Friday, August 31, 2012

Spaghettini with Sausage, Pesto & Sundried Tomatoes




School is here,
 and most busy Mom's like me are ready
to pull their hair out when dinner time comes.

After school pick up, activities, sports, drop off from one point to another,
 and errands in between.
And then there's dinner to worry about.

So in the next few weeks,
 I hope to be able to share with you some easy,
delicious, nutritious kid friendly recipes.

The big warehouse store, I'm calling "C" is a big help for me at this time of the year.
I have a few staples I get from there to make my life easier.
Just like the 2 ingredients on this dish.
The "C's" Pesto, and Sun-dried tomatoes.
A big help in cutting prep and cooking time.


If you have a good recipe for pesto sauce, you can always make it ahead of time.
You can freeze Pesto for up to 3 months.


Ingredients:
1 box thin spaghetti, cooked al dente
5 spicy Italian sausage, casing removed
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp oil from sun-dried tomatoes
1/4 cup white wine (optional)
1 cup sun-dried tomatoes in olive oil, cut in strips
6 tbsp pesto
1 tsp crushed pepper (optional)
Freshly ground pepper
Parmesan Cheese



Directions:
  • In a large pan, sautee garlic, and sausage in both olive oil and the oil from the sun-dried tomatoes, brown in medium high heat. Crumble sausage well. 
  • Add white wine, simmer until reduce by half.
  • Add sun-dried tomatoes. Cooked for another minute.
  • Season with freshly ground pepper.
  • Remove from heat, add cooked thin spaghetti, Pesto sauce and crushed pepper . 
  • Toss to coat.
  • Top with parmesan cheese.


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