Weeknight dinner and tastebuds. Looks like there has always been an ongoing tussle between these two, leaving the mind to what I call at the advanced stage of confusion, for it to make the most difficult decision of prioritising between paucity of time and calling of heart to have yummy food.
And then there is pasta. Everytime I see a packet of pasta in my kitchen pantry, my heart, my brain and all my senses come together to bless the person, or people, or countries, or civilizations (as there are multiple arguments floating in the internet supporting the origin of pasta), who have made possible for me and many species like me to have some palatable and mouth-watering dishes, even during weekdays or rather weeknights when you are crazily juggling between the mandatory chores, kid’s home works and the hovering thought of deadlines filling the duty of nightmares as you are not asleep😌.
Yes, for me these pastas are God sent. Not only for the ease of preparing them, but the fact that they can be experimented with different ingredients and different coloured vegetables with generous dose of butter and cheese, make the experience of pasta a soothing treat for mind, taste as well as eyes.
Everyone has their own pasta recipes. And the fact that the search engine pops up with innumerable amazing pasta dishes is just a testimony to the statement. Also, the capability of pasta to assimilate with different kind of vegetables, flavours and meats, makes itself eligible for more experiments and thus evolving as one of the most innovative and globally accepted food.
Sharing today is one of the many pasta recipes that I have successfully experimented with the regular available veggies in the refrigerator. This ‘Spaghetti Pasta With Chicken Sausage & Veggies’ is another quick weeknight dinner, which me and my family love to have when we want to have something different from our regular cuisine. Throw some colourful veggies & pieces of sausage with garlic and onion and generous dose of butter, and your ‘Spaghetti Pasta With Chicken Sausage & Veggies’ is ready. The additional dose of cheese and milk will add to the creaminess and yumminess of the dish.
Here is the step-by-step recipe for ‘Spaghetti Pasta With Chicken Sausage & Veggies’.
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Recipe: Spaghetti Pasta With Chicken Sausage & Veggies
Preparation Time: Around 20 minutes Cooking Time: Around 1 hour (Cooking Sauce + Cooking Pasta) Equipment Used: Wok, electric rice cooker, turner, knife, peeler, cutting board Yield: Serves 3 plates
Ingredients:
- 1 garlic or around 25 cloves of garlic
- 1 small onion
- 4 medium sized carrots
- 1 and 1/2 bell pepper or capsicum
- Around 125-gram chicken sausage
- 2 tomatoes
- 1 and ½ tablespoon butter
- 2 and ½ tablespoon olive oil or refined oil
- 1/3 cup grated cheese
- 2 tablespoon dairy whitener or powdered milk
- Around 400 gm spaghetti
- 1 and ½ teaspoon salt
Method:
- Make the vegetables and sausage ready – by chopping the garlic after peeling them, peeling and slicing the onion, peeling and cutting the carrots into chunks, cutting the bel peppers into strips, roughly slicing the tomatoes and cutting the chicken sausage into chunks
- Heat a pan or wok
- Heat 2 tablespoon butter
- Sauté the garlic pieces in butter once the butter turns hot
- Add olive oil into the pan as garlic pieces are sautéed
- Add onion and slightly fry them till they turn translucent
- Add rest of the chopped vegetables and chicken sausage pieces, followed by grated cheese and dairy whitener
- Add 1/2 teaspoon salt
- Cover the pan after mixing the ingredients and let the vegetables cook on low flame
- Now break the spaghetti in another pan and cook the spaghetti as per package instruction
- Once the spaghetti is almost cooked (al dente or 90% cooked), transfer them to the pan where the vegetables and sausage are simmering
- Stir the cooked spaghetti with the rest of the ingredients, so that the vegetable and sausage mix with the spaghetti well
- Add salt as per your taste. I have added another 1 teaspoon salt
- Add another ½ tablespoon butter on top of the spaghetti and switch off the flame as the butter melts
- Sprinkle oregano and cheese while serving
Heat a pan or wok.
Heat 2 tablespoon butter.
Sauté the garlic pieces in butter.
Add olive oil into the pan.
Slightly fry sliced onion.
Add chopped vegetables and chicken sausage pieces, followed by grated cheese and dairy whitener.
Add 1/2 teaspoon salt.
Mix the ingredients and let the vegetables cook on low flame.
Cook the spaghetti as per package instruction.
Transfer the cooked spaghetti to the pan where the vegetables and sausage are simmering.
Stir the cooked spaghetti, so that the vegetable and sausage mix with the spaghetti well.
Add 1 teaspoon salt and 1/2 tablespoon butter.
Tips:
- Measurement of butter is provided after bringing the butter to room temperature
- Try to use a big container to cook spaghetti, so that the spaghetti gets room to expand without sticking to each other
- While cooking spaghetti, add spaghetti into the pan when the water is boiling
- Don’t overcook the vegetables. Turn off the flame for a while If the vegetables are cooked before the spaghetti is ready
- You can use regular milk instead of dairy whitener. Just change the quantity to half cup milk
- You can use regular refined oil instead of olive oil. Although the flavour of olive oil enhances the taste of the dish to manifolds
