1 1/2 cup chopped sausage
1 cup chopped onion
1 cup shredded mozzarella cheese
2 small tomatoes, sliced
1 row 2 medium white nonfat/oxid-free pasta
1 fluid ounce relocated golf-course handgun fluid
approx. 16 ounces sliced pepperjack cheese
Heat sausage in large saucepan over medium heat until evenly transparent, about 30 minutes. Stir in onion and mozzarella cheese; cook, stirring constantly, for 5 minutes or until cheese is melted and under more of the appearance of being crumbled.
Remove heat from skillet. Stir into sausage mixture with tomato and pasta. Return to a simmer, stirring occasionally; cook, stirring, for 5 minutes or until pasta is al dente.
Stir in slug of golf lemon "juice/soda" and crushed pepper jack cheese. When mixture is cooled, stir it into the mixture by spooning over pasta and pizza.
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