PITTSBURGH (KDKA) -- Chef Janet Loughran is in the kitchen with some easy recipes to help you use up those leftovers from tailgating.

Sausage and Peppers with Vodka Sauce

Ingredients

• Serves 4
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• Pinch of red pepper flakes (optional, more if you want it spicier)
• 1/2 tsp dried oregano
• 1 lb Italian sausage (or whatever you have leftover)
• 1 cup peppers and onions
• 1/2 cup vodka
• 2 cups tomato sauce
• 1/2 cup heavy cream
• 1 cup grated parmesan or pecorino, divided
• Salt and pepper to taste
• 1 lb cooked pasta of choice

Heat a large skillet to medium heat. Add oil and garlic, oregano, and red pepper flakes and saute for 1 minute. Add the sausage, peppers and onions and mix.

Add vodka and simmer for 5 minutes. Add tomato sauce and heavy cream and simmer for another 8-10 minutes. Remove from the heat and add 1/2 cup of grated cheese. Mix and taste, add salt and pepper if needed. 

Mix cooked pasta with the sauce. Plate and top with more cheese. 

Polish Stew

Ingredients

• Makes 4 quarts
• 2 Tbsp oil 
• 1 cup onion, diced 
• 1/2 cup carrot, diced 
• 3 Tbsp butter
• 1/4 cup flour
• 12 cups chicken stock or broth
• 1 Tbsp chicken bouillon
• 1 lb potatoes, sliced (russet, yukon, red bliss)
• 1 lb kielbasa, diced
• 1 cup sauerkraut
• 1/2 cup heavy cream (or milk)
• 1/2 tsp salt
• 1/2 tsp black pepper
• Dill for garnish, optional

Preheat your pot to medium heat. Add the oil, then the onion and carrot. Sauté for 3 minutes. Add the butter and let it melt.

Add the flour and mix thoroughly. Saute for 3 minutes, stirring occasionally. Add the chicken stock, bouillon and potatoes and mix. 

Bring to a simmer and cook for 15 minutes, or until the potatoes are fork tender.

Add the kielbasa, sauerkraut, and heavy cream. Simmer for another 5 minutes. Add salt and pepper and taste for correct seasoning. Top with dill before serving (optional).

Lasts 5 days in the refrigerator.