I’ve been cooking up some great recipes almost daily, but finding the time to put together recipe posts has been difficult. And forget remembering to take photos. Pictured above is Easter dinner, which I did remember to snap. Mostly because as I went to cook the rib roast, I realized I have never transcribed my go-to recipe for this perfect rib roast. I will remedy that in the coming week.
We had snow today, so yesterday before I even sat down to work, I spent time cutting flowers for vases and covering up plants I didn’t want to lose. So there wasn’t a lot of time to think about dinner. Luckily, I had a few items in the frig that needed to be used, so first up for dinner:
Sautéed Sausages and Pasta
- 1 lb sausage links – I used bratwurst this time, Italian sausages work great, too
- 3 tbsp of olive oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1/2 onion, sliced
- 1 to 2 garlic cloves, minced
- 1 tsp dried basil, crushed
- 1/2 tsp dried oregano, crushed
- salt and pepper to taste
- 10 oz dried spaghetti (works best with that, but if you have another style on hand, go for it)
skillet and saucepan
Slice sausages into 2 inch pieces.
Prepare pasta according to package directions, but drain when just Al Dente, you want it a bit under cooked, because it will continue to cook and soak up the sauce in the next step. Reserve the pasta water.
While pasta is cooking, heat oil in skillet, reduce to medium-hi heat, add vegetables and saute until softened. Then add sausage pieces and brown. Reduce heat to medium and cover until cooked through, about 15 minutes. Stir occasionally.
Once sausage is cooked through, add a ladle of pasta water to the pan to deglaze and create a sauce – add more as needed – and stir until well mixed and cook on medium high for a minute or two, reduce heat. Add drained pasta. Toss and let it all cook together on low for about 3-5 minutes to let the pasta soak up the sauce. Add a bit more pasta water if needed.
Serve with Parmesan cheese and salad.
Since it was going to be cold today, I decided soup would be a great idea. I made a traditional Potato Soup (recipe here) but since I had leftover carrots and potatoes from a pot roast earlier in the week, I blended those together with the milk, omitted the flour, and made the tastiest creamy soup base. The flavors were amazing and it was perfect for a cold snowy spring day.