It was finally cool enough to take the Bubba hiking today. It felt great to get back out on our old trail and sit on our rock to be contemplative for a few seconds.
I’ve tried to explain that they’re not dogs, but he doesn’t speak English except for the word, “chicken.” (This is why he is not allowed off-leash.)
ANYWAY, because it almost felt like fall today, I made a spicy Italian sausage tomato sauce with cream.
I try not to consume gluten (exceptions include: cookie dough and sausage pizza from Mozza), so I served it on roasted spaghetti squash instead of pasta.
I added a little vodka to the sauce because renters left some in my freezer and because vodka cream sauces are from God.
If you want to make it, here’s the recipe.
Spicy Sausage in Vodka Cream Sauce
2 T Olive oil
1 lb Spicy Italian sausage, casings removed
1 Medium onion, chopped
3 Garlic cloves, minced
2 tsp Red pepper flakes
28 oz Can of plum tomatoes in juice
1/4 C Vodka
1/2 C Whipping cream
Salt to taste
1 Spaghetti squash
Preheat oven to 375. Slice the squash into quarters. Remove the seeds. Drizzle with olive oil. Place on baking sheet and roast until tender and the insides can be removed easily with a fork.
Meanwhile, heat olive oil in a medium pot. Add sausage and cook until brown. Add onions and cook until translucent.
Add garlic, red pepper flakes, and vodka. Simmer for 20 minutes. Add whipping cream and salt to taste.
Serve over spaghetti squash.
Garnish with shaved parmesan if desired.