I’ve officially returned from a self-imposed hiatus. Was there fun and trouble to be had during this break? Unfortunately, no. It mostly consisted of real life work and an overabundance of Netflix.
You know, the stuff that nourishes the soul.
I’m currently struggling with a case of the restlessness. My wheels are constantly turning but there are roadblocks at every turn. I’m like a car stuck in the mud. At some point, the tires will catch and I’ll speed off. I just might need to get a little dirty first.
In the meantime, there have been all kinds of fantastic food simmering away in the kitchen. With the turn in the weather, I’ve been making comfort food by the truckload. I hope you’re ready.
Today’s recipe is rooted in simplicity and ease. All of the ingredients were already in the house when I started. Better yet, it can be adjusted for what you have on hand. Versatility is always a wonderful friend.
You have your basics: pasta, tomatoes and meat. I added mushrooms and caramelized onions to the base. Then you have your basic seasonings and a bit of cheese. Within 20 minutes, you have a solid dinner.
- 1 box farfelle (cooked according to package directions)
- 2 tablespoons extra virgin olive oil
- 1 caramelized onion
- 1/4 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1 package pre-sliced mushrooms
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon fresh lemon juice
- 1 package chicken sausages, sliced
- 1/2 cup roasted tomatoes
- 1/3 cup Parmesan cheese
- 1/4 cup coarsely chopped fresh basil
- In a large skillet over medium-high heat, add 1 tablespoon olive oil, garlic, sausage and mushrooms. Once the sausage and mushrooms are browned, add the remaining ingredients (minus the cheese and basil) and cook for about 5-10 minutes or until everything is properly heated.
- Right before serving add the fresh basil and toss to combine. Top with the reserved cheese and serve.