Pantry items combine for quick dinner
I didn't have to look very far for this weeknight rescue recipe, and I am thankful that it found me.
As I was strolling through the cheese section of my local grocery store, picking out toppings for at pizza party, I struck up a conversation with an older gentleman restocking the shelf. What started out as an innocent little chat turned into a full blown discussion, and one of the things he mentioned was his family's latest favorite dish. He said, “I just brown some andouille in a wok, toss in a bag of vegetables from the freezer, add tomato sauce and pasta and call it a day.” Sounded easy enough.
Normally, this conversation would have evaporated within minutes of leaving the store (not because I am rude, but because I have the memory of a goldfish) but for some reason, it stuck with me. Days later, I desperately needed something to eat, and I decided to give it a try. Andouille? Check. (It's an ingredient I always like to have on hand.) Frozen vegetables? Check. Whole-wheat penne? Check. I took a few extra liberties, adding Creole mustard and a splash of cream instead of tomato sauce, and it worked out quite well, I must say.
Nealey Dozier is a writer for TheKitchn.com, a blog for people who love food and home cooking.
Spicy Sausage and Mixed Vegetable Skillet Pasta
Kosher salt and freshly ground black pepper, to taste
4 ounces regular or whole-wheat penne
2 tablespoons olive oil, divided
8 ounces smoked pork sausage, such as andouille, sliced into coins
12 ounces frozen vegetables, such as onion-bell pepper mix (a mix of fresh vegetables can be substituted)
1 heaping teaspoon whole ground or Creole mustard
1⁄3 cup heavy cream, or more to taste
Bring a pot of heavily salted water to a boil and cook the penne until al dente. Scoop out 1⁄4 cup of cooking water and then drain the noodles. Return the noodles to the pot and toss with 1 tablespoon olive oil.
Heat the remaining tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the sausage and cook until some fat begins to render and the sausage begins to turn golden, for 3 to 5 minutes. Using a slotted spoon, transfer the sausage to the pot of noodles. Give the fat in the skillet a minute or so to get smoking hot again, and then add the vegetable mix and a sprinkle of salt and pepper. Saute the vegetables until tender.
Pour the noodles and sausage into the hot skillet with the vegetables, followed by the mustard and heavy cream. Bring the liquid to a boil and cook until the cream has thickened. Taste and adjust seasonings.
For leftovers, stir in the reserved cooking water and reheat in a skillet or microwave until warmed through.
Makes 2 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Linebacker Harrison coming along slowly since return to Steelers
- Steelers notebook: Shazier returns just in time
- 9-month probe leads to major heroin bust in McKeesport
- Gorman: For the record, TJ’s Kemp is a winner
- WPIAL football playoff clinchings
- Police investigating 2 shootings in Washington County
- Penguins notebook: Carcillo has no hard feelings after failing to make roster
- Freeport man accused of having child pornography images
- Critics claim state Attorney General Kane puts politics first
- Corbett, Wolf resort to sticks, stones to attract attention
- New Kensington to convert tennis courts to dek hockey rink