Linguine with sausage, peppers, and tomatoes
I saw this recipe, and I wouldn’t say I followed it exactly, but it inspired me. It was your pretty typical pasta + stuff from the garden + some other stuff.
I sauteed up half an onion and half a big red bell pepper in a little olive oil with a bit of salt to get the water out. Then I took two big, fat (bratwurst-sized) turkey Italian sausage links, microwaved them for a couple of minutes to firm them up, and sliced them in about 1/3-inch slices. I let them brown up a bit on the first side, then flipped around so the other cut side could get some browning.
Then I threw in a minced garlic clove, sauteed that for a minute, then put in two garden tomatoes, cut into chunks. The juices from that plus maybe half a cup of dry white wine deglazed the pan nicely.
Then I cooked up about half a pound of linguine, which was enough for Denny and Miles and me. Just a couple of minutes before serving, I put in a handful of fresh basil, chopped. S&P to taste, combine sauce and drained linguine, and badabing.
