These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
Thursday, September 19, 2013
Papparadelle w/ Italian Sausage in Roasted Garlic Pasta Sauce
For dinner this evening, I made what I had originally planned to make for dinner last night. I picked up some fresh Italian chicken sausage links and browned them well, added a bit of water, covered and simmered until done, about 10-15 minutes. Once they were cooked through, I sliced them diagonally and browned them a bit more, then removed and set them aside. I added a diced red bell pepper and sauteed it until tender, tossed in some fresh sliced mushrooms and cooked them for a few minutes until done and then combined the sausage, cooked red bell pepper and mushrooms and poured a jar of Mezzetta's Roasted Garlic Pasta Sauce over them and simmered about 20 minutes to let the flavors mingle a bit. While the sauce simmered, I made my "papparedelle" out of yellow summer squash by using a regular vegetable peeler to make thin ribbons of pasta. I sauteed them lightly in a bit of olive oil just until al dente and then seasoned it with a few grinds of sea salt. I served the papparadelle topped with the pasta sauce and grated Parmesan cheese. It was a quick, simple and delicious meal...and unbelievable how much the ribbons of yellow squash really looked like papparadelle pasta. If you are interested in checking out the link to see what regular papparadelle pasta (made with wheat) looks like...click here: Pappardelle. I snapped a couple photos for you to see below. Enjoy!
Will definitely try this! It lookd delicious!
ReplyDeleteI was looking at the pictures and thought your papparedelle was real noodles. What a GREAT idea.
ReplyDeleteThanks, Rhodeanie -- hope you enjoy it! :-)
ReplyDeleteLOL, Gene! They really do look like the real deal...and are simple to make and take only minutes to cook. They make a great base for your favorite sauce or toppings. Thanks! :-)
ReplyDeleteMe thinks you have alot more patience than I do, LOL. I haven't done the julienne squash yet, but I bought a peeler and have zucchini and yellow squash here in the mountains. I also have that pesto sauce you use. Maybe tonight...
ReplyDeleteHi Lila -- you can start by making a small portion first (like a side dish instead of main dish). The pesto is concentrated so you don't need a lot -- and add a bit of olive oil to the dish along with the pesto to help distribute it evenly. I hope you enjoy it -- it's quite easy once you get the hang of it. :-)
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