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I don’t know why I equate italian sausages with summer but, well, I do. It makes me think of firing up the grill, or going to a ball game, or hitting the food stands at the town fair. I love me some sausage, so does the fam, but sometimes I need to find a different way of making it then the good ol’ grilled standby.
Enter the Summertime Pasta. It’s a one dish meal and it’s so so good. I just threw a whole bunch of stuff in the fridge into the pan and viola, a delicious dinner is on the table. Enjoy.
1 lb penne pasta
1 T olive oil
1 lb bulk italian turkey sausage (hot or mild)
2 cloves garlic chopped
1 onion sliced thin
8 0z mushrooms, sliced
1/2 T red pepper flakes
1 t dried oregano
2-3 T dry vermouth (or you could use white wine)
1 cup chicken stock
1 bunch baby arugula
Set a large pot of water on to boil for your pasta. When it’s hot season the water with salt, add pasta and cook until al dente.
In a large pot heat your olive oil over medium high heat. Crumble in your sausage and cook until well browned. Once browned (about 8 minutes or so) add in your onions, mushrooms, and zucchini. Allow veggies to soften a bit, about 5 minutes then add in your garlic and cook for an additional minutes. Season with red pepper flakes, oregano, and S&P. Deglaze with vermouth and allow to cook out for a minute or so. Add in your chicken stock and bring down the heat and allow to simmer while your pasta finishes cooking.