This recipe is meant to get rid of those extra things lying around that you don't want to go bad...it is very adaptable.
1 box of pasta of your choice (I tend to go with things like fusilli or penne, but sometimes i go CRAZY and do gnocchi)
1/2 lb. of bulk turkey sausage (no casings)
2T. crushed garlic
1/2 onion, diced
1/2 package of sweet baby tomatoes, halved
1 can diced stewed tomato (12 oz)
your leftover veggies (I had mushrooms and zucchini hanging about last time) diced
1/4 white wine (the cheap stuff will do)
1tsp. salt
pepper to taste
whatever herbs you like (I usually have thyme, fennel, and rosemary hanging about)
1/2 cup shredded asiago or parmesan
Boil you water and cook pasta until al dente. Set aside. Heat oven to 400.
Heat a small amount of olive oil in a pan and add your garlic, onion for about 1 minute. Add the sausage and cook thoroughly. Add baby tomatoes, your random veggies and cook for several minutes until also al dente. Add the stewed tomato and wine and simmer. Mix in herbs at the end.
In a baking pan, place the pasta and then the sauce over. Sprinkle the top with parm or asiago and bake for 15 minutes. Serve with a crusty bread and a shiraz.
1 box of pasta of your choice (I tend to go with things like fusilli or penne, but sometimes i go CRAZY and do gnocchi)
1/2 lb. of bulk turkey sausage (no casings)
2T. crushed garlic
1/2 onion, diced
1/2 package of sweet baby tomatoes, halved
1 can diced stewed tomato (12 oz)
your leftover veggies (I had mushrooms and zucchini hanging about last time) diced
1/4 white wine (the cheap stuff will do)
1tsp. salt
pepper to taste
whatever herbs you like (I usually have thyme, fennel, and rosemary hanging about)
1/2 cup shredded asiago or parmesan
Boil you water and cook pasta until al dente. Set aside. Heat oven to 400.
Heat a small amount of olive oil in a pan and add your garlic, onion for about 1 minute. Add the sausage and cook thoroughly. Add baby tomatoes, your random veggies and cook for several minutes until also al dente. Add the stewed tomato and wine and simmer. Mix in herbs at the end.
In a baking pan, place the pasta and then the sauce over. Sprinkle the top with parm or asiago and bake for 15 minutes. Serve with a crusty bread and a shiraz.
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