pasta-with-sausage

Bowtie Pasta with Sausage, Peas, and Mushrooms

Bowtie Pasta with Sausage, Peas, and Mushrooms

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Made with Chicken Sausage Tonite Pan with Turkey Sausage, Crimini Mushrooms, and Peas Cremini Mushrooms roughly chopped This is a sauceless pasta. Very light, very tasty, and very easy to make. There aren’t a lot of ingredients, and it doesn’t take a long time to make. My husband, Joel, hates green things and loves this dish. And he even eats all the peas on his plate, which makes me very happy.…

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Commission for 1:12 scale miniature bowls of spaghetti, ravioli, and sausage and meatballs, all in tomato sauce, based on the customer’s pictures of their family dinners.

Pasta in red sauce is really not photogenic. :p


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anonymous asked:

What kind of foods do you eat since you're vegan?

fruits, veggies, legumes (mostly lentils/chickpeas), nuts and seeds, avocado, rice, pasta, occasionally corn chips, veggie sausages, vegan cheese/ice cream :) there is a vegan version of everything I used to eat like pizza with vegan cheese/no cheese, sushi with no meat, cake made with egg replacer, dark chocolate, etc xx

all right skillet lasagna recipe: I’m an adult and have therefore not measured anything in eight years edition

  • get your ingredients. you need italian sausage, pasta (I used farfalle cause frilly), pasta sauce, ricotta, and some parmesan. you can also use some garlic, chopped onion, and some italian seasonings, a la the seasoning aisle at your local grocer. idk what goes in that seasoning mix so don’t ask. 
  • cook your italian sausage so it’s all crumbly and a little burned with the garlic, chopped onion, and italian seasonings if you’re using those. cook your pasta. you can do these things at the same time.
  • dump your pasta sauce in with the sausage. I used a very little amount of sausage cause it’s just me, but if you are using a lot, you may need to drain your sausage prior to marinara sauce addition. I don’t actually know.
  • to your sausage/sauce mix, dump a bunch of parmesan and a sizable lump of ricotta. stir it up, mix that all in there. it should still be red, but noticeable that there’s cheese in there.
  • when the noodles are done, drain them (if you’re into that) or just move it over and add it to your sausage/sauce mix and mix it up again. get them noodles drenched. I like a lot of sauce personally so I went heavy on the sauce. I suppose you could add the cheese and mix it in after the pasta, but I think that would be making things unnecessarily hard on yourself.
  • once its all mixed up, put a lump of ricotta right on top. cover. let it melt in a bit, tasty tasty. 
  • move to plate. add a sprinkling of parmesan again.
  • eat. congratulations. skillet lasagna.