A Quality Meal on the Run

Just because you are busy doesn't mean you have to settle for take-out when it comes to dinner.  All it takes is a little planning and a well stocked pantry.

I feel like I am channeling The Pioneer Woman right now.  Her latest episode on The Food Network had to do with just this subject.  She has good reason to keep a stocked pantry after all.  If you lived on a cattle ranch in the middle of nowhere, you would do the same.  But even if you have a Whole Foods and a Costco in the next block, having a pantry stocked with quality ingredients is worth your while.

My nearest Costco is 50 miles away.  My friend Maxine and I just made a run there earlier this week.  I came home with a huge hunk of Parmigiano Reggiano at half the price of what is available in my local store.  I found a 12 ounce package of Speck, that wonderful smoked prosciutto from Italy that is so good in Spaghetti Carbonara.  It will keep well in the refrigerator for months.  From Whole Foods I buy artisanal dried pastas and quality jarred marinara sauce.  I also like to keep jarred pesto sauce and sweet pickled peppers.  The pesto sauce adds a bright note to pasta dishes and the pickled peppers look pretty and add a piquant flavor to many dishes.  See how Sam of My Carolina Kitchen used them in this recipe.  Her Chicken Scarpariello is outstanding.

I was running late yesterday.  Knowing what I had in the pantry, I stopped at the grocery store and picked up some hot chicken sausage and breezed through the express lane.  Dinner was on the table within the hour and it was a very good meal.  What went into it made all of the difference.

CHICKEN SAUSAGE PASTA

1 lb good quality hot or mild chicken sausages, removed from casings
1 red or green bell pepper, sliced
1 large onion, sliced
2 cloves of garlic, minced
1/2 cup dry white wine
1 cup good quality marinara sauce
3 heaping tablespoons pesto sauce
8 to 10 pickled small sweet peppers, halved
1 cup shredded Parmigiano Reggiano, more for garnishing

8 ounces Organic Strozzapreti pasta or penne pasta of your choice
Salt to taste
1/2 cup pasta water

In a large skillet over medium high heat saute chicken sausage, breaking up big pieces.  Add peppers, onion and garlic and saute until peppers have softened.  Add wine to skillet and scrape pan to loosen the browned bits.  Add marinara sauce, pesto and pickled peppers to dish.  Reduce heat to low and simmer while you cook the pasta.

Bring a large pot of water to a boil.  Add at least a tablespoon of salt.  Cook the pasta according to package directions.  When done, scope out some of the pasta water and then drain the pasta.  Add it to the skillet with the sauce.  Add the shredded Parmigiano and stir to combine.  Add some pasta water if the mixture is dry.  Turn pasta onto a serving plate and serve garnished with more cheese.

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