I say spiral but I mean corkscrew but I feel like everyone understands spiral more so spiral is where we are. Coo?
How’s it going out there? Everyone holed up, heads up and hangin’ tight? Same. Same.
I kind of feel like we need pasta. Isn’t there some ancient folklore saying about carbs being the healer of all? Well there needs to be. Let me show you what ya what we got here.
Super simple. I’m using only one can of diced tomatoes because my stash is on the lower side, so I’m conserving. And I just finished The Nightingale last night so it’s like MAKE EVERYTHING LAST OR ELSE WE’RE EATING CHIPPED PAINT AND TOENAILS.
I feel fine, why do you ask?
Sear up some chicken sausages! These are an apple/chardonnay flavor, but aaaaaanything goes. Sutton Foster style.
And then we’re searing some zucchini, onions and garlic. If you don’t have ze zucch, don’t rush out to the store for them. STAY HOME. (or order them for your next week’s grocery delivery.) Use any veggie you have! Just brown, sear, season with salt, amen.
Oh – I added crushed red pepper at this point. It’s not really HEAT you’ll get (I mean, a little bit), but more depth. It just adds another layer. Don’t go overboard though. Just a PEENCH. (My sister says peench. I’m trying to deal.)
To the veggies you’ll add the tomatoes and a couple cups of chicken stock. THEN transfer your cooked pasta on over. It’s going to look soupy, like that photo above. But grate some parmesan cheese in it, slap the lid on and let it absorb for a few minutes. It’s not a THICK sauce. More of a light, tomato coating. And I dig it so.
Add the sausages back, garnish with so much parmesan you can barely see, and scatter some parsley over it all. So good. So dang yummy. So many carbs. So much yes.
Why yes you’re more than welcome to crawl into that and hide until this whole thing is behind us. Absolutely.
Just scoot over and make room for.
Yes. ^ Yes. ^ Yes. ^
POLL::::: on a scale from 1 – two hundred billion, how much pasta are you eating these days? ‘FESS UP.