Thursday Nights

If, like many people, you only go shopping once a week - on the weekends - then I think Thursday is the hardest to prepare for. Whatever you're planning to eat either has to be frozen (blah) or has been sitting in the fridge since Saturday/Sunday. Here's a meal that I cooked up that lasts pretty well, has a good balance of protein and veggies, is cheap, and takes about 30 minutes to make. Although I've been making this dish recently for 2 people (as this recipe is for) it is very easily doubled. There's one trick to ensuring the meat cooks well and you're ready in under 30: as you're thinking about getting started take the meat out of the fridge. Also, if this is the first time you've made sausage rounds with your hands, it's probably best not to start the water to boil until you've finished the step with the sausage links.

Is it still good? orechiette

1/2 lb orechiette (or linguine if you decide to go with the sausage balls instead of crumbled)

2-3 links hot italian sausage

1 small carton grape tomatoes

1/2 lb or more of fresh spinach (preferably baby)

1 red onion

3 cloves garlic

dash dried oregano

fresh parsley

olive oil

optional (i.e. will cost you a little more, but taste a lot better)

parmeggiano reggiano or percorino romano

goat cheese or feta

chicken broth

1. Take the sausage out of the fridge, and set a pot of water to boil on the stove.
2. Prep the sausage in a small bowl by squeezing out little rounds of sausage (any size you like, although I usually go with about 1/2 inch diameters)
3. Slice 2 of the cloves of garlic, mince 1 and set aside in small bowl/cup
4. slice in the onion into strips (about 1/8th inch thick)
5. crumble up any cheese and set aside
6. Have all your ingredients you need within reaching distance of the pan. For this dish, I would use my "chefs pan" - as described in one of the first posts - but any 12-inch saute will do, so long as it has a lid.
7. Drizzle a little oil in the pan (if not non-stick). Put the sliced garlic and when it starts to sizzle, add about half the onion. Wait until it sizzles. Add a little chicken broth if you're going to use it.
8. Add the sausage to the pan - should be about medium-high - and make sure the rounds are separated. If you decide to just get ground meat, make sure to break apart as it starts to cook.
9. Wait a few minutes and turn when it starts to brown. Add the oregano. Just when you no longer see pink on the outside, lower the flame to medium and cover. Add the pasta to the water.
10. When the pasta is about halfway done, add the spinach, tomatoes, minced garlic. Stir.
11. When the pasta is done, take it out, drain it, and add it to the pan. Mix in the cheese and drizzle a little extra virgin olive oil over to taste. Add fresh parlsey, chopped or whole.

Yum!