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How To make James Darren's Grandmom's Pasta
10 oz Italian sausage
2 ts Water
1 Jar James Darren's Pasta
Sauce with basil and garlic Or any pasta sauce 1/4 c Heavy cream
1 lb Rigatoni, cooked
Fresh grated Parmesan cheese 1. Remove sausage from casing and crumble into a large saucepot. Add the
water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. 2. Serve pasta sauce over cooked rigatoni and top with cheese.
Source: "Cooking with Regis and Kathie Lee", 1993
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Blackberry and Apple Crumble with Custard
Makes 6-8 portions
4 cups blackberries
2 cups apples, peeled and thinly sliced
¼ - ½ cup sugar
1 TBS cornstarch
For the crumble;
2 cups flour
1 cup unsalted butter, room temperature
½ cup sugar
For the vanilla crème anglaise;
1 cup milk
1 cup heavy cream
6 egg yolks
vanilla bean extract
¼ cup sugar
Toss the blackberries, apples, sugar and cornstarch in a large bowl and pour into a casserole dish.
In a large bowl add the flour, sugar and butter and rub together to make fine crumbs. Spread evenly over the fruit.
Bake at 350 degrees F. for 30-40 minutes until the fruit is tender and the crumble is golden on top. Set aside to cool.
Prepare the crème anglaise, bring the milk and cream to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined in a large bowl.
Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.
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