Creamy Skillet Penne with Broccoli and Sausage

One of the things I love most about recipe-sharing is that you acquire some that, had you just seen them in a cookbook or magazine, you wouldn't normally have made it.  But when it comes recommended by a fellow trusted cook, suddenly you give the recipe a second glance.

Thank you, Trusted Cooks, for expanding my horizons!

Creamy Skillet Penne with Broccoli and Sausage

Recipe from my mom, who I think got it from Cooks Magazine

Prep time: 15 minutes   Cook time: 20 minutes  

1 lb hot or sweet Italian sausage, casings removed

1 onion, chopped fine

1 red bell pepper, seeded and sliced thin

8 ounces whole wheat penne (about 2 ½ cups)

3 garlic cloves, minced

¼ tsp red pepper flakes

1 cup wine

2 cups low-sodium chicken broth

½ cup heavy cream (or use your son's whole milk, that works fine too)

8 ounces fresh broccoli florets*, cut into 1-inch pieces

½ cup grated Parmesan cheese

1 tbsp finely chopped fresh basil

2 tsp balsamic vinegar

Salt & pepper to taste

*One large head of broccoli should yield about 8 ounces of florets.  Alternatively, bags of cut broccoli florets are available in the produce section of most supermarkets, or you can package your own at supermarket salad bars.

1.  Cook sausage in large nonstick skillet over medium-high heat, breaking up pieces with wooden spoon, until no longer pink, about 5 minutes.  Drain sausage on paper towel-lined plate.

I used a really mild sausage since I was feeding this to little ones

2.  Cook onion and bell pepper in sausage fat until softened, about 8 minutes.  Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes.  Stir in garlic and pepper flakes until fragrant, about 30 seconds.  Stir in wine, broth, and cream and bring to boil.  Reduce heat to medium, cover, and simmer, stirring occasionally, until pasta begins to soften, about 8 minutes.

Red wine gives an interesting pink color.  But white wine is good too!  Use what you have.

3.  Add the drained sausage back into the skillet and stir.  Arrange broccoli on top of pasta and continue to cook, covered, until broccoli is bright green and tender and pasta is al dente, about 8 minutes.  Off heat, stir in Parmesan, basil, and vinegar.  Season with salt and pepper.

I love fresh broccoli.

According to all the cooking rules in my head and in my home, I never should have made this recipe.  For one thing, the ingredient list is just a little longer than I'd prefer.  Plus I don't usually cook a whole lot with italian sausage.  Nothing against it!  There are several things I make that I really like it in.  But it's not a go-to meat for me.  And the final strike against this recipe is the bell pepper.  Rob hates bell peppers.  Passionately.  I know, it hurts my cooking soul a little.

But when I spent that week at my mom's last month, she made this one night for dinner.  I inhaled firsts.  I savored seconds.  And I briefly contemplated thirds before my stomach posted a "No Room Left in the Inn" sign.  It suddenly didn't matter to me that it had peppers in it; I had to have this recipe.

And though I miss Rob whenever he's on a business trip or working late, my taste buds totally celebrate the opportunity to savor flavors I don't normally get.  Yum!!

Lentil Soup

If you didn't already know this, I live in Wisconsin.  I wasn't born and raised here but I've really come to love this state, which is known for several cool things.  Unfortunately, Springtime is not one of them.  It's getting to be a joke between me and my friends who live in warmer climates about how crazy our springs can be.  It's not unusual at all for temps to hit the mid-70's one day and literally the next day it's not even 50, gray, rainy, and cold.

Spicy soup with warm oatmeal bread

This constant up-and-down mood swing of Mother Nature can really drive me bonkers some days.  Other days, I'll have to confess that I secretly like that I can still pull out a few hot, comforting dishes before the oven becomes my enemy.

Like this one...

Lentil Soup
Recipe adapted from AllRecipes

1 lb sweet Italian sausage, 1/2 mild and 1/2 hot
1 large onion, chopped
1 tbsp chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup chopped carrot
8 cups water
2 (14.5 ounce) cans chicken broth
1 (28 ounce) can diced tomatoes
1 tbsp garlic powder
2 bay leaves
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1/2 tbsp salt, or to taste
1/2 tsp black pepper

1.  Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion and chopped garlic, and saute until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes.

Blending the hot and mild meats means we get a great medium heat throughout

2.  Season with garlic powder, bay leaves, oregano, thyme, basil, salt and pepper. Bring to a boil, then reduce heat. Cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.  Serve topped with Parmesan cheese.

Yay spices!

This soup is hearty and with just enough spice to it that it will warm you even as the soup itself cools off.  And like any soup lover, I love to sop up the broth with some crusty bread.  This particular recipe makes a TON.  So it's a great option for a get together, or make the full recipe but put half in the freezer for a later dinner.  Gotta love those get-ahead options!