Soppressata

Bucatini pasta • hot Soppressata diced • Onion diced • Jalapeños diced • Anaheim pepper diced • Salt and pepper to taste • Garlic cloves minced • can Crushed Tomatoes • Parsley and grated cheese for garnish

Salt and black pepper • cheese tortellini • small red onion thinly sliced • (10 -12 ounces) drained sliced roasted red peppers • salami or soppressata cut into bite sized pieces • extra virgin olive oil • balsamic vinegar • Crushed red pepper • big handfuls baby arugula

boneless chicken thighs chopped • onion diced • soppressata • red Fresno peppers sliced (coins) • jalapeños sliced (coins) • Serrano peppers sliced (coins) • cherry tomatoes cut in half • diced tomatoes • garlic cloves minced • red pepper flakes • penne pasta

brussels sprouts trimmed and halved lengthwise • olive oil • soppressata (I didn't have this so I used pancetta) • honey • red wine vinegar • crushed red pepper • grated parmesean for topping

Ketel One vodka • Mrs. T’s Bold and Spicy Bloody Mary mix • Extra horseradish, Tabasco sauce, black pepper, to taste (optional) • Ice • Celery • Bleu cheese stuffed olives • Gouda cheese (bite-sized cubes) • Gherkins pickles • soppressata (Italian dried salami) • Toothpicks • Bendie straw