Panera Bread has a new signature pasta dish called San Marzano pasta.
My daughter saw the sign the other night and I told her that I could easily whip that up for dinner one night.
Well, last night was the night. It does not look as pretty as while I was preparing it last minute, just before soccer and gymnastics I was short on time, so instead of chopping up the few tomatoes we had left in the garden, I tossed on some sauce from the fridge.
Naturally, the kids weren’t happy about the peas but I made sure I put so many in there, they could not avoid them.
Yup, I am ‘mean’.
Ingredients:
1/2 lb. pasta, uncooked
1 Tablespoon grapeseed or olive oil
1 large sausage, sliced into 1/4 inch slices (I used chouriço that yielded about 15 pieces)
1 cup of thawed peas
1 – 1 1/2 cups of marinara sauce
Directions:
1. Bring a large pot of salted water to a boil and cook pasta according to package directions. If you have frozen peas, place them in water to thaw.
2. Meanwhile, heat the oil in a deep skillet over medium heat and add the sausage. Flip the sausage after a few minutes and toss in the drained and thawed peas. Pour on the marinara sauce and allow to heat for a few minutes.
3. Drain the pasta, place it back in the pot and pour the sauce mixture on top, mix and serve.
Squared says
Ah, peas. Probably the single most hated childhood veggie next to brussels sprouts. I loved them as a kid, however. My mother usually had them separate, as a side, and would never, ever use canned peas. Frozen were the answer, since fresh peas were hard to locate in the stores when I was growing up. Mom would always cook them quick, so as not to lose their bright green color, and to retain a little snap to them – the texture is really what kids hate most about cooked veggies. If they were in a carbonara, they were always the last thing she’d put in the sauce (lightly thawed, never boiled), and just warm everything back through before tossing with pasta.