Well, I went to the Fresh Market, but I only came home with some chicken Italian sausage and mushrooms. I decided to make a pasta dish and use up some of my pantry staples.
I literally threw this together. It was one pan dish (well, two since I had to boil the pasta) that was easy to make and clean up. I used the following ingredients:
2 chicken sausages
8 oz. mushrooms
1/2 c. chopped onion
1 14 oz. can Italian tomatoes, drained
crushed red pepper flakes
salt and pepper
4 oz. dried penne, cooked according to package
1 1/2 oz. ricotta salata
I browned the sausage, mushrooms, onion, and garlic in a skillet while the pasta boiled. Once browned, I added the tomatoes, capers, red pepper (to taste, I measured in my palm), and S&P. I drained the pasta, mixed it in, and crumbled the ricotta on top.
It was very filling and not too bad calorie-wise since I used chicken sausage instead of pork.
The final product (with a guest appearance of my favorite spoon from Williams Sonoma):
I will be making this one again.
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