I don’t even know where to start. It was a very busy weekend involving much cooking, which will continue tonight.
Friday night I cooked this great pasta dish & then headed over to Mindy & Boy’s place to dinner & taste test some wine (more about that later).
When I visited the Tower Grove Farmers Market a few weeks or so ago, I picked up a package of Lamb Bratwurst with no real ideas on what to do with it. Then I remembered this recipe (which I have tried & blogged on The Kitchen Mirror previously) for Chicken Sausage Rotini & decided to try it with the lamb.
Here’s what you need to do this yourself:
Fire Roasted Tomatoes, 3 cans
Rotini (dry), 5 cup
Lamb Bratwurst – 4 links
Spinach, fresh, 1 bag
Baby Portabella Mushrooms, sliced, 1 package
3 cloves Garlic (or to taste)
1 Red Bell Pepper (de-seeded & sliced)
Fresh Parmesan Cheese, grated, .5 cup
Cook rotini as directed on package. While waiting for you water to boil, start to put together the sauce.
Brown lamb bits & drain off the grease, then add the pepper and cook for 2-3 minutes. Add the mushrooms & saute for a few minutes until the mushrooms are tender. Add a bit of water if you need to so the mushrooms don’t dry out. Add the cans of fire roasted tomatoes & garlic & simmer for 10-15 minutes. By the time you get here, your water should be boiling for the rotini. Just let the sauce simmer until the rotini is cooked, then toss them together. Add the spinach & toss again, then top with the grated parmesan.