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Thursday, January 22, 2009

Jambalya Pasta

Sorry no picture for this one. They were all too blurry. I really need one of those new Cannon cameras.....

This was this one of this weeks choices of Meal of the Week, on Baby Center's CFYF board. I figured I'd try it, for Hubby, cuz Lord knows I'm not a huge fan of sausage. Plus we had a coupon for a free package of sausage, from Kroger's, so that was a bonus, LOL. I went a tad crazy with the cayenne, a shake or two too many, so it was quite spicy. Hubby loved it and I enjoyed it with plenty of milk and garlic bread. I didn't even bother letting Mr.B try it, since it was so spicy, so he just had plain ole sauce with his linguini. Hubby commented that this dish would be a great date night dish. Next time I'll lighten up on the cayenne.

Jambalaya Pasta
Lou

2 teaspoons olive oil
1/2 pound sausage, cut into 1/4 inch slices or crumbled
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper
1/2 cup chopped onion2 cloves garlic, pressed
1 28 oz. jar spaghetti sauce
1 tablespoon worchestershire sauce
4 teaspoons balsamic vinegar
1/4 teaspoon dried thyme leaves
cayenne pepper to taste
8 ounces linguini fini, cooked

In a skillet over medium high heat, heat the olive oil. Add sausage; cook over medium heat until lightly browned, stirring frequently. Add the chopped peppers, onion and garlic; cook 5 minutes, stirring frequently, or until tender.
Stir in the spaghetti sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta.
Number Of Servings: about 4

Cindy's notes: I omitted the Balsamic, since we were out and I used Andouille sausage.

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