Ah Autumn is here! The trees are really starting to change at this point, and the weather is crisp and beautiful. I do worry, though, because we have yet to go apple picking or to snag our pumpkin for the year (and I have a great toasted pumpkin seed recipe I really want to try). We did go to a place called the Topsfield Fair last weekend, though. It's New England's biggest agricultural fair and it's only about an hour outside of where we live, so we got out of work and headed down and ate our fair share of fair food (though they didn't have what I wanted most - the chicken on the stick with the pickles in between all deep fried...maybe that's only a Southern thing) and saw New England's biggest pumpkin for 2011, which was 1.6 tons.
While at the fair, we were going through an exhibition/sales type tent and came across this guy doing "as seen on TV" demonstrations for something called a " Swiss Super Peeler" - not that great (or is it?) BUT they also had a Swiss Super Julienner (I doubt that's what it's called) that juliennes veggies in a jiff. Really nice, thin, restaurant style delicious veggies. That's what I'm hoping anyway. As I was walking away I checked my bag and ended up with a peeler, so I went back and exchanged it. I haven't used the thing yet, so who knows if I've been hornswaggled. Although judging by the videos on Youtube, apparently they've been "selling them for 27 years!" Youtube Video. They don't show the julienne veggie cutter though because I guess it's a new product. Well I'll get back to you and let you know how amazingly awesome it is...or isn't.
So last night Aj, my most wonderful husband, made dinner. I had this recipe that I had gotten from the supermarket - it was attached to a coupon (you know, the kind they put on to convince you to buy the product with the coupon because the coupon is way more than you would ever purchase in normal circumstances) and I thought it looked pretty tasty. Sausage & Tomato Rigatoni. I had some turkey kielbasa in the fridge that I wanted to use up, and I thought this looked pretty easy so Aj got the job (although don't get me wrong, he's a good cook and can make things that are quite complicated).
I have to tell you, when I look at a recipe and it says "fresh parsley" I snigger and think to myself why would I buy a bundle of parsley to get 2 chopped tablespoons to top off this recipe? Legitimate concerns, but last night I decided there was DEFINITELY a reason people put fresh parsley into their dishes. See, if I had made the recipe I would have skipped out on the fresh parsley, but because Aj made the recipe and wanted to follow it as instructed he picked up parsley at the grocery store and I'm glad he did! So when you make this recipe, make sure to include the parsley because it genuinely makes a difference.
This recipe is nonetheless doctored; the original recipe calls for the green-bottle Parmesan cheese and Italian sausage, which both got substituted in my version of the recipe.
Turkey Kielbasa & Tomato Rigatoni
- 4 C. rigatoni, uncooked
- 1 package turkey kielbasa
- 3 Tbsp. olive oil
- 1 Red pepper, chopped into large chunks
- 2 Cloves garlic, minced
- 1 Jar spaghetti sauce
- 2 Tbsp. chopped Italian parsley (Don't ignore it!)
- 1/4 C. Grated Parmesan cheese
- Cook the pasta and sausage as directed on the packages, omitting salt in the pasta cooking water.
- Meanwhile, heat the oil in a large skillet on medium heat. Add the peppers and garlic; cook and stir 2 minutes or until the peppers are crisp but tender.
- Cut the sausage into 1/4" thick slices and add to the skillet.
- Stir in the spaghetti sauce and cook 4 to 5 minutes or until heated through, stirring frequently.
- Drain the pasta and plate the servings, scooping the sauce over the top and sprinkling with parsley and cheese.
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