Rustic Sausage PastaFeed a room full of people with the “Rustic Sausage Pasta,” from Allrecipes.com, or feed only three people, as I did. I prepared the four-serving yield and we enjoyed good flavors and textures. You’ll turn your meal into a great party with this one. Instead of the suggested rotini pasta, I used Bionaturae penne rigate, which has a great mouth-feel. I did use sweet Italian turkey sausage (four links), chopping them into the sauce. I used 1 1/3 green zucchinis (rather than both green and yellow), and 4 button mushrooms.

This is a meal that is a pleasure to cook, because the scent of the tomatoes, sausage, and thyme-basil-oregano are heartwarming. I added 2 tsp. of salt and 1/2 tsp. of black pepper to my sauce. It would be difficult to screw up this recipe! Use pristine ingredients and you’ll all enjoy this one.

RECIPE: if you like the notion of pasta and sausage, you’ll take pleasure in this
PREP TIME:
you could eat in 30 minutes or so
TASTE:
sausage, vegetables, and pasta are three wonderful texture elements that will make you happy

Next time, I want to make another fun meal. I’ll cook the “Easy Minestrone,” (recipe below) from Cook’sIllustrated.com, along with “Crab Cakes,” from Cooking with the Diabetic Chef. Come back to my site on Sunday, June 1, to see what happens.

EASY MINESTRONE
Serves 4 to 6

Small pasta shapes such as orzo and ditalini work best in this hearty, easy-to-make soup. Look for an “Italian Blend” of frozen zucchini, carrots, broccoli, and beans in your supermarket’s frozen section.

  • 6 cups low-sodium chicken broth
  • 1 (15.5-oz.) can cannellini beans, drained and rinsed
  • 1 (28-oz.) can diced tomatoes
  • 2 Tbsp. extra-virgin olive oil, plus extra for serving
  • 2 onions, chopped fine
  • 4 garlic cloves, minced
  • 1/2 cup pasta, dry (see above)
  • 1 (16-oz.) bag frozen vegetables (see above)
  • 1/4 cup minced fresh basil leaves
  • Salt and pepper
  1. Bring broth, beans, and tomatoes to boil in large saucepan.
  2. Meanwhile, heat oil in Dutch oven over medium-high heat until shimmering. Add onions and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth mixture and pasta and simmer until pasta is tender, about 10 minutes.
  3. Stir in vegetables and basil and cook until heated through, about 2 minutes. Season with salt and pepper. Serve with additional olive oil for drizzling.