Saturday, July 13, 2024

Creamy Sausage Pasta

Sometimes, the best recipes come from unexpected places! While scrolling through my usual online haunts, I stumbled upon a recipe that instantly caught my eye. It was from a blog called Crunchy Creamy Sweet. This recipe promised a quick, satisfying dish that could be whipped up in just 30 minutes – perfect for a weekend dinner!

Intrigued, I clicked through and found myself captivated by the simplicity and flavor combinations. I knew I had to give it a try.

Since it was just the two of us for dinner, I decided to halve the recipe. Amazingly, even with the reduced amount, the dish yielded just the right amount for two, with a small leftover portion for a satisfying lunch the next day.

This is the halved recipe that I made.


6 oz penne pasta

1/2 lb Italian sausage mild or hot, ground or links

1 tablespoon olive oil

1/2 medium yellow onion

6 oz zucchini

1/4 white wine

1/2 cup heavy cream

1/2 cup whole milk

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese


Finely chop onion and slice zucchini. Set aside.

If you are using sausage links, remove the casings.

Cook pasta according to the instructions on the package. 

Reserve 1/2 cup of pasta water, drain the pasta and set aside.

In a deep skillet or a Dutch oven, heat up oil over medium heat.

Add onion and saute for 3 to 4 minutes, stirring often.

Add Zucchini and sautee.

Add sausage to the pan and cook until browned.

Mix cream and milk with cornstarch.

Add wine to the pan and deglaze the bottom, by scraping any cooked-on bits with a wooden spoon. 

Add milk and cream, season with salt and pepper, and simmer until thickened.

Season sauce with salt and pepper.

Add pasta to the sausage sauce. 

Add Parmesan cheese and stir until melted. 

Add pasta water if the sauce is too thick for your liking.

Garnish with chopped parlsey and serve.

Wednesday, July 10, 2024

Easter in July

Yes, it is that time of the year. In the heat of the summer, I reach into the freezer and pull out... Easter Meat pie.  I forgot how many pies I baked at Easter but I knew there was some in the freezer. I put the pie in the freezer for a hot and humid day like today.

The crust is still my favorite part.

The cats had the right idea on how to stay cool today -

Saturday, July 6, 2024

A Rainy Saturday Morning

Garden Update! Zucchini is taking center stage! While the sneaky rabbit seems to be on vacation, his absence has paved the way for a week of delicious zucchini creations. 

And there were peppers. They are called Fryers. I have a recipe that I have no idea where it came from. I put this recipe at the end of this post.

Getting back to the Zucchini. Zucchini fritters! The crispy exterior gives way to a tender, flavorful interior - a guaranteed crowd-pleaser.  The recipe is at the end of this post.

And while the oven was on I made Chicken Cutlet for dinner this week.  And they were fried! Next time we will get back to the "healthy" oven-baked preparation.

With all this zucchini, a loaf of bread was inevitable! This week, I opted for a zucchini and pecan bread, 
from An Italian In My Kitchen site. The recipe is on my other blog, Friday Night Baking.