Spicy and Creamy Pasta

As you probably would expect, I love to thumb through cooking magazines and food blogs and read the recipes. One game I play with myself is think about how I would make a dish based on its title. One food blog I read is Iowagirleats.com. She has a different take on cooking than I do, and while I enjoy reading it, I don’t tend make her recipes. But a few weeks ago, she had a recipe that sounded great, “Spicy Sausage Pasta Skillet” that I kept it in my inbox. One Friday night, with all the ingredients at home, I decided to make my own version, cooked in a skillet with spicy sausage.

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Rombi!

For this dish, I decided to pull out the rombi pasta I had in the cupboard. It was an impulse buy; it was on sale at the coop and I thought it looked interesting. And interesting it is; it’s more like lasagna pieces, and being a small pasta, it allowed the sausage and vegetables to shine.

I had some leftover sausage in the freezer that I left out to thaw that morning from the time I made the Baked Ziti. I decided to add a rather sad-looking zucchini that had been forgotten in the vegetable bin to offset the meat, so I was getting at least some veggies into this dish. I made this again a few weeks later with even more forgotten veggies and it was great. I think you could add just about any kind of vegetable to the meat, sauce, and pasta and it would be good, especially if you use a water-filled veggie like spinach and squash, which enhances and thins the sauce. And of course, vegetarians can just leave out the sausage and up the veggies.

When the eater of the house asks if I’m done eating, and then proceeds to scoop the rest of the pasta into his bowl, you KNOW it was good!

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Spicy and Creamy Pasta
Adapted from Iowagirl.com

4 spicy sausage links
2 teaspoons olive oil
2-3 cloves of garlic, minced
1 Tablespoon chopped shallots or red onion
1 zucchini, diced
1 can (14 oz.) diced tomatoes
2 cups reduced sodium chicken broth
1 Tablespoon tomato paste
½ cup half and half
1 teaspoon crushed red pepper, or to taste (optional)
1 ½ cups pasta (penne, rombi, or other pasta)
2-3 handfuls baby spinach
Grated cheese for topping (optional)

  1. Take a large skillet, warm over medium heat, and add the sausage. Cook until done. Remove from pan, drain on a plate covered with paper towels, and wipe the pan clean and place back on the burner.
  2. Warm the olive oil and add the garlic and shallots. Cook a few minutes until soft. Add the zucchini, and cook this for few minutes until soft. Add the chicken broth and diced tomatoes to the pan, mix in the tomato paste and the half and half. Stir. Add the pasta, crushed red pepper, and bring the mixture to a boil.
  3. Partially cover pan and cook about 7 minutes or so or until pasta is al dente. If the sauce starts getting a little too thick, add a bit of water or broth. When the pasta is done cooking, add the baby spinach, stir, and serve! Top with grated cheese if desired.
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