Well, CJ had his last Prednisone yesterday so now time will tell if the antibiotics are helping with the infection in his spine. So far in the last 7 days, he's had more good than bad. Which is a change in the right direction. Next week will be a big indicator for us as he'll be without the anti-inflammatory (Pred).
On another note - updates to the blog haven't been as frequent or fun. With everything we were going through on the CJ front we just haven't been getting out. Now that the weather is changing we won't be having adventures every weekend like before and the posts will turn into recipes as I cook more this time of year.
The fall leaves were plentiful this year and oh so beautiful. We didn't get as much wind in October so the leaves stayed on the trees longer.
That's about all I have to report for now; more later!
Friday, November 7, 2008
Bow Ties with Sausage, Tomatoes and Cream
This is a fabulous quick dinner that tastes fresh and can be done within a half hour. No sense making pre-packaged foods on a busy night when this can be done as fast!
INGREDIENTS:
1 (12 oz) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casing removed and crumbled
1/2 teaspoon red pepper flakes (more or less to taste)
1/2 cup diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
NOTES:
* It's important to mix the pasta into the sauce
* Do not rinse the pasta after draining, the starch helps it to thicken as well
* I used diced tomatoes and quick drained from the can using the lid
* I didn't use the 1/2 tsp salt - there is already enough in the canned tomatoes and salted pasta water
* I used regular ground sausage instead of messing with removing casings
* I didn't have fresh parsley so I just topped with grated parmesan/romano cheeses
* Try topping with chopped fresh basil (didn't have any, but I wished I had)
Recipe from: Allrecipes
INGREDIENTS:
1 (12 oz) package bow tie pasta
2 tablespoons olive oil
1 pound sweet italian sausage, casing removed and crumbled
1/2 teaspoon red pepper flakes (more or less to taste)
1/2 cup diced onion
3 cloves garlic, minced
1 (28 oz) can Italian-style plum tomatoes, drained and coarsely chopped
1 1/2 cups heavy cream
1/2 teaspoon salt
3 tablespoons minced fresh parsley
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions, drain.
Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes.
Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
NOTES:
* It's important to mix the pasta into the sauce
* Do not rinse the pasta after draining, the starch helps it to thicken as well
* I used diced tomatoes and quick drained from the can using the lid
* I didn't use the 1/2 tsp salt - there is already enough in the canned tomatoes and salted pasta water
* I used regular ground sausage instead of messing with removing casings
* I didn't have fresh parsley so I just topped with grated parmesan/romano cheeses
* Try topping with chopped fresh basil (didn't have any, but I wished I had)
Recipe from: Allrecipes
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