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commodorifiedSo I needed a really fast, everyone-is-tired-and-starving kind of supper tonight.
I made pasta with sauce, or, more accurately, Classico and I made pasta with sauce.
There are a lot of things I buy intending to adulterate them extensively before serving. Pasta sauce is a big one.
Making red sauce from scratch is possibly worth it if you have a huge tomato patch or a bushel from the market, or if you're an absolute wizard at Italian spicing, or if your honour is involved, but I suspect most people start a step or two along (and when they DO make sauce from scratch, make some to freeze and adulterate later).
Sometimes I start with plain tinned diced tomatoes.
More often, I start with spiced tinned diced tomatoes.
Mostly, I start with a jar of pasta sauce.
Tonight I started with a bottle of Classico Vodka and I:
1) Browned 2 mild Italian sausages and a chicken breast in a deepish frying pan,
2) Dumped the sauce over them,
3) Added 2 Tablespoons of diced dehydrated garlic, a heaping Tablespoon of Mexican oregano, sniffed it a bit, added a good pinch of adobo pepper and a good pinch of chipotle, tasted it, and added a good pinch of black pepper,
4) Added in about a cup of frozen chopped spinach,
5) Let it simmer while the noodles cooked, and served it with grated parmesan on top, garlic bread (split baguette, buttered and with more dehydrated garlic sprinkled on, then 15 minutes in a 350 F oven) on the side, and chopped tomato and cucumber salad heavily sprinkled with Penzey's Mural of Flavour.
It took about 30 minutes all in, and was good.
I made pasta with sauce, or, more accurately, Classico and I made pasta with sauce.
There are a lot of things I buy intending to adulterate them extensively before serving. Pasta sauce is a big one.
Making red sauce from scratch is possibly worth it if you have a huge tomato patch or a bushel from the market, or if you're an absolute wizard at Italian spicing, or if your honour is involved, but I suspect most people start a step or two along (and when they DO make sauce from scratch, make some to freeze and adulterate later).
Sometimes I start with plain tinned diced tomatoes.
More often, I start with spiced tinned diced tomatoes.
Mostly, I start with a jar of pasta sauce.
Tonight I started with a bottle of Classico Vodka and I:
1) Browned 2 mild Italian sausages and a chicken breast in a deepish frying pan,
2) Dumped the sauce over them,
3) Added 2 Tablespoons of diced dehydrated garlic, a heaping Tablespoon of Mexican oregano, sniffed it a bit, added a good pinch of adobo pepper and a good pinch of chipotle, tasted it, and added a good pinch of black pepper,
4) Added in about a cup of frozen chopped spinach,
5) Let it simmer while the noodles cooked, and served it with grated parmesan on top, garlic bread (split baguette, buttered and with more dehydrated garlic sprinkled on, then 15 minutes in a 350 F oven) on the side, and chopped tomato and cucumber salad heavily sprinkled with Penzey's Mural of Flavour.
It took about 30 minutes all in, and was good.
no subject
Date: 2012-04-06 05:27 am (UTC)1. Remember to take the olive oil out of the fridge so it's warm enough to pour
2. Cook 2-3 sausages (in our case on the BBQ, but can be however works for you)
3. At the same time, chop a bunch of broccoli into bite-sized florets. Peel as much of the stems as you want to eat (just roughly with your knife, don't be fancy), and chop them into bite-sized pieces
4. Steam the broccoli
5. At the same time, boil a package of small pasta until al dente. Drain & return to pot.
6. Pour a glog of olive oil over the pasta. Add some dried oregano and dried chili flakes (1-2 tsp each or the inside dip of your palm), crushing them between your hands as you add them. Stir.
7. Stir in the steamed broccoli.
8. Slice cooked sausages into thin round slices. Add in and stir.
9. Serve with good grated Parmesan, Romano, or Asiago.
(It qualifies as half-homemade because of the sausages ... but it's close enough to homemade for me. Just about any sausage works for this. If you're vegetarian, skip the sausages or replace them with another veggie or protein of your choice.)