Thursday, December 08, 2011

I Am Completely Happy

Penne Campagnola - penne (of course), Italian sausage, onions, peppers and crushed olives in a tomato sauce. (Of course Campanola SHOULD have mushrooms, but I much prefer crushed black olives.) Broccoli with cheese, Texas toast (garlic of course) and a Zinfandel. The Zin is a little disappointing, but I made this batch with spicy Italian sausage, which I have to admit was a mistake. Sweet Italian sausage is more than flavorful enough.

That last piece of Texas toast was probably a mistake, as well. Guess I will save the desert for breakfast.

2 comments:

Zendo Deb said...

Ad to the culinary nirvana, the fact that my new Posturpedic desk chair arrived today.

Good food. A comfy chair. High-speed internet.

I may never go outside again. (Or at least until tomorrow.)

Zendo Deb said...

For the Campanola...

Boil the sausage in a 1/4 inch of water or so until the links are firming up. Then once the water is gone, and the links a little brown, pull them out and start sauteing the peppers. (They take a LOT longer then the onions.)

While that is going on, slice the sausage into little 1/4 inch slices or so. When the onions are done, add the sausage in, together with the peppers and onions, tomato sauce, crushed olives.

Garlic - you can almost never have too much garlic. Fresh pressed if you please. Oregano - you CAN have too much of this. Go easy. Salt and Pepper to taste.

NO SUGAR. Please don't use any canned sauce that has sugar and definitely NO high fructose corn syrup. You aren't making pudding. It is tomato-based pasta sauce.