie bullion

1 TBS curry powder

1/3 cup chopped green onions

1/4 cup chopped peanuts

Salt to taste

1. Cook ravioli, drain

2. Add coconut milk, curry and bullion to a sauce pan. Heat over medium heat until simmering. Add cream cheese and stir until melted. Add cooked spinach and keep warm.

3. Pour sauce over the pasta, gently stir to combine.

4. Serve and sprinkle with green onions and peanuts.

Tortellini Summer Salad

This recipe captures summer time at it's freshest. The past 90 degree weather got me in the summer time mood a little early, but it was still tasty. My sister in law made this years ago and I had to get the recipe from her. Simple and Delicious. If you can wait until summer is actually here, the flavors will be even fresher. Even better, visit your local farmers market for most of the ingredients!

I love the smell of fresh basil and lemon! This dish not only looks pretty, but fills the kitchen with the aroma of summer time!

I served this tonight with a side of peas, Italian flavored tofu and dinner bread.

Tortellini Summer Salad

Family size cheese tortellini

11 oz can corn

1 TBS grated lemon peel

1/8 cup lemon juice

1/4 cup extra virgin olive oil

1/4 cup fresh chopped basil

1 cup chopped tomato

salt/pepper

1. Cook tortellini, rinse with cold water

2. Mix together lemon juice and olive oil

3. Mix together remaining ingredients, add tortellini and lemon juice mixture. Salt/ pepper to taste. Gently stir to combine.

Tofurky Sausage Stuffed Manicotte

Have you ever tried Tofuky brand Italian sausage? If not, now is your chance to buy it, cook with it and enjoy it's flavor. You can find Tofurky sausage with the other veggie deli style products, usually in the refrigerated section with the tofu and temphe.

This dish was pretty easy, other than the stuffing of the shells, and really tasty! Definitely a keeper. I liked using jarred pasta sauce, which surprised me, because usually this kind of recipe calls to make your own. The jarred sauce worked out just fine. I did modify the recipe a little bit by adding ricotta cheese, oh, and of course using fake sausage. Took a prep picture, but forgot to take one of the final dish!

Tofurky Sausage Stuffed Manicotte (modified from Cooking Light 2009)

10 uncooked manicotti (I cooked more knowing some would split and tear)

1 package Tofurky Italian sausage, chopped

1 cup ricotta cheese

1 medium onion, chopped

1/2 bell pepper, chopped

2 TBS butter

2 TBS all-purpose flour

2 cups low-fat milk

1/8 tsp black pepper

1 1/2 cups shredded Italian cheese

2 cups (1 jar) of tomato-basil sauce (Newman's Own worked great)

1/2 cups Parmesan cheese, grated

1. Cook pasta according to package.

2. Heat a large skillet over med-high heat. Add small amount of olive oil and saute onion for a couple minutes. Add veggie sausage and bell pepper. Cook until sausage begins to brown.

3. Melt butter in a medium saucepan over medium heat. Stir in flour, cooking a minute, stirring constantly with a whisk. Remove from heat and slowly add milk, stirring with whisk. Return to heat and bring to a boil over med-high heat, always stirring. Cook about 5 more minutes until thickened. Add black pepper. Remove from heat.

4. Preheat oven to 350.

5. Add about 1/2 cup milk mixture and 1 cup ricotta cheese to the sausage mixture. Stir well.

6. Spoon sausage mixture into the manicotti shells. Arrange shells in a single layer in a 13 X 9 inch baking dish coated with oil or cooking spray.

7. Pour pasta sauce over manicotti and sprinkle with cheeses.

8. Cook 35 minutes until browned and bubbly. Yummy!!!

Penne Pasta with Tomatoes and Olives

This is an all time favorite of ours, tested and eaten now for about 10 years. It delights our taste buds each time. Great dish to take to a party or picnic too.

I made Greek style ficken using quorn patties as a protein to go along with the pasta.. Just heat olive oil and salt/ pepper in a skillet. Add some minced garlic and sun dried tomatoes. Cook ficken until browned. Yummy!

Penne Pasta with Tomatoes and Olives

12 oz penne pasta

1 pint cherry tomatoes OR 2-3 large tomatoes chopped

1/2 cup fresh basil, chopped

1/4 - 1/2 cup halved black olives

1 clove garlic, minced

3 TBS olive oil

2 TBS balsamic vinegar (or more if you like vinegar like me!)

salt and pepper

1/2 cup crumbled feta cheese

1. Cook pasta and drain, run under cool water

2. Combined tomatoes through salt/pepper, cover and let stand for 15 minutes.

3. Combine tomato mixture with pasta, sprinkle with feta.

Linguini with Mushroom Cheese Sauce

I am making up for lost time and posting two dinners from last week. They are totally out of order, I apologize. I really need to start posting on time again!

This is a creamy pasta dish that is really yummy and totally unhealthy! Lots of butter, cheese and pasta, so make this dish one for occasional eating rather than regular dinner time fare. I served an arugula salad with this for some greens and it was pretty tasty too. That recipe may come another time though.

Linguini with Mushroom Cheese Sauce

1/4 cup butter

2 TBS olive oil

1 lg package white mushrooms, sliced

2 TBS flour

3/4 cup light cream

1 cup 2 % milk

1/4 cup white wine or sherry (cooking wine or cooking sherry would be fine to use)

1 cup grated Parmesan cheese

1/4 cup onion, finely chopped

12 oz linguine

1. Heat butter and oil in a skillet over medium-high heat. Add mushrooms and saute about 5 minutes or longer until tender.

2. Sprinkle flour into skillet and stir with a whisk until a thick paste forms.

3. Slowly stir in mile and cream, stirring constantly.

4. Reduce heat and simmer about 3 minutes.

5. Stir in wine and cheese. Serve over cooked pasta.

Broccoli and Cheddar Pasta

Looking for a quick simple dinner tonight? This is it. A one dish wonder if you want it to be. If offers a veggie, carb and protein all in one! I love that. As far as fake chicken, I think veggie delight or quorn work best for this dish.

Broccoli and Cheddar Pasta

olive oil

1/4 cup pine nuts OR walnut halves

1 pkg veggie delight chicken OR 1 box quorn naked patties, cubed

1 bunch broccoli, chopped

2 cloves garlic, mashed

1/2 cup veggie broth

1 TBS fresh basil, chopped

1/4 tsp crushed red pepper

2 cups cheddar cheese, shredded (Cabot white cheddar is excellent for this!)

12 oz. small pasta like penne or shells

1. Heat small amount of oil over medium heat in a skillet, add nuts and cook a couple minutes until just turning brown.

2. Remove nuts. Add "ficken" to the skillet and cook a few minutes until just browning.

3. Add broccoli and garlic, cook 3 - 5 minutes. Add broth and red pepper flakes.

4. Bring to a boil, stirring. Reduce heat and simmer 1 minute.

5. Stir in cheddar and nuts. Serve.

Butter bean Pasta

I think dish came into our menu rotation over 7 years ago. It is super easy, and simply flavorful. This is a great dinner to have after a busy day. We had this last Thursday, maybe it was Wednesday.... this is the reason I should post the day we actually eat the food. Oh well. I served this pasta with tofu and frozen peas.

Butter bean Pasta

2 cans butter beans, rinsed and drained

1 can artichoke hearts, quartered or roughly chopped(not marinated)

1 TBS fresh rosemary, chopped

2 - 3 cloves garlic, mashed

olive oil

salt and pepper

12 oz pasta shells

1. Cook pasta according to package

2. Saute garlic, salt, pepper and rosemary in olive oil for about 1 - 2 minutes.

3. Add artichoke hearts and cook another few minutes.

4. Add butter beans and small amount of pasta water to prevent the beans from drying out. Cook long enough to warm the beans, maybe 3 - 5 minutes.

5. Mix into the pasta and eat! Sprinkle with fresh grated Parmesan cheese if desired, but it is great without.

Two Olive Pasta

I love olives! Green olives, black olives, kalamata olives, stuffed olives. You get the point. This pasta dish is simple and uses green and black olives. The recipe seemed a bit skimpy on olive quantity, so I added more. Use as many as you like.

We had a side of Italian tofu with this dinner.

Linguine with Two-Olive Marinara

from cooking light march 2007

Olive oil

1 small onion, chopped

3 cloves garlic, minced

20 green olives, halved

3 oz. black olives, halved

10 oz. linguini

1/4 tsp sugar

1/4 tsp crushed red pepper

1/4 tsp black pepper

1/4 tsp dried oregano

1/3 cup dry white wine

28 oz. crushed tomatoes

2 TBS chopped fresh parsley

1. Heat olive oil in large pot over med - high heat. Add onion and saute until tender. Stir in garlic and cook 1 more minute. Add olives, saute 30 seconds longer.

2. Stir in sugar, crushed red pepper, black pepper, and oregano. Cook another minute, stirring.

3. Add wine. Cook 30 seconds.

4. Stir in tomatoes, bringing to a boil. Reduce heat and simmer for 25 - 30 minutes. Add parsley and cheese if desired.

5. Serve over pasta.

Pasta wtih caramelized onion trio, arugula and mozzarella

Let me start with a favor. Those of you that read this blog, and try the food yourselves, please leave comments for me. Not only do I want to hear what you think of the foods I have shared, but need encouragement that people are actually trying these recipes at home. Thanks!

So, this is a dish that combines unusual ingredients together in interesting ways. I love each ingredient, and find them delicious when combined. As I have revealed before, I LOVE arugula, so any dish that makes us of this pepper green gets a nod of approval from me. The mozzarella used is fresh, little balls floating in liquid.

I am excited to say I used green onions from the farmers market this time around! I look forward to more frequent trips as the days warm.

For those of you that have not cooked with leeks before, be sure to rinse them well, removing the first layer. Slice the leek, then place into a bowl of water. Swirl around loosening the dirt that may be trapped in the layers. Drain and rinse one more time. Now they are ready to be used.

Ingredients:

Olive oil

2 cups sliced leeks (2 large)

1 large onion, chopped

1/2 cup green onion, chopped

12 oz. linguine

1 cup veggie broth

1/4 cup currants

1/4 tsp dried thyme

1 TBS balsamic vinegar

1/4 heavy cream

1/2 tsp salt

2 cups baby arugula

1/2 cup mozzarella, cut into chunks

1. Heat olive oil in a large non-stick skillet over medium heat. Add leek, white onion, and green onions. Cook about 5 minutes, stirring frequently. Cover, reduce heat to med-low, and cook 15 minutes until onions are golden brown. I usually remove the lid after the time is up, and let the onions brown a little. Stir frequently.

2. While onion mixture cooks, get the pasta cooking.

3. Bring broth to a boil in a small saucepan. Add dried currants, salt, thyme and vinegar. Boil for 30 seconds. Remove from heat and add cream.

4. Pour into onion mixture and cook 2 minutes. Stir in arugula and mozzarella. Sprinkle with salt and pepper to taste.

YUMMY!

Pasta from Pescia

This pasta has been one of my favorites for many years. It uses simple, fresh ingredients, which I just love! There is a little bit of prep work, but only due to the cutting of veggies. Nothing too difficult or time consuming. I have to admit, I tend not to measure, so I may actually use more veggies than this calls for. I use most of the Brussels sprouts that come in the bag, which I know is more than 2 cups. Be sure to peel away the outer layer of leaves and cut the little stem before cooking.

I served this with a side of Italian flavored tofu, sauteed until browned, and dinner bread.

3 cups thinly sliced cabbage ( I just get a small cabbage, cut it in 1/2, and use that, but measure if you want to)

2 cups Brussels sprouts, washed, trimmed and cut in 1/2

3 med/large carrots, diagonally sliced

2 cloves garlic, minced

1/2 tsp dried sage

1/3 cup veggie broth

8 small new potatoes, unpeeled, cut into quarters, cooked

2 TBS Parmesan cheese

1 TBS minced parsley

salt/pepper to taste

12 oz penne pasta, cooked

Heat cabbage, Brussels sprouts, carrots, garlic, sage and veggie broth to boiling in a large skillet. Reduce heat and simmer, covered, until cabbage is just wilted, about 5 minutes. Add potatoes and cook, uncovered, until liquid is gone and cabbage is lightly browned, about 5 minutes.

Stir cheese and parsley into veggies. Season with salt and pepper. Spoon over past and toss

Pasta with Tofurkey sausage

Last nights meal was inspired by leftover ingredients. I made soup about a month ago that calls for homemade marinara sauce. The soup only requires a small portion of the sauce, leaving alot to be frozen for future use. I dug into the freezer last night, thawed out the marinara, and used it for pasta sauce. For added flavor and protein, I added some Italian style Tofurkey sausage to the sauce.

Pasta dinner is never complete without a salad, and last night I chose an arugula citrus salad. For those that of you than do not know this already, I LOVE arugula! It is my favorite green. It is full of bold flavor, with a pepper bite. I needed some arugula for another dish this week, and decided to use the rest of it for a salad - no wasted food! Blood oranges have been displayed at Whole Foods, so I bought some of those to add into the salad. I had planned to make a chicken dinner that called for avocado, but did not get to it soon enough, and I did not want the avocado to go bad, so that went into the salad too. As far as the dressing goes, I winged it, and it was good! Not overpowering, allowing the arugula and orange to take center stage. Add some dinner bread, and the meal is complete!

Arugula Citrus Salad

4 cups Baby arugula, rinsed (I don't measure, but used about 2/3 of the container)

1 blood orange, peeled and cut into bite sized sections

1 avocado, cut into small chunks

2 TBS orange juice

2 TBS white wine

1 TBS olive oil (again, didn't measure, just estimating here!)

1/2 clove garlic, thinly sliced (drain out garlic before pouring over salad)

Salt/pepper to taste

Pour dressing on salad right before serving

Marinara Sauce from Cooking Light

This makes ALOT, so have freezer containers ready to store the left over sauce.

3 TBS olive oil

3 cups yellow onions, chopped

1 TBS sugar

3 TBS minced garlic

1 tsp salt

2 tsp dried basil

1 1/2 tsp dried oregano

1 tsp dried thyme

1 tsp ground pepper

1/2 tsp fennel seeds

2 TBS balsamic vinegar

2 cups veggie broth

3 (28 oz) cans no-salt added crushed tomatoes

Heat oil in a large pot over medium heat. Add onion to pan, saute about 4 minutes. Add sugar and next 7 ingredients, through fennel seeds. Cook 1 minute, stirring constantly. Stir in vinegar, cook 30 seconds. Add broth and tomatoes. Bring to a simmer, and cook over low heat for 55 minutes until sauce thickens. Stir occasionally.

(Makes 12 cups)

Pasta with Tofurkey sausage

2 Tofurkey sausage links, cut in half length wise, then chopped

5-6 cups marinara sauce

1 lb pasta ( I think Colavita brand pasta tastes much better than other brands)

Saute the sausage until browned. Add to simmering marinara sauce.

Cook pasta according to package, drain.