Hey, guys! The tomatoes in my garden are going nuts right now, and my windowsill is getting crowded (Any gardeners out there?). I’ve been struggling to find something to do with them all. Last week, I made up this pasta recipe. It took 20 minutes, tops. It’s full of flavor, healthy-ish (we use freshly made sausage from an area farm), and is a great way to get some fresh veggies down your kid’s gullet. You can read the full post on my blog.
1 lb Italian sausage links
1 box of dry pasta (I used Penne)
1 cup diced tomatoes
1 onion, chopped
2 cloves of garlic
4 Tbsp white wine
Fresh Basil (optional…but not really)
2-3 sprigs of fresh oregano (dried works, too)
Parmesan cheese, grated
Last week, I wasn’t thinking about turning dinner into a blog post. I was just hungry, and we haven’t been to the store for proper grocery shopping (that’s what I call it when I do the shopping) in weeks. So, I began scouring the kitchen for ingredients to an unknown pasta dish. We have lots of cherry tomatoes coming in, a few Romas, and the first Cherokee purple. And Italian sausage.