One Pot Spicy Sausage Rigatoni

This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did.

RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced

For Serving:
▪Cracked black pepper
▪Extra Parm
▪Olive oil

Instructions:

Preheat oven to 425°F/220°C.

Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.

Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.

Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.

Stir in the rigatoni until fully submerged.

Bake uncovered for 20 minutes, stirring every 5 minutes.

CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.

Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.​

One Pot Spicy Sausage Rigatoni

This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did.

RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced

For Serving:
▪Cracked black pepper
▪Extra Parm
▪Olive oil

Instructions:

Preheat oven to 425°F/220°C.

Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.

Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.

Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.

Stir in the rigatoni until fully submerged.

Bake uncovered for 20 minutes, stirring every 5 minutes.

CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.

Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.​

FORGE Smokehouse Pepperettes

Perfect—you’ve got exactly the setup to make killer pepperettes. I’ll convert your FORGE Jerky Formula into simple kitchen measurements and tune it specifically for jerky gun sticks (pepperettes).

🔥 FORGE Pepperette Formula (Kitchen Version)

🧂 Ingredients

2 lbs Ground Beef (Jerky Gun Batch)

1½ tbsp FORGE seasoning

1 tbsp brown sugar

1 tsp Morton curing salt (Tender Quick*) ⚠️ see note below

2 tbsp soy sauce

1 tbsp Worcestershire sauce

¼ cup cold water

½ tsp liquid smoke

⚠️ IMPORTANT – About Your Morton’s Cure

There are two common types:

If you have Morton Tender Quick

✅ Use 1 tsp per 2 lbs (as listed above)

If you have Morton Prague Powder #1 / Insta Cure #1

👉 Use ½ tsp per 2 lbs instead

Do NOT mix these up—they are different strengths.

🔧 Mixing (This matters more than people think)

Mix everything really well (2–3 minutes)

You want it to become:

Sticky

Slightly paste-like

👉 This gives you that proper pepperette “snap” texture

❄️ Resting (Your vacuum sealer = advantage)

Vacuum seal or cover tightly

Rest in fridge 12–24 hours

👉 Vacuum sealing = deeper, faster flavor penetration

🔫 Forming

Load into jerky gun

Use round tip for pepperettes

Keep thickness consistent

🌡️ Dehydrator Settings

155°F (68°C)

4–6 hours

✅ Done When:

Firm with a slight bend

Not greasy on the outside

Internal temp hits 160°F (important for ground beef)

🔥 Flavor Tweaks (Worth experimenting)

More “Snack Stick” Style (like store-bought)

Add ½ tsp extra brown sugar

Add ¼ tsp extra liquid smoke

More Bold / FORGE Forward

Add ½ tbsp more FORGE

Add ½ tsp black pepper

Slight Maple Twist (huge potential for you)

Replace brown sugar with maple sugar

👉 This could easily become a MAPLE COAL pepperette line

💡 Real Talk (From experience)

80/20 will work—but you’ll see grease during drying

90/10 is your sweet spot for:

Texture

Shelf life

Clean bite

🧠 What You’ve Got Here

With:

KitchenAid Stand Mixer ✅

Jerky gun ✅

Dehydrator ✅

Vacuum sealer ✅

👉 You’re basically set up to produce a legit small-batch pepperette product, not just a hobby batch.

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Mitch & Tonya’s Spice Cabinet

Carrot and Cheese 4 Ingredient Biscuits

Carrot & Cheese Crackers Recipe 

Ingredients

* 1 small carrot, peeled and finely grated

* 1/2 cup shredded cheese, about 50 g

* 3/4 cup all-purpose flour, about 95 g

* 2 tablespoons melted butter, about 28 g

* 2–3 tablespoons cold water, as needed

Instructions

1. Peel the carrot and grate it using the small side of the grater.

2. In a bowl, add the grated carrot, shredded cheese, all-purpose flour, and melted butter.

3. Mix everything together, then add the cold water little by little, just until the dough starts to come together. You may need 2–3 tablespoons, depending on how dry the mixture feels.

4. Use your hands to bring the dough together and form a ball.

5. Roll out the dough on a lightly floured surface.

6. Cut into shapes using cookie cutters, or simply cut into small squares if that’s easier.

7. Place the crackers on a baking sheet lined with parchment paper.

8. Bake at 350°F / 175°C for 10–12 minutes, or until the edges are lightly golden.

9. Let them cool before serving. 

They will firm up a little more as they cool.

Homemade Hamburger Helper 3x Pantry Kits

Why spend money on boxed Hamburger Helper when you can make your own pantry kits for pennies? These are perfect for busy nights — just add ground beef and a couple fresh items. Stock your pantry and enjoy quick, comforting meals anytime!

Here are the full recipes for three favorite homemade versions:

1. Cheeseburger Macaroni Helper

Pantry Kit (makes 1 meal):

* 1½ cups uncooked elbow macaroni

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 1 tsp each: onion powder, garlic powder, sugar, paprika

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

Instructions:

Brown the ground beef in a large skillet and drain the grease. Add hot water, uncooked macaroni, and the sauce packet. Bring to a boil, then cover and simmer on low for about 12 minutes, stirring occasionally, until pasta is tender. Stir in the shredded cheese during the last few minutes, cover, and cook until melted. Remove from heat and let sit uncovered for 5 minutes to thicken.

2. Taco Helper

Pantry Kit (makes 1 meal):

* 1 cup instant brown rice

* 1 cup diced canned tomatoes (drained when cooking)

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * 2 tsp taco seasoning

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* 1 cup shredded cheese

* Optional: tortilla chips

Instructions:

Brown the ground beef and drain. Add hot water, instant rice, drained tomatoes, and sauce packet. Bring to a boil, cover, and simmer on low for about 20 minutes until rice is tender. Stir in cheese during the last few minutes, cover until melted. Remove from heat and let sit 5 minutes to thicken. Serve with tortilla chips if desired.

3. Salisbury Beef Helper

Pantry Kit (makes 1 meal):

* 1½–2 cups uncooked egg noodles

* Sauce packet:

    * ⅔ cup powdered milk

    * 1 Tbsp cornstarch

    * ½ tsp black pepper

    * 1 tsp each: onion powder, garlic powder, sugar

To Cook for Dinner:

* 1 lb ground beef

* 3 cups hot water

* ½ tsp Worcestershire sauce

Instructions:

Brown the ground beef and drain. Add hot water, egg noodles, sauce packet, and Worcestershire sauce. Bring to a boil, cover, and simmer on low for about 12 minutes until noodles are tender. Remove from heat and let sit uncovered for 5 minutes to thicken the sauce.

These kits store beautifully in airtight jars or bags in your pantry. They’re a huge money-saver and taste so much better than the store-bought versions!