Hi everyone. Hope your Thanksgiving was the best. Just a quick recipe that you can make in minutes. And with the Holidays jamming our way, this is a great dinner.
PENNE WITH SAUSAGE
Serves 4 to 6
1 lb Barilla Penne
6 Italian sausages cut into 1/2 pieces (rounds)
1 red, 1 yellow and 1 orange pepper cuts into 1 inch square pieces
1 1/2 cups sliced mushrooms
3 cloves of garlic sliced thin
Olive Oil
Salt and pepper
1/2 cup Parmesan cheese
Put the water on for the penne. In the meantime in a large skillet, put about 1/4 cup of olive oil. Saute the sausage until almost done. Add the peppers. Saute the peppers and the garlic for about 6 or 7 minutes. Add a little more oil as needed and add the mushrooms. Saute until all are tender but not overcooked. Add the penne to the boiling water and cook just until al dente. When done, reserve about 1/4 cup of the water. Drain the pasta and toss into the cooked sausage and peppers and mushrooms. Put about 2 tablespoons of the pasta water into the pasta and toss. Pour into a large serving bowl and mix in 1/2 cup grated parmesan cheese. Serve hot!
Thanks for stopping in today
Ciao
Grayce
Hi Grayce
ReplyDeleteI'm finding that this year's energy levels are not where they should be and I'm trying to start early with some recipes. Can you tell me what's the best way to freeze the baked breaded egg plant? If I make a few things starting now maybe it'll be easier than on Christmas Eve when I put together the lasagna. Thank You and Happy Holidays
Judi
Judi
ReplyDeleteSo nice to hear from you. When I freeze my eggplant parm. I make it, assemble it, and freeze it. Let it defrost and bake till it is bubbly. Hope you are feeling better. Just like Lasagna. I make it, assemble then freeze. Defrost and bake.