Browse Tag by weeknight dinner
Food & Cooking

Sausage and vegetable pasta

sausage and vegetable pasta

We’ve made a few billion variations of sausage and vegetable pasta over the years, but this is one version I actually took the time to write down. It’s a simple and filling weeknight meal that is perfect any time of year, and is a great way to use up leftover grilled sausages.

Timing depends a lot on how much you want to cook down the tomatoes, but you can speed this up by using a simple (ie: tomato/basil) pre-made pasta sauce if you’re in a hurry.

This version is a very generous meal for two. Feel free to adjust the garlic and red pepper flakes as you see fit. We really, really, really like garlic.

Sausage and vegetable pasta

Ingredients

  • 2-3 mild or hot Italian sausages
  • 1 tbsp olive oil
  • 3-4 cloves garlic, minced
  • 1 shallot, minced
  • 1-2 tsp hot red pepper flakes (optional)
  • 1 med zucchini, chopped into rough chunks
  • 1 yellow pepper, chopped into rough chunks
  • 1 med red onion, chopped into rough chunks
  • 1-2 tsp fresh oregano (or 1/2-1 tsp dried)
  • 1 large tin diced tomatoes (796ml, 28oz)
  • Freshly ground pepper
  • Penne or other chunky pasta
  • A goodly pile of freshly shredded parmesan to serve

Method

  1. Grill or fry the sausages until fully cooked. Slice into rounds.
  2. Put the sausage rounds into a saute pan over medium heat and add the olive oil. Toss in the minced garlic, shallot, and red pepper flakes. Saute that all together for a couple of minutes.
  3. Throw in the zucchini, pepper, and onion. Saute those for a couple of minutes, then add the oregano and a few gratings of fresh pepper. Stir a few times, then add the diced tomatoes with all their juices.
  4. Bring up to a boil then reduce to a lowish simmer. Let it simmer for 20-25 mins…the idea is to let the tomatoes cook down and become more of a sauce. This is a matter of taste, really, so you can cook it for as long as you like, just don’t totally overcook the veggies.
  5. While the sauce simmers, bring a big pot of generously salted water up to boil and cook your pasta when the sauce is almost done.
  6. Serve in big ol’ bowls with lots of parmesan cheese and fresh pepper.

We make up variations of sausage and vegetable pasta as we go, so feel free to riff on this using whatever vegetables you have on hand. Sometimes I’ll add a tin of white kidney beans, or other vegetables (broccoli rabe works insanely well), etc. The sauce will keep in the fridge for a few days, so make extra if you like leftovers as much as we do!

Food & Cooking

Baked salmon with lemon and tomatoes

baked salmon

This is one of my favourite ways to make baked salmon for a weeknight dinner. It’s fast and crazy simple — start to finish it takes about 40 mins, including prep time. You can change this recipe up in a bunch of ways, but this is how we’ve done it the last few times. This version feeds two, but it can easily be doubled.

Baked salmon with lemon and tomatoes

Ingredients

  • 2 salmon filets
  • 1 lemon
  • 12-16 cherry tomatoes
  • olive oil
  • fresh ground pepper
  • a pinch of salt
  • fresh herbs if you’re feeling fancy (tarragon or dill work really well)

Method

  1. Heat the oven to 375.
  2. Lay the two sheets of tinfoil out and pour a bit of olive oil in the centre of each.
  3. Place the salmon skin-side-down on the oil.
  4. Sprinkle fresh ground pepper and a bit of salt over the salmon — not a whole lot.
  5. Cut the lemon so you have 8 slices, not including the end bits. Put 4 slices across the top of each filet.
  6. Slice the tomatoes in half lengthways and put those on top of the lemon slices, cut side down.
  7. Carefully fold the tinfoil up to contain everything, and tightly seal the edges so steam and liquid won’t escape. It’ll end up as a sealed packet with air inside over the salmon.
  8. Place these on the baking sheet and bake for 20-25 mins — the salmon should be opaque all the way through, but not crazily overdone. Don’t worry about it too much.

That’s it. If you want to get fancy you can toss in a sprig or two of tarragon or dill, or maybe some thyme or a couple of basil leaves. Serve your baked salmon with a side of buttery steamed spinach or a simple salad, and some short grain brown rice.