I missed all of you in blogworld! I know, I know, I have been MIA for over a month. I suck. And I promise next week will bring a post with updates on marathon training for Santa Rosa, eats and more shameless running selfies. But for the past few weeks I have been laying low. I’ll alleviate the sting of neglect with a “filler” blog post – lame, I know. But it’s a suuuuuuper yummy and easy recipe. So hopefully you prepare it and try it out with a lovely glass of chianti, and this will slightly make up for me going AWOL over the past few weeks.
Let’s call this creation: Pappardelle with Roasted Tomatoes and Sausage with Garlic Bread on the Side
This dish serves 2-3.
And #bloggerfail I didn’t take pics of the prep or cooking process, only the final product. Cut me some slack, this is my first recipe post. I’ll do better next time, promise.
OK here is a full ingredient list:
2 pints cherry tomatoes, halved
1 red bell pepper, sliced into thin strips
4-5 cloves garlic, minced
1/4 c. olive oil
2 tbsp. balsamic vinegar
1 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. dried basil
Salt and pepper to taste
1 package Trader Joe’s Spicy Italian sausage (this package has 5 sausages which total about 1-1.5 lbs. of meat. You can use regular Italian sausages if you don’t like spicy, chicken sausage if you don’t do pork, or no sausage if you don’t do meat. Whatever tickles your pickle.)
6-8 oz. white mushrooms, sliced
1 package Trader Joe’s Pappardelle Pasta (again, use whatever pasta you like, but I love the look and consistency of pappardelle style for this dish.)
Making the Roasted Tomato “Sauce”
You can do this step way in advance, even the day before, and just stick it in the fridge till you’re ready to make the rest of dinner. Since it was hot as balls the day I made this dish, I prepped the sauce early in the morning so the oven wouldn’t be cranking during the unholy hell of the afternoon sun. Oh yea, and as a side note, this sauce on it’s own makes an awesome bruschetta topping or salad topping (bonus!).
In my life-changing cathartic exodus from the corporate world, I got in touch with my earthy-crunchy goddess and planted a garden in our backyard. These are some of the (literal) fruits of my mid-life crisis. If you aren’t cool or hipster enough to have a garden, (sigh + condescending eye roll) I suppose organic grass-fed free-range store-bought tomatoes will do.
Preheat the oven to 400 degrees F (204 C for my Canadian and Euro readers! Hi guys!). Combine the halved tomatoes, sliced red peppers, garlic, olive oil, balsamic, thyme, oregano, basil, salt and pepper in a mixing bowl. By hand, gently mix all the ingredients together until the tomatoes and peppers are covered with all of the oil, vinegar and other goodies. Transfer the mixture to a baking dish, and roast (uncovered) in the oven at 400F for 45-50 minutes. Stir the mixture up once or twice during the cooking process. Remove this mixture from the oven and put it off to the side.
Adding the “Protein”:
Remove the Italian Sausage from its casing and cook it in a large frying pan over medium heat. Once the sausage starts to brown (about 2-3 minutes) add the mushrooms. Cook the sausage and mushrooms together for about 3-5 more minutes, till the mushrooms start to shrink down. Add the roasted tomato mixture to the frying pan, reduce heat to low, cover the pan and let the flavors all smoosh together, stirring occasionally for about 10-20 minutes.
Making the Pasta:
Seriously, if you are reading this blog and don’t know how to make pasta out of the box at this point in your life, just punch yourself in the face. Hard.
Nothing special here on the garlic bread. I use hamburger buns (soooo fancy pants), butter, garlic salt and a sprinkle of grated parmesan cheese. The more butter the better, am I right?!? Broil the bread until the edges start to brown. Or until you get distracted for like 2 minutes, suddenly remember you have garlic bread in the broiler, cuss uncontrollably, throw open the broiler door and quickly remove the blackened hockey pucks that were supposed to be your garlic bread from the broiler while burning the s&%t out of your fingertips.
Plating the Meal:
Divide up the pasta into 2 servings and cover the pasta in the tomato/sausage/mushroom sauce. You can sprinkle some extra parmesan cheese on top, but this dish has so much flavor you may not need it. Garnish with garlic bread. And here you have it!
Dinner for 2 is served! OK not gonna lie, we each had 2 slices of garlic bread.
And a close up of the meal:
And there you have it! One more thing – I don’t really pay attention to calorie counts when I am marathon training. Although this meal contains plenty of veggies, it’s obviously not low-cal. However, it’s really easy to tailor or omit some of the ingredients and ratios of ingredients to decrease the calorie/carb/fat content while keeping all the amazing flavor. If you would like some suggestions, feel free to email me or comment and I’ll be sure to respond.