LOL Tricia - franks in a blanket (thats what we call them in the catering business so we can charge more!) if you want to be oh so fancy - but wait your serving it in that hog! I'm sure it will be a hit! I think Miss Piggy should stay inter-species and stick with Kermit! Susan - so when was this thread on topic!!! LOL - I personally prefer when treads go OT - much more INTERESTING!

Lynn, this is a huge favorite of ours, and it seems to meet all your requirements. It's a great make-ahead dish, is easy to do, and it's made and reheated on the stovetop, so that eliminates the oven problem. And one of the things I like best is that it tastes authentically Italian but doesn't seem 'heavy' at all. It goes by several different names (and spellings), but the recipes don't vary much. The one untraditional ingredient here is the balsamic vinegar. (Idea stolen from Marcella Hazan, and it's wonderful!) This is supposed to be enough for 1 lb. of pasta, but I double everything because we like it saucy. All'Amatriciana Sauce 2 T. olive oil 1 red onion, quartered and thinly-sliced (at least 1 cup -- a little more is fine) 1 - 2 cloves garlic, minced 4 - 6 oz. pancetta, chopped fine (I've substituted Genoa salami with good results, and pepperoni works okay. Lots of recipes say regular bacon can be used, but I'd be hesitant to try that.) 1/2 tsp. crushed red pepper flakes or 2 small hot chilies, minced 1 T. tomato paste 1 (28-oz.) can tomatoes, preferably San Marzano (I like to use whole and crush by hand, but diced will be fine) 1/4 cup wine, optional (I prefer to drink it instead. Less chance of my family being poisoned, doncha know. :) But if you're willing to risk it, either red or white is okay.) 1 T. balsamic vinegar (needs to be good quality!) 1 T. brown sugar salt and pepper, to taste 1/2 c. fresh basil leaves, chopped 1/2 c. freshly-grated cheese (Romano is traditionally used, but it's a little sharp for us, so I sub Parmesan) Heat oil in a large pan over medium-high heat. Add sliced onion; cook, stirring occasionally, until they begin to caramelize (approx. 6-7 minutes). Add garlic, pancetta and pepper flakes; cook, stirring constantly, another 6 or 7 minutes, until pancetta is golden. Add tomato paste, stirring a couple of minutes to allow it to brown. Add tomatoes, including juice, vinegar, sugar and wine, if using. Reduce heat and allow mixture to simmer until thickened to desired consistency. (This should take about 15 minutes -- maybe 20 if you added wine.) Season to taste with pepper and salt, if needed. If making in advance, cover and refrigerate at this point. Shortly before serving, boil pasta while gently reheating sauce. (Bucatini is the most traditional choice, but penne is a close second.) Mix drained pasta with sauce, and put in serving bowl. Sprinkle with basil and cheese and serve immediately. Note: Since you seem to be leaning towards a chicken dish, adding it to this sauce is apparently a common variation. I found quite a few recipes online that all called for the same method. Dip chicken cutlets (pounded thin) in beaten egg, then roll in seasoned breadcrumbs. Fry in olive oil until crust is well-browned on both sides. Slice thinly and then add to sauce while it simmers to finish cooking. As far as roasting the vegetables, asparagus should only take 10 minutes or so. The lasagna will need to sit that long so it will slice nicely. Timing should be just about right. Good luck! sm

Isn't it funny when you make a lot of changes and it comes out good???? The original recipe is a lot spicier than the one you made, but your creation sounds interesting!

I can't see the pictures here at work, I've got to remember to check them tonight at home. The dinner sounds delicious and I'm sure will look every bit as good as it sounds. Congratulations on a job well done. So SWMBO was suitably surprised and good for the daughter, to allow that the soup wasn't totally "icky", LOL. Annie