Saturday, October 29, 2016

Donna Frizzante

Every once in awhile you run into a sparkling soul, whose mind dances and whose stories make you forget the limits age has placed on you. Do not let them fly away! Curl up in the warmth of their smile. Let them know how welcome their company is and how much they mean to you.

This easy dish is loaded with a deep taste yet little fat. Feel free to play with the seasonings. Try some bread sticks and a nice green salad. Maybe a touch of wine to release the spirits around the table.


6 servings
  • 1 (12 ounce) package bow tie pasta
  • 2 tablespoons olive oil
  • 1 lbs uncooked sausage, cut into 1 inch pieces
  • ½ teaspoon red pepper flakes
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 8 oz. fresh mushrooms rinsed and sliced
  • 1 can stewed tomatoes
  • 1½ cups fat free half & half
  • 1 tbs cornstarch
  • ½ teaspoon salt
  • ½ tsp Italian seasonings
  • 3 tablespoons minced fresh parsley


Cut the sausages, chop the onions & garlic, rinse the mushrooms and slice.

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

While that cooks: heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown, about 8 minutes. Drain the grease well, and wipe out the skillet.

Heat 1 tbs oil Stir in onion and mushrooms and cook until tender. Add the garlic and stir in tomatoes, and salt.

In a measuring cup mix the fat free half & half with the corn starch until completely blended. Stir this into the skillet until mixture thickens, 8 to 10 minutes.

Serve the creamy sauce along with the cooked pasta and sprinkle with parsley or dried basil. If you wish, some Parmesan cheese.

This goes well with a green salad and bread sticks.

Sometimes make this with fresh broccoli florets blanched with the boiling pasta for a few minutes to have a nice green vegetable.

This is packed up to take down the hall to Donna!

For our music:

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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