Fab Foodie Mama

Hunkering down has meant, so far, a lot of cooking and a lot of eating.  Since we aren't able to really be in contact with others beyond immediate family members, I have been cooking for my kids, even though none of them actually live at home anymore. This baked rigatoni is a fabulous, simple, creamy, comforting and easy pasta dish that everyone in my family loved.  I had the cudighi sausage in the freezer from a previous trip to Ralph's Italian Deli in Ishpeming.  This was the perfect use for it. Our first confirmed case of COVID-19 is here in Houghton County.  We are not at the top of the curve yet; likely not for a while.  It will get worse before it gets better.  Stay safe, fellow foodies. Oh, the quote in the title is a funny one liner that has become an idiom whenever I make rigatoni or ziti in my kitchen.  My cousin Joe told his daughter, Samantha,  to get in line for dinner one Christmas Even at my house probably about 12 years ago, ...

Hello Foodies!  Hope 2016 is treating you well and you are savoring every moment.  I want to share a super easy and satisfying weeknight supper. My son, Will is a Senior in High School this year and is playing Varsity Football.  When he gets home he is tired, sore and always hungry.....and RIGHT NOW, hungry! Try this robust, hearty and satisfying dish which takes 30 mins from start to finish... Sweet Sausage Rigatoni with Creamy Marinara 1 TB Olive Oil 1 Package Sweet Italian Sausage (ground or casings removed), abut 1-1.5 # 1 15 oz can Crushed Tomatoes 3/4 C water 1TB Dried Basil 1 TB Dehydrated Minced Onion 1t Garlic Powder 1/2 t Salt 1/2 t Black Pepper 2 t Dried Parsley 1 C Half and Half 1 lb Rigatoni, cooked per directions Directions: Heat oil in large frying pan over medium heat and add sausage, crumbling as you add to pan.  Keep a bit chunky, about the size that you'd have on a pizza.  Cook until no longer pink, ...