Rigatoni with Sausage and Fontina Cheese

 

INGREDIENTS

1 pound mild sausage
1 tablespoon olive oil
2-4 cloves of garlic
28 oz crushed or diced tomatoes
1/4 tsp red pepper flakes
3 tablespoons fresh basil, chopped
1 cup heavy cream
1/2 pound Fontina Cheese, grated
Parmesan cheese

1 box penne pasta

DIRECTIONS:

Cook pasta and set aside.

Sate sausage. Add garlic, tomatoes, pepper and basil. Cover and cook for 10 minutes. Add cream and cheese. Add pasta to sauce and garnish with fresh basil and parmesan cheese.

Olive Garden Bruschetta

Ingredients:

3 firm Roma tomatoes, finely diced
1/4 tsp salt
2 TBS grated Parmesan cheese
2 tsp minced garlic
2 TBS minced fresh basil
2 tsp diced marinated sun-dried tomatoes
pinch of dry parsley flakes
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
9-10 slices Italian, Roasted Garlic, or French bread

Directions:

Combine tomatoes, basil, garlic, sun dried tomatoes, olive oil, vinegar, 2 TBS Parmesan cheese, and salt in a medium bowl. Cover and chill 1 hour.
When ready to serve - preheat oven to 450. Lay out the bread slices and spread olive oil on the tops. Combine cheese with parsley and sprinkle over bread slices. Bake 10 minutes or until crispy. Serve tomato mix over bread slices.

Recipe found by Haley Rencher
Photo by Haley Rencher

Cowboy Caviar

Ingredients:
1 can corn (rinsed)
1 can black beans (rinsed)
1/3 red onion (diced)
5 roma tomatoes (seeded and chopped)
3 avocados (diced)
1 lime (juiced)
1 packet Italian dressing mix (you'll need white vinegar and vegetable oil for this)
salt and pepper to taste

Directions:
Dice and chop the onion, tomatoes, and avocados. Rinse the corn and beans. Mix together in a large bowl. Squeeze lime juice on top. Make Italian dressing according to directions on back. Add to mixture. Add salt and pepper to taste. Serve chilled or as is. Enjoy!

Recipe & photo from Emily Henrie