After my cooking and baking marathon during the holidays in December, I just haven't been in the mood to cook much in the kitchen lately. I know I don't have to blog all the time but as a mom and as the cook in the family, I still have to provide food every day. Sadly, it's true :( Whether I like it or not, I still have to think about what to eat all the time. Some days, I just don't want to! See what kind of sour mood I am in?!
Tonight, I whipped up a simple pasta dish that looked pretty enough to be blog-worthy. Don't worry, it tastes pretty good too :) If you are in the kind of mood that I am in right now, where you just want to fix up a quick dinner, possibly using whatever you have in your fridge, then this recipe is for you. I threw it together in probably 15 minutes. Then I took maybe another 10 minutes to write it down, food style the dish, and take pictures. Lol.
I always liked the combination of Italian sausages and sweet colored peppers and since I had both, it was a no-brainer for me to use them. We had veggie dip during the week and served them with colored peppers and carrots. We ate all the carrots but we still had colored peppers. I also had some leftover shallots cut up from a previous dish. Yes, this dish came about from me having to use up leftover groceries from my fridge! Once again.
I used my wok to fry everything up before adding the pasta. The smell of sausages and peppers being cooked on the stovetop drove my hungry husband running downstairs to spy on my dish. "Mmm. Smelling good! What is it??" He ran 22km today and couldn't wait to get his hands on dinner. It's his lucky day because I made this dish vegan just for him! Am I not the best wife, or what? :)
Ring Pasta with Italian Sausage and Colorful Peppers
500 grams pasta
1 pack concentrated vegetable stock
3 color peppers, sliced
1 pack of Italian sausages (I used a 380g pack of Yves Vegan Italian sausages), sliced
1 tbsp olive oil
1 bunch of flowering chive bud, chopped
3 shallots, finely chopped
2 tbsp sun-dried tomatoes
1 tsp dried Provence herbs (or just use a mix of some dried herbs like thyme, basil etc.)
2 tbsp garlic infused olive oil (or use just olive oil and add some garlic to your dish)
salt and pepper to taste
Cook pasta until al dente in a stock pot with the vegetable stock. I used around 1 to 1 1/2 Liters of water. Drain the pasta.
In a large frying pan, fry the sausages in the 1 tbsp of olive oil until
slightly browned. Add peppers, chives, shallots, sun-dried tomatoes,
and dried herbs. Cook for about 5 minutes, stirring
occasionally. Add cooked pasta and mix well. There is quite a bit here so you may want to use a large bowl to mix everything together. Drizzle with garlic
infused olive oil and salt and pepper to taste.