Since starting out as a neighborhood Italian butcher shop, Premio has been making fresh, Italian sausage for over 40 years.


BRING MORE TO THE TABLE!


Sausage Carbonara 15 MINUTE RECIPE


Ingredients: 1 Package of your favorite Premio Italian Sausage


1 lb. Rigatoni or Penne 5 Eggs, beaten 2 Tbsp. Heavy Cream 1 Tbsp. Lemon Zest


1/4 cup Parmesan grated cheese, divided in half 1 Tbsp. Chopped Parsley Salt & Pepper


Directions:


1. In a large pot, bring salted water to boil. Add rigatoni and cook until al dente, according to instructions on package.


2. While the pasta is cooking, brown sausage in a large pan; set aside.


3. In a large bowl, combine eggs, cream, lemon zest and half of the cheese.


4. Once pasta is cooked, drain and reserve about 1/2 cup of pastawater. Place pasta back into the large pot itwas cooked in; add in sausage and some of the juices from the pan. Mixwell.


5. While stirring constantly, pour egg and cheese mixture over the pasta in the pot. The heat from the pasta and sausage will cook the sauce enough for it to thicken. If it gets too thick, add some of the reserved pasta liquid to the mixture. Add salt & pepper to taste.


Serve immediately topped with remaining parmesan cheese. ENJOY!


For more delicious recipes, visit premiofoods.com


PREM 503 SavMag.Ad2_1-2PgHor_8x5.25.indd 1 7/19/16 12:36 PM A Family Favorite Recipe for Easy Ribs: Tangy Grilled Pork Ribs


2 racks pork back ribs (approx. 4 lbs.) 1 cup French dressing, reduced-fat 2 tbsp. dry onion soup mix 2 tbsp. honey 1 tbsp. soy sauce, reduced-sodium


Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1½-2 hrs. until tender.


Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Let stand 15 min. or until needed.


Brush ribs with sauce during the last 15-30 min. of cooking. Serve remaining sauce with ribs. Makes 4 servings.


Meat Counter Tip: Serve ribs directly from grill or, for extra-tender ribs, remove them from heat and wrap in heavy foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to one hour.


RECIPE


Authentic Italian Sausage using only Butcher Quality Cuts of Meat with Traditional Seasoning and Spices. No Fillers!


116 SEPTEMBER 2016


Find more crowd-pleasing recipes at PorkBeInspired.com


©2016 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.


Gather ‘Round the Grill!

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