Spinach Tomato and Sausage Skillet over Angel Hair Pasta


I am not a big fan of super saucy dishes unless it is curry. I feel that when things are over sauced it takes away from the real stars of the dish. The big players in this one are spicy sausage and chunky style sun dried tomatoes. The combination of these two offers a degree of savory-sweet (with a kick). It is my favorite flavor combo making this recipe a new favorite in my Rolodex. If you are into bold flavor and a meal that will feed your family for a few days than give this dish a try! This recipe was adapted from a beautiful recipe blog called Julia’s Album.

Time: 35 minutes

Serves: 8


  • 1 lb Italian Sausage (I went with spicy but refine to your own taste)
  • 8.5 oz jar of sun dried tomatoes julienne cut in oil (reserve the oil you will use it to cook)
  • a pinch (or more) of red pepper flakes. I tend to like things spicy and opted for upwards to three pinches. Tailor it to your taste
  • 6 Roma tomatoes, chopped
  • One bunch of fresh basil, chopped (I am aware that “one bunch” is incredibly vague so to clarify just buy a packaged bunch of fresh basil from your market’s produce section)
  • 8 oz fresh spinach
  • 5 cloves of garlic, chopped
  • salt and pepper to taste
  • 1 lb angel hair pasta (or whatever pasta you prefer)


  1. In a large skillet heat the entire contents the sun dried tomato jar over low heat. Once heated up the temperature to medium and add the sausage and red pepper flakes. Cook until the sausage is no longer pink.
  2. Add Roma tomatoes, basil, spinach, garlic, and salt/pepper to taste. Toss this mixture gently to be sure that all veggies get coated with the tomato oil goodness. Continue to cook until the spinach begins to wilt. Then remove the skillet from heat and cover it.
  3. Cook your pasta per the packaging, drain and add it to your sausage and vegetable skillet. Mix it all together and plate.
  4. One extra and totally optional tip is to reserve some of the spinach (or buy extra) and add crisp spinach to the dish as you plate it. This adds color, nutrients and a wonderful crunch to the dish. I highly recommend.
  5. Serve and enjoy!

*Photo is an original belonging to me



Mongolian Beef – Fake Out Take-Out!

Okay guys I promise to be out of my Asian inspired recipe addiction next week and venture into different cuisines 🙂 Last night I was craving a beef dish. We try not to eat a lot of red meat anymore because of my husband’s health but we do splurge sometimes and really enjoy it when we do. This recipe is so versatile because you can tweak the ingredients for the sauce to make it exactly how you like it. Add more sugar to make it sweet, more hot sauce to give it a kick or more soy sauce if you love a salty taste. This is another one of those “can’t go wrong” recipes that I love! Original recipe can be found at http://www.food.com

Serves: 6   Calories: 263


-1 lb flank steak

-1/4 cup cornstarch

-2 tablespoons canola oil

-1 red bell pepper, cut into chunks

-1 cup snow peas

-4 green onions, sliced

-1 tablespoon grated ginger root

-1 tablespoon canola oil

-1/4 cup hoisin sauce

-1/4 cup light soy sauce or 1/4 tamari

-1 tablespoon brown sugar

-2 tablespoons garlic chili sauce OR black bean garlic sauce



1.) Wrap the flank steak  and freeze for 1 hour to make slicing easier. Then, slice into 1/4 inch strips. Toss with cornstarch and let sit for 15 minutes

2.) Meanwhile, make sauce by combining hoisin sauce, soy sauce, brown sugar and bean/chili sauce.

3.) Stir fry the veggies and ginger in 1 tsp. canola until just cooked through but still firm. Remove from pan and set aside. Then add the remaining canola oil and stir fry the beef over high heat until browned, about 4 minutes or so. Return veggies to pan, and add sauce and cook for about 1 minute longer.

4.) You can serve over rice or just eat with a side. This dish can stand alone that is how delicious it is! Enjoy!


* The photo is an original taken by me

**Find the original recipe and other great recipes at http://www.food.com