SEPT_OCTOBER_2015_FINAL_no bleed

the Savings issue

Spicy Shrimp Pasta

6

WHAT YOU WILL NEED 1

pound large shrimp, peeled, deveined

1 1

teaspoon salt

teaspoon dried crushed red pepper flakes

5

tablespoons Rouses olive oil

1 medium onion, sliced 14 ounces can diced tomatoes 3 garlic cloves, chopped ¼ teaspoon dried oregano leaves 3 tablespoons dried parsley leaves 3 tablespoons dried fresh basil 1 cup heavy cream Dash Crystal or Louisiana Gold Hot Sauce 3 cups cooked pasta SIDES: Garlic Sautéed Spinach, Rouses French Bread HOW TO PREP Heat 3 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add the shrimp and cook until just pink, about 1 to 2 minutes. Transfer the shrimp to a large plate. Season with salt and red pepper flakes and set aside. Add the rest of the olive oil to your skillet. When oil is warm add onions, and cook until translucent, about 5 minutes. Pour in diced tomatoes with their juices. Add garlic, oregano, parsley, basil and cream, stir to combine, and let simmer until sauce thickens, about 10 minutes. Stir in shrimp and ladle over pasta.

Sausage & Egg Pizza

5

WHAT YOU WILL NEED 1 container Rouses fresh pizza dough (available in most Rouses delis) or 1 package Pillsbury pizza dough 8 ounces canned tomato sauce 3 ounce canned tomato paste Pinch Rouses salt Pinch Rouse black pepper 1½ teaspoons Rouses Italian Seasonings ½ pound Rouses Italian Sausage, casing removed ⅓ cup DeLallo pitted Kalamata olives, halved 1 cup shredded Mozzarella cheese 2 ounces shredded Parmesan cheese 3 large red onion rings (3½ to 4 inches in diameter and ½ inch thick) 3 large eggs SIDE: Italian Salad HOW TO PREP Preheat oven to 500° degrees.

Roll out dough on lightly floured surface. In a small mixing bowl, combine tomato sauce and paste. Season with salt, pepper and Italian seasonings. Transfer dough to a round baking sheet. Swirl on sauce and arrange sausage, olives and onion rings. Top with cheese, brush edges with olive oil and bake until lightly browned but not crisp, about 6 to 7 minutes. Remove the pizza from oven. Gently crack an egg into each onion ring. Return pizza to oven and continue to cook until eggs are softly set, about 6 to 7 minutes. Slice and serve with Italian salad.

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MY ROUSES EVERYDAY SEPTEMBER | OCTOBER 2015