My eldest helped choose many of the ingredients at the market so she was very proud to have contributed. It's so rewarding to find those teachable moments in everyday life. And it's totally worth it to give up a little control (ie she chose a different fresh pasta than I would have) to see that confident smile!
My hubby named it since he said it had the complex and delicious flavors of deep dish without all the fat and carbs.
So, here's the recipe:
*BONUS: it's WAY healthier than deep dish*
Olive Oil, 2 Tbsp
Crushed organic garlic, 2 cloves
Dried organic oregano, 1 tsp
Organic Large Onion, 1/2, diced
River Valley Kitchens baby portabello, about ten, diced
Organic yellow bell pepper, diced
Kinnikinnick Farms Italian ground Berkshire pork, cooked & crumbled
1/2 jar 365 organic Italian seasoned pasta sauce
Pasta Puttana, seasonal herb pasta (parsley and ramps I believe), 1 package ( says enough for 2 adults but was plenty for our family of four with this hearty yet light sauce)
Lake Breeze Organics Arugula, to top
Add oil and garlic to medium size sauté pan over medium heat. Keep garlic moving, you don't want to burn it! Once garlic is realizing that wonderful, slightly nutty aroma add onion, pepper, portabellos and oregano. Sauté low and slow for about ten to twenty minutes to really develop the flavor. Add sausage, sauté a bit longer. Add sauce, reduce to simmer and let flavors blend as salted pasta water comes to a roaring boil. Cook pasta for 45 seconds (the joy of fresh pasta!), remove from water. Remove sauce from heat. Plate! For us we divided two kids portions and two adult portions, topped with sauce and arugula and a lite dusting of Parmesano Regiano. Bon Appetit!
Side note: this would be delicious as a vegetarian dish as well, just leave out the pork.