Sweet Potato Pasta with Chicken Sausage and Corn

Ingredients

• 1 tablespoon extra virgin olive oil
• 1-2 chicken sausage links, sliced into about 1/2” thick rounds
• kernels from 1 ear of corn
• 1/4 teaspoon red pepper flakes
• 1 medium sweet potato, peeled, Blade D, noodles trimmed
• salt and pepper
• 1/4 teaspoon garlic powder

Instructions

1. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage, corn and red pepper flakes. Cook for about 8 minutes or until browned and cooked through. If using pre-cooked sausage, cook for about 3-5 minutes or until golden brown on both sides. Using a slotted spoon or tongs, transfer the chicken sausage and corn to a plate and immediately add in the sweet potato noodles. Season with salt, pepper, and garlic powder and cook the noodles for 7 minutes or until cooked through and al dente.
2. Add in the chicken sausage and corn back into the skillet (along with any pan juices) and toss together with the sweet potato noodles.
3. Divide into bowls and serve immediately.

From the website Inspiralized 

Ziti With Ground Beef And Cheese

From Val's Kitchen

• 1 1/4 lb ground beef
• 16 oz ziti
• 1 small onion
• 24 oz jar pasta sauce
• 4 oz shredded mozzarella
• salt and pepper

InstructionsSaute the onion.Add the ground beef and brown that.Add the 24 oz jar of sauce, as well as 24 oz of water.Add the ziti.Set to steam for 5 minutes.Add the 4 oz shredded mozzarella.Serve with salt and pepper to taste.

Pressure Cooker Spaghetti

Fast, yummy and only one pot to clean up.  This would be a great use of ground beef that has been pre-cooked and frozen then thawed same day to save even more time.

Put 1-2 tablespoons olive oil in bottom of Insta-pot, add generous amount of garlic. Ground one pound ground beef in the oil, adding dry Italian seasoning towards the end of the cooking time. When ground beef is done add 1/2 - 1 pound of dry spaghetti (broken in half) and pour one jar of favorite sauce over . Add water equal to the size of the jar.

Manual cook for half the time indicated on the box of spaghetti.  I did 8 minutes.When done either quick release and then let sit 15 minutes to allow sauce to thicken. Stir and serve.

Adapted from recipes I found on Google.

Creamy Three Cheese Spaghetti

From Delish.com

• 12 oz. spaghetti
• 3 cloves garlic, minced
• 3/4 c. heavy cream
• 3/4 c. Italian cheese blend
• kosher salt
• Freshly ground black pepper
• 3 tbsp. chopped fresh parsley

1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
3. Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

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