Rigatoni with Sausage and Spinach

  • 1 1/2 jars BOBBY D'S® MA'S ANGRY SAUCE®
  • 1 1/2lbs Mild Italian Sausage
  • 6oz Fresh Spinach
  • 3 tbsp Extra Virgin Olive Oil
  • 1lb Rigatoni
  • 2 tsp Sea Salt
  • 1/4 cup Heavy Whipping Cream
  • Grated Parmesan Cheese

Step 1: Remove Italian Sausage from casing and sauté in Olive Oil for 15-20 minutes until nearly done.

Step 2: Add Fresh Spinach and sauté until Spinach is wilted.

Step 3: Add 1 jar ofMA'S ANGRY SAUCE® and simmer for approximately 10 minutes. Remove from heat and cover.

Step 4: Cook Rigatoni in boiling water with salt until it is al dente. Drain, do not rinse and return to saucepan. Mix in the Sausage and Spinach Marinara, Heavy Whipping Cream and heat to a light simmer. Remove from heat.

Step 5: Serve in bowls with a dollop of Ricotta Cheese and grated Parmesan Cheese on top.

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Rigatoni Bolognese

  • 3 cups BOBBY D'S® MA'S ANGRY SAUCE®
  • 1lb Ground Pork
  • 1lb Ground Beef
  • 4oz Diced Pancetta
  • 1 cup Diced Celery
  • 1 cup Diced Carrots
  • 1 cup Diced Onions
  • 1lb Rigatoni
  • 1 cup Beef Broth
  • 1 cup Red Wine
  • 1/2 cup Heavy Whipping Cream
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tsp of Sea Salt

Step 1: Sauté carrots, celery, onions and pancetta in 1/4 cup of olive oil until vegetables are soft and translucent, about 20-25 minutes.

Step 2: Add meat and stir frequently to make sure ground meats are not chunky and cook thoroughly, another 20-30 minutes. When meats are cooked thoroughly with diced vegetables, add 2 cups of MA'S ANGRY SAUCE®, red wine and beef broth. Simmer about 30 minutes.

Step 3: Add another cup of MA'S ANGRY SAUCE® and heavy whipping cream for the last 5 minutes. Cover and remove from heat.

Step 4: Cook rigatoni in boiling water with sea salt until it is al dente. Drain, do not rinse and place in large serving bowl. Stir in Bolognese sauce, top with fresh Parmesan and serve in pasta bowls.

Wine Selection: Chianti Classico, very dry with aromas of cherries.

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Ma's Favorite Chili

  • 1 jar BOBBY D'S® MA'S ANGRY SAUCE®
  • 1 lb ground beef
  • 3 tbs chili powder
  • 1 tsp cumin
  • 4 cups beef broth
  • 1 can kidney beans
  • 1 cup diced onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced mushrooms
  • salt and pepper to taste
  • sour cream
  • grated cheddar cheese

Step 1: Sauté ground beef and diced onions in Dutch oven until thoroughly cooked.

Step 2: Add 1 jar of MA'S ANGRY SAUCE®, stir to combine cooking for 2-3 minutes.

Step 3: Add chili powder and cumin to mixture, stir to combine.

Step 4: Add 4 cups of beef broth, diced carrots, diced celery and diced mushrooms.

Step 5: Cook soup mixture for 30-40 minutes on low simmer until vegetables are thoroughly cooked.

Step 6: Add additional chili powder, cumin and salt and pepper to desired taste.

Step 7: Serve in bowls topped with sour cream and grated Cheddar Cheese. Enjoy!

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Linguini with Mussels and Shrimp

  • 4 cups BOBBY D'S® MA'S ANGRY SAUCE®
    • (MA'S RED SAUCE® for less spicy)
  • 1 1/2 lbs Mussels
  • 1lb Large Shrimp
  • 1lb Linguini
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons of Sea Salt

Step 1: Clean mussels; remove any beards and place in saucepan with 1/2 jar of MA'S ANGRY SAUCE®. Cover saucepan and steam mussels for 7-8 minutes. Keep covered, remove from heat and put aside. While cleaning mussels, be sure to bring 4 quarts of water to boil and add salt in order to cook the linguini.

Step 2: Sauté peeled raw shrimp in olive oil for roughly 3-4 minutes or until pink. Keep covered, remove from heat and put aside.

Step 3: Cook 1 lb. of linguini until it’s al dente. Drain: do not rinse. While pasta is cooking, remove mussels from their shells and keep them in original saucepan. Keep a dozen mussels in their shells for decorative purposes when serving the pasta.

Step 4: When pasta is al dente, drain and do not rinse. Return pasta to saucepan; add 2 cups of MA'S ANGRY SAUCE® and sauté for 2-3 minutes. Once you have sautéed the pasta, add the de-shelled mussels in sauce and shrimp with juice to the pasta. Heat for 1 minute and serve in pasta bowls. Alternate approximately 3 mussels in shells and 3 shrimp on the top of the pasta when serving.

Wine Selection: Dolcetto d’Alba, a distinctly dry somewhat grapey wine with noticeable tannins.

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