Sausage and Peppers Pasta With Broccoli

  • YIELD 4 servings
  • TIME 20 minutes
Sausage and Peppers Pasta With Broccoli

Roasting A Chicken

I roasted a six-pound chicken today.

First I patted it dry with tea towels.

Then I covered it in a marinade and let it sit for two hours in the fridge.

Then I put some carrots and celery into its cavity and then put everything into an oven at 400 degrees. That was the actual temperature.

After an hour I checked the temperature.

I cooked it again for 20 more minutes until it was above 190.

I then tented it for 15 minutes with tin foil before carving.

It was great!

Lots of leftovers.

I was inspired by these sites:


  • YIELD8 to 10 servings
  • TIME4 hours




  • 1 cup extra virgin olive oil
  • 2 medium red onions, finely diced
  • 2 large cloves minced garlic
  • 8 ounces pancetta, diced
  •  Salt and freshly ground black pepper
  • 1 ½ cups good red wine, preferably Italian
  • 2 28-ounce cans Italian plum tomatoes
  • 3 tablespoons tomato paste
  • ¾ pound ground sirloin
  • ¼ cup freshly grated pecorino Romano
  • 2 eggs
  • 10 sprigs fresh parsley, leaves only, washed and dried
  • 2 large whole cloves garlic
  • ½ cup flour
  • 1 pound Italian sausage, a mix of hot and sweet


  • 1 15-ounce container ricotta cheese
  • 2 extra-large eggs
  • 2 cups freshly grated pecorino Romano
  • ½ cup chopped parsley
  • 1 pound mozzarella, grated
  • 16 sheets fresh lasagna noodles, preferably Antica Pasteria


  1. For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  2. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  3. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  4. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
  5. Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  6. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Simple Fish Chowder

Simple Fish Chowder


Campbell’s® 30% Less Sodium Seafood Broth makes this simple fish chowder extraordinary!


  • 2 tbsp butter
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 1 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Yukon gold potato, diced
  • 1/4 cup all-purpose flour
  • 1 carton Campbell’s® 30% Less Sodium Ready To Use Seafood Broth
  • 1/2 cup heavy cream
  • 2 cups chopped raw skinless fish fillet
  • 1/2 cup frozen corn niblets, thawed


  1. In a large pot, melt butter over medium heat; sauté celery, carrot, onion, bay leaf, dill, thyme, salt and pepper for about 3 min or until onions start to brown. Stir in potatoes and flour; sauté for 2 min.
  2. Increase heat to medium-high; stir in broth and bring to a boil. Cover, reduce heat to medium and boil for about 15 min or until potatoes are almost tender.
  3. Stir in cream; bring to a simmer, stirring often. Stir in fish and corn; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Ladle into bowls and serve.

This turned out great!

I cooked the corn from frozen and used a pound of tilapia fillets.

Fish Stew


Fresh fish fillets cooked in a stew with onions, garlic, potatoes, tomato make this recipe an instant hit.


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1/2 fennel bulb, chopped
  • 3 garlic cloves, chopped
  • 1 carton Campbell’s® 30% Less Sodium Ready To Use Seafood Broth
  • 2 cups mini potato
  • 1 large roma tomato, chopped
  • 1 pinch saffron (optional)
  • 250 grams boneless firm-fleshed white fish (cod, haddock, or halibut), cut into bite sized pieces
  • 250 grams peeled raw shrimp
  • 1 bread with a good crust
  • 2 tbsp olive oil, for the bread


  1. In a large pot, heat oil over medium. Add onion, fennel and garlic; cook 3-4 minutes, stirring frequently, or until starting to soften.
  2. Add broth, potatoes, tomato and saffron, if using. Bring to simmer; reduce heat, cover and cook for 12-15 minutes or until potatoes are tender.
  3. Gently stir in fish and shrimp. Bring back to simmer for 3-5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.

Lessons Learned:

  • The fennel was a lot of work and added little. I would skip it next time.
  • Really cook the veggies first
  • I used halibut but I should have cut it into bite-sized pieces
  • Worth trying again

Garlic Butter Shrimp Pasta

From Chungah Rhee:

An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!


  • 8 ounces fettuccine
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups baby arugula
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves


    1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    2. Season shrimp with salt and pepper, to taste; set aside.
    3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
    4. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
    5. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
    6. Serve immediately, garnished with parsley, if desired.

Pan-fried Broccoli

Servings: 2
  • 2 teaspoons olive oil
  • 1 head broccoli, cut into florets
  • ¼ teaspoon salt
  • ⅛ cup chicken stock (30 mL)
  • 1 clove garlic, minced
  • red pepper flake, to taste


  1. Heat oil in a pan over medium heat until it begins to shimmer.
  2. Add the broccoli and sprinkle with salt, stirring to coat in the oil.
  3. Cook for 5 minutes, without moving the broccoli.
  4. Add chicken stock and place a lid on the pan, and cook for 1 minute.
  5. Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
  6. Enjoy!



Tuscan Kale and White Bean with Mushrooms Soup


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 package (227 g) mini bella, white, or cremini mushrooms, sliced
  • 1 clove garlic, minced
  • 1 carton (900 mL) CAMPBELL’S ® Ready To Use Mushroom Broth
  • 1 cup chopped kale leaves
  • 1 can (540 mL) cannellini or white kidney beans, drained and rinsed
  • 2 tsp fresh thyme leaves (or ½ tsp (3 mL) dried thyme)
  • 1 tbsp Grated Parmesan cheese for topping (optional)
  • 2 tbsp crumbled bacon bits topping (optional)


  1. In a medium soup pot, heat oil over medium-high.  Add onions and cook 2-3 minutes or until translucent.
  2. Stir in mushrooms and cook for 3-5 minutes, stirring occasionally, or until mushroom are browned.Add garlic, cook 1 minute longer or until fragrant.
  3. Add remaining ingredients, except toppings, and bring to simmer.  Cook 8-10 minutes or until kale is tender.
  4. Serve immediately with toppings, if desired.

Caesar-Style Brussels Sprouts Salad

From The Market Kitchen

Makes 4 servings


  • 3 tablespoons mayonanaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • 1 garlic clove minced
  • 1/2 teaspoon Worcestershire Sauce
  • Pinch of pepper
  • 4 cups of shredded Brussels sprouts (About 16 sprouts)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons diced prosciutto


  1. In large bowl, whisk together mayonnaise, cheese, lemon juice, mustard, anchovy paste, garlic, Worcestershire sauce and pepper.
  2. Add Brussels sprouts, tossing in coat. Set aside.
  3. In skillet, heat oil over medium heat; cook prosciutto until crisp. Add proscuitto with oil to sprouts mixture, tossing to combine.
  4. Let stand for 10 minutes to wilt slightly.