Because of the coronavirus and being quarantined for God know how much longer, I am being super diligent about cooking with ingredients that need to be used right now! I simply don’t want to go to the grocery store any more often than is absolutely necessary. Even though I was a really good girl this morning and learned how to make masks for us using Mr. Cs handkerchiefs and rubber bands. I still don’t want to leave the relative safety of our home for purchases that could be saved for a later date. I figure the more I stay away from people and places, the more likely I won’t either contract the disease or God forbid, unknowingly spread the disease to my fellow Camano Islanders. (And yes I know there is every likelihood that I will eventually contract the disease. I haven’t been burying my head under my pillow. I read the news and various articles daily. But I have confidence that in time the medical community will come up with a vaccine. And hopefully before that, ways to relieve symptoms and save lives. But for now, I am using the ingredients that I have on hand. Period!)   

The other evening I made stuffed green peppers and used half a pound of bulk Italian sausage from our freezer in the filling. Our local grocery store makes and sells bulk Italian sausage (really good BTW), but only by the pound. (See where I’m going with this?) So I decided to work up a recipe using the remaining half pound that kept calling to me every time I opened the refrigerator door. And because I love Italian food and it being Italian sausage after all, pasta immediately sprang to mind. (The greater question being, when doesn’t Italian food come to mind?) Anyway – I came up with this dish and we both enjoyed it. And it was very easy to prepare. Enough said.

I guess the main thing I want to leave you with, is that this is a perfect time to be inventive. Really delicious dishes often times come from what’s already in your fridge or freezer. And now more than ever, use what you have on hand. I’m not saying you should stop buying groceries. Our economy needs shoppers. But be wise about it. And please be kind. Don’t hoard. Chickens don’t stop laying eggs during a pandemic. Cows still need to be milked. And truck drivers are on the road every day of the week bringing products to our stores, including toilet paper. What the heck was that about anyway? Now chocolate, I could understand hoarding chocolate. But a paper product! Anyway, as always – peace and love to all. And of course – happy eating.

• 2 tsp. extra virgin olive oil
• ½ lb. bulk Italian sausage
• ¼ c. finely chopped onion
• 1 lg. garlic clove, finely minced
• pinch crushed red pepper flakes
• pinch kosher salt
• freshly ground black pepper
• 1 (14.5-oz.) can diced tomatoes (preferably Italian brand)
• ¾ c. whole milk
• ⅓ c. chopped fresh basil, or more to taste
• ½ c. grated Parmesan, Pecorino-Romano, or Asiago cheese – plus more for passing
• ½ c. shredded mozzarella cheese
• 6 oz. al dente pasta of choice*

In a large frying pan, heat the olive oil. Add the sausage and break it apart with your spatula or a wooden spoon as it browns. Add the onion and cook for a few minutes or until nicely softened. Add the garlic, crushed red pepper flakes, salt, and pepper; cook for 1 minute.

Stir in the diced tomatoes and milk. Bring to a boil, reduce heat, and simmer until the sauce has thickened a bit. Stir in the fresh basil and al dente pasta. (Use a bit of the pasta water if the sauce is too thick. Add pasta water a tablespoon at a time.) Remove from heat and stir in both cheeses. Serve immediately. Pass additional cheese as garnish.

*As always, the success of most hot pasta dishes is in the quality of the pasta. Not necessarily the brand, but more how the pasta is cooked and when the pasta is added to the sauce.

My number one pasta rule: Never make the pasta wait for the sauce to finish cooking. If anything, the sauce can wait for the perfectly cooked al dente pasta to be added right at the last minute.