Last night I made a terrific dinner made with local tomatoes, bell peppers, garlic, onion, and regional rosemary sausage made in BriarPatch’s meat case. I wasn’t totally sure how it would turn out, but as you can see by my blog title, it turned out really well.
I browned the sausage with a little bit of olive oil (we have a couple of very nice regional options at the store), added the peppers, three cloves of garlic, and two-thirds of one of those super-huge onions from Pyramid Farm. These cooked in the skillet for about five minutes. I then added the tomatoes, plus some thyme, paprika, salt and pepper to taste, and let it cook down for about twenty minutes.
I must admit the pasta itself isn’t local. I actually bought what’s on sale at BriarPatch right now, but it’s really good pasta, and I have a weakness for it. It’s from Italy, so I didn’t even stay in the states for it, but like I said, it’s really good pasta.
As soon as the pasta was al dente, I drained it and tossed it into the sauce. With an amazing wine combo of Szabo Primitivo, this dinner was going to be hard to beat.
I’m buying another bottle of this Nevada City wonder to have tonight with our leftovers. It was that good.
No related posts.
