Hi, this is Peter, the dishwashing husband. Joan is packing again for a short trip to LA, so I have been “recruited,” euphemism for coerced, to write this guest post.
I will tell you a funny story about Empress Chabi that is not very Chabi-like. Joan called me from a public phone at SFO after arriving from Shanghai on Sunday. She was distraught that she had left her iPhone in Shanghai. We spent Sunday afternoon at the Verizon store looking at the new iPhones and calling plans. 3 hours after we got home with her new gizmo, she found her iPhone tucked away in her toiletry bag. Adding another chapter to the “Pulling a Chen” story collection.
I really enjoyed the spicy turkey pasta that she whipped up in a flash. Hope you will like it as well. Joan was so tired that she kept calling the Marinara sauce “Marijuana sauce.”
Spicy Turkey Pasta Ingredients:
8 oz. penne pasta, preferably 100% whole grain
1/2 pack of lean spicy turkey sausage (2 1/2 links)
1/2 onion, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper. sliced
2 cloves garlic, minced
1/2 cup marinara sauce
1 tablespoon olive oil
2 tablespoon white wine
1 tablespoon parmesan cheese, shaved
1 tablespoon parsley, minced
Cook the penne pasta according to package instructions. Err on the side of less done.
Sauté garlic and onion in a pan on medium heat until aromatic. Turn stove to low and add the sausages without the casings. Add the wine to the meat and slowly break the sausages apart with spatula.
When the sausages are completely broken, turn the stove to medium high and mix in the bell peppers and cook until soft. Add the marinara sauce and cooked pasta and stir until well coated.