I enjoyed the holidays, but they also left me feeling exhausted. The last few days, I toyed with the idea of embarking on a diet consisting exclusively of cereal and milk. Then I ran out of Shredded Wheat With Bran and took that as a sign to cook a real meal. Going to the grocery store seemed too ambitious an adventure, so I spent some time scrutinizing the holiday leftovers in my fridge. The most likely candidates were two hefty garlic turkey sausages, and a carrot, both of which I used to make a simple ragu late at night, while watching episodes of the Law & Order marathon on television. Two words: Chris Noth.
This will be my first Presto Pasta Night for 2008. A splendid event, devised by Ruth at Once Upon A Feast, it's just the thing if you love pasta. Stop by Ruth's site to see her recap of recipes from pasta bloggers around the world.
Penne With Sausage Ragu
About 12 ounces turkey or pork sausage. (I used garlic turkey sausage)
2 Tablespoons olive oil
1 medium yellow onion diced rather small
1 medium carrot, diced small
2-3 cloves chopped garlic
1 teaspoon oregano
1 14 ounce can small diced tomatoes, with juice
1 cup chicken stock
salt and pepper
1 Tablespoon hot salsa (optional)
Heat the oil over medium heat and saute the sausage, onions, carrots. oregano and garlic for about 10 minutes, stirring until the sausage is browned. Add tomatoes and their juice, salsa, and stock, and bring to a boil. Reduce the heat, cover partially, and simmer for about 45 minutes. Add more stock if the liquid boils away. Ragu should be thick, with some liquid. Add salt and pepper to taste.
Cook the penne in salted water according to instructions until done, drain and serve with the ragu on top.