Recipes

Rotini with Sweet Italian Sausage & Spaghetti Squash

Did you know how easy it is to make spaghetti squash? I recently learned how, so I wanted to share a quick tutorial. Then I needed something to serve it with, so of course I turned to pasta! I’m Italian, it’s getting cold out, and I have a carb-hungry toddler to feed. I got the inspiration for this pasta from a former co-worker whose wife made a similar dish that came out so well he raved about it on Facebook (what a guy!) I thought, “you know what? I haven’t simmered sausage in tomato sauce for a really long time. I’ll bet Mark would like that.” So I did. And he did.

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Rotini with Sweet Italian Sausage

INGREDIENTS

  • 1 package sweet (not hot) Italian sausage
  • 1 lb. rotini pasta, or similar shape
  • 1 jar marinara sauce, preferably something simple (I chose chunky roasted tomato and garlic from Classico, which is among the healthier brands)
  • grated cheese for topping, such as parmesan
  • optional: eggplant (I had some leftover from another recipe, sliced and grilled with fresh tomatoes, so I added it into the sauce)

DIRECTIONS

In a skillet, cook the sausage over medium either in an inch of water or plain in the pan until they start to brown. I chose to break mine up with the spoon to cook faster, but you can also leave them whole and then simmer longer once you add the sauce so they cook through and stay moist. You can choose to keep the fat and pan scrapings, or drain them off before adding the sauce.

Meanwhile, in a separate (good sized) pot, boil water for the pasta and cook until al-dente; drain and set aside.

When the sausage is sufficiently browned, add the eggplant (if using) to the pan, then the jar of tomato sauce. Cook on low until the flavors meld, as long as half an hour if you’d like. Finally, add both into the reserved pot of drained pasta, and cook on low for a couple minutes so the flavors blend.

Top with freshly grated cheese, such as parmesan.

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Now what better to pair with this hearty pasta than a light fluffy squash? The kind you can cook in a jiffy? Enter our spaghetti squash. Here are the simple steps to cooking this tasty vegetable, which I’ve seen people serve like they do regular spaghetti, complete with tomato sauce and other pasta toppings. I’m not sure it would quite satisfy my carb cravings that way, but I know many folks who swear by it as the staple of a weight-loss diet. I think it makes a lovely side, and all you have to do after cooking is top it with shredded cheese — or have it plain!

HOW TO: COOK SPAGHETTI SQUASH

I don’t know why I thought this was difficult, but it’s beyond easy. As long as you have a high-quality, sharp knife and a sturdy cutting board, the hardest part is the first slice to cut it in half.

Step by Step

1) Preheat the oven to 400.

2) Cut the squash in half and scrape out the seeds (they’ll look similar to pumpkin seeds) and discard.

3) Place face down in a glass baking dish and pour in water until the edges of each half are just submerged.

4) Cover with tinfoil and cook for at least 30 minutes in the oven, or until tender when poked with a fork.

5) Transfer to a bowl and scrape out the “spaghetti” strands with a fork.

6) Top with cheese or serve plain. That’s it!

In other news, have a great Halloween tonight! Maybe check out this network of dentists that will buy your extra candy to make care packages for the troops? — and while you’re watching the sweets, go easy on the soda, too! Apparently it can age you as much as a daily smoking habit. If you’re near a Chipotle tonight, you’re entitled to free goodies for showing up in costume. And when we are all candied out, this is the refreshing-looking fruit I’m going to share with G (all the yum, no tedious chopping and scooping just to get to the good parts). Speaking of G, here she is at our office “trick or treat” party, sporting her ladybug getup a few days early 🙂

Stay safe tonight!

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