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.

I grabbed a box of pasta, and threw it into some boiling water.  I de-casingified the sausage, sliced it, and browned it in the good ole iron skillet.  After removing the sausage, I deglazed the skillet with a splash or two of white wine before adding…Diced tomatoes…I think it was 2 Romas and 11 cherries.  I threw them in the skillet with a whole chopped onion and a couple minced cloves of garlic.  The smells coming out of that skillet were glorious.  I finely chopped some fresh oregano from the garden and added it to the sauce.  Then, I added a little tomato paste and water to add some body.  Salt to taste.
After the onions are soft and your pasta’s done (in this case Barilla Whole Grain Penne), toss the sauce in with drained pasta.  Add grated parmesan and fresh basil to finish it off.
Devour with reckless abandon.