Wednesday, November 18, 2009
I can hardly believe that this is week #140 of Presto Pasta Nights . This week's host is Kait of Pots and Plots I'm amazed that the Grand Pubah, Ruth of Once Upon a Feast has been able to find the energy to keep this event going each and every week (even with help). You still have time - until Friday to submit your entry. One can never have too many pasta recipes.
Since I'm leaving to spend some time with Psychgrad and "R" and their new home, I've been working on not buying any groceries until I get back and using up everything in my fridge.
This pasta looked rather interesting so why not. OK, what's in the fridge - hmmm...some sausage, mushrooms - yup, we can do this.
2 Tbsp olive oil
1 pkg 375 g Pesto Rotini Pasta
2 links chorizo sausage (Italian would work too)
1/2 large or 1 small onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
red wine to deglaze (optional)
1 tin (398 ml/14oz) tomato sauce
cherry tomatoes, as desired
Heat olive oil in fry pan and add onions just until they begin to be translucent. Add garlic and stir but don't burn.
Cut up 2 links of chorizo sausage; brown with onions and garlic, add mushrooms.
Deglaze with wine, add tomato sauce and cherry tomatoes
Optional: I added a mix of dried herbs and some chili peppers.
The one thing I most appreciate about pasta is its resiliency. You can throw together anything and always (well...nearly always) end up with something.