Wednesday is my favorite day for many reasons. It’s design day for the magazine, it’s the only day, I decided, that I will take a coffee break with everyone else for an A-bomb Prime Roast coffee (if you can even call it coffee. It’s made with Ghirardelli chocolate and coconut syrup) and it actually tastes like chocolate dipped heaven shaped like a coconut. And it’s almost three dollars so I dubbed it a “special indulgence.” It’s the day I put my headphones in and get creative, and on this particular Wednesday, visited Heather for lunch, finally paid my parking ticket, visited the girls on Island and went to Market Basket. And any day that involves grocery shopping especially at MB is something worth blogging about, I think. Anyways, I have a ton of things I would like to talk about including, The Daily Skimm, Brian Williams, why I love Keene so much, lipliner, Bruce Jenner, and being a feminist hero. But more importantly, here’s what I made for dinner that will have your mouth dripping and drooling and salivating for its sweet, cheesy, hot burst of robust flavors. The other stuff will have to wait. Thanks for caring, though.
I found this little treasure of a recipe on Insta, as always. (Shoutout to Shonda). It seemed simple enough with some pretty tasty ingredients. It’s got cheese, spicy sausage, garlic and tomato. What is not to love? As this meal was cooking, I wasn’t feeling too positive about its potential outcome; I forgot to buy an onion, as there seemed to be too much pasta and not enough liquid, and it looked ugly. After I sprinkled massive amounts of shredded pepper jack and watched it melt into mouthwatering, eye-boggling chunks of cheesy,meaty,salty pasta with a bite of spice that is balanced out with rich plump tomato.
It’s absolutely the second best thing I’ve ever made.
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
2 Spicy Italian Sausages from package, sliced
1 can diced tomatoes
1/2 cup milk
2 cups chicken broth
Salt and pepper for taste
1 cup shredded pepper jack cheese
Heat olive olive in a deep skillet over medium heat. Add in garlic, onion and sausage until the sausage turns a light brown. Then add tomatoes, milk, broth and pasta . It will seem as if there is not enough liquid for the pasta too absorb but, don’t worry, it will.
Add salt and pepper and bring to a boil. Then lower heat, cover, and let simmer until pasta is fully cooked for about fifteen minutes.
Once ready, sprinkle cheese over pasta and stir in to melt.