Friday, August 22, 2014

An Easy Sausage Pasta

An Easy Sausage Pasta
Here is an easy to fix casserole that is inexpensive and can be stretched over several meals.

slave managed to score some Ciabatta rolls cheap when they had expired dates. As soon as they were home, they were transferred to separate bags and frozen for just such a time. 

1 tbs olive oil
1 lb smoked sausage (try the smoked turkey – less fat)
1 medium yellow onion, diced (you want about 1.5 cups)
2 cloves garlic, minced (chopped finely)
1½ cups low-sodium chicken stock
1 (10 oz) can diced tomatoes for more spice try “Ro-tel”
½ cup non fat Half & Half (or heavy cream, if you like)
8 oz penne pasta (or campanelle, in fact try any that strikes your fancy!)
½ teaspoon salt and pepper, to taste
2 cups Monterrey Jack cheese, shredded
1/3 cup thinly sliced scallions

Do your cutting first.
Slice the sausage into 1½ inch pieces on an angle to release more flavor!

Cut the onion, then mince the garlic. Slice the scallions (or green onions)

Always cut the whole onion then freeze the rest!

Keep these separate and ready on the side to use. Open the can of tomatoes but do not drain. Open the pasta and the Chicken broth. Have the Creamer standing by as well as the cheese.

1. Add olive oil to a deep skillet over medium high heat. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, ½ & ½, dried pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to simmer until pasta is tender, about 15 minutes.

3. While that is cooking, spread a small amount of butter on the rolls, sprinkle a touch of Garlic POWDER (not salt), then sprinkle with some of the cheese.

4. When the timer goes off, turn on broiler. Remove skillet from heat and stir in ½ of the cheese. Transfer to large pie pan that has been sprayed. Top with remaining cheese and sprinkle with scallions.

Slide both under the broiler for about 5 – 6 minutes or until cheese is melted, spotty brown, and bubbly.
Watch so neither gets burned.
This makes a fine meal just as is, or if you wish add a fresh green salad.

If you like you could add some chopped green peppers, but be careful of mixing too many flavors on your first shot.

I am so fulfilled by serving my Master Indy. 
pup slave Chris explains: “A true slave feels pride, honor and a great inner strength in the service its Master allows it to perform. “slavery is in the head and heart of a slave. “It is real and governs everything about how the slave thinks, feels and so acts.
Consensual slavery is a vocation. It is a lifestyle choice made by an intelligent human being that comes from a deep understanding of itself and its need to serve.
Cleaning the oven for Master gives a slave as much pleasure as being His sex-toy. “A slave gets pleasure in serving Master in any and every way He wants.”

Thank You pup slave! You put it so well.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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