i want to face plant into this pasta.
i mean, you had me at
hello sausage (stop with the dirtyyyy mind).
with two kinds in this dish, you’ll find me at the bottom of the bowl about as happy as the world is that kim and kanye just went ahead and got hitched so we can all move onto real news: the bachelorette.
i mean really, craig is a lunatic and cody – i feel like, he might, be playing for the other team…..i mean, that spray tan. amiright or amiright?
anywho pasta. i dont really make it that often. i think it goes back to my russian ballet teacher, miss nora, who yelled at us when we were itsy saying “no pasta, no muffins, no macaroni, no nothing – we need chicken legs!” and i was like, thanks a lot you giant buzzkill. you just scarred me and i’m going to think carbs are the devil my whole life now.
we had it at home every once in a while. ooooo now i want this amazing pasta with broccoli my mom used to make when i was growing up. we can add shrimp! die. okay. that date night is coming soon for us. and by us, i mean you and me.
so here’s the thing with this pasta. the sauce is simple and i don’t think you should mess with it.
i’m not a sauce girl. too much sauce on food is like a man who over does cologne. it’s unappetizing, disarming and feels like he’s trying to hide something. or trying too hard.
a bit of a simple sauce (unless it’s garlic aioli and then there ain’t no such thing as too much) works for me. it’s just a hint of an accessory that compliments the rest of the outfit.
yep. on a metaphor kick and i can’t make it stop.
do NOT use just regular water. you MUST use the water from the pasta. must must must. if you don’t, well ya just ruined the recipe and you’re going to have to start all over again. way to gooo.
this pasta is simple. it’s my favorite. it’s the one i always make on my carbo loading days before races (because we all know the real reason i run is for the medals, carbs and free beer you earn). you can add tomatoes, seasonings, anything you’d like. but i think the simplicity is what makes the flavors sing. (couldn’t help myself).
get to it.
- 1/3 cup ground sausage (bob evans, we’ve talked about this)
- 1/3 cup eckrich smoked sausage
- 1/4 cup fennel
- 4 oz tomato paste
- 2 cups penne
- 4 oz tomato paste
- cook the ground sausage and fennel in a skillet, dicing sausage as it cooks
- slice the smoke sausage and add to ground sausage
- separately, add water to pan. once boiling, cook penne until cooked thoroughly
- once cooked, drain pasta keeping a bowl to catch the water under the colander
- add tomato pasta and water alternatively, until you reach consistency you desire. trust yourself.