Spa Problems
Tim left on Monday. One of his jobs while he was here was to get my spa going again. The spa was one of the reasons I bought my unit in the first place. The spa is in a solarium off the living room upstairs. He scraped old paint, re-stained, cleaned the solarium windows, and worked on the heater and pump. When he left the spa was filled and swirling with clear water. The only thing left was for the water to heat. By Tuesday, the water was still cold- same on Wednesday. The plan now is for him to return- hopefully soon and fix the heater. Oh, well.
Tonight for dinner I made one of my favorite dishes. Cooking alone can be a challenge. Although I love to cook, I don't enjoy making a gourmet meal every night. One of the solutions is to make a meal that can be frozen for another time or to serve several nights in a row. This is one of those dishes.
Italian Sausages & Peppers
2-3 tablespoons olive oil
5-6 sweet, Italian sausages, casings removed and cut into 1-inch pieces
2 large red peppers or 2 cups mini-peppers (assorted colors), cleaned and seeded
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| Peppers just added to return to the oven |
1 12-oz package fresh spinach pasta or RANA-Ravioli Caprese Duet (at Von's and other markets)
Grated Parmesan cheese
Preheat oven to 350 degrees. Saute peppers in oil over medium heat. Remove from oil and set aside. Saute Italian sausages in same oil until browned on all sides. Add red wine to cover and bring to a boil. Transfer sausages and wine to a baking dish and cover with a lid or foil. Bake 30 minutes. Remove from oven. Remove lid or foil and add peppers. Return to oven for an additional 30 minutes. Meanwhile prepare pasta according to directions on package.
Serve sausage and peppers over drained pasta. Sprinkle with Parmesan cheese to taste.
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| The Closeup |
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| RANA Ravioli Caprese Duet |
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| The Finished Dish |
