I love this recipe because it is so versatile. This time we’ll be doing sausage but you can substitute any protein to this and make it a meal!
- 2 cups pasta (minimum 1 cup per person)
- recommend penne, rotini, something like that
- 2 – 3 stalks green onion
- 1/2 – 1 yellow onion (depending on how much you love onion)
- portabella, king oyster, shiitake, something firm
- 1 – 2 carrots
- olive oil
- I will be using the Tuscan Sunset spice mix from Penzeys Spices. (they also sell through Amazon). It includes:
- sweet basil
- Turkish oregano
- red bell pepper
- black pepper
- anise seed
- Oregano, basil, thyme, black pepper, and garlic is also a good combination that is all available at most grocery stores.
Vegetables & Sausage:
- Chop all vegetables into small to medium pieces. (or larger if that’s your taste)
- Lightly coat a pan with olive oil and bring to medium heat
- Put the yellow onion and carrot in and lightly add each of the spices. Cook for a few minutes, just enough so they start to soften.
- Then add the green onion and mushroom as well as additional spices to taste.
- While the vegetables are cooking slice up the sausage
- When the vegetables are almost done push them to the side of the pan and place the sausage in the pan
- Cook the sausage on both sides until crispy
- Continue cooking until the carrot can easily be pressed into with a spatula. (or to the doneness of your preference)
- Once everything is cooked combine it all into the pot. Mix everything together and serve!
- While the vegetables are cooking fill a pot with water and put it on the stove at high heat to bring to a boil
- Once the water is boiling add the 2 – 3 cups of pasta.
- When the pasta is done drain it and set aside until the vegetables and sausage are done
This is like cooking with your grandma except your whole family isn’t watching. The ingredients will frequently be a dash of this and a good amount of that unless I’m using a professional recipe to build off of. I’m here to be a friendly face & helping hand on your cooking journey. I’m not selling a book or a professional chef. Maybe that will change one day but for now, much like your grandma, the recipes will frequently be measured to taste and delicious.