Friday, February 26, 2010
American Style Pasta Fagioli
We never get tired of pasta. There are so many ways to serve it. We literally could invent a new sauce everyday. I generally can make a satisfying sauce in the time it takes to boils the salted water and cook the pasta with ingredients in our pantry. I started some olive oil heating in a sauté pan, added some chopped garlic, sliced garlic sausage, thyme, crushed red peppers, and, after those flavors had time to meld, tossed in about 1 1/2 cups of cooked black-eyed peas. I tossed in the drained pasta and let it flavor in the sauce for a minute or two, added shredded cheese and served up tonight's new dinner classic.