Here’s a recipe from one of our friends that cook – we affectionately refer to them as our “Taste-buds!” If you’d like to submit a recipe, send it to me at firstname.lastname@example.org I’d love to share your creations with the Unleash Your Inner Foodie community!
My thanks to Mark from Connecticut for this yummy recipe. I made it this weekend and received rave reviews from my guests!
“Still love your site and concept while so much so, I like to contribute a recipe. The recipe itself is quite easy to make and is something I created and honed over the years with trial/error. It’s a pasta with vegetables and chicken sausage with olive oil and I’ve made it for several people with great reviews. I think the key to the recipe is laying the cooking time of the vegetables. By doing so, the flavors tend to mend together at the end. What I like most about it is people can make variations and experiment to their tastes which is part of the reason why I would like to submit to you. ”
Pasta with Chicken Sausage and Sautéed Vegetables Serves 4-6
I love the versatility of this recipe as it suits well for a light lunch (in smaller portions) and dinner while the ingredients themselves can be altered to suit a particular taste. More heat, more garlic, different vegetables—it’s up to you and your taste! Additionally, it’s quite easy to make.
In my opinion the key to the taste is to sear the vegetables in a distinct method so the flavors of the vegetables mend together. This is achieved by a somewhat orderly fashion but the process is worth the prep. I created this recipe over many years of trial and error but too, I from time to time vary the ingredients based on the availability of what’s in season. Penne pasta works great but other shapes can be substituted. Whole Wheat pasta can be used but, it does not bode well for leftovers as it tends to dry out more quickly.
Medium Size Onion, preferably Vidalia or Spanish: 1
Red Bell Peppers: 2
Chicken Sausage Links (cooked or raw): 3-4 links
Asparagus: 10 – 15 spears
Broccoli: 1 head
Sun Dried tomatoes (in oil): 1/2 Cup
Cloves of Garlic: 4-6
Fresh Basil leaves: 6-10
Red Pepper Flakes: 1/4 teaspoon
Salt and Pepper to taste
Parmesan cheese: 1/4 Cup
Olive Oil: 4-6 Tablespoons
Penne Pasta: 3/4 to 1lb
Directions: 1. Before preparing your vegetables to be sautéed, place a large pot of cold water lightly seasoned with salt on the stove top to boil.
2. With the water on, peel and skin the onion. Once the onion is clean, cut it in half width wise, slice the onion halves individually with the flat side down, slice into 1/4 inches wedges. Separate the onion wedges as you put into a separate bowl. (Prep Note-you want to adhere to the 1/4 inch wedges because the onion will cook longer than any other vegetables and smaller cutting sizes will cause the onion to disintegrate.)
3. Add 4-6 tablespoons of Olive Oil to a10 inch sauté pan set to Medium High heat and sauté onions for 4-6 minutes.
4. While the onions are cooking, clean and core the Red Bell Peppers slicing them in half, top to bottom. Once cut in half, again cut slices lengthwise in 1/4 inch wedges. Add Peppers to Onions and continue to cook for 3-4 minutes on Medium High heat.
5. As the peppers and onions begin to mend their flavors, add sea salt and freshly ground pepper to taste. Additionally, add the Crushed Red Pepper flakes.
6. Slice the Chicken Sausage into 1/4 inch chunks and if sausage is raw, add now. (if pre-cooked follow below *)
7. Cleanse and cut off bottom of Asparagus spears. Cut Asparagus on a diagonal into 1 inch lengths. Add Asparagus to Onions and Peppers and sauté for 2-3 minutes. *(if using pre-cooked chicken sausage, add now)
8. Cleanse Broccoli and cut florets from stems into 1/4 inch sizes. Add Broccoli to mixture and continue to cook.
9. Cut the Sun Dried Tomatoes into 3-4 pieces and add to pan.
10. Cleanse Basil leaves and place all the leaves on top of each other and roll into a cigar shape. Slice roll of Basil leaves in 1/8 inch strips. Add 1/2 of Basil leaves to pan.
11. Skin Garlic and finely dice. Arrange vegetables in the sauté pan to the sides leaving the core of the pan open. Add 1 Tablespoon of Olive Oil to sauté pan and place Garlic into the center ring. Continue to cook for 2-3 minutes until Garlic just begins to turn lightly brown.
12. Once Pasta is Al Dente (8-10 min.), add pasta to sauté pan and turn off heat. (you always want to add Pasta to sauté pan for best flavors) Fold pasta into vegetable mixture and be mindful of the appearance of the pasta. The pasta should “Smile” or slightly shine. If it does not, add a small amount of Olive Oil and stir generously.
13. Finish with remaining Basil leaves and Parmesan cheese again being sure to fold together. Enjoy!