Carter Cooks: Italian Sausage Pasta

As the spring semester comes to a close, final preparations are upon us. Whether you are a student, faculty, or staff, we can all agree that there is something urgent in the air on campus. During this mad dash to the finish, we tend to let the enjoyable things slip by, like having a proper home-cooked meal. We stop for a bite on the way home and eat it in our car.  Our pantry is bare and we haven’t seen the inside of our kitchen for a week. When it gets crazy busy like that, I always crave a starchy, tomato filled dish. So, that’s what I’ve chosen for this week. This meal is a staple for me. I can make it in pinch and it feeds one or a crowd. The leftovers are equally delicious because the flavors enhance.

By adjusting the sauce to your own tastes, you can ensure a happy break from the stressors of finals. Play with the ingredients you add to the sauce. I personally believe that onions are medicinal and will use them in just about anything. Carrots or mushrooms can make this a completely different dish. Don’t be afraid to add or subtract something. The fresh oregano adds a rich, earthy flavor that is full of comfort. The Italian sausage is a sweet simple flavor to kick this dish from ordinary to extraordinary. Best of luck with the end of the semester and Enjoy!

Italian Sausage Pasta

Ingredients – From the Market

Fettuccine – Pasta Wench

Oregano – JEM Farm

Italian Sausage Links – Sentelle’s Sausages

Ingredients – From your Pantry

Olive Oil

Salt & Pepper

Tomato sauce

Bell peppers

Onion

Garlic

  1. Bring water to a boil in a stockpot.
  2. Mince garlic. Dice bell peppers and onions into small pieces. Set aside
  3. Meanwhile, heat a skillet to med-high heat to cook your sausage. Add a little olive oil just to keep the sausage from sticking. Sauté until golden brown. Remove sausage from pan and drain on paper towels. Reserve some of the grease for your veggies.
  4. Add garlic to your reserved oil. Sauté until fragrant, about 1-2 minutes.
  5. Add bell peppers and onions. Sauté until tender.
  6. Add your tomato sauce and cooked sausage to the pan. Salt and pepper to taste.
  7. Add your pasta to your boiling water and cook to al dente.
  8. Meanwhile, chop your oregano. Toss into sauce. Simmer sauce while pasta is cooking.
  9. Drain pasta and toss into sauce, coating thoroughly. If you need to thin your tomato sauce, add some of the pasta water.

Notes:

Sausage: I prefer to remove Sentelle’s sausage from it’s casing. It’s up to you. Because Sentelle’s is homemade the casing tends to a bit weaker than what you get in the store. It’s all natural and completely safe to eat. Some people enjoy the texture of the casing. If you are cooking the link whole, reduce your heat and make sure you cook thoroughly.

Tomato Sauce: I typically make my own when tomatoes are in season and keep it frozen. However, any sauce will do. Tomato sauces vary immensely from brand to brand. Make sure you adjust the taste accordingly. Homemade ones can run on the sweet side, whereas store bought ones can have a metallic aftertaste.

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