I’m not sure how long I have had this recipe for Creamy French Onion Pasta or where it came from. All I know is that I stumbled on it the other day while trying to organize (once again) the recipe files on my computer. Michael literally licked his plate clean the night I decided to fix this recipe for dinner, so I can highly recommend it. I changed things a tiny bit from the recipe I discovered on my computer, so feel free to improvise, changing things to suit your own palate.

The older than the hills Tossed Orange & Romaine Salad recipe is a great foil to the creamy, savory egg noodle dish. Way back when, decades ago when I first made it, I made everything from scratch, now I use modern conveniences, except when it comes to the addition of orange slices. The original recipe calls for canned Mandarin oranges, but years ago I discovered that fresh supremed oranges are infinitely better.

Best of all, dinner is done in a FLASH!

Like always, I walked into the kitchen at 4 pm to begin prepping for dinner. At 4:15 I realized that my planned menu would be ready to serve in 10-15 minutes. I had to stop the train and leave the kitchen, returning an hour later to finish things up. I only wish I had found this recipe when I had small children and was a working mom with NO TIME to do anything but survive!

Creamy, Savory Egg Noodles and Italian Sausage Dinner

4 – 6 Servings

• 1 19-ounce package Johnsonville Hot Italian sausage links, my preferred brand

• 2 tablespoons canola oil

• 1 large onion, diced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 – 1 teaspoon freshly ground black pepper
• 1/2 – 1 teaspoon kosher salt, OPTIONAL— see note below

• 4 ounces cream cheese
• 1 (10.5 oz.) can condensed Campbell’s French onion soup, my preferred brand
• 2 1/2 cups beef broth, plus an additional 1/2 cup if needed
• 6 ounces wide egg noodles

To Finish the Dish

• 1/2 cup full-fat sour cream, or more to taste
• 1/4 cup freshly grated parmesan cheese, or more to taste
• Chopped parsley or chopped chives, optional

Directions

Use a sharp knife to slice the sausage casing on each link lengthwise. Peel off the casing and set aside. Heat the oil in a Dutch oven over medium-high heat, add the sausage, breaking it up with the back of a wooden spoon or a potato masher. Add the next five ingredients, and saute until sausage and onion are cooked.

NOTE: If using regular salted beef broth omit additional salt until all of the ingredients have been combined. Taste for seasoning, adding salt if you feel it is needed. Start with a quarter teaspoon, then add more if needed.  You can always add more salt but you can never take away what is already there.

Add next four ingredients and stir to combine. Bring to a boil and cook for 8 – 10 minutes, or until noodles are done. Taste a noodle for doneness and if needed (if all liquid has been absorbed) add remaining half cup of broth and continue cooking noodles for a few more minutes until they are soft and tender.

To finish the dish:

Add sour cream and grated parmesan cheese and stir to combine. Sprinkle with parsley or chives and serve with Tossed Mandarin Orange Salad and warmed French baguette with butter.

Tossed Orange & Romaine Salad

Serves 4 – 6

• 2 medium heads romaine lettuce, torn into bite-sized pieces
• 1 cup purchased glazed pecans, coarsely chopped
• 2 – 3 ribs celery, thinly sliced or chopped
• 4 medium scallions, thinly sliced
• 4 Navel oranges, supremed or 2 11-ounce cans mandarin oranges, drained

• 1/4 – 1/3 cup Brianna’s Blush Wine Vinaigrette, or use the dressing recipe below

NOTE: If you do not have access to Brianna’s Blush Wine Vinaigrette you may use the recipe below.

Directions

Toss together the first 5 ingredients in a large salad bowl. Pour salad dressing around the edges of the bowl and toss to combine.

Dressing, optional

• 1/4 cup vegetable oil
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• Dash of freshly ground pepper
• 1/8 teaspoon hot pepper sauce

Combine all ingredients with a wire whisk.

NOTE: Dressing may be prepared up to several hours in advance, however, it will separate upon standing.  Whisk to combine before tossing with salad.