Olive Oil
2 Italian Sausages
Garlic, smashed and finely chopped
1/2 Onion, julienned
1 Yellow Sweet Pepper, julienned
Can o’ Tomatoes, diced ideally
1 cube chicken bullion, crushed
2 smallish zucchinis
4 T Pesto
Fennel Seed
S&P
Red Pepper flakes
Pasta of your choice, cooking simultaneously
Cook the Italian sausages using the method of your choice, as long as you choice is pan frying with a little olive oil. Remove, and keep warm. In the same skillet, sauté several cloves of garlic and the onion. Add the sweet pepper and cook until slightly soft over medium high heat. Stir in a can of tomatoes and the chicken bullion. When well mixed add the zucchini and pesto, and season with fennel seed to make everything more sausage-y, salt and pepper to make it taste like food, and red pepper flakes for a kick. Serve over pasta – we used homemade spinach linguini, dried from a separate pasta-making excursion. The spinach and zucchini were from the garden, the sweet pepper from Costco. . Let’s hear it for Costco produce. Three weeks in the fridge and not a single blemish. How do you like them [overpackaged and unorganic] apples?
A pretty simple recipe. Cook up some orzo and toss with butter, fresh chopped herbs (we used basil, parsley, rosemary, and thyme.) Mix in a handful of rough broken toasted pecans.
