Pasta with “Homemade” Irish Sauce

Here is #3 in the installment of recipes I would like to share with you that are my favorites. In case you missed the other two, here’s #1 and here’s #2.

I call this “Pasta with Homemade Irish Sauce.” I say “Irish Sauce” because I am irish and I do not make homemade homemade sauce so don’t get all excited and think that there is some cabbage or mashed potatoes in there.

I make it out of a jar. It’s very hard actually. Unless you have one of those jar gripper things that help you open the lid. Then it is easy.

Pasta with “Homemade” Irish Sauce

  • 1-16oz box of pasta of your choice (I choose something hardy like ziti or rigatoni or cavatappi (so the meat sticks to it I think)
  • 1 pound of ground beef (or turkey or chicken if you prefer to make it healthy)
  • 2 cloves of garlic, sliced
  • Some chopped onion (I do not use an entire onion because I am cheap and can use the other half or 3/4 to make something else and also too much onion is too much onion. But do what you want. The great thing about my recipes is there are no rules!)
  • 1 big jar of whatever the heck marinara sauce you like. This time I used this and it was delish, and on sale:photo 3
  • Black pepper and basil to taste (again, I don’t measure because ain’t nobody got time for that. And I use the dried basil in a plastic container that you get in the spice aisle of the grocery store because, hello? Have you met me?)


  1. Put on a big pot of water to boil and then add the pasta (after it boils, because if you are like me and no one tells you otherwise, you won’t exactly know). Cook to al dente, blah blah.
  2. In the meantime, brown your meat with the onion. Have you ever seen one of these things? photo 2It’s Pampered Chef. No, I am not getting paid to say this. I just love their crap. This number really breaks up the meat good. You can certainly live without it though. I did for about 20 years.
  3. Drain out the fat because, eww.
  4. Add in the sauce, garlic, black pepper and basil.
  5. Let it simmer for a little bit so the flavors all mix in together. I let it simmer for at least until the pasta is done. Because I’m always in a rush and if I’m not, I’m just impatient.

I would have shown you a pic of the finished product, but my family is such a big pig that it’s all gone already and I only made it yesterday. A whole entire pound of pasta for three people? Geez.


My Favorite (AKA Easiest) Recipe Revealed

It is absolutely the most common of knowledge that I dislike being in the kitchen. I hate cooking in it. I hate cleaning in it. I do like to stand in it though because my kitchen is kinda new and it looks really pretty. I also like to pour myself a glass of wine in it. Or make a margarita.

But cooking? Ugh, blah, gross, puke and plfffftttt (that’s the sound you make when you stick out your tongue and make a raspberry). My goal is to get in and get out asap. You know, like when those Army specialist guys or Navy Seals are on a mission to go get some terrorists or whatever? Just like that. Without the guns and stuff. And less blood. Well, maybe. If I am careful with the knife and remember to move my finger out of the way.

I have 10 thousand cookbooks. All collected through the years starting in 1992, the year I got married. Because I tried. I did. I tried to cook nice. After I had a cry-fest on my wedding night in the shower, because I totally freaked out that I had no idea what I was going to make this man of mine for the next forever, I snapped to.

I got out my cookbooks, tied on an apron and cooked like a madwoman for a solid week. I know exactly what DH thought. “Boy did I pick a winner. Good decision bucko, I’ll be fed for life and it will be good.”

Except it wasn’t. I hated it so much, I pretty much never did that fancy stuff again. I got by on tomato soup with those white milky specks (why does that happen?), spaghetti with sauce out of a jar and if DH was really lucky, frozen meatballs thrown in for good measure. There was chicken, chicken and more chicken that pretty much resembled shoe leather, and as a special treat…sloppy joes.

I haven’t opened this cabinet in so long, I was worried a family of mice would be living in there.

My philosophy is now this: Screw those cookbooks. Even though I still have them in the cupboard because you just never know even though I still, to this day, haven’t looked through 98% of them.

The meal has to have very little ingredients, require as little chopping as possible and be quick. If it tastes good, that’s a bonus. But it doesn’t have to taste good. Because then they won’t expect much so that could be a blessing in disguise.

So, get my point? The easier, the better. The faster, the even betterer and if I’m lucky, chinese food when everyone is sick of my cooking. Which is more than I care to admit. Actually, I don’t really care at all.

So, I will bestow to you my best meal ever. And my family loves it so much, I make it weekly with enough leftovers to carry over into the next night or longer. These people are lucky, I tell you.

I call this Sausage Pasta because I don’t know what else to call it and I’m really creative like that. I made this up by the way. Which is weird in and of itself because mostly I don’t know what I’m doing.

Sausage Pasta:

  • Olive oil. I dunno…a couple of tablespoons, maybe?
  • 1 box of Cellentani or Cavatappi or Ziti or whatever you like, al dente. Or overcooked like I do it because I always forget to take it off the heat before it reaches this stage.
  • 1 lb of any kind of sausage you like. I like the pre-cooked chicken or turkey sausage that is usually flavored by something or other. Cut this precooked sausage into slices. If you use fresh, just cook it like you would cook ground beef.
  • 1 can of cannelloni beans, undrained. The juice in this is what thickens the “sauce.”
  • 1 can of artichoke hearts in water for less fat. Cut them up so it looks like you are getting more and getting your money’s worth.
  • Capers. I use those cute little ones and I just pour them in until it meets my fancy.
  • 2-3 garlic cloves, sliced not minced. But do what you want. I won’t tell.
  • Salt, pepper and basil to taste.

While the pasta cooks, mix all of the above in no special order. Unless you use fresh (when I say “fresh” I mean the raw kind, not really sure how fresh it is) sausage, then cook that first. I’m not really sure why. If you really need to know, look it up.

Add to cooked, drained pasta and you have yourself a meal.

If you want to make it even healthier, add in some broccoli or whatever. But that’s an extra step and more work because then you have to wash it and cut it and cook it. So, just throw some on the side raw if a veggie is important to you.

There you have it. A meal that literally takes less than a half an hour to throw together. Don’t say I never gave you anything. You’re welcome.