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.

Sausage & Pasta

5 Italian Sausages (casing removed and broken up)
1 Tbsp Olive Oil
1 cup Red Wine
2-3 Tbsp VE Margherita Sauce Mix
4 cups Stewed Tomatoes
1 1/2 cup Chicken stock
Pasta (use your favorite)
Parmesan Cheese
Fresh Parsley

1. Remove sausage casings. Break meat into pieces and cook in hot saucepan, with oil, until no longer pink. Drain.
2. Stir wine, VE Margherita Sauce Mix , chicken stock and tomatoes together with the meat in the pot.
3. Allow to simmer on low heat for about 20 minutes, sauce will thicken as it cooks.
4. Pour over pasta and top with grated Parmesan cheese. Garnish with fresh parsley