I like to think I’ve gotten ten fold better at eating better. Seriously. I have. I’m eating eggs not cereal for breakfast (per the suggestion of a coworker who told me I might as well “have a doughnut” if I was going to eat cereal. Who knew!). I bring my lunch every day. I eat more beans and more protein in general. And I’ve been making a pact to eat at home more often.
So last night, instead of taking lazy man’s way out by going to the nearby Chinese Buffet for $6.99/lb (seriously, places that weigh by the pound? No dice.) we went on a quick grocery shop for the week and made dinner.
I should note, I hate eating late. I think it’s bad for the system – and it is – one should eat at least 3 hours before bedtime. Eating at 8:30? Not really 3 hours before bedtime. Whoops?
I have a tendency to save recipes on the google reader that I like, I’ll star them and come back to them when I’m looking for ideas. Generally, I don’t like meals that are going to take me longer than an hour to prepare. Half the week I get home at 7:30 earliest and the other half we usually have some crap going on or it’s just me at home for dinner.
Bow Ties Sausage Tomatoes and Cream (via All Recipes)
- 1 (12 ounce) package bow tie pasta
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed and crumbled
- 1/2 teaspoon red pepper flakes
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 3 tablespoons minced fresh parsley
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.