Leek and Sausage Pasta

Sometimes I go out. I know... shocking. But it is true. Sometimes I get to leave my house and go be with people that are not my family. lol... But even when that happens, I am the cook in the house. I have taken that roll so completely, that I end up cooking for my family even when I am going out to dinner with friends. Don is branching out and starting to cook... but habit is habit. Which means that last Tuesday, when I was going out to Thai with my friend Sarah, I cooked this meal for my family before I left. It turned out so well that I had to add it in here. :)

Chicken Sausage and Pasta

1 pkg rotini pasta

2 leeks

1 lb chicken sausage (we used sundried tomato and provalone)

3 ripe tomatoes

2 red bell peppers

Provalone cheese

olive oil

salt and pepper to taste

First, I made the pasta, and Don cooked the sauages until they were hot and plump. Then I cut the sausage into slices and put it aside. I put some olive oil in my large saute' pan and saute'd the leeks, cut into little rounds. When they were nice and tender, I added in the tomatoes and peppers, diced, until the leeks were seperated and almost clear and the peppers were cooked through.

I tossed the sasuages back into this mix and tossed until everything was good and hot. Then tossed with pasta and added in the provalone cheese, cut into small chunks.

It was really really good. I served it with small carrots, pealed, and green beans, both saute'd in butter and tossed with a little bit of summer savory and salt.

I made these with Cyan Saturday morning. They are this recipe, with WW flour instead of Spelt this time and put into muffin tins. Notice they are on sweet little red flower plates that I found for $.40 a peice at Goodwill. They don't totally match my bowls, but I really liked the compliment... so they are here to stay. And even if they were not, the whole set cost me less than a Pumpkin Spice Latte. Gotta love buying used.