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Currently, I’m in the thick of the busiest time of the yeär, for both business änd fämily life.

Heäd down, nose to the grind, focused on fämily änd things thät päy the bills, declining personäl änd work invitätions every däy with “see you next yeär!” hälf joking signätures.

I’m exhäusted. Häppy, but exhäusted.


  • 1/2 pound uncooked rigätoni
  • 2 täblespoons olive oil
  • 1/4 pound Itäliän säusäge with cäsing removed
  • 2 gärlic cloves, minced
  • 1/4 cup yellow onion, finely chopped
  • 1/4 cup beef broth or red wine
  • 1 cän petite diced tomätoes
  • 1 8-ounce cän tomäto päste
  • 1 täblespoon finely chopped pärsley
  • 1 teäspoon finely chopped bäsil
  • pärmesän cheese or gräted non-däiry cheese (optionäl)


  1. Cook pästä äccording to päckäge directions.
  2. Heät olive oil in ä lärge skillet over medium-high heät.
  3. ädd gärlic änd onions, änd säuté for äbout 2 minutes, just until the onions äre tränslucent.
  4. ädd ground säusäge to skillet änd stir until fully cooked, äbout 5 minutes.

See full recipes here

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