Brussels Sprout Spaghetti

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This "Brussels Sprout Spaghetti" is one of those super simple 

recipes that's packed with huge flavor.

Had it on the table in about 15 minutes.

You can use any loose pork sausage you want, but the hot sausage I used 

added the perfect amount of spice. I also added mushrooms in there because I had some hanging out in my fridge, but they're totally optional. It would be just as good without them.

Absolutely loved it (so much in fact, I just had some for breakfast).....so did the hubby.

Linked with Weekend Potluck and Foodie Friday.

Brussels Sprout Spaghetti

1/4 cup olive oil, plus more for drizzling
3 cups thinly sliced brussels sprouts
1/2 lb loose pork sausage, I used Jimmy Dean hot sausage
1/2 onion, chopped
4 oz can mushrooms, drained (optional)
Salt and Pepper
1 cup Panko bread crumbs
1/2 lb spaghetti, cooked
1 tbsp fresh chopped parsley
Fresh grated Parmesan, optional

Heat olive oil in a large non stick skillet over med-high heat. Cook sprouts, sausage and onion with a little salt and pepper, breaking up sausage with a spoon, until done, about 5 minutes. Stir in mushrooms and bread crumbs and cook 3-4 minutes, stirring often. Add in spaghetti and parsley, mix to combine. Taste for seasoning, adding salt/pepper if desired. Drizzle with olive oil and serve sprinkled with Parmesan (if using).

Adapted from Food & Wine magazine.

Pasta & Sausage in Boozy Creamy Tomato Sauce

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Love the deep rich flavor of this tomato sauce.

The key to the flavor is not only the vodka, but the time spent baking in the oven.

Of course the  cream (or half & half) doesn't hurt either.

Super easy and a huge crowd pleaser!

Linked with Weekend Potluck and Foodie Friday.

Pasta & Sausage in Boozy Creamy Tomato Sauce

1/4 cup olive oil, plus

1 medium onion, chopped

3 cloves garlic, minced

1/2 tsp crushed red pepper flakes

2 tsp dried oregano

1 cup vodka

2 (28-ounce) cans peeled plum tomatoes

Kosher salt

Freshly ground black pepper

14 oz pkg of smoked sausage (I use turkey)

3/4 pound penne pasta

2 tbsp fresh parsley 

3/4 to 1 cup heavy cream or half & half

1/2 cup grated Parmesan cheese, plus more for serving

Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof skillet over medium heat, add the onions and cook for about 5 minutes until translucent. Add the garlic, red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Drain the tomatoes through a sieve(discard liquid). Carefully crush tomatoes with your hands into the skillet. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.

Heat a drizzle or so of olive oil in a skillet. Cut sausage lengthwise and brown on both sides. Remove and cut into bite size pieces; reserve.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.

Place the tomato mixture in a blender or use an immersion blender and puree/blend until desired consistency. Return to the pan.

Reheat the sauce, add cooked sausage, 2 tablespoons fresh parsley and enough cream to make the sauce a creamy consistency. Add salt and pepper to taste, if needed, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. 

Serve with an additional sprinkle of Parmesan and a sprinkle of fresh parsley on each plate.

Super Simple & Fresh Tomato Sauce

With tomatoes in season, there's no better time to make this 

easy and light, fresh tomato sauce. So good!

It couldn't be easier to throw together. 

I served it over ricotta and spinach tortellini with some fresh

grated Parmesan cheese and basil. 

Having leftover tortellini is a bonus because I use it for one of my favorite salads. 

Linked with Weekend Potluck and Foodie Friday.

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Super Simple & Fresh Tomato Sauce

2 tbsp olive oil
1 medium onion
3 cloves garlic
Pinch of red pepper flakes (optional)
Salt and pepper
5 large tomatoes, rough chop
1 tsp Italian seasoning
1 tsp sugar
Handful of fresh basil

Cut tomatoes into big chunks and blend until smooth.

Heat a large skillet on medium heat. Add olive oil, onion with a pinch of salt, pepper and red pepper flakes; saute until it starts to soften. Add garlic and cook 2 minutes more. Stir in pureed tomatoes, Italian seasoning and sugar. Simmer uncovered, stirring occasionally, 20-25 minutes or until desired consistency. Taste for seasoning, adding more salt and pepper if necessary. Stir in fresh basil.