Cheesy Sausage Pasta
On such a rainy, cool June day, something warm and comforting seemed, not only appropriate, but necessary!! This is the coldest June I can ever remember! I wish my running were better, because it is definitely a good month for that!! But, running, at least for me, was not happening today. With the forecast calling for ‘buckets of rain’, our basic plan for the day was staying in, keeping cozy, and watching movies!! We did manage to get to the St. Lawrence Market this morning, before the rain started.
The St. Lawrence Market is one of our favorite places to go on a Saturday morning. There are farmers markets in different areas of the city every day in Toronto, but none as big as the St. Lawrence Farmers Market on Saturdays. Our typical Saturday there involves a breakfast sandwich, smoothie and wandering around buying local fruit, veg and meat.
Today, among other things, we bought local sausage from the Tanjo Family Farm, located in Millbank, Ontario. When we were following the Whole 30 program, and were craving sausages, we couldn’t find ANY without added sugar! Until we happened upon the Tanjo Family Farm. They don’t add any sugar to their sausages. They even had the ingredients listed for us to make sure. They were the best tasting sausages EVER! Needless to say, we like these guys. They tend to sell out of their product, so we had get there early to make sure we could get some. Today, we got 6 Italian sausages and a 3 pound pork shoulder! I’m excited about the pork shoulder, and have a recipe in mind! I’ll share that later. 🙂
With all the rain today, going outside to grill sausages just wasn’t going to happen. As I was thinking of what to make for a late lunch, I realized I had everything to make a yummy, warming, pasta! The sausage would work perfectly!! If you have any on hand, feel free to add in some arugula or spinach. Would be a great addition!!!
Here’s what to do:
Cheesy Sausage Pasta
3 Italian sausages, casings removed
1 large shallot, diced
500 ml marinara sauce
1 whole Buffalo mozzarella, cubed
1/4 cup parmesan cheese
Olive oil
Salt & pepper to taste
Shelled pasta (or whatever pasta ya got!)
Boil pasta in salted water until al dente. Set aside. Saute shallots in olive oil, add sausage and about 1/2 teaspoon of salt and some pepper. Stir occasionally, until sausage is cooked through. Add marinara sauce and allow the sauce and the sausage to get to know each other for a bit. Just before adding the pasta, add the mozzarella cheese. It will melt pretty quick! Add pasta, parmesan cheese and season with salt and pepper, if needed.
Enjoy this ooey, gooey goodness!
(Source: Boss Of The Apple Sauce)
Prosciutto Egg Cups
I haven’t made a post in such a long time, I almost don’t know what to do! Almost. My husband, Michael, and I successfully completed the whole 30 program back in May. We did well! I was just talking to a friend today that is doing the Whole 30 and is struggling with food prep for the week, along with juggling work and life. It was definitely the hardest part of following that plan, and I cook a lot! I am also currently on leave from my ‘real’ job as a teacher. Cooking breakfast alone, the way I was cooking breakfasts while on the Whole 30, would’ve been such a struggle, if I had to also worry about getting out the door for work. I probably would’ve had to get up really early, and I don’t do really early very well. Kudos, Katie, you’re doing awesome!
These prosciutto egg cups are so easy and so tasty, they are the perfect brunch item for a large crowd! Granted, wrapping the prosciutto in the muffin cups can be a bit time intensive when you’re doing many, but it’s worth it in the end. Here’s what happened…
BEFORE you line the muffin cups with prosciutto, spray each cup with an olive oil spray. This step will save your life in clean up!
Crack one egg into each cup and season with salt and pepper.
Bake at 375 for 15 minutes and done! They will seem really loose and underdone, but just trust that they are done. Wrap that one around your brain!
Use a flexible spatula to help release the prosciutto from the sides of the pan and it should remove itself easily. If you’re on the Whole 30, or not, serve with a side of roasted sweet potatoes. Yummy!!
Here’s what you need to do:
Prosciutto Egg Cups
Equipment
- Muffin Tin
Ingredients
- Olive oil spray
- 1 slice of prosciutto for each cup you need
- 1 egg for each cup lined with prosciutto
- Salt & pepper
Instructions
- Preheat oven to 375 F.
- Spray muffin tin generously with oil.
- Line as many cups as you need with 1 slice of prosciutto for each cup.
- Crack one egg into each cup.
- Season with salt and pepper.
- Bake for 15 minutes.
- Enjoy!!
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