Baked Pasta with Chicken Sausage

Baked Pasta with Chicken Sausage

1 tablespoon olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1/4 cup vodka (optional)

 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands

1/2 teaspoon dried oregano

1/2 cup heavy cream

1 pound rigatoni

10 ounces baby spinach

12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick

 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated

 1/4 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.

2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.

3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.

4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.

5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.


Cranberry Peach Cobbler with Honey Bourbon Whipped Cream


Cranberry-Peach Cobbler with Honey Bourbon Whipped Cream


For the cobbler
    • 2 cups of sliced peaches
    • 1/2 cup of dried cranberries
    • 1/4 cup of melted butter
    • 1 cup of all purpose flour
    • 3/4 cups of granulated sugar
    • 2 tsp baking powder
    • 3/4 cups of milk
*NOTE: Feel free to use frozen peaches if fresh aren’t available. Pears might also be an excellent alternative in the fall.
For the whipped cream
  • 1/2 pint of heavy cream
  • 2 Tbsp of bourbon
  • 2 Tbsp honey
  • sprinkle of ground nutmeg


  1. Preheat your oven to 325.
  2. Add the melted butter to the bottom of a baking or pie dish.
  3. Mix the peaches and cranberries together and add on top of the melted butter.
  4. In a mixing bowl mix the flour, sugar, baking soda and milk together to for a batter.
  5. Pour the batter over the peaches.
  6. Bake at 325 for 45 minutes.
  7. About 15 minutes before the cobbler is done prepare your whipped topping.
  8. Add the whipping cream, honey and bourbon to a mixing bowl and whip until the cream forms peaks.
  9. Serve the cobbler warm and watch the cream melt over the top.
  10. Garnish with a sprinkle of ground nutmeg.


Apple Galettes with Salted Caramel

Apple Galettes with Salted Caramel

Here, a generous measure of salt heightens the seductive buttery flavor of the caramel that tops these rustic tartlets. The result is a deep caramel essence that pairs perfectly with the lemony apples and flaky crust.

For the pie dough:

2 cups (10 oz./315 g.) all-purpose flour

1/2 tsp. kosher salt

1 Tbs. sugar

3/4 cup (6 oz./185 g.) cold unsalted butter, cut into pieces

1/2 cup (4 fl. oz./125 ml.) ice water, plus more if needed

4 apples, preferably Crispin or Pink Lady, peeled, cored and sliced 1/4-inch (6-mm.) thick

Finely grated zest of 1 lemon

1 Tbs. fresh lemon juice

1 1/4 cups (10 oz./315 g.) sugar

1/2 tsp. ground cinnamon

Kosher salt

1/2 cup (4 fl. oz./125 ml.) heavy cream

1 Tbs. unsalted butter

3 Tbs. dark rum

In the bowl of a food processor, combine the flour, salt and sugar. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. Dump the dough into a large zip-top plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using.

Line a baking sheet with parchment paper. In a large bowl, toss together the apples, lemon zest, lemon juice, 1/4 cup (2 oz./60 g.) sugar, the cinnamon and a pinch of salt.

Transfer the dough to a lightly floured work surface and cut into 6 equal pieces. Roll each piece into a round about 1/8 inch (3 mm.) thick. Transfer the dough rounds to the prepared baking sheet, spacing them evenly.

Divide the apples between the dough rounds, spreading them into an even layer and leaving a 1-inch (2.5-cm.) border of dough uncovered along the edge. Fold the edge of the dough up and over the apples, loosely pleating the dough and leaving the galettes uncovered in the center. Refrigerate the galettes for about 30 minutes.

Preheat the oven to 400°F (200°C). Bake the galettes until the crust is golden brown and the apples are tender, about 40 minutes. Let cool on the baking sheet on a wire rack.

In a saucepan, combine the remaining 1 cup (8 oz./250 g.) sugar and 3 tablespoons water. Cover and bring to a simmer over medium heat. Once the sugar starts to melt, uncover and swirl the pan gently until the sugar is dissolved, about 5 minutes. Simmer, uncovered, until the sugar turns deep caramel brown, 3-5 minutes. Remove from the heat, add the cream (the caramel will bubble vigorously), and whisk until smooth. Whisk in the butter, rum and 1/2 teaspoon salt. Let cool slightly. Drizzle the galettes with the caramel and serve. Serves 6.