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pasta al romesco

Pasta al Romensco


  • Author: Aimee

Description

A true homey recipe that is filling, comforting and tasty. A great way to end the day.   A great way to use veggies at hand. The first round I used zucchini and broccoli.  The second version I used mushrooms, cauliflower and broccoli. Get creative and use what you got.  Can’t wait to hear how you put your signature on this dish.


Ingredients

2 cups romesco sauce

1 large head of broccoli. Florets only (approximately 2 1/2 cups)

1 pound of sausage ( I used basil chicken sausage)

1 small onion diced ( red or white)

1 medium zucchini diced

6 ounces of penne pasta ( gluten free if needed)

salt to taste

cheese crumbles ( Cotija or Parmesan)

1 can of green olives (optional)

1/2 head of cauliflower florets (optional)

1 – ounce package of mushrooms sliced ( optional)

penne pasta


Instructions

If the romesco sauce is not already made, start roasting the peppers and tomatoes.  You can prep the rest while things are roasting.

Cut the vegetables that you have decided to use and set aside in a bowl.

Get a pan out and add 1/2 tablespoon of oil. Heat til warm.  Add the sausage.  Use a flat wooden spoon to cut up the meat as is cooks. Approximately 5 minutes time and set aside.

Cook the pasta according to the instructions on the bag or box.  Drain, rinse, drain and then put back into the pot you used to boil it in.

Add the meat to the pasta pan.  Wash the pan and colander and put away.

Check the veggies that are roasting, if you are making the romesco sauce. Take them out if ready and peel the peppers after they cool a minute or two.

Get a pan out and oil.  Time to saute the veggies.  Put 2 plus tablespoons of oil in the pan.  Let it get hot. You want to put your dial to 6 or right before high.  Put in veggies only enough that fit.  You do not want to crowd them. They need space.  Probably will need to do this in 2 -3 batches. Once the veggies are in the pan, you are not leaving this spot.  For the next minute you are making sure those veggies are in motion.

When each batch is completed sauteeing, around 90 seconds add them to the pan with the meat and pasta.

Finish making the romesco sauce if needed.

Add the rest of the ingredients to the pan except the cheese.   Mix the ingredients includiing the romesco sauce until combined.  Turn the burner on medium until all is warm.  Stir frequently.  Once all is heated evenly and completely serve in bowls or plates and top with cheese.