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Yesterday, we spent almost $200 on groceries (!!!!).  I pretty well had a heart attack – especially when I realized that Vince had bought $55 worth of prime rib (which apparently was “on sale”).   Combine this with the eating out we’ve been doing lately, and it doesn’t take long to see that we needed to cut back on our spending and choose some budget-friendly meals.

So for dinner last night, Vince decided to make his simple “go-to” pasta dish that is one of my favourites: Sausage and Rapini Pappardelle.

  Here’s what you’ll need:

6     hot Italian sausages

1     bunch of rapini

1     package of fresh pasta sheets

1    package of sliced mushrooms (or equivalent whole mushrooms – such as cremini, sliced)

2     cloves of fresh garlic, minced

1     small onion, diced

4 tbsp     extra virgin olive oil

1 1/2 tsp  chili flakes

Method:

Preheat the oven to 325 degrees Fahrenheit.  Place a piece of parchment paper at the bottom of an oven safe pan.  Put sausages in pan and place in the oven.  Bake for 20 minutes.

In the meanwhile, bring a large pot of salted water to boil.  Chop the ends of the rapini and rinse leaves thoroughly under running water.  Heat 2 tbsp olive oil in a pan and add mushrooms.  Sautee until slightly tender.  Add the onion and sautee until translucent.  Add the garlic and chili flakes, combine and sautee for 5 minutes.  Remove from heat.

Add the rapini to the boiling water.  Leave for thirty seconds and then immediate remove into a strainer using tongs.  Leave the water boiling.  Add the rapini to the pan and combine.

Open the package of pasta, and cut into even 1/2 inch thick slices using a pizza cutter or sharp knife.  Add pasta to the water and boil for 5 minutes or until desired tenderness.  Remove from heat and strain.

Remove sausages from the oven and let rest for 10 minutes.  Slice sausages on a bias to desired thickness.

Add sausages and the pasta to the pan along with remaining olive oil.  Combine (using low heat, if desired).  Enjoy!  And try to have fun when you cook like Vince does…it makes it taste better 😉

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This dish, which yields at least 4-6 good sized meals, cost us less than $15 to make.  Now that’s economic!

Next up, is the prime rib – that will be a gourmet meal (or at least it better be, since it was so pricey).

With love,

Chef’s Wife

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