Happy New Year! It’s been awhile since I have talked to you! I try and get posts up regularly, I really really do, but sometimes life just gets too busy. We actually have some big news….my husband and I are expecting baby #3. We are very excited! The first trimester was rough, as usual, but I have made it into my 17th week and am feeling a lot better. That means food is no longer my enemy….YAY!!
Today I bring you the recipe for my beloved Sausage and Red Pepper Pasta. Oh man, this is a good one. This pasta is near and dear to my heart because it brings back so many memories for me. I came up with this recipe when my husband and I were dating. I would go to his house after work or school and make a big pot of this pasta, often times sharing it with his Grandpa, who lived with him at the time. I usually made way to much for one sitting so I would eat the leftovers everyday for lunch until it was gone. It became my go to lunch. Now my husband would always be working during lunchtime, so he never actually got to eat this pasta very often and I never realized how much he loved it! When I made a batch to photograph for this post he said, “I love when you make this, it’s amazing” (as he devoured bowl after bowl full). I have now vowed to make it more often.
As I am typing this, I am trying to figure out a way to explain why this simple pasta dish is so special. It only takes 4 ingredients to make, if you don’t count the salt and pepper, and about 20 minutes to put together. I think the red peppers are delicious in this and add a nice sweetness. You can use whatever sausages you like. I always like trying different kinds of specialty sausages and the Chicken Caprese Sausages that I found at Costco are incredibly delicious! Those are a new favorite!
This Sausage and Red Pepper Pasta is a great throw together dinner or lunch that is sure to please the whole family. You can make it for a crowd or just for yourself. I hope you give this recipe a try and let me know that you think!
- 6 Sausages (I used Chicken Caprese)
- 1 Red Pepper, chopped
- Olive Oil
- 1lb Penne Pasta
- Salt and Pepper
- Bring a pot of water to boil. Boil the sausages until cooked through. About 8-10 minutes. Remove the sausages from the pot and place them on a cutting board. Do not dump out the water.
- Bring the water back to a boil and add salt. Drop in your pasta and cook until al dente. Drain the pasta and set aside.
- Slice the sausages into 1/2 inch rounds. Heat up a skillet on medium heat and add a tablespoon of olive oil. Add in the chopped red peppers, salt and pepper, and cook until tender. About 5 minutes. Add in the sausage slices and work them in the pan until golden brown on both sides.
- Add the pasta and sausage mixture to the pot the water was in and add enough olive oil to coat the pasta. Add salt and pepper as needed. Serve warm. Top with fresh parsley if you like.
In our house, Sunday morning is usually the only morning my husband is home from work. I like to serve him something delicious and filling for breakfast before we head to church. This Country Sausage Gravy over Buttermilk Biscuits is one of our favorites. I serve this both for breakfast and dinner and it is always SO comforting. It takes me back to my childhood when my Mom would make this gravy regularly. There is just something about a plate filled with homemade biscuits loaded with sausage gravy that warms your soul.
I don’t think I was ever really taught how to make sausage gravy. I think I learned just by watching my Mom make it all those years. It is a very simple dish to make and very forgiving. It always starts with good quality sausage. This time I used Homemade Country Sausage from Boarman’s Meat Market. Boarman’s is an old fashioned meat market in Highland, Maryland and they have some amazing high quality meats. I have shopped there a few times before but hadn’t been recently. It is a meat lovers dream! I really need to go there more often and I don’t think my husband would be mad if I picked up some steaks. This Country Sausage had lots more flavor than the regular sausage I usually get to make this gravy. Win!
This dish is one of those good hearty meals that doesn’t require a lot of ingredients, making it no frills and no fuss. I normally stick with my basic sausage gravy recipe but you can add additional flavors to it depending on what kind of sausage you have. Adding fresh sage or red pepper flakes, can really take it to another level. This Country Sausage Gravy will continue to be a staple in my home for as long as I am the boss in my kitchen (so forever). I am excited for my kids to grow up eating it, just like I did!
Well that stinks. I just sat down to edit photos from a delicious breakfast casserole I made and for some reason they were all blurry. (I have been struggling with lighting now that it gets dark so early). I wanted to get that up on the blog but I will have to postpone it. That’s okay though because that means I will have to make it again soon, which means I get to eat it again soon! I guess I am fine with that ;). I am glad I have another recipe photographed and ready to go though! Say hello to Shrimp and Sausage Jambalaya.
I saw Ina Garten make this on the Food Network a couple of years ago and I was immediately intrigued. It looked absolutely delicious. I whipped up a pot of this Jambalaya that evening and I have been making it ever since. This is such a comforting and impressive dish.
It may look like this Shrimp and Sausage Jambalaya calls for a lot of ingredients and that’s because well….it does. But don’t let that scare you! This dish needs love. Lots of love. There are meats that need to be browned in order to build flavor. The veggies need to soften and marry with the spices. The rice needs to simmer until it’s cooked and slightly sticky. The shrimp need to steam gently inside the rice. And the final seasonings need to be added at the end. But don’t run away! Don’t say you can’t do it! This Jambalaya is so flavorful and so completely worth all the effort that goes in it. I love to go in my kitchen (also known as my happy place), turn on some good music, pour a glass of wine, and cook me some Jambalaya! There is something very relaxing about it.
This is a great dish to entertain with because it makes a big ole pot. This may actually, literally, feed an army. Once my Dutch Oven is filled to the brim with colorful and flavorful Jambalaya, I pop it down in the middle of the table and everyone digs in. You can top it with fresh herbs, scallions, and more hot sauce if you like.
I hope you had a wonderful Thanksgiving! I spent my day surrounded by family and of course ate WAY to much food. Yesterday was quite relaxing, even with all of the food that needed to be prepared. The kitchen is my happy place; especially when I’m there with my mom and sisters. There is something wonderful about all of us being in the kitchen cooking together. You may even say there is a healthy sense of competition in the air. I love fighting over oven space, sneaking tastes of one another’s dishes (and maybe secretly adding more salt), and stirring whatever is on the stovetop just to drive the one making it crazy. It is all in good fun!
It’s the day after Thanksgiving and I am in the midst of a household that has gone completely insane. The kiddos are extremely fussy, my house is between Fall décor coming down and Christmas décor going up, toys are everywhere, laundry is piled high (I’m working on that), and all I want to do is sit on the couch in my Lularoe leggings and get a blog post up. (It has now been 3 hours since I started this post and the kids are down for a nap. This might actually get on the blog today). I want to share a dish with you that I made this year, and last, for our Thanksgiving feast! Ciabatta and Sausage Stuffing has quickly become a family favorite. I know I missed the train on getting this to you before Thanksgiving so you could make it BUT why can’t we have stuffing any ole time we want? Make this anytime! Or if you must have a holiday to serve stuffing, you can make this for Christmas or New Years too!
Ciabatta and Sausage Stuffing is pretty simple to make. It starts with browning one pound of breakfast sausage in a pan. You can really use any sausage you like: spicy, mild, Italian, etc. Next, the onions, carrots, and celery get sautéed in the same pan until tender.
Put the sausage and the veggies into a big bowl and add the rosemary, parsley, sage, cubed Ciabatta, olive oil, and chicken stock. Mix everything together, making sure all of the bread is moistened. Bake in a 375 degree oven for 30-35 minutes.
Now be prepared, when you take this Ciabatta and Sausage Stuffing out of the oven, it may take your breath away. It is stunning! If you are a bread snob like me, then you know how amazing Ciabatta is. Don’t worry, it doesn’t lose it’s integrity by going in this stuffing. The bread cubes on the inside are moist and full of flavor from the herbs and chicken stock, but the bread pieces on top are crispy little cubes of goodness. I love the different textures this stuffing offers. The fresh herbs make this dish very aromatic. Fresh sage and sausage is the best combination.
I hope you make this delicious stuffing for your family this Christmas season!
- 3 tbsp. unsalted butter
- 16 oz. bulk breakfast sausage
- 1 carrot, cut into 1/4" dice
- 1 yellow onion, cut into 1/4" dice
- 1 stalk celery, cut into 1/4" dice
- 2 cups turkey or chicken stock
- 1?3 cup olive oil
- 2 tbsp. roughly chopped parsley, plus more for garnish
- 2 tbsp. roughly chopped rosemary
- 2 tbsp. roughly chopped sage
- 1 (12-oz.) loaf ciabatta bread, cut into 1/2" pieces
- Kosher salt and freshly ground black pepper, to taste
- Preheat your oven to 375 degrees.
- In a large skillet, melt 1 tablespoon of butter and add in the sausage. Cook the sausage, breaking it up as it cooks, until it is no longer pink. Transfer the sausage to a large bowl and set aside.
- Add the remaining butter to the skillet and add in the carrots, onions, and celery. Sauté the vegetables until tender, about 7 minutes. Transfer to the bowl with the sausage.
- Add the stock, olive oil, parsley, rosemary, sage, and bread cubes. Mix together, making sure all of the bread is moistened.
- Spread into a greased 9X13 inch baking dish and bake for 30-35 minutes or until the top is golden brown and the bread is crisp.
Adapted from Saveur