Den and I used to make this dish all the time when we were undergraduate students. It is easy and cheap, perfect for two college students. I recently found a recipe in Cooking Light magazine that I liked a lot. It is very similar to what we used to make, but with a slightly more elegant sauce. At first, we both were unsure about the dish since the sauce was thin, but it had a very robust flavor with a slightly spicy edge.
We made this for two. Pink lemonade…must mean summer is near.
- 4 oz of kielbasa sausage links (you can use whatever sausage you like)
- 1 1/2 cups of bow tie [farfalle] pasta (again, whatever pasta you like)
- 1/2 can of petite diced tomatoes (if you want a thick sauce then use a whole can)
- 1 Tablespoon of olive oil
- 1/4 teaspoon of crushed red pepper (less if you are not into spicy)
- 2 1/2 teaspoons of minced garlic
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- basil and Parmesan for garnishing
1. Place sausage link on a baking sheet and broil for 5 minutes on both sides. Next, cut sausage into slices and broil for another 2 minutes.
2. Cook pasta according to package directions.
3. Place tomatoes in a food processor and process until almost smooth. In a saucepan, heat olive oil, garlic, and red pepper for 1 minute. Then add in the tomato, sugar and salt. Cook for about 5 minutes. Add sausage and pasta to pan.
4. Serve with a sprinkling of Parmesan and basil.
Recipe adapted from: Cooking Light Magazine, April 2010