A Little Lovin' from the Oven: What's for Dinner 1/17?

I'm not feeling 100% today, so I'm glad I made my overnight oven pasta gravy (tomato meat sauce). I'm defrosting some Italian sausages to grill up and serve over spaghetti rigati. And I'm still enjoying making quick salads of mesclun, grape tomatoes, chevre and craisins, so that will be served on the side with extra virgin olive oil and balsamic vinegar.

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