Love your neighbors. Technically, well biblically, we should all love our neighbors as ourselves. I have to say that Charlie and I have been very fortunate, in all of the the places we’ve lived, to have had great neighbors. Neighbors who care for you and show you in very kind ways…especially with home cooked food.
Our neighbor Regina is a lovely woman. She’s been an inspiration to me in the few years I’ve known her–her herb growing is second to none and she started me down that path with a gift of plants. She’s always doing nice things for us and others in our neighborhood. Making dog treats for the pups, sharing vegetables from the garden and homemade limoncello, and bringing food when she hears that you’re under the weather. And I really appreciate that gesture because Regina is also a wonderful cook.
A few weeks back, I had a cold that put me in the bed for about 3 days. I was really down and out and just felt awful. Well, Miss Regina showed up at our door with food every day! And not just an entree, but bread, dessert–the whole enchilada!! I asked for the recipes for everything because it was all so good, and there was one that I was particularly interested in because I wanted to see if I could get it down to one pan. It was a baked pasta dish with penne, Italian sausage, vegetables, and beans. Delicious!! She gave me the recipe last week and I started to work on, determined to only have one pan to wash at meal’s end. I cut out a couple of things and added a couple–like all cooks do with recipes. I used my new spice blend (One Pan One Spice) in the recipe and also started with uncooked pasta, adding a little water to let the steam from cooking covered in the oven do the trick. And I think the one-pan conversion turned out pretty good…just ask Charlie. He’s always my taste tester. The night I made it, he didn’t even bother with seconds-he just piled it on nice and high on the first helping. That’s when you know you’re got a winner.
Thank you, Regina for your friendship and for not only sharing this recipe, but sharing your wonderful meals with the Kelleys–people and pups. We so appreciate you!
Hope you enjoy this. It is so flavorful and filling and I think it would be a great company meal,too. A nice Italian bread, some Italian wine and a little limoncello after dinner…or maybe the Limoncello Pound Cake-courtesy of another wonderful neighbor. Buon Appetito!
- Splash of oil
- 1 pound sweet Italian sausage
- 1 medium onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup chopped red pepper
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons One Pan One Spice seasoning
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (if needed)
- 2 (14 1/2 ounce) cans whole tomatoes ( I like Red Gold!)
- 4 tablespoons tomato paste
- 3 cups uncooked Penne pasta
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons fresh parsley, chopped
- 1/2 cup freshly grated Mozzarella cheese
- Heat a large flame and oven proof high-sided skillet over med-high heat. Add a splash of oil.
- Cook and crumble the sausage until no longer pink in the middle.
- Add in onions, carrots, celery, red pepper, and garlic. Cook for 2 or 3 minutes.
- Sprinkle in all of the spices, except parsley.
- Crush whole tomatoes with hands over pan and pour in juice that may remain in the cans.
- Spoon in the tomato paste and pour in 1 1/2 cups hot water. Stir to combine.
- Add in pasta and turn heat up until it comes to a boil.
- Remove from heat, drop in Parmesan cheese and parsley and stir to combine.
- Cover with lid or tin foil.
- Bake in 350 degree oven for about 30-35 minutes. Remove lid during final few minutes and sprinkle dish with the mozzarella cheese.
- When using a skillet from the oven, be extra cautious to NOT grab the handle! I made that mistake a couple of times out of habit. Be careful 🙂