Had some spicy Italian sausage that I had to get rid of before it went bad and came up with the idea to make a meat sauce!! It's super simple - onions, red pepper flakes, crushed tomatoes and an optional splash of cream to make it a little pink! 

I like the meat in heartier sauces to be super fine, so I ended up running it through my food processor to make it super smooth and I LOVED the texture afterwards! So good and I highly recommend.

What you need:

• 1 lb of pasta (if you want to jar half the sauce, just make 1/2 lb pasta)
• 2 tbsp EVOO
• 1 lb ground spicy Italain sausage
• 1 cup diced onion
• 6 minced garlic cloves
• 1 tsp red pepper flakes
• 2 tbsp tomato paste
• 1 28 oz can crushed tomatoes
• Salt and pepper to taste
• 1/4 cup heavy cream (optional)
• 1/2 cup reserved pasta water
• Parmesan and fresh basil for topping

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I've been obsessed with putting chipotle peppers into all my food lately!! They're so good mixed into pasta sauce...creamy, smokey, cheesy.. AHH!!

Kept this one simple for you guys so that you could customize on your own if you want. Would be really good with spinach and then I was also thinking cilantro might be good in here, but unfortunately I am one of those people who got the "cilantro tastes like soap" genes.

*At first when I made this recipe I blended 4 chipotle peppers in adobo sauce and it was WAY too spicy so I switched things up for you guys and suggest only using 2 tbsp of the adobo sauce - that way there's no need to get a blender dirty. You can freeze the leftover adobo peppers and save them for another time.. or make my copycat chipotle vinaigrette salad dressing recipe!! 

NGL, this dish is totally inspired by the creamy chicken Maruchan Ramen packets I used to eat as a child!! I remember when they first came out with the creamy flavor my family went crazy over it and we literally ate it EVERY day after school for weeks.

The recipe concept is basically to cook noodles in chicken broth on the stove and then once the broth has reduced, add butter and cream to make a lush, creamy chicken flavored sauce!! It's so freaking good. A little tricky with what size and shape noodles you use so pay attention to the tip where I mention to drain out some broth if there's too much in the skillet by the time the noodles are finished.

Last thing -- the noodles are not meant to be al dente, they're supposed to be slightly overcooked and pretty soft.

This chipotle chicken is a staple in our house!! We love to use it to make tacos, burritos, salads, nachos and/or burrito bowls!! The chicken can be paired with any sort taco/burrito faves but we like it with chopped romaine lettuce, white rice, my greek yogurt-based chipotle ranch sauce and then either monterey jack or white cheddar cheese. Basic, but amazing.

What you need:
For the chicken

• 5-6 boneless skinless chicken thighs
• salt for the saltwater brine
• 1 tsp chipotle seasoning
• 1 tsp garlic powder
• 1 tsp onion powder 

For the chipotle ranch

• 3/4 cup greek yogurt
• 1/4 cup mayo
• 1-2 garlic cloves
• 1 pepper from a can of chipotle peppers in adobo sauce
• 1 tsp dried oregano or similar herb (parsley or dill)
• 1 tsp apple cider vinegar​
• 1/4 teaspoon of salt