On a slow Saturday afternoon, I rolled out some fresh, soaked whole wheat pasta, and then, while Joel grilled some veggies, I made a simple and yummy sauce featuring tomatoes, parsley, chicken broth, white wine, and mild Italian sausage. I cut up the grilled veggies, cooked up the fresh pasta, and then tossed it all together. The result was delightful. Definitely a little more time and work then my normal dinner plans, but so worth it for a nice weekend dinner with extended family. I will share a simpler version of this pasta sauce soon.
I think that there is something so right about Italian food and family get togethers! There is nothing like a huge bowl of pasta in front of hungry family members for good family time.
Despite the fact that this dish has it’s root’s squarely in Italy, there was something about the play of sweetness from the wine, the veggies and the garlic spears that reminded us of Yakisoba! Well, whatever it tasted like, it was good!
For my last cooking class this Friday, we will be making fresh pasta. I am looking forward to it and it should be fun! (By the way, there are just a few spots left in this class for any last minute people who want to join us!).
Look for some recipes featuring bananas this week too! You all gave some excellent ideas. Thank you so very much! So many things to do with them…where do I even start?
By the way, some of you have been asking for me to add the “print recipe” version to this website. I do hope to soon. Please understand that I am not knowledgeable with how to add things like that, so it may take some time. I would love for this blog to eventually be able to pay someone to help me with things like that, but until then, adding things in will be slow. But thank you for the very good suggestion. Meanwhile, please don’t print out my whole blog just for one recipe! It’s so simple to just “cut and paste” a recipe into a word doc to print out. Please do that!
Serves about 10 people
Two recipes of whole wheat, soaked handkerchief noodles
1 pound mild Italian sausage
4 roma tomatoes, diced.
1 cup of chicken broth
1/4 cup of white wine
3 garlic cloves, peeled and finely minced
1 red onion, peeled and finely chopped
Drizzle of olive oil
half of a large bunch of fresh parsley, washed and stemmed and finely chopped
Grilled Veggies (what you use is your choice. Many different veggies would be great. This is what I used)
2 1/2 pounds garlic spears (asparagus would be another great choice)
olive oil, salt and pepper
1-Prepare pasta according to directions (remember that if you soak it, to start the night before). Let rest while you make the rest of the ingredients.
2-Prepare veggies for grilling. Wash all of them and pat dry. For zucchinis cut the ends off and slice into 1/4 inch slices lengthwise. Garlic spears, simply cut off a little from the root end. Lightly oil, and salt and pepper them. Grill to desired doneness. Tender, but still firm. Roughly chop the grilled veggies.
3-Make the sauce! Cook the Italian sausage in a large saucepan over medium-high heat. When cooked all the way through, remove the meat to a bowl, and wipe saucepan clean. Drizzle a bit of olive oil in a large saucepan, and heat over medium high heat. Add the onions when hot. sprinkle a little salt over it, and saute (stirring) until soft. Add chopped garlic and tomatoes and cook, stirring until the tomatoes are starting to fall apart into the sauce.
Add the broth and wine and the cooked sausage. Cook down into desired consistency, and salt and pepper to taste and add the parsley for about one minute at the end of cooking time.
4-Meanwhile, cook pasta according to directions. Drain, and then toss all of the ingredients together: Pasta, sauce, and grilled veggies. Adjust with salt and pepper if needed, and serve.
Latest posts by KimiHarris (see all)
- How to Make Whipped Dalgona Coffee with Mushroom Coffee Option - April 10, 2020
- Making a Beautiful Pancake Charcuterie Board - April 10, 2020
- Why I’m Spatchcocking My Turkey This Year - November 26, 2019