Time to Try New Recipes

I had a very busy first 2 weeks of April, but this week much less busy with work.  I'd like work to be a little more balanced, but I really can't complain at all. 

This week I could get caught up on some things at my own home.  I think I spent Monday cleaning some, returning library books and I went to Jazzercise in the morning.  Tuesday I had designated as Chicken Soup Day, so I got some chickens, onions, carrots and celery simmering about 8 am and by about 4:30 had lots of soup for the freezer.  I also had some for dinner myself.

Yesterday I needed to go to Costco.  I've needed to go for a while but have been reluctant to venture there on weekends.  I filled the cart yesterday and then was very appreciative of the Element to get it all home.

I tried a new recipe last night to use up some Italian sausage I had left from a client cook day.  I threw it in the freezer when I got home and I didn't want to leave it there until it got freezer burn.  I don't like to waste food.  This was great with a couple changes that I made. 

The sausage I had was pork so I used that. Also, this might be strange, but I prefer crumbled sausage to sliced, so I crumbled mine to cook it.

I had Marsala, but also had some red wine open and I decided I felt more like red wine with this recipe.  It was delicious.  I did use the red pepper flakes and used a heaping 1/4 teaspoon, I like spicy.  This had a zing, but not too hot.  I also had penne pasta so used that. 

Rigatoni with Sausage, Peppers and Onions from Everyday Pasta by Giada De Laurentiis

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes, optional
1 pound rigatoni pasta
freshly ground Parmesan cheese, for garnish

1. Heat the oil in a large, heavy skillet over medium heat.  Add the sausages and cook until brown on all sides, 7 to 10 minutes.  Remove the sausages from the pan.
   
2. Keeping the pan over medium heat, add the bell peppers, onions, salt and pepper and cook until golden, 5 minutes.
   
3. Add the garlic, oregano, and basil and cook for 2 minutes.  Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice and red pepper flakes if using.
   
4. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Bring to a simmer.
   
5. Cut the sausages into 4 to 6 pieces each.  Return the sausage to the pan.  Simmer uncovered until the sauce has thickened about 20 minutes.
6. While the sauce simmers, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta, add to the sauce, toss to combine.  Spoon into individual bowls and sprinkle each with Parmesan.  

Now I need to fold laundry and will probably be meeting my friend Rosemary to chat over tea.  I am all ready for my Saturday classes.