I was lucky enough to win Carrie's Experimental Kitchen Cookbook from Carrie's Experimental Kitchen and I love it. I have been following Carrie on Facebook for a long time, so know that her recipes are wonderful. This cookbook has recipes with ingredients that most people would have in their kitchen. I had some sun-dried tomatoes that I bought a while back and even though I love them in recipes, I hadn't ever cooked with them myself. I found this recipe for Rotini with Sweet Italian Sausage, Sun-dried Tomatoes and Vegetables and know that I wanted to make it. Although I had the sun-dried tomatoes, I didn't have everything that it called for so I had to do some improvising and this is what I came up with.
Pasta with Italian Sausage, Sun-Dried Tomatoes and Vegetables
adapted from Rotini with Sweet Italian Sausage, Sun-dried Tomatoes and Vegetables
2 cup shell pasta (or any type)
2 links Italian Sausage- I used Johnsonville
2 tbsp olive oil
1 small zucchini sliced
1/2 cup sundried tomatoes
1/2 cup mini peppers sliced
1/2 cup onions diced
1 clove diced
1 tsp rosemary
1/4 cup white wine vinegar
1/4 cup water with chicken flavoured maggi cube dissolved in water
Tillamook smoked black pepper white cheddar cheese - about 1/4 cup or so
Cook pasta, drain and set aside.
Cook sausage with small amount of oil over medium high heat. Cool and slice in 1/4 inch slices, set aside.
In pan heat oil on medium heat, add tomatoes, zucchini, peppers, onions, garlic and rosemary. Saute until vegetables start to soften. Add sausage.
Add white wine vinegar and simmer for 2-3 minutes.
Add cooked pasta and cheese and chicken broth. Mix until well combined.
Hubby isn't really keen on pasta dishes so it wasn't a favorite of his but I loved it and it was even better the next day. This would be great with whatever vegetables you would have on hand. I can't wait to make other recipes from this cookbook.