Emeril Lagasse has some fun recipes that young aspiring chefs will have fun making and and eating. His new cookbook for children, There's A Chef In My Soup, has fun,easy-to-follow recipes for children, that big kids can enjoy, too.

Ingredients

Directions

1. Make sure the oven rack is in the center position and preheat the oven to 350 degrees Fahrenheit.

2. Bring a large pot of water to a boil over high heat. Add 1/2 teaspoon of the salt, 1/2 teaspoon of oil, and the rotini. Lower the heat to medium and cook until the pasta is tender yet still firm, about 9 to 10 minutes, stirring occasionally with a long-handled wooden spoon.

3. Using oven mitts or pot holders, remove the pot from the heat and drain the pasta in a colander set in the sink, pouring away from you, and rinse under cold running water. Allow to drain. (you should have 5 cups of cooked pasta.)

4. Heat the remaining oil in a medium skillet over medium heat. Add the sausage meat and cook, stirring, for 5 minutes. Add the onions, garlic, the remaining 1/2 teaspoon of salt, the Baby Bam, and pepper, and cook until the meat is brown and the onions are soft, about 5 minutes. Remove from the heat.

5. Evenly spread the cooked noodles in a casserole dish. Add the meat mixture, the Best Basic Red Sauce, and 1 cup of the cheese, and stir to combine thoroughly. Sprinkle the remaining 1 cup of cheese over the pasta. Bake for 25 minutes.

6. Using the mitts or pot holders, carefully remove the casserole from the oven and let it rest for 5 minutes before serving.

Yields 6 to 8 Servings

Baby Bam

Ingredients

Directions

1. Place all the ingredients in a mixing bowl.

2. Stir well to combine, using a wooden spoon.

3. Store in an airtight container for up to 3 months.

Yields about 3/4 cup

Best Basic Red Sauce

Ingredients

Directions

1. Heat the olive oil in a large, heavy pot over medium heat

2. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes.

3. Place the tomatoes in a large mixing bowl and squeeze with spoon or hands to break them into small pieces.

4. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well.

5. Bring to a simmer over medium-high heat.

6. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.

7. Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to three months.

Yields 10 cups (2 1/2 quarts)

Recipes courtesy of Emeril Lagasse, excerpted from There's A Chef In My Soup, Copyright ©2002.

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