• 1 pound rigatoni pasta, cooked to package directions
• 2 whole boneless and skinless chicken breasts, halved
• 1/4 cup flour (for dredging)
• 1/2 cup olive oil
• 3 cups (24 ounces) Patsy's Pizzaiola Sauce
• 1 cup chicken stock, or water

Wash chicken breasts in cool water, pat dry and dredge in flour. In a large sauté pan, heat olive oil. Place chicken breasts in hot oil and cook each side about 4 minutes, or until lightly browned. Remove chicken breasts and cut into bite size pieces. Discard oil and return chicken to pan. Add Patsy's Pizzaiola Sauce and chicken stock, or water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Serve over pasta. Yield: 6 servings

• 1 pound penne pasta, cooked to package directions
• 4 tablespoons olive oil
• 6 links fresh Italian sausage
• 2 cloves garlic, peeled and sliced
• 2 bunches broccoli rabe, rinsed, stems peeled
• 1 medium red bell pepper, seeded and sliced into 1/2" strips
• 1/2 cup water
• 3 cups (24 ounces) Patsy's Pizzaiola Sauce
• 1/4 cup chopped fresh basil.

Heat olive oil in a large skillet and add the raw sausages. Sauté over low heat for 10 to 15 minutes, turning often, until evenly browned. Remove sausages and drain on paper towels. Drain all but 2 tablespoons of oil from the skillet. Add garlic and sauté until lightly browned. Add broccoli rabe, red pepper, and water. Bring to a boil, reduce heat, cover and simmer for 8 minutes. Add Patsy's Pizzaiola Sauce and browned sausages. Salt and pepper, to taste. Once again, bring to a boil, reduce heat, cover and simmer for an additional 4-5 minutes. Decoratively arrange broccoli rabe, sausage links, and sauce over pasta. Garnish with basil. Yield: 6 servings