I tried to cut down on the number of pots and pans for this one, but there are just a lot of pieces. If you're making it to serve fresh, it's going to take at least three. Making it ahead, I was able to reuse the pasta pot for the sauce and the sausage skillet for the veggies. This also gave me time to portion everything into four containers. I kept two in the fridge and froze the other two for later, like making my own frozen dinners. Anything that keeps me from stopping at McDonald's on the way home.
|The Yellow Apron|
Frozen Entrées Factory
4 Italian sausage links (about 12 oz total)
1 Tb olive oil
1 lb tomatoes
1/2 lb mushrooms
2 ribs celery
1 green bell pepper
1 C milk
2 Tb butter
3 Tb flour
1/2 C parmesan cheese
salt, pepper, and paprika to taste
1. Boil water in a medium saucepan and cook pasta until done. Drain.
3. Also while 1 & 2 are happening, coarsely chop vegetables and sauté in olive oil until onions are translucent, but veggies are not limp. Set aside.
4. Get out another small saucepan and melt butter. Stir in flour to make a roux and slowly add milk to make a basic white sauce. Add cheese, taste and add salt, pepper, and paprika as needed.
5. Toss all parts together and serve.
Difficulty rating :)