September 9, 2010

Spicy Marinara & Chicken Sausage Pasta

I haven’t had a chance to blog lately and I really miss it. I am officially a Lexingtonian now and I love it. I like having my own apartment and having a short commute to work.

Last night, I made a fantastic pasta dish and wanted to share my recipe. This dish is just made for one person, but I did have leftovers. It could easily be doubled. I discovered these tasty chicken sausages at Meijer. The brand is All Fresco and they have several varieties. The sausages have no artificial ingredients, preservatives, or nitrites. I have only tried the sweet Italian style, but Meijer also carries sweet apple and sun-dried tomato. I also purchased the eggplant and sweet red pepper in my recipe at the Richmond Farmer’s Market. I encourage you to buy local ingredients if you are able.

Spicy Marinara and Chicken Sausage Rotini

1 Al Fresco sweet Italian-style chicken sausage, halved
1 handful organic baby spinach, chopped
1/2 eggplant, sliced
1 sweet red pepper, sliced into strips
1-2 cups homemade marinara sauce
Sun dried tomato and basil feta cheese
Red pepper flakes
Whole wheat Rotini pasta

I love grilling on a gas grill but now that I’m at my new apartment, I must rely on my George Forman. I like grill marks on my food and I just think it tastes better. I grilled the sausage, eggplant, and pepper on the GF for 5-7 minutes. While it is grilling, combine the marinara sauce, spinach, and 2-3 shakes (or more!) of the red pepper flakes in a pan and simmer. After the items are finished grilling, cut into bite-size pieces and add to marinara sauce. When the pasta is cooked, combine with sauce, throw on some feta and you are set for dinner! The spicier the better!

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