We live next to wonderful neighbors that this year has started their vegetable garden.
As you know, we live in Phoenix, and gardening can be, for lack of a better word, a challenge.
Not only is our summer heat cruel to our garden, but we have an abundance of bunnies that adore anything we plant.
You can see those little furry creatures patiently waiting for the little buds to come up from the ground, so they can have a feast.
The bunny situation is under control by using a high bed and double chicken wire, “J & J”, my neighbors, have been successful in growing zucchini, squash, and herbs as well as great salad.
A salad that I have enjoyed for the past week as they kindly share it with me.
During one of our walks, I noticed that they have zucchini flowers and could not stop myself from mentioning that I really love them stuffed with anchovies and mozzarella.
Yesterday “J” brought me some, and I was thrilled.
Anchovies and mozzarella were purchased, and our little treat was prepared while fixing dinner.
I was so excited that I forgot to take a picture of the finished product.
Not having my mom’s recipe with me and not having her at a phone call reach, I made the batter as I was going along.
It turned out good, even though I was missing something in the batter.
For dinner, a one-meal dish was of order.
Penne with sausage, tomatoes, and potatoes. Simple and easy and nothing to it.
If you like this recipe, be sure to look at some of my other recipes.
Penne with Sausage, Tomatoes and Potatoes
- 1 pound pasta 1 pound penne pasta
- 1 tbsp olive oil 1 tablespoon olive oil
- 4 Italian sausage 4 sweet, cut in chunks Italian sausage
- 2 potatoes 2 small peeled and cut into cubes potatoes
- 1 cup tomatoes 1 cup diced tomatoes
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- In a large pot add the potatoes and salted water. Bring the water to a boiling and cook the penne pasta until they are al dente.
- Meanwhile in a large deep skillet heat 1 tablespoon of the olive oil until warm, but not smoking.
- Add the sausage to the skillet. Cook on medium high heat until nicely browned and cooked through. About 5 minutes.
- Add the tomatoes and cook over medium low heat.
- Add the pasta and potatoes to the skillet and add the butter and cook stirring until the pasta is well coated.
- Transfer to bowls and serve right the way.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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