Feeling Saucy

I didn't know what to do for dinner and remembered I have a bunch of canned tomatoes to use, and I had pasta in the cupboard. I wanted to use some zucchini because that sounded tasty. So I made up this pasta sauce and am proud to say it was really tasty.

Italian Sausage and Zucchini Sauce

1 italian sausage link, casing removed
5 small cremini mushrooms
2 medium sized zucchini
1 onion
3-4 cloves garlic
2 cans diced tomatoes, pureed
salt
pepper
oregano
basil
italian seasoning

I took one italian sausage out of its casing and browned it on high heat and broke it up. I just wanted a really nice browning on the outside. I didn't want a meaty sauce, just some nice flavor. Removed that and then browned the mushrooms. I didn't add any oil, just let them soak up whatever was left from that little bit of sausage and then put them in the bowl with the sausage. I then threw in the zucchini chunks on high heat to get a little bit of color on them, not to cook them. Removed them to the bowl. Sauteed the onion and a pinch of red pepper flakes and a pinch of salt in olive oil until they were soft, added the garlic and let that go for a minute or so. Added back the sausage, mushrooms, and zucchini and put in the tomatoes. Seasoned with pepper, salt, dried oregano, dried basil, and some italian seasoning. Brought it up to a boil and then let simmer for around 30 minutes. Tossed with most of a pound of farfalle and some pasta water and let the pasta finish the last minute or two of cooking in there. Served with Parmesan cheese.

Weeknights Call For One Skillet

I make a lot of one pot meals. It is just so much easier and less messy. And since we gave up on eating at our dining room table a long time ago I can just put some food on my plate or in my bowl and call it good. A starch, a protein, and a vegetable all in one place can be a lovely thing. It also encourages eating of vegetables when I don't have to prepare one separately.

We were talking about linguica sausage the other day and the fact that I never use it. We have access to Zenner's sausage, which is a local sausagier. That is not a word but I am making it one. Zenner's makes excellent sausage. I use their andouille sausage all the time. So, I looked at the ol' internets to see what people do with linguica besides eat it for breakfast. Potatoes and kale seem to be pretty popular with it. I like the way those Portuguese people think. This was an easy, relatively quick (if you don't cut your potatoes quite as huge as I did) meal.

Linguisa With Potatoes, Onions, and Kale

1 tbs. olive oil
3 large potatoes, cut into about 1" chunks (peeled if you want, I like the skin)
1/2 onion, diced
1 lb. linguica sausage, sliced
1/2 head kale, torn or cut into small pieces
salt
pepper

Heat olive oil in large skillet over medium heat. Add potatoes, onions, sausage, and a pinch of salt and pepper and stir to get them all mixed up.

Cover and cook for around 20 minutes or until potatoes are cooked through, stirring occasionally.

Add kale and cover for a few minutes so it wilts. Taste for seasonings, I added a bit more salt. Consume!