Sunday, October 11, 2009

Short But Saucy

What do you get when you combine onion, yellow bell pepper, yellow squash, portabello mushrooms and broccoli, sauteed in olive oil, garlic, salt and pepper until nicely carmelized, with spinach thrown in at the last minute (and a splash of the spiced water the spinach wilted in), added to ground turkey and fresh sweet Italian sausage, carbernet marinara and vodka sauce, with a handful of chopped walnuts?

A very long run-on sentence and a fly-by-the-seat-your-pants, kick-your-tongue-in-the-ass good pasta sauce. It's why pasta was created, and far be it from us to deny the pasta.

It's meals like this that make eating leftovers four nights straight a pleasure.

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