Well the Enterprise managed to crank out another beautiful cheesecake! This one took over an hour to bake as well, further proving my need for an oven thermometer…
After the cake I started on dinner, a yummy recipe from my new favorite cookbook – Melissa D’Arabian’s 10 Dollar Dinners. It’s a penne pasta with roasted vegetables and sausage. She includes lots of veggies – bell pepper, mushroom, zucchini, onion, tomatoes. I shrank it down to please the tastebuds of Brian, Matt, and myself.
Dry white wine
1/2 yellow onion
2-3 Sausage Links
First step here is prepping the vegetables, they take the most time. Preheat oven to 400 degrees. Cut the ends off the zucchini and slice it in half lengthwise. Then take the shell off the onion and cut into wedges. (You can use additional vegetables like mushrooms or red bell pepper as well) Toss the onion and zucchini with 2 tablespoons of olive oil, 1/2 teaspoon of S, 1/4 teaspoon of pepper. Lay the veggies on a cookie sheet and put in the oven for 15 minutes.
While the veggies are roasting, fill a pot with water for the pasta and add a tablespoon of salt to it. Grate 1/4 cup of parmesan cheese. Pull the casings off the sausages. And dress the tomatoes like the zucchini and onion, with olive oil S&P. After 15 minutes of roasting, add the tomatoes to the cookie sheet and roast for another 15 minutes. Then pull the veggies out of the oven and set aside until they are cool enough to handle.
Start the pasta in boiling water. Cook until it is al dente, about 11 minutes. Save 1/2 cup of pasta water and drain the rest. Dice up the roasted veggies, save the juices. In a large skillet over medium heat, break up and brown the sausage (just like ground beef). This will take about 5 to 7 minutes. Bump the heat up to high and add 1/4 cup of white wine. Scrape the bottom of the pan, getting all the brown bits. Add the roasted vegetables and juices to the pan along with the pasta and pasta water (if liquid needed). Stir all together and voila! 🙂