Arrabbiata Shrimp

2 Tbsp Olive Oil
1 Tbsp butter
1 Tbsp VE Arrabbiatta Sauce Mix
1 ½ lbs raw shrimp, shelled and de-veined
Juice of ½ a lemon
VE Sea Salt and VE White pepper to taste

1. Heat medium-sized frying pan over medium-high heat.
2. Add butter and olive oil and VE Arrabbiatta Sauce Mix. Saute 1 –2 min.
3. Add shrimp and cook until bright pink.
4. Squeeze lemon juice over shrimp.
5. Season with VE Sea Salt and VE White pepper to taste.
6. Serve immediately over pasta or rice.

Note: for less spicy shrimp you could flavour with VE Margherita or VE Marinara Sauce instead of VE Arrabbiata.

Mexican Beef Stew

1 lb ground beef, browned
1 lg can diced tomatoes
1 can Kernel Corn
1 can SM. Black Beans
1 Large can Tomato paste (or lg can tomato sauce)
1 green pepper
1 red pepper
1 large onion
2 Tbsp Taco Seasoning
1 Tbsp VE Poco Picante Salsa
1 Tbsp VE Arrabbiata Sauce Mix

1. Add all ingredients to slow cooker. Stir to mix. Cook on low 6-8 hours.

Stuffed Shells with Arrabbiata Sauce

by “patricia”
12 ounces box Jumbo Pasta Shells (approximately 36 shells)
2 Tbsp Olive Oil, plus extra for greasing baking sheet
6 ounces Pancetta, thinly diced
Prepared VE Arrabiata Sauce
2 (15-ounce) containers Whole Milk Ricotta Cheese
1 1/3 Cups grated Parmesan
4 large egg yolks
3 Tbsp VE Pesto Herb
1 tsp VE Mint
VE Sea Salt and Pepper (to taste)
1 Cup Mozzarella Cheese, shredded

1. Lightly grease a 12 x 9 by 2-inch baking dish and set aside.
2. In a large pot of boiling salted water partially cook the pasta shells for 4-6 minutes, until slightly tender but still quite firm to the bite.
3. Drain pasta shells and place on greased baking sheet, spreading them out so that they don’t touch and allow to cool.
4. On medium heat the 2 Tbsp of oil in a heavy saucepan. Add the Pancetta and sauté until golden brown, about 5 minutes. Add prepared Arrabbiata Sauce and simmer, stirring often.
5. In a medium sized bowl, stir the Ricotta, Parmesan, Egg yolks, Pesto Herb, Mint, Salt and Pepper. Set aside.
6. Preheat the oven to 350 F.
7. Spoon 1 1/4 cups of the sauce over the greased baking dish. Fill the cooked shells with the cheese mixture, about 2 Tbsp per shell. Arrange the shells in the greased dish. Spoon the remaining sauce over shells and then sprinkle with the mozzarella.
8. Bake for about about 25 to 30 minutes, in the lower third oven, until the filling is heated through and the top is golden brown.