Italian Sausage Bar-B-Q Pasta
The other night we fixed a pasta dish for the church Care Group and had quite a bit of whole wheat, penne pasta leftover. In that dish we used some cubed butternut squash of which we had a lot leftover. Last weekend I grilled so we also had a few Johnsonville Hot Italian Sausages in the fridge http://www.johnsonville.com/lines/italian.html. Now, what to do with some of these leftovers?
I placed about a teaspoon of butter in a frying pan and started melting it after dicing a small jalapeno, a bit of onion, and some bell pepper and 1 clove of garlic. I placed the cubed butternut squash in the pan first as it would take the longest to cook, stirring it once in a while for about 5 minutes, then tossed in the other veggies. While those cooked I sliced my grilled Johnsonville Sausage up then cut the slices in half giving me about 25 pieces. I added some Old Bay seasoning to the veggies, stirred that in well, then added the chopped up sausage.
While the meat and veggies finished up I heated a bowl of the leftover penne pasta for a minute in the microwave (I had already added some Bull’s Eye Bar-B-Q sauce and stirred it in). I didn’t drown the pasta in the Bar B Q sauce, but probably 2-3 tablespoons.
I dumped the bowl of pasta and sauce on a plate, added the meat and veggies from the frying pan and stirred it up well.
This was fantastic eating!
While I have done something like this before a time or two, I believe what set this one apart from past experiments was the cubed butternut squash. If you want a milder dish, go with the Johnsonville Mild Italian Sausage or the Sweet and leave out the jalapeno. You could easily add a bit of carrots, sweet potatoes and celery. The bottom line is that this is a great blending of Italian and Texian flavors.