I love the new Lucky’s market here in Louisville. I picked up these quick ingredients after work one day for a dinner that was tasty and ready in 15 minutes.
Put your toppings on and bake according to the crust’s instructions. I put some Parmesan cheese on top of mine too.
I used bacon grease instead of olive oil and I used sweet Italian sausage instead of spicy.
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked
-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
I had a grilled chicken breast and some grilled vegetables (onions, bell peppers, portabello mushrooms, zucchini, squash, and asparagus) left over from the day before. Those grilled vegetables are not quite as appetizing the next day so I made a new meal out of them.
I boiled some angel hair pasta and tossed it with my sauce –
In a skillet over med/hi heat:
1 tablespoon Olive oil
3 cloves minced garlic
diced up leftover Veggies & chicken
1 cup chicken stock
1/2 cup milk
1 tablespoon flour dissolved in 3 tablespoons water
Salt & pepper
for garnish – Parmesan cheese, basil, parsley
I picked up a roasted pork loin from the deli at the market and made this as a side item for a nice dinner ready in less than 30 minutes.
- 24 ounces baby Yukon Gold potatoes, quartered
- 4 ounces sugar snap peas, cut in half crosswise
- 4 tablespoons olive oil, divided
- 6 ounces diced roasted pork loin (or you can use ham)
- 1 onion, diced
- 3 tablespoons red wine vinegar
- 1 tablespoon creamy Dijon mustard
- 2 tablespoons water
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- sea salt and cracked black pepper
- Add potatoes to a stockpot and cover with 3 inches of water. Bring to a boil; cook 15 minutes. Add the peas and cook 5 more minutes, or until the potatoes are tender. Drain and transfer to a serving dish.
- Heat 1 tablespoon of oil in a skillet set over medium-high heat. Add the pork loin and cook until browned and crispy. Add the pork to the potatoes.
- Add the onion to the same pan you used to cook the ham. Cook 1 minute, or until softened. Whisk in the vinegar and mustard until smooth. Remove from heat and whisk in the remaining 3 tablespoons of olive oil, water, and fresh herbs.
- Pour the dressing over the potatoes. Season to taste with salt and pepper.