Tag Archives: tomatoes

Italian Sausage Penne

Italian Sausage Penne

Gah!!! I can’t believe it’s only 1 week until Christmas. ONE WEEK!

This past week has been a busy one. I spent a few hours at the start of the week with my sons grade 3 class showing them how to make gingerbread cookies. I don’t think there are a lot of people who willingly choose to teach 24  – 8 year olds how to bake, in fact, I believe I might have been the only one, but for some reason I felt this was an opportunity to volunteer and have a lot of fun. I had to laugh at all the grossed out expressions when they smelled the molasses that we needed to add. It definitely wasn’t the most relaxing morning, but I’m glad I stepped up to help out.

There have also been the usual Christmas parties and concerts. And of course, some close to last minute, Christmas shopping. It’s always so busy at this time of year. I’ve been having a hard time focusing on meal planning and creating, so I’ve fallen back on some old recipes. One of those recipes is this Italian Sausage Penne. It’s quick and easy, and best of all, it’s a dish that everyone in my family enjoys.

This recipe has been around in our house for a number of years. It’s actually something my mom used to make when I was a teenager and has been carried over into my house. I’m not sure where the original recipe came from, although my guess would be either a Canadian Living magazine, a Company’s Coming cookbook or from one of my moms several Best of Bridge cookbooks. Those seemed to be the most prominent cookbooks in our house at the time. This recipe takes 30 minutes, it doesn’t have too many ingredients and it’s super simple. Exactly what I’ve needed these past couple of weeks. If you’re feeling a little overwhelmed with the fast-approaching holidays, hopefully this recipe will help you out, as well.

1 Tbsp extra virgin olive oil

500g Italian sausage

1 small onion, diced

2 cloves of garlic, minced

2 – 398 mL cans of diced tomatoes

1 tbsp  dried oregano

2 tsp dried basil

375g package of penne (mine was 454g, so I used a bit less than the whole thing)

Italian flat leaf parsley for garnish (optional)

parmesan cheese for garnish (optional)

Bring a large pot of water to a boil, then cook the penne according to the package directions. Drain the penne, then place it back in the pot and set aside.

Heat the olive oil in a large skillet over low-medium heat. Add the sausages and cover. Cook for about 10 minutes, turning occasionally, until they are browned and cooked throughout. Remove from the pan and set aside until cook enough to handle. Drain most of the drippings, leaving only about 1 tbsp.

Add the onions to the hot skillet and cook for just a few minutes until beginning to sweat, then add the garlic. Continue cooking for about 1 minute before adding in the tomatoes, basil and oregano. Stir together and bring to a simmer over low heat.

While the sauce is simmering, slice the cooled italian sausage into 1/2″ think slices. Add it to the skillet and continue cooking until the sauce is thickened and the sausage is warmed through.

Pour the sauce over the penne and stir. Serve with fresh parsley and parmesan. Serves 4 – 6

 

As always, I’ll be sharing this recipe with all the lovely people at the Fiesta Friday blog Party. This week it’s being co-hosted by Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere. For more recipe inspiration, check them out.

Also, be sure to follow my Pinterest page. I’ve been pinning holiday recipes like a mad women. There’s just so many things I want to try to make. Cheers!

 

 

 

 

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Roasted Tomato and Garlic Soup

Last week we were away in Disneyland. It was so much fun and so exhausting. There was also so much to eat. From the candy and treats to the gigantic smoked turkey legs to the character dinners, food was everywhere. Well, some food was everywhere, fruits and veggies were a bit harder to find. I usually start my day with a fruit and veggie smoothie and from there make sure to include them in every meal or snack. Needless to say, after a week of not meeting my typical daily fruit/veg allotment, I was feeling a bit sluggish and gross. I vowed to make the next week much healthier. So to the menu board I went. I came up with a few new ideas, but the first one had to be something to warm us all up. When we left Disneyland the weather was beautiful, 22 degrees Celcius (that’s 72 degrees Farenheit) and sunny. When we stepped off the plane at home it was below freezing and windy. Talk about a shock to the system.  Not that I’m complaining, I live on the west coast of Canada. Our winters/autumns are quite mild compared to the rest of the country. I’m just more of a summer weather kinda girl.

This fall, I’ve been making a lot of soups. This is a bit new for me. Aside from a couple of favourites that I make from time to time, soup is not something I usually excited about, nor is it something I make very often. Lately, it seems to be on the menu almost weekly. If I had to choose a favourite soup (aside from the French Onion Soup that I posted a few weeks ago) it would have to be tomato soup, preferably with either a grilled cheese or tuna sandwich on the side (for dipping, of course). Made from scratch, tomato soup is super healthy, and this recipe is very easy to make. It can also be made mostly ahead of time. If that’s your plan make sure to leave the cream out until you’re ready to reheat the soup. Enjoy!

Roasted Tomato and Garlic Soup

10 roma tomatoes

1 head of garlic

1- 2 tbsp extra virgin olive oil

1 small onion

1 tbsp dried basil

1 tbsp butter

1/2 Cup light cream or whole milk

2 tbsp balsamic vinegar

salt and pepper to taste

fresh basil for garnish

Preheat oven to 375 degrees farenheit.

Cut the top off the head of garlic and place it on a baking sheet along with the tomatoes. Drizzle with the olive oil. Roast in the oven for about 35 minutes (the garlic might need a few extra minutes). Set aside until cool enough to handle.

While the tomatoes and garlic are roasting, dice up your onion. Heat the butter in a small pan and saute the onion and basil for about 5 minutes. Set aside.

Remove the skins from the tomatoes and the paper from the garlic. Place in a blender or food processor along with the onions. Blend until smooth. Pour the mixture into a soup pot and over low heat, stir in the balsamic vinegar and cream. Serve once it has been heated through.

NOTE: If you find the soup a bit too thick,  you can add a little bit of water or some extra cream to thin it out.

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