I haven’t done much cooking lately, at least not anything worth posting. I’ve been spending my days writing and job hunting, so when it comes time to make dinner I’ve been feeling a bit uninspired. So, we have been revisiting some old recipes like the sausage and squash casserole, cactus casserole, refried beans and tortillas for quick burritos. And the other night I cooked up some chicken legs in the crock pot and used the leftover bones to make more stock.
Wade tends to make up recipes as he goes, and while there are a lot of things he makes that I’d like to post on the blog it is hard to pin him down and tell me all of the ingredients and steps that he used to make a recipe. This pasta dish was pretty tasty, so I kept bugging him for a few days to get him to write the recipe. Now I’m glad that we have a copy so either of us can make it again. It made a big batch, so we both had it for lunch for a few days in a row. I hope you like it as much as we did.
•1/2 pound Italian sausage
•3/4 lb. ground beef
•crushed red pepper, to taste (optional)
•salt and pepper, to taste
•1/2 cup dry red wine
•1 Tablespoon olive oil
•1 green pepper, chopped into large chunks
•1 large onion, chopped
•6 cloves garlic, minced
•1 8 oz package sliced mushrooms
•2 jarred roasted red peppers, chopped
•1 15 oz can black olives
•1 teaspoon herbs de Provence
•1/2 teaspoon oregano
•1 Tablespoon capers
•2 16 oz. jars of your favorite spaghetti sauce- we used some of the Mrs. Wages that I canned last summer
•A large handful of fresh cilantro, chopped
•1 lb whole wheat penne pasta
•Mozarella or Parmesan cheese for garnish
Bring a pot of water to a boil for the pasta. Cook the pasta to package directions. Drain and set aside. Do not rinse.
Meanwhile, brown the sausage and beef together in a medium sized skillet. Season to taste with the crushed red pepper, salt, and pepper. Add the wine and cook until the liquid has mostly evaporated. Set aside.
While the meat is cooking heat the olive oil in a large skillet over medium high heat. Add the green pepper, onions, and garlic. Cook until the pepper and onions become slightly tender, about five minutes.
Add the mushrooms and cook until they become slightly tender and browned. Add the roasted red peppers and the can of black olives.
Add the herbs de Provence, oregano, capers, and sauce. Simmer until the meat is done cooking, if it isn’t done already. Add the meat mixture and the cilantro to the sauce and simmer to heat through.
Toss the cooked pasta with the sauce and serve with the cheese on top and a tossed salad.