Long time, no see! Happy Autumn! This is one of my favorite seasons, with all the wonderful produce pouring out of the garden and into the kitchen.
The freezer is full, too. Last week, we ate mostly from the freezer, pantry and garden – I have way too much in all of those places, so we’re working on paring it down. One item I found in the freezer was a package of chicken Andouille sausage from Trader Joe’s. I mixed it with fresh and frozen garden veggies, pasta and some Mexican queso cheese I found in the fridge (feta would work well, too) and we had a delicious, inexpensive meal. Yummo!
Pasta Primavera with Chicken Andouille Sausage
1/2 pound short pasta, such as rotini or penne
extra virgin olive oil
1 pound chicken Andouille sausage, sliced 1/2 inch thick
1/2 cup each of the following (or vegetables of your choice), diced: green and red bell peppers, zucchini, green beans, onions
1 jalapeno pepper, minced (optional)
3 cloves garlic, minced
1/2 cup of your favorite white wine
salt and pepper to taste
Queso or feta cheese, diced
Cook pasta according to package directions.
Meanwhile, in a large saute pan, heat 2 tbsp. extra virgin olive oil. Add sausage and stir occasionally with a wooden spatula to brown well on all sides.
Remove sausage to a plate. Add vegetables to the pan and stir 6-8 minutes, or until they start to turn brown. Add garlic and jalapeno and stir 30 seconds or until they become fragrant.
Add wine and scrape the bottom of the pan to loosen the browned bits. Add sausage back to pan. Taste and add salt and freshly ground black pepper to taste. Cook about five minutes, to meld flavors.
Combine drained pasta and vegetable/sausage mixture. Serve, sprinkling each serving with cheese.