Sausage Spaghetti (Bumped Up)

I am a huge fan of fast and easy pasta dishes and this one does not disappoint.

The sauce comes together in no time and has a very special ingredient that 
makes it simply awesome.


I know just hearing the word turns up noses of many people but I can't express enough 
what a good thing it does to this tomato sauce.

It truly doesn't matter if you like them...don't like them...or just tolerate them.
They just melt away into the oil and leave behind this heavenly not too salty bite.
 They are what turns this sauce into a work of art.

Don't don't have to tell anybody they are in there. They won't even know.
Give it a try. You'll thank me.

Linked with Weekend Potluck and Foodie Friday.

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Sausage Spaghetti

1 tbsp olive oil
5-6 Anchovies (apprx. 1/2 tin)
1 onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
14 oz smoked turkey sausage, cut into 1/2 moons
32 oz crushed tomatoes
15 oz diced tomatoes
2 tsp Italian seasoning
1/8 tsp red pepper flakes
Salt and pepper
1 lb. angel hair pasta
1/3 cup fresh grated parmesan cheese
1 tbsp fresh chopped flat leaf parsley

Heat olive oil and anchovies in a large skillet over medium heat stirring until anchovies disappear into oil. Add onion and red pepper; saute until they start to soften. Stir in garlic; cook 2 minutes. Stir in sausage and cook 3-4 minutes.

Add tomatoes, Italian seasoning and red pepper flakes. Taste for seasoning and add salt and pepper if desired. Reduce heat and simmer partially covered for 30 minutes, stirring occasionally.

Cook spaghetti in salted boiling water until just shy of al dente. Drain and add to pasta, along with parmesan and parsley, tossing to combine. Cook 3-4 minutes.

Serve with additional parmesan if desired.


Bacon Spinach & Tomato Sandwich with Avocado & Creamy Maple Balsamic Spread

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This sandwich....

See this?

Looks pretty simple, doesn't it?

Well....making the sandwich is...but definitely not the taste.

See the sauce dripping down between the avocado?

That's the ticket!

I mean...the peppered bacon, fresh baby spinach, creamy avocado and tomato 
is a fantastic start......but that sauce.

Seriously delicious!!!!

Linked with Weekend Potluck and Foodie Friday.


Peppered Bacon 2-3 slices per sandwich
Baby Spinach
Sliced Tomato
Sliced Avocado, if slicing in advance, squirt on some lime juice to prevent browning
Toasted Bread of your choice

Creamy Maple Balsamic Spread

3/4 cup mayonnaise
2 tsp pure maple syrup
2 tsp balsamic
1 tbsp stone ground mustard or dijon
Pinch of salt and pepper

Heat oven to 400*

Bake bacon on a baking sheet 10-15 minutes or until desired doneness. Drain on a pepper towel lined plate.

While bacon is cooking, stir together spread ingredients.

Toast bread of your choice. Spread both sides of bread with prepared spread; layer on bacon, spinach, tomato and avocado. Enjoy!


Pecan Pie Bars

Love this variation of pecan pie.

And the fact that it sits on a shortbread type crust is a bonus. Love me some shortbread.

I added just enough dark chocolate chips that they didn't show up in every bite but just enough for that added extra something special. Totally optional.

Linked with Weekend Potluck and Foodie Friday.

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1 1/4 cups flour
5 tbsp butter, cubed
1/4 cup sugar
Pinch of salt

1 1/4 cups corn syrup
1/2 cup brown sugar
1/2 cup white sugar
3 eggs, lightly beaten
3 tbsp butter, melted
1 tsp vanilla
1/2 tsp salt
1 3/4 cup pecan, chopped
1/2 cup dark chocolate chips, optional

Heat oven to 350*

Combine crust ingredients in a food processor and pulse until course crumbs. (Butter can also be cut into flour, sugar and salt mixture with a pastry cutter). Press evenly into a lightly sprayed 9 x 13 baking dish. Bake 14-18 minutes or until very lightly browned.

Mix together all filling ingredients except pecans and chocolate until combined. Stir in pecans and chocolate chips; pour on to baked crust.

Bake 25-30 minutes or until set. Cool. Cut into squares and serve.