Today I had one of those days where it’s the day before the pay-check arrives and you just gotta make the best out of what you have laying around kinda day. Well, the thing is that I’ve known the whole week that today would be one of those days so I planned ahead using only what I had laying around. It turned out to be fine, great even. Lucky for me that it did go this well and I could give you the recipe. I did fumble a little around the kitchen not really knowing what I was doing half of the time, but as time went by I got more confident that this dish actually would turn out pretty great. I’m all about using what you have laying around in the fridge, the freezer or in the kitchen cabinets. Sometimes I can get an idea right away just by looking around the kitchen, other times it takes me a while to get my head around everything and figure out what to do or what to make with what I got. But usually, when I take a step back, do something else the ideas come flooding. ( sometimes it takes days .. but usually, I’ll get an idea the very same day.)
Today’s dish is tasty, fun to make and super delicious. Hetty’s summer pasta is something I know for a fact that I will be making more of this summer.
3 Sausages ( I used smoked sausages, but you can use any type you want.)
8,5 oz of frozen vegetables ( I used a mix containing only baby carrots and broccoli, but you can use any type of frozen vegetables you’d like.)
2 Teaspoons of sun-dried tomatoes
Penne Pasta ( you could easily switch this out with spaghetti if you prefer that. )
1 teaspoon of powdered beef broth
Tuscan seasoning blend
14,5 Oz. Canned diced tomatoes
Instructions to make Hetty’s Summer Pasta;
- Cook the pasta as written on the label( use one teaspoon of powdered beef broth in the water to give it a rich taste.). take out the frozen vegetables and put them into a pot on medium heat to defrost them. Cut the Sausages in half then sideways before slicing them up. Add some butter into a skillet and add the sausages. Season with pepper, chili flakes, and Tuscan spice blend. Cook the sausages until they reach a golden color. When the sausages are ready put them aside on a plate.
- Use the same skillet as you used for the sausages to cook/fry the vegetables in. Add two teaspoons sun-dried tomatoes. Season with pepper, chili flakes, and Tuscan spice blend. When the vegetables reach a golden color add them to the plate with the sausages.
- Add the canned diced tomatoes into a pot, season with pepper, Tuscan spice blend, and chili flakes. The pasta should be ready right about now. Drain the pasta but fill up the empty can( from the canned tomatoes) half full with pasta water and add it into the diced tomatoes. Let it simmer for about 5 minutes. But a TBS of butter into the pasta so it doesn’t stick.
- After five minutes, add the pasta into the tomato sauce. let it simmer for about 2 minutes. Drain the pasta once again, this time form the tomato sauce. Add the pasta back into the pot and add the sausages and the veggies in with the pasta and let it cook together for about 2-5 minutes. Add a good amount of the dish on a plate, sprinkle some parmesan over the top before serving.
You can easily serve this dish with a salad on the side or maybe some garlic bread. This is for 1-2 persons but if you like to make this dish for more than one, simply add more ingredients and you’ll be all good.
I hope all of you have an amazing Monday so far, and I hope to see you back here tomorrow for a new post.
Coming up tomorrow: Two sauces, a million choices.