No excuses, people: these babies take a mere 20 minutes to bake! Switch up your go-to pasta, or try them on their own. They’re baked, not fried, and use zero olive oil–so I feel like I can put them in the “healthy” category, too…
Sausage and Peppers is a classic Italian-American dish cooked on truck worktops at innumerable street fairs in New York City and elsewhere. I can smell that smell from my childhood as I write this. Ordinarily, the vehicle for this greasy, no-frills dish is a big chunk of Italian bread. Since I can’t eat bread, I supplement my recipe with my favorite vegetable: The Mightly Sweet Potato. You can leave that out, use different colored peppers in its place, and/or stuff this glorious mess into a bread roll of your choice. If you do use bread I’ll be jealous, but not too jealous, because it’s pretty great the way it is.
I know, I know, I owe you guys a recipe. EXAMS ARE HARD AND CRUMMY. But here is a recipe for the best homemade tomato sauce ever, so there’s that. Let it warm your sad, malnourished graduate-student soul.
Here’s an easy one for quick-lunchers everywhere. And you’ve probably got these ingredients in your kitchen already!
My best friend Nicole’s parents have been making this for me since I was a kid. It’s so good that it might actually make your pea-doubting friends like the little green wonders! A big thank-you to Nicole for confirming my suspicions about how this dish is made. 🙂
My best friend brought me a lovely salami (a pepperoni, actually) from Vermont this summer, and I decided to make a pasta sauce with it. It’s a thick mixture of some very basic ingredients that you probably already have in your kitchen. Very simple, but very tasty.
Pasta e Fagioli (fagioli = “beans”) is a classic Italian peasant dish. Here I’ve replaced the pasta with sausage, for a new twist on one of my favorite things to come from my mom’s kitchen.