National Culinary Review

6 oz. coarsely chopped Thai or Italian basil ½ cup lime juice

1 ( 28 oz.) can fire-roasted crushed tomatoes (not drained)

½ cup coarsely chopped pitted kalamata olives

1 T. chopped capers

2 t. anchovy paste or 2 minced anchovy
fillets
½ t. crushed red pepper flakes

10 Jones All Natural Precooked Sausage Links, sliced

1 cup ( 4 oz.) diced fresh mozzarella cheese or quartered ciliegine mozzarella balls

¼ cup julienned fresh basil leaves

1) Cook spaghetti according to package directions. 2) Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; cook 6-8 minutes, stirring occasionally, until onion is tender. Add tomatoes, olives, capers, anchovy and red pepper flakes; bring to a boil over high heat. Reduce heat; simmer 5 minutes. Stir in sausage; simmer 5 minutes. 3) Drain spaghetti; transfer to four shallow bowls. Stir mozzarella into sausage mixture. Serve over spaghetti; top with basil.

Spicy Thai Basil Chicken Noodle Bowl

Yield: 24 servings

1¼ cups fish sauce, divided ¹⁄ 3 cup sake

1½ oz. minced shallots

6 lbs. boneless, skinless chicken breast, cut in ¼-inch-thick strips

1½ lbs. dried rice noodles, ¼-inch wide ½ cup vegetable oil

2½ lbs. red bell peppers, cut in thin strips 2 lbs. thinly sliced red onion

3 oz. minced garlic

1½ oz. ground dried mild chili pepper

1¼ cups Kikkoman Less Sodium Soy Sauce

1) In large nonmetal bowl, combine ¾ cup fish sauce, sake and shallots. Add chicken; cover. Refrigerate up to 24 hours. 2) In hotel pan, cover noodles with hot water. Let stand 15 minutes, or until tender. Rinse with cold water; drain. Cover; refrigerate.

3) In rondo, heat oil over high heat. Add bell pepper, onion, garlic and chili pepper; stir-fry 3 minutes. Push pepper mixture to one side. Add chicken mixture; stir-fry 4 minutes. Combine bell pepper mixture and chicken; stir-fry 4-5 minutes, or until chicken is no longer pink inside and bell pepper is crisp-tender. Add soy sauce, water, remaining fish sauce, sugar and pepper; bring to a boil. Gently stir in noodles; cook until noodles are heated through and sauce is absorbed. Stir in basil and lime juice. Transfer to hotel pan. Cover; hold in food warmer at 150ºF until service.