Whew, what a couple last weeks! I’m less than one week from moving in to my very first house! A place to call my own. A place that will no longer be occupied with a roommate’s scattered life. No longer will I have to fight for cabinet or refrigerator space! No longer will I hear the pounding of feet above my ceiling, whimpering puppies left on porches at 2am and yelling from petty arguments from the woman above me in apartment C. If you happen to live in a ground floor apartment, you can perhaps empathize. I will soon have a space. My new home will be filled with laughter, friends, family, my ideas, style, and fragments of what desperately appear to be that of someone trying to look like she knows how to conduct herself in the handling of a house.
So as I’ve been catching up on everything from mortgage rates to decorative pillows, my ability to have the time to get in the kitchen has been limited. Lately, my dinners have been as simple as possible. One thing I will always have on hand is pasta. Paired with pasta, is whatever other victims that happen to be laying around at the time. So I invite you to join me in what has been my ‘go to’ comfort dinner on many nights.
What would we ever do without pasta? I don’t want to think about that scenario, so let’s not waste time with it. I think I’m still in my post college delirium sometimes. Aren’t college kids the best for being able to come up with a plethora of pasta dishes every other night only to make it seem like it’s the first time you’re having it? Or perhaps that was us convincing ourselves in those penny pinching collegiate days that we can endure another night of pasta. It’s just so easy and filling and comforting and and, I could go on. But to save time, let’s call this one…
Italian Sausage Pasta Heaven
12 oz. package Rigatoni
1/3 cup EVOO
3-4 sweet Italian Sausages
1 cup shredded carrots
5 mini sweet peppers (chopped)
1/2 cup chicken broth
1/2 teaspoon dried oregano
1/3 cup chopped fresh basil
1/2 red onion, sliced
2 tablespoons tomato paste
1 can diced tomatoes
4 cloves garlic, minced
1/3 cup red wine (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions. Drain and set aside.
Cook sausage, red onion and peppers in a coated olive oil pan until browned. Drain sausage mixture and return it to the pan. Pour in chicken broth and bring to a low boil.
Add in carrots, oregano, basil, tomato paste, diced tomatoes, and garlic. Let simmer for 10-15 minutes. Stir in red wine in the last 5 minutes of cooking time. Season as desired with salt and pepper.
Toss pasta in pan with sauce and stir.