Impromptu Italian Pasta Collage

My apologies for failing (for the first time) to provide you with exact measurements, but I was in a hurry and measuring things out would completely fly in the face of the spirit of this dish. This is just an idea for what you can do with whatever you have laying around the house.

Ingredients

• 1 lb Italian sausage
• 1 lb shrimp (peeled & deveined)
• 1 lb can San Marzano tomatoes
• Spaghetti
• 1 onion (sliced)
• 3 cloves garlic
• Extra virgin olive oil
• Red wine
• Random herbs (basil, oregano, thyme, etc.)
• Sea salt
• Fresh ground black pepper

Method

Combine tomatoes, red wine and herbs in a saucepan. Season with salt and pepper. Reduce to about 1/3.

As your reduction is nearing the end, put the spaghetti in a pot with salted water to cook.

Heat up a cast iron skillet, and cook sliced sausage. Once it's about done, add a little olive oil and cook onions for 3 minutes. Add the garlic and cook for another minute. Shove that stuff to one side of the pan, and add shrimp and salt (as well as more olive oil, if needed).

Once everything is done, mix it all together in a big pot and serve with fresh-grated Parmesan cheese.

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Chocolate Maple Popcorn

A delicious anytime treat that's loaded full of sweet goodness.

Ingredients

8 cups Popcorn, popped

½ cup Pecans, chopped

6 tablespoons Butter, unsalted

1 ½ cups Maple syrup, pure

½ teaspoon Kosher salt

6 ounces Milk chocolate

Method

Toast the pecans and put them in a bowl over the (popped) popcorn.

Melt the butter in a large saucepan. Add maple syrup and salt. Cook until 300°.

Pour the syrup mixture over the popcorn, stirring as you go. Spread it out on a lightly-greased cookie sheet.

While the popcorn is cooling, melt the chocolate in a double boiler.

Drizzle the chocolate over the popcorn.

Let it cool and serve.

PDF version of this recipe, suitable for printing.

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