Rigatoni con salsiccia del pollo

2 c. wide rigatoni pasta

1/2 lb. smoked chicken sausage

1/2 onion

1 can diced tomatoes

1 tbsp. honey

1/2 c. light sour cream

1/2 c. marsala cooking wine

5 bay laurel leaves

Salt and pepper to taste

Chop sausage into small pieces and sauté with chopped onion in olive oil or butter. Add tomatoes, bay laurel leaves, salt and pepper, honey, and wine and reduce. Add sour cream and cook for two minutes more. Serve over pasta cooked al dente in salted water.

Black beans and rice with chicken and apple salsa

1 cup chopped Granny Smith apple
1/2 cup chopped cilantro
1/3 cup finely chopped red onion
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2–3-pound rotisserie chicken, skin discarded and meat shredded

Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.

Combine remaining onion, bell pepper, and oil in a large skillet or saucepan. Cook over medium heat, stirring often, until completely softened, 6–7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice.

Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.