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Our favorite pasta sauce at the moment: lots of fresh garlic sauteed in butter. Add heavy cream and marinara sauce. Heat until warmed. That’s it!

Cook the pasta al dente. While the pasta is boiling, saute the sausage in a nonstick skillet or wok. Halfway thru cooking, slice diagonally into rounds.

Mix the pasta and sauce. Top with shredded parmesean cheese. Serve with the sauteed sausage slices.

For the salad I topped iceberg lettuce with veggies from a vegetable platter: broccoli, tomatoes, celery, carrots, and cucumbers. Add croutons, parm cheese, and your favorite Italian dressing. We are loving Ken’s “Simply Vinegrette“.

I think an Arizona lemon iced tea would be the perfect drink for this sideline meal.