I don’t know about you, but there is nothing worse than coming home after a long day at work and having to start a whole new job at figuring out what to make for dinner. I would much rather be spending my time with my son and hearing how his day was than over a hot stove. He tends to be a picky eater too and that doesn’t help either.
I love it when I can throw together a meal that is not only quick and easy but tastes great too. I am sure all you other Mom’s (and Dad’s) can agree with me on this one. I am forever scouring Pinterest and my fellow bloggers sites for new and exciting dinner ideas. My recipe for Sausage and Penne is more of a kitchen sink kind of meal than an actual “recipe”. It can vary from each time I make it depending on what I have in the fridge at the time.
This recipe actually came about at me from a suggestion of a friend. That particular evening I was planning to cook sausages and made a comment about how my son didn’t like them barbecued. She made a comment about crumbling the sausage and adding it to pasta and voila, this recipe has become a staple in our home.
I usually take 4 sausage links and remove the skin from them. (I tend to use 2 regular Italian and 2 hot Italian so it’s not too spicy.) I break it up in a frying pan and cooked it thoroughly.
At the same time, I start boiling water for the pasta. My preference is penne but you can use whatever you have handy in the cupboard. Like I said, it’s a kitchen sink version. Never the same twice. I used about 2 1/2 cups of uncooked pasta. This usually does enough for both of us to eat and leftovers for my lunch for a day or two.
After the pasta is cooked and drained, I add the cooked (and well drained) sausage into the pot with the pasta. Now this is where you can get creative with the recipe. I then add about 2/3 of a jar of pasta sauce and combine everything really well.
My son and I like cheese with our pasta so depending on what I have on hand, I add it in. This time I added a large handful of shredded mozzarella and about a 1/2 cup of crumbled feta cheese.
I put the pot back on low-medium heat and stir everything together for about 5 minutes until the cheese is gooey and melted and everything is hot.
Top it off with a little of the grated mozzarella and a little Parmesan and serve with some veggies and dip on the side or a nice roll and voila, dinner is served! It’s a easy dinner that we both enjoy. Most often seconds are requested.
Sure this isn’t a rocket science recipe and has been done a million different ways before, but if you are like me and not the most creative in the kitchen after a long day at work, ideas like this are very much appreciated in my world.