by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Last week Mr. L took me out to lunch. He felt sorry for me because I'd zapped my laptop. I thought I'd fried it, but luckily my friend Cleo Coyle came to the rescue and told me to take the battery out and wait 30 seconds and everything would be fine. Yea! It was.
But that didn't get Mr. L out of taking me to lunch.
We went to one of our favorites, Keenan's and both decided to have the pasta special. It said: Penne pasta with sausage, sun-dried tomatoes, mushrooms, garlic and olive oil.
I said to Mr. L, "You know, I think I could make this."
And so, the other night, I did.
I will admit, that in years past I have not been known as a good cook. But I've been playing at it more and more since I started the Booktown Mystery series. And anyway, Mr. L was onboard to help. Boy did he. I'd been trying to get hold of a friend all evening and when I finally did--it was time to make dinner. So Mr. L did all the chopping and boiling of pasta, so that by the time I got off the phone, all I had to do was the assembly.
Here's the sort-of recipe as I made it.
Pasta (maybe 6-8 ounces? The box was already open, so I'm not sure).
2 hot Italian sausage links (partially cooked, and then cut into coins)
1 can artichoke hearts
1 small jar sun-dried tomatoes packed in olive oil (can't tell you how big it was--the jar went in the recycle bin on garbage day)
8 ounces sliced mushrooms
2 chopped scallions
6 cloves garlic, chopped (we like a LOT of garlic)
I tossed in the olive oil from the sun-dried tomatoes, figuring it would add nice flavor, and sauteed the garlic, mushrooms and sausage. When the mushrooms were done, I tossed in the sun-dried tomatoes and artichoke hearts to warm through. About five minutes later, I tossed in the hot pasta and the scallions, adding a little extra olive oil to coat, mixed everything, and served with crusty Italian bread.
Definitely NOT a diet meal.
Have you had luck fudging tasty food without benefit of recipes?