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lagilmanSeriously kicked the word count yesterday. I have a significant word-hangover. Taking today off.
ETA: Made tri-colore rustica last night. If I owned a restaurant, it would be on the menu every night from September through March, because it's just what you need on a cold, dark night. And it's remarkably easy to make.
-tri-color pasta (I prefer mini-shells, to hold the sauce better)
-sliced green, red and yellow bell peppers (approx 1 small handful per 3 handfuls of pasta). I use Trader Joe's frozen peppers, for convenience's sake -- never have to worry about what shape the pepper's in.
-1 hot Italian sausage, grilled (1 per person)
-fresh parsley and basil
-a basic tomato sauce (ideally one with actual chunks of tomato)
-fresh-grated parm-reggiano.
Cook the pasta al dente. Toss in the bell peppers and cook a few minutes until peppers and pasta are soft(er). If the peppers aren't softened, the texture will be off, and you'll probably get gas from the raw veggies. Peppers can be cruel like that. Crumble the herbs into the tomato sauce just as it starts to simmer. Drain the pasta and peppers, toss with diced sausage. Add sauce, and finish with cheese and fresh-ground pepper.
ETA: Made tri-colore rustica last night. If I owned a restaurant, it would be on the menu every night from September through March, because it's just what you need on a cold, dark night. And it's remarkably easy to make.
-tri-color pasta (I prefer mini-shells, to hold the sauce better)
-sliced green, red and yellow bell peppers (approx 1 small handful per 3 handfuls of pasta). I use Trader Joe's frozen peppers, for convenience's sake -- never have to worry about what shape the pepper's in.
-1 hot Italian sausage, grilled (1 per person)
-fresh parsley and basil
-a basic tomato sauce (ideally one with actual chunks of tomato)
-fresh-grated parm-reggiano.
Cook the pasta al dente. Toss in the bell peppers and cook a few minutes until peppers and pasta are soft(er). If the peppers aren't softened, the texture will be off, and you'll probably get gas from the raw veggies. Peppers can be cruel like that. Crumble the herbs into the tomato sauce just as it starts to simmer. Drain the pasta and peppers, toss with diced sausage. Add sauce, and finish with cheese and fresh-ground pepper.
