Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

Another past gem from !

******************************

Please Fave the Original Submission here. - https://www.furaffinity.net/view/18090911/

******************************

And of course, where would our group be without vrghr's delicious foods :3

******************************

reginaldthewolf sent Vrghr this recipe and asked wuffy to give it a taste.

Wuffy finally got around to making it tonight. Please forgive the paper plate in the photo; wuff was running the dishwasher tonight and that's what was left. *blushes*

Of course, Vrghr being Vrghr, this wuff had to "tweak" the original recipe a bit here and there to suit wuffy's tastes. But Vrghr will include the original steps along with wuff's alterations below.

This is a marvelously quick, yet tasty creation. Well under 30 minutes from start to finish. And it definitely checks off a lot of good 'boxes'"
Quick - Check
Easy - Check
Hearty - Check
Tasty - Double Check!

Can't go far wrong with those! And it's definitely a nice, warm, stick-to-your ribs comfort food for a cold Fall night!

For best results, choose a nice, strong-flavored dried salami.

Thank you very much, Reginald, for this recipe! Hope you don't mind what wuff did to it. It certainly tasted good!

Ingredients:

1/2 Jar Alfredo Sauce (Vrghr used the full jar, but also increased the amount of pasta)
10 Salami Slices (Vrghr used about 18)
2 breakfast Sausage patties (Vrghr substituted 1 link each Mild and Hot Italian Sausage cause wuff likes those flavors better)
2.5 C Rigatoni (Vrghr substituted 1 box (16 oz) "bow tie" pasta, cause that's what wuff had on hand)
1/2 C Cheddar Cheese (or more) (Vrghr used a blend of grated cheddar, cause it was available, and added more on top when serving the pasta)
Vrghr also added:
1 TBs of Minced Garlic
1/2 tsp dried Oregano
1/2 tsp granulated Onion
1/2 tsp ground Black Pepper
~1/3 C White Wine
~1 Tbs Olive Oil
Salt and Granulated Garlic (for the pasta water)

Directions:

Chop the salami into 1cm squares, do the Same to the two breakfast sausage patties (or remove the casings and slice up the Italian Sausage links).

Season a large pot of water with salt and granulated garlic. Bring to a boil and cook the pasta until tender. Drain, reserving a few cups of the pasta water. Do not rinse the pasta.

While the pasta is boiling, heat the olive oil in a large skillet. Brown the sausage until no pink remains. Add the chopped salami and the minced garlic, and cook until the garlic is fragrant, but not toasted.

De-glaze the pan with the wine, scraping up the browned bits, and cook until liquid is reduced to about 2 tablespoons.

Add the Alfredo sauce, oregano, granulated onion, black pepper, and cheddar cheese. Cook until the cheese melts in.

Add the drained pasta and stir. Allow the sauce to heat and combine with the pasta. The starch of the pasta will thicken the sauce. If it gets too thick for your preferences, add some of the reserved pasta water about 1/2 Cup at a time to thin it out, stirring and letting it thicken between applications.

Taste and adjust seasonings as desired. Note, the salami and cheese and the bottled sauce will make this relatively salty to start with, so taste before adding any more salt!

Plate. Add more grated cheese on top and let melt in a bit.

DEVOUR!

******************************