Best 4 Sunnys Nunya Business Pasta Pizza Pie Recipes

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SUNNY'S EASY SAUSAGE AND MUSHROOM RIGATONI PIE



Sunny's Easy Sausage and Mushroom Rigatoni Pie image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pound spicy Italian sausage, casings removed
1 pound button mushrooms, sliced
Freshly ground black pepper
One 24- to 25-ounce jar vodka sauce (you can also use Alfredo or marinara sauce)
1 pound rigatoni
1/2 cup grated (like sand) Parmesan cheese
1/2 cup chopped fresh Italian parsley
Nonstick cooking spray, for the pan
6 slices provolone cheese
6 ounces shredded mozzarella cheese
Grated (like sand) Parmesan cheese, for topping
1/4 cup chopped fresh Italian parsley
6 to 8 fresh basil leaves, torn

Steps:

  • For the sauce. In a pan with straight sides on medium heat, add the olive oil and sausage. Crumble the sausage into bits, not boulders, and cook until browned, 6 to 8 minutes. Remove the sausage with a slotted spoon to a plate, leaving the fat in the pan. Add the mushrooms to the pan and cook until wilted and darkened, 6 to 8 minutes. Season with pepper and remove from the heat. Add the sausage back to the pan along with the pasta sauce and stir.
  • For the pasta: Meanwhile, bring a large pot of water to a boil. Add the rigatoni to the boiling water and cook until very al dente. Drain and spread out on a cooling rack to prevent sticking. Let cool slightly.
  • Preheat the oven to 375 degrees F.
  • Add the rigatoni to a bowl and sprinkle with the Parmesan and parsley. Gently toss with your hands.
  • Coat the inside bottom and sides of a springform pan with cooking spray. Begin lining the rigatoni on end (vertically) around the edge of the pan, creating a border. Pack the pasta pieces tightly, but not so tight that the holes in the rigatoni close. Toss the remaining rigatoni in the sauce, then pour into the center of the pan. Gently press the mixture to level it off.
  • For the topping: Arrange the provolone slices in an overlapping spiral to cover the pasta mixture, then top with the mozzarella. Gently press everything down with your hands. Bake until the top is bubbly and golden around the edges, 30 to 35 minutes. Allow to cool slightly before releasing the springform. Serve topped with Parmesan, parsley and basil.

SUNNY'S NUNYA BUSINESS CHILI CHEESE FRIES



Sunny's Nunya Business Chili Cheese Fries image

Provided by Sunny Anderson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

One 28- to 32-ounce bag frozen crinkle cut french fries
1 teaspoon kosher salt, plus more for seasoning
3 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, grated on a rasp
3 tablespoons chili powder
1 tablespoon ground cumin
1 pound ground beef (80 percent meat/20 percent fat)
Freshly ground black pepper
2 cups marinara sauce (pick one with personality!)
One 15-ounce jar nacho cheese sauce (mild, medium, spicy-your choice)
3 scallions, sliced on the bias
1/4 cup sliced pickled jalapenos

Steps:

  • Line a sheet tray with aluminum foil. Arrange the fries on the sheet tray in a single layer. Bake according to the package instructions. Season with salt.
  • Heat the olive oil in a large cast-iron pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chili powder and cumin and cook until the spices are fragrant, 1 to 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Let cook for 5 minutes to let the flavors meld.
  • Heat the nacho cheese sauce according to the package instructions. Top the fries with the chili and nacho cheese sauce, then garnish with the scallions and pickled jalapenos.

SUNNY'S NUNYA BUSINESS BBQ SAUCE



Sunny's Nunya Business BBQ Sauce image

Provided by Sunny Anderson

Categories     condiment

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 1/2 cups BBQ sauce
1 tablespoon fresh ginger, grated on a rasp
2 teaspoons (4 to 6 cloves) garlic, grated on a rasp
Freshly ground black pepper
2 scallions, finely chopped

Steps:

  • Combine the BBQ sauce, ginger, garlic and more than a few grinds of black pepper in a small pot on medium heat. Cook until the sauce bubbles and is fragrant, about 5 minutes. Remove from the heat and stir in the scallions.

SUNNY'S NUNYA BUSINESS BUFFALO CHICKEN GARLIC BREAD PIZZA



Sunny's Nunya Business Buffalo Chicken Garlic Bread Pizza image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

8 slices frozen garlic Texas toast, thawed
1 cup marinara sauce
1/4 cup Buffalo wing sauce
1 teaspoon honey
2 cups shredded rotisserie chicken (I like Good & Gather here)
One 4-ounce can diced green chiles, drained
1/4 cup crumbled blue cheese
1/4 cup Buffalo wing sauce
1/2 cup shredded mozzarella
Ranch dressing and cold beer, optional

Steps:

  • For the crust: Preheat the oven to 425 degrees F. Line a baking sheet with nonstick aluminum foil.
  • Arrange the slices of Texas toast in a single layer on the prepared baking sheet. Bake for 5 minutes.
  • Mix the sauce: In a medium bowl, whisk together the marinara, wing sauce and honey.
  • For the topping: In a medium bowl, toss together the chicken, chiles, blue cheese and wing sauce.
  • Build the pizzas. Top each toast with some of the sauce, then the chicken mixture and a sprinkle of mozzarella.
  • Return the pizzas to the oven and bake until the cheese is golden and bubbly, about 8 minutes. Serve with a drizzle of ranch dressing (and a cold beer, if you like).

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