RECIPE INGREDIENTS
3 sweet italian sausage links
4 cups rigatoni pasta
2 cloves garlic
2 tbsp of parmesan cheese
1 large jar of your favorite italian tomato sauce
Pinch Italian parsley
1/2 tbsp of salt
1/4 tbsp crushed black pepper
3 basil leaves
2 tbsp extra virgin olive oil
5 cups water

Serves 4

RECIPE DIRECTIONS
Cut casing from italian sausage and discard. Sear diced garlic on medium-high in the extra virgin olive oil until golden brown. Sear the sausage on medium in the extra virgin olive oil until golden brown. Season with salt and pepper.

Heat tomato sauce on medium-low for 15 minutes in a saucepan. Add italian sausage, garlic and fresh chopped basil to the tomato sauce mixture. Boil rigatoni pasta for 10 minutes and strain. Pour tomato mixture on top of the pasta and shred parmesan cheese on top for flavor.

RECIPE INGREDIENTS
2 packs of chicken tenders (20 tenders)
3 slices of provolone cheese
4 garlic cloves (sliced thin)
10 slices of prosciutto ham
Pinch Italian parsley
1 tbsp of sea salt
1/2 tbsp crushed black pepper
20 wooden skewers
4 sprigs of rosemary
4 sprigs of basil
4 sprigs of thyme
4 sprigs of dill
1/4 cup of herb infused white wine vinegar

Serves 4

RECIPE DIRECTIONS
Toss chicken in vinegar, parsley, salt and pepper. Roll chicken, garlic, cheese and a fresh herb sprig with the prosciutto ham and place on skewer.

Cover baking dish with extra virgin olive oil. Bake in the oven at 425 °F for 16 minutes, flipping half way through.