Yum!  Quick and Easy Time Saver!

1 Pkg. Frozen or Precooked Mushroom Tortellini

4 Oz. Vince’s Roasted Red Pepper Pesto

2 Oz. Extra Virgin Olive Oil

1 Cup Parmesan Cheese – Grated

Follow package instructions to cook tortellini until tender (approximately 10-15 minutes). In a separate pan, heat pesto slowly over medium to low heat to avoid scorching until it reaches a slow simmer, reduce heat. Add olive oil and half of the Parmesan. Drain pasta when done and add to the sauce. Toss together to coat pasta. Garnish with remaining Parmesan cheese as desired. Serve immediately.

Angel Hair Pasta (1 Package)

1 8 Oz Jar Vince’s Roasted Red Pepper Pesto

1 Cup of Cream or Half and Half

1 Cup Grated Parmesan Cheese

2 Chicken Breasts

(Cooked, Baked, Grilled or Roasted – cubed)

Cook angel hair pasta according to package directions. While pasta is cooking, prepare chicken as desired. I like to coat it lightly with flour and brown it in a skillet, but you could bake it in the oven, grill it or use store bought roasted chicken just as easily. Whichever way you choose, be sure to remove the skin first. Cut into bite size pieces. Meanwhile, in a saucepan add the pesto and cream. Heat slowly over medium to low heat to avoid scorching until it reaches a slow simmer. Reduce heat and add parmesan just before serving. When pasta is done, drain it and take 1 cup of sauce and toss with pasta. Serve pasta topped with chicken and about a ¼ cup of sauce per serving. Serves 4.

Recipe by Bulone Enterprises LLC

2 Lg Garlic Cloves, minced finely

¼ Cup Onion, chopped

1 Jalapeno, chopped

1 Cup Green Pepper, chopped

2 Cups Kale, Chopped Coarsely

2 Roma Tomatoes, Sliced

1-1/2 tsp Dried Basil

2 Chicken Breasts

1 Cup Vince’s Roasted Red Pepper Pesto

½ Cup Shredded Cheese, Colby Jack or Monterrey Jack

2-3 Tbl Olive Oil

Prepare chicken breasts by pounding them to make tenderloins, cut each breast into about 1 inch cubes. Season chicken with salt and pepper to taste. In large skillet, heat olive oil and add chicken pieces. Sear until golden on each side and just cooked through. Remove from pan and set aside. Add slices of tomato and sear quickly on each side, remove from pan and add to chicken pieces. Add remaining vegetables, sauté until onion is transparent and slightly golden, kale is slightly wilted and garlic is fragrant. Be careful to avoid burning the garlic. Add the chicken and tomatoes back to the skillet, mix gently. Sprinkle with dried basil. Reduce heat. Cover with the Vince’s Roasted Red Pepper Pesto. Bring to a slow simmer. Cover with the shredded cheese. Serve immediately. Makes about 4 servings.

Recipe Submitted by Dawn J.

Healthy Alternative to Pasta!

1 Sm Spaghetti Squash

1 Lb Spicy Italian Sausage, cooked and drained

1 Jar (16 Ounce) Vince’s Vodka Marinara

1 Small Red Bell Pepper

1 Small Green Bell Pepper

Grated Parmesan or Romano to garnish

Salt and Pepper to taste

Slice the spaghetti squash in half lengthwise.  Clean out seeds with a spoon. Preheat oven to 375 degrees.  Place face down on a parchment lined cookie sheet and into oven.  Bake 30-40 minutes until tender. Remove from oven. While squash is baking, clean and slice peppers into thin strips.  Heat a small amount of olive oil into a large skillet, add pepper strips, sauté slightly.  Add cooked sausage and Vince’s Vodka Marinara into the skillet.

In meantime, while sauce is heating, scrape the squash with a fork to remove spaghetti.  Add to the skillet, toss slightly with half the sauce, put back in the empty skins, top with remaining sauce, garnish with Parmesan and serve immediately.

Recipe by Bulone Enterprises LLC

When you have those surprise guests!

1/2 Pkg. Penne Pasta (Cooked according to directions)

1 16 Oz Jar Vince’s Vodka Marinara

1 Cup sliced Pepperoni*

1 Pound Italian Sausage

1-2 C Shredded Mozzarella Cheese

Preheat oven to 350 degrees F.  Begin by cooking the Italian sausage breaking it up into small pieces as it browns, drain, then add the marinara and cook until just warm. Mix in the drained penne pasta. Spray a glass 9x13 pan with cooking oil.  Empty the skillet contents into the 9x13 pan. Level it out to evenly distribute the meat and pasta.  Sprinkle the cheese over the top. Arrange the pepperoni on the top of the cheese in a single layer.  Place in the oven and bake about 15 – 20 mins or until cheese is melted and sauce is bubbly.  If desired, garnish with fresh chopped basil.  Serve immediately.

*We use turkey pepperoni.

Recipe by Bulone Enterprises LLC

Great served as a Main Dish or Appetizer!

Meatballs:

2 Lbs Ground Beef, Pork or Turkey (I use 1 lb ea of Beef and Pork mixed together.)

2 Eggs

½ C   Vince’s Vodka Marinara

I Tbsp Worcestershire Sauce

½ tsp Garlic Powder

½ tsp Granulated Sea Salt

1 Tbsp Italian Seasoning

½ tsp Black Pepper

1–2 C Breadcrumbs* (enough to bind and form into ball)

Place all ingredients except breadcrumbs into large bowl and blend together.  I have found that the best way to do this is with my hands.  When blended, begin to fold in the breadcrumbs ½ cup at a time until mixture holds together and forms a ball.  Preheat oven to 350 degrees Fahrenheit.  Pinch off enough mixture to form 1-1/2 inch meatballs and place onto a parchment lined baking sheet.  When done, place into heated oven for about 10 -12 minutes.  While baking prepare sauce.  It is not necessary for the meatballs to be completely cooked through.  Remove from oven and add to sauce mixture.

* Rolled oats or crushed saltine crackers will also work.

Sauce:

1 16 Oz Jar Vince’s Caponata

12 Oz Vince’s Vodka Marinara

½ C Apple Cider Vinegar

1 C Crushed Pineapple with Juice

1 C Sugar

¼ C Cornstarch

¼ C Red Bell Pepper, Diced

¼ C Green Bell Pepper, Diced

¼ C Onion, Diced

Mix cornstarch with the vinegar.  Add all ingredients into a large crock pot and mix together.  When meatballs are ready, add them to the sauce mixture.  Cook on high for about ½ hour.  Be sure to stir frequently to prevent burning while being careful to not break up the meatballs.  Reduce to low and cook for about an hour until sauce is thickened and meat is cooked through. Stir occasionally to prevent burning. Serve warm.  Can be served over rice if desired.