YUMMMMMMMMMMM

Our resident Chef at work, Bill DeGrafft, gives me food magazines when he's finished with them. And a few months back I pulled out a recipe from Saveur for Angelo's Red Sauce. I'd held on to it with the intention of trying the accompanying manicotti recipe. I talked Michael into coming along on the recipe ride with me and with his diabetes he tries to stay away from pasta, so we decided on veal parmesan.

The sauce is incredible. It was so easy and the ingredients were cheap. It made enough to get 4-5 meals out of it. Amt still gives you that accomplished feeling (and taste) of making something homemade. I highly recommend you try it.

The first night we had the Veal Parmesan (also from Angelo's Fairmount Tavern ). It was very delish, but regretfully I didn't scaloppine the veal enough and it was a little tough. The provolone cheese added such a great flavor. I've always used mozzarella on chicken parm so this was a nice little surprise.

A couple nights later, not wanting to waste the sauce, I picked up some hot italian turkey sausage and some orechiette. I browned the sausage and then added it to the sauce. Put it over the orechiette and broiled a slice of provolone on top. Delightfully indulgent.

Finally, tonight, I seasoned and browned a couple chicken breast halves and then added the sauce to the pan. I let it simmer together until the chicken was cooked through and until I'd heated some pasta. Ofcourse, had to top the chicken with provolone again.

For those of you judging the amount of cheese broiling and pasta eating it sounds like I'm doing. Don't. I hate judgers. Also, it was over 8 days and I buy low fat provolone sliced thin. So you get the flavor but don't feel guilty. I also measure a single portion of the pasta before I put it into boil so I'm not tempted to over indulge.