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If you are like me, an individual who lives alone, does their own cooking, relying on what you happen to have in the house, this recipe may appeal to you. I don?t really plan ahead most of the time unless I?m going to have my family or friends over for dinner. Here is an easy dinner, that most people have the material for in their house. For instance: I always have some pasta in the house. Also I manage to keep a good variety of tomato sauces, XV olive oil, Balsamic Vinegar and (Mea Culpa, Mea Culpa, the ex-vegequarian speaking) a supply of sausages in my freezer. If it?s summer time I have plenty of tomatoes and other veggies in my kitchen garden.

Pasta Con Salciccia I came home one day and hadn?t given any thought to what I would cook for dinner. I didn?t want fish, which I had the night before, so I decided to make myself a bit of pasta and some salad. Here Is what I came up with.

[tag]Pasta & Salciccia[/tag] (Pasta with Sausage)

1 cup Campanelle, I prefer small pasta. 2 links of Bratwurst, a good German sausage 1/2 14.5oz. can diced tomatoes 1 medium onion 4 cloves garlic 1 TBLS mixed Italian Herbs (Oregano, Basil, Marjoram, Thyme, Rosemary) 1/4 cup Red Vermouth (Grated Parmesan, Salt, Pepper and Anything else that pleases you)

The Process:

Get pots ready for the cooking. A large pot that will hold 1 1/2 quarts water, to boil the pasta in. A sauce pan for sauteing the veggies and sausages to create the sauce. (I use a medium sized wok) Organize all the things you?ll need before you begin.

Start by putting the water to boil. Add 1/2 TSP of salt into the water, and set on a burner switched to low. (You don?t want the water much sooner than the sauce is ready.) Slice the sausage after you?ve defrosted it. (If it came out of your freezer.) Cut into 3/16 in slices and set them aside. Put 2 TBLS of olive oil in your saute pan and set the burner at medium heat. When the olive oil heats up, put the onion and garlic into the pan to cook until soft. Add the herbs and a bit of salt, mix well. Add the sausages and continue to cook until they show integration with the Legumes, mixing and turning the sausages and veggies every few minutes. Now add tomatoes with their sauce, when tomatoes show signs of cooking add the vermouth and mix well. Now turn up the heat on the pasta and stir. You don?t want to over cook the pasta, so keep stirring it every couple of minutes. After about 10 min. start taking some out and checking for doneness. Remember, different types of pasta take different lengths of time. Also remember to keep stirring sauce while the pasta cooks. Now, when your pasta is ready, shut off heat, drain pasta and dump into large bowl. Pour the sauce over it and mix well. Add grated cheese. Again mix well. Pour some onto your plate, and pour yourself some nice Italian red wine. (Chianti is my favorite) now…relax. I had also made myself a good salad with a wide variety of fresh green veggies, red pepper, slices of cucumber, which I ate European style after the pasta. ENJOY!!!

[tags]pasta, pasta recipe, impromptu pasta[/tags]

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