1. Boil water with a pinch of salt. Add the pasta until al dente. Cool under running water. (or as instructed in package) Linguine might take longer to cook than spaghetti, but faster than fettuccine-considering the surface area.
2. Heat the sausage and cut diagonally into bite sized chunks. (I find they retain shapes this way more than cutting first and then cooking- if you cover and cook that is.) Optional: Add minced garlic, shallots and bell peppers to it when in a spray of olive oil. Some sun dried tomatoes and Parmesan shavings would be good addition too.
3. Add Alfredo sauce of your choice, 1-2 tsp of pesto (Best if home made). Let the sauce cook for a while, add the pasta, then the sausage. Stir and serve with garlic bread or jalapeno focaccia.
Clean your palate with a scoop of Tiramisu gelato.
P.S. Found some gorgeous-looking, heavenly-smelling mangoes in an Indian grocery store. Have to make sticky rice with mango some day. Having one with Greek yogurt (with 5 live cultures- usually the more, the better)
For more pasta ideas click on the label 'pasta'
I used this pack of sausage. Best not to eat too much processed meat.
3. Add Alfredo sauce of your choice, 1-2 tsp of pesto (Best if home made). Let the sauce cook for a while, add the pasta, then the sausage. Stir and serve with garlic bread or jalapeno focaccia.
The pasta was so good, the sausages felt redundant.
Clean your palate with a scoop of Tiramisu gelato.
P.S. Found some gorgeous-looking, heavenly-smelling mangoes in an Indian grocery store. Have to make sticky rice with mango some day. Having one with Greek yogurt (with 5 live cultures- usually the more, the better)
For more pasta ideas click on the label 'pasta'
No comments:
Post a Comment