Sausage & Chicken Penne in Rose Sauce

Here’s a solid sausage & chicken penne in rose sauce that lands in that creamy, slightly tangy, restaurant-style zone without being complicated.

🍝 Sausage & Chicken Penne in Rose Sauce

🛒 Ingredients (serves 4–6)

Protein

2 chicken breasts (or 3 small), sliced into bite-size strips

2–3 Italian sausages (mild or hot), casings removed and crumbled

Pasta

400 g penne (about 1 standard box)

Sauce

1 tbsp olive oil

1 tbsp butter

1 small onion, finely diced

3–4 cloves garlic, minced

1 tsp chili flakes (optional, but recommended)

1 tsp Italian seasoning

1/2 tsp black pepper

1 can (796 ml / 28 oz) crushed tomatoes

1 cup heavy cream (or 18% cooking cream for lighter version)

1/2 cup grated Parmesan cheese (plus more for serving)

Salt to taste

Optional upgrades

Fresh basil or parsley

Splash of white wine (1/4 cup)

1 tsp sugar (if tomatoes taste sharp)

👨‍🍳 Instructions

1. Cook the pasta

Boil penne in well-salted water until just al dente

Reserve 1 cup pasta water before draining

2. Brown the meats

Heat olive oil in a large pan

Cook sausage first until browned and slightly crispy

Add chicken and cook until golden and fully done

Remove both and set aside

3. Build the base

In the same pan, add butter

Sauté onion until soft (3–4 min)

Add garlic, chili flakes, Italian seasoning

Cook 30–60 seconds until fragrant

4. Make the tomato base

Pour in crushed tomatoes

Simmer 8–10 minutes, stirring occasionally

Season with salt, pepper, and optional sugar

5. Turn it into rose sauce

Lower heat

Stir in cream slowly

Add Parmesan and mix until smooth and silky

If too thick, loosen with a bit of pasta water

6. Combine everything

Add chicken + sausage back into sauce

Toss in cooked penne

Stir until fully coated and glossy

7. Finish & serve

Taste and adjust salt/pepper

Top with extra Parmesan and fresh herbs

🔥 Pro Tips (this is where it levels up)

Let the sausage get real colour—it drives most of the flavour

Don’t boil the cream hard; just gentle heat

A tiny splash of pasta water is the secret to that clingy restaurant texture

If you want it “Cape Breton bold,” add a pinch of smoked paprika or chili oil at the end

Tonya’s Fix 90 minute oven baked ribs COAL + FORGE

Yeah — 90 minutes is tight for traditional ribs, but we can absolutely get you tender, flavorful, “close enough to slow-cooked” ribs with a smarter approach.

We’re going to cheat the time without sacrificing your COAL + FORGE flavor.

🔥 Tonya’s Fix: 90-MINUTE OVEN RIBS (COAL + FORGE)

Fast. Sticky. Still hits hard.

🛒 YOU’LL NEED:

1 rack pork ribs (baby back preferred for faster cook)

1–2 tbsp COAL BBQ seasoning

1 tsp FORGE BBQ seasoning

1 tbsp brown sugar

1 tbsp oil or mustard

2–3 tbsp water (for steam assist)

Optional: BBQ sauce

👩‍🍳 WHAT TO DO:

1️⃣ CUT THE RACK (THIS IS THE TIME HACK)

Cut ribs into 2–3 rib sections

👉 More surface area = faster cook + more flavor

👉 This is the difference between 3 hours and 90 minutes

2️⃣ REMOVE MEMBRANE (STILL MATTERS)

Quick pull — takes 30 seconds

Still worth it

3️⃣ BINDER + SEASON HARD

Light coat oil/mustard

Heavy COAL

Light FORGE

Sprinkle brown sugar

Don’t be shy — shorter cook = needs stronger seasoning upfront

4️⃣ HIGH-HEAT FOIL COOK (THE ACCELERATOR)

Put ribs in foil with:

2–3 tbsp water (or apple juice if you’re feeling fancy)

Wrap tight

Bake at 325°F (165°C) for 60 minutes

👉 This steams + tenderizes fast

5️⃣ UNCOVER + BUILD THE CRUST

Remove from foil

Drain liquid

Optional:

Brush BBQ sauce

Light hit of FORGE

Back in oven at 425°F (220°C) for 20–25 minutes

👉 This is where you fake the “low & slow” finish

6️⃣ BROIL FINISH (DON’T WALK AWAY)

2–5 minutes under broiler

You want:

Sticky glaze

Charred edges

“These shouldn’t be this good this fast” look

7️⃣ REST (SHORT BUT IMPORTANT)

5 minutes

💡 TONYA TIP:

“If you’re in a rush… cut them smaller and season louder.” ❤️

⚠️ REAL TALK:

These won’t be competition ribs…

…but they’ll be:

Tender ✔

Juicy ✔

Flavor-packed ✔

Gone in 10 minutes ✔

Follow us on Facebook 

https://www.facebook.com/share/1CyLvpCkaW/

FORGE Mayo Parm Chicken

You ever make chicken so juicy it feels illegal?

This right here…

This is what happens when you stop cooking scared.

Mitch (Emotional Support Husband™) threw together: ✔ Hellmann’s

✔ Parmesan

✔ A heavy hit of FORGE

And somehow turned basic chicken breasts into: 👉 crispy edges

👉 stupid juicy inside

👉 “why didn’t we make more?” energy

No fancy steps.

No chef nonsense.

Just real food that hits HARD.

The secret?

FORGE doesn’t sit quietly in the background… it shows up and takes over.

🔥 FORGE Mayo Parm Chicken

Mix it.

Slap it on.

Bake it.

Destroy it.

That’s the recipe.

💬 Be honest…

You eating this straight off the pan, or pretending to plate it like a civilized human?

👇 Drop a 🔥 if you’d smash this

⚡ OPTIONAL “SPICIER / UNHINGED” VERSION

We didn’t measure a damn thing… and it still came out perfect.

This chicken? Coated. Seasoned. Roasted until it started acting different.

Crispy outside.

Juicy inside.

Zero leftovers.

If your chicken’s been dry lately…

That’s not the chicken’s fault.

That’s a seasoning problem.

‐----------------------------------------------

For those of us that just can't wing it and hope it comes together.

FORGE Mayonnaise Parmesan Chicken

Ingredients
1/2 cup Hellmann's® Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 tsp FORGE BBQ seasonings

Directions

Preheat oven to 425°.

Combine Hellmann's® Mayonnaise with Parmesan and FORGE BBQ seasonings in a small bowl. 

Arrange chicken on baking sheet. 

Evenly top with Mayonnaise mixture.

Bake until chicken is thoroughly cooked, about 20 minutes.

Thickest part of the chicken should read 165F.

Find us on Facebook 

https://www.facebook.com/share/19pMuL35eE/

Tonya’s Fix - Fries (Maple Coal)

🍁 Tonya’s Fix: Fries (Yes, Really)

“You made fries…

but did you make good fries? 😌🔥

If your fries have ever been:

bland

soggy

“they’re fine…”

We’re fixing that today.

🧂 You’ll Need:

Frozen fries or fresh-cut potatoes

1–2 tbsp Maple Coal seasoning

1–2 tbsp oil

Optional (but not really): grated parmesan

🔥 What To Do:

1. Don’t crowd the pan

👉 This is where most people mess up. Give them space.

2. Toss with oil first

👉 Not after. Not during. First.

3. Season BEFORE cooking

👉 Maple Coal goes on now so it cooks into the fries

4. Cook HOT

Oven: 425°F

Air fryer: 400°F

👉 Flip halfway. Let them get crispy, not polite.

5. Finish strong

👉 Hit them with a little more seasoning right out of the oven

👉 Add parmesan if you’re feeling fancy

😏 Tonya Tip:

If they’re not slightly addictive…

you didn’t use enough seasoning.

💬 The Close

“Try this once… and plain fries will feel like a mistake.” 😌🔥

👉 Tag the one who always forgets to season the fries

👉 Or the one who says “they’re fine like this” (they’re not)

Trust me… it needs this.

— Tonya 💛

Find us on Facebook 

https://www.facebook.com/share/19pMuL35eE/

Tonya’s Fix - Steakhouse Steal (Coal + Forge)

🔥 Tonya’s Fix: Steakhouse Steak (COAL + FORGE combo)

“He said ‘don’t touch the steak’…

so I didn’t. I just made it better. 😌🔥”

🔥 Tonya’s Fix: Steakhouse Steak (COAL + FORGE)

Big flavor. Simple steps. Steakhouse results at home.

🧂 You’ll Need:

2 ribeye or striploin steaks (1–1.5 inches thick)

1–2 tbsp COAL + FORGE seasoning

1 tbsp oil (high smoke point – canola, avocado)

1–2 tbsp butter (optional but recommended)

2 cloves garlic (optional)

Fresh thyme or rosemary (optional)

👩‍🍳 What To Do:

1. Pat It Dry (don’t skip this)

Dry steaks = better crust.

Paper towel them like you mean it.

2. Oil First

Light coat of oil on both sides.

Not drenched—just enough to help the seasoning stick.

3. Season Like You Care

Generously coat both sides with COAL + FORGE.

Press it in. This is where the magic starts.

4. Get That Pan HOT

Cast iron if you’ve got it.

Medium-high to high heat.

If it’s not almost smoking… it’s not ready.

5. Sear Hard

1–2 minutes per side

Don’t move it around

You’re building that crust

Flip once. That’s it.

6. Butter Baste (Next-Level Move)

Drop in:

Butter

Garlic

Herbs

Tilt the pan, spoon that goodness over the steak for 30–60 seconds.

7. Pull at the Right Time

Medium-rare: 130–135°F

Medium: 135–145°F

(Don’t cook it to death. We’re not making hockey pucks.)

8. LET. IT. REST.

5–10 minutes.

This is where juicy happens.

🔥 Tonya Tip:

Hot pan. Good steak. COAL + FORGE.

That’s not a recipe… that’s a guarantee. ❤️

🍽️ Serve With:

Crispy fries (obviously… Tonya’s Fix fries 😉)

Garlic butter veggies

Or just eat it straight off the board like a legend

💬 Tagline Options 

“He cooks. She makes it taste good.”

Find us on Facebook 

https://www.facebook.com/share/19pMuL35eE/