They all eat it by the way. They even like it. But they groan when I say we're having it. Probably more to make my voice get squeaky than to voice real feelings.
So one day I'm flipping through one of the billions of magazines I get with recipes in them.
|This is just from the past 2 weeks...|
I saw this recipe and thought..hmmm..maybe the food critics will like this one. It didn't seem like something I would necessarily love, but but I was willing to give it a shot. WOW. I could not have been more wrong. Delicious. Zero leftovers delicious. Did I mention it takes like 18 minutes to make? Holy cow.
1 package of smoked sausage, diagonally cut into 1/4" thick slices
12 oz. pasta
1 onion, diced
2 cups heavy cream
1 cup of shredded Parmesan cheese
Cook pasta according to package. Saute the onion and sausage in a large (I use non stick) skillet over medium high heat until onions are tender, stirring occasionally. Add cream and Cajun seasoning. Okay here's where it gets tricky. The original recipe called for 2 teaspoons. Y'all. No. That sounds like a way for my insides to light themselves on fire while my esophagus fills with lava. Can't do it. Some of you love spicy food, put as much as you want. However, if you, like me, also have a volcano instead of a digestive system, then just sprinkle some in there, wait, and taste. If it tastes like plain cream, sprinkle more. I did this three times before I could even taste it. But I would always rather be careful than make something so hot I can't even enjoy it. If everything in italics is unbelievable madness to you, you're probably safe with the 2 teaspoons. Excuse me while I take Tums just thinking about it. Bring cream sauce to a boil, then reduce heat ad gently simmer until it begins to thicken. Remove from heat, stir in Parmesan. Please not from a green bottle. This should be refrigerated when you buy it. Stir in your cooked pasta and sprinkle some dried parsley on top if you feel fancy.
What is your family