Now that school has started back up, I find that I am almost too tired to cook. So, even though cooking relaxes and soothes me, sometimes it’s hard to get excited about it, when all I want to do is take a nap! I want to cook quick and easy meals, but still have them feel special. Tonight’s dinner was quick and easy, but I feel like it was lacking in a few things. They say the devil is in the details (wonder where that phrase originated?), and I think the details are what makes or breaks a dish, especially this one.
This is hardly a recipe really, just a quick toss together.
Rigatoni with Sausage and Parsley
1 lb rigatoni
4-6 sweet (or hot) Italian sausage
1 coarsely chopped red bell pepper
1 cup chopped flat leaf parsley
1 red onion, coarsely chopped
1 cup chicken broth
1/2 cup shredded or grated parmesan cheese
salt and freshly ground black pepper
Bring a pot of water to boil for the rigatoni. Drizzle a pan with a couple tablespoons of olive oil and saute the onion and red bell pepper until crisp tender (about 2-3 minutes). Add the italian sausage and brown. Add the chicken stock to the pan and let simmer about 5 minutes.
Cook the rigatoni and add it to the pan. Toss with the fresh parsley, parmesan cheese and salt and pepper to taste.
This was good, a satisfying quick and easy week-night dinner. It was good, but not great. And as I said before it was all in the details. After tossing with the parmesan cheese and parsley, the dish sat too long before serving. I think the parsley cooked too much and the parmesan cheese all melted. I should have saved some of the parsley and some of the cheese to sprinklt on at the very end right before serving to brighten it up. The parsley was good, but I think a stronger herb would have been better. Next time I will use basil. This would also be good with some mushrooms. I also think that I didn’t brown the sausage enough, it is turkey sausage, so looks kind of light. Perhaps I should have browned it first and then added the onions and the red bell pepper?