Pantry Pasta

A big “oh shit” moment in my household is when the clock strikes 6 p.m. and there is nothing cooking for dinner. This happens about 2 out of the 5 weeknights. I just don’t feel like thinking about what to make. As you are already aware, I’m not big on thinking. Impulse is my middle name on most occasions.

Last night, was no different.

I took the sausage out of the fridge, opened the pantry, and then stared for a good 10 mins. That’s when this little gem came to me.

Pasta with artichokes, spinach, sun dried tomatoes, and sausage.  I’m calling it pantry pasta, because I usually have most of these ingredients on hand.

I browned some turkey sausage, threw in some spinach, and added lots of garlic…

Dumped the entire jar of artichoke hearts in (and ate some along the way).

Pureed some sun drieds for added flavor…

It all came together wonderfully (somehow) and I topped it with some Locatelli cheese.

Then we proceeded to eat this faster than anyone should. Our meal was followed by an hour of sitting on the couch complaining about our tummy aches. It was worth it.

I’m going to attempt to give you the recipe. Just know that about 75% of the time I make things up and don’t measure. You shouldn’t either. It makes every meal a surprise!

Pantry Pasta:

1/2 lb penne

4 sweet italian turkey sausage links, casings removed

olive oil maybe 1/4 C. ? (enough to coat pasta with after it absorbs the flavor of the sausage)

3 large cloves garlic

1 jar TJ’s Marinated Artichoke hearts WITH marinade

4 handfuls baby spinach

1/4 C. Sun Dried Tomatoes

CHEESE!

Preparation:

In a blender mix sun dried tomatoes, enough water to coat, and a dash of oil. Blend to form a paste like substance. Set aside.

Preheat a large skillet to med-high. Add enough oil to cover the bottom of the pan, then add a bit more. Brown sausage on all sides.  Remove from oil. Lower the heat to about med.

Meanwhile, bring water in a pot to a boil for the pasta. Add pasta at about the same time the sausage has finished cooking.

Toss in the tomato mixture. Stir. Add Spinach to pan with oil. Wilt for a minute or two, then add garlic. Dump a little salt and pepper in now.  Next pour in all of the juices from the jar of artichokes to de-glaze the pan.  Toss around for a minute, then add the chokes. Add 2-3 ladles full of pasta water to pan. Let this simmer while you cut the sausage into chunks. Add the chunks into the mixture to reheat.

Finish cooking the penne in the pan with the toppings! Plate it and add a boat load of cheese. Then eat, but not too fast please!

Update: Nala’s incident has not hindered her desire to tumble dry on low. And, she is recovering well from last week.

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2 thoughts on “Pantry Pasta

  1. I love having a pantry that is stocked well enough to produce a good dinner! And honestly it’s usually faster to cook than to run out and pick something up. I don’t want to ask about your poor kitty…

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