Pennsylvania Dutch Chili with Hinkelhatz Pepper Fettuccine

Ingredients:

Directions:

  1. In a large saucepan, brown Ground Beef and Onions until cooked.
  2. Add remaining ingredients. Mix thoroughly and heat until warmed through.
  3. Serve hot over freshly cooked Hinkelhatz Pepper Fettuccine.*

*This recipe makes enough chili to accompany 2 (12-oz.) servings of pasta, so it’s good for two meals.

Traditional Fettuccine or Linguine in Simple Vodka Sauce

Ingredients:

Directions:

  1. In large skillet over medium heat, sauté Onion in Butter until slightly brown and soft.
  2. Pour in Vodka and let cook for 10 minutes until alcohol evaporates.
  3. Mix in Crushed Tomatoes and cook for 30 minutes.
  4. Pour in Heavy Cream and cook for another 30 minutes.
  5. Combine sauce and Traditional Fettuccine or Linguine and serve hot.