My dear friend, Rita, on the other hand, has a BOOK. One that has been in the works for many years and that she, her husband, and three daughters have had to approve recipes for. I have been very fortunate that Rita shared her book with me and I subsequently copied down many, many recipes that I have made, and will make in the future.
The following recipe is from Rita's recipe book, with a few minor adaptations; including adding meat so that my husband will consider it a square meal (well, me too, who am I kidding?). All in all, a terrific flavor to this dish, with the option to add or subtract or change the quantities of items your family may or may not like.
When I do start a book, this is one of the first recipes to go in it. :)
Greek Pasta (variation)
adapted from Rita
Makes 4 servings
1/2 lb. hot or sweet Italian sausage, casings removed
2 14.5 ounce cans diced tomatoes, undrained
1 medium Vidalia (or sweet) onion, sliced
4 garlic cloves, minced
1-2 tablespoons fresh basil, chopped
8 ounce package baby bella mushrooms
5 ounces baby spinach, rinsed and stems removed
3/4 lb. penne pasta
crumbled feta cheese (optional)
Heat large skillet over medium-high heat. Add sausage and cook until browned and cooked through. Remove to plate.
Reduce heat to medium and add more olive oil to hot skillet if needed. Add onions and cook until softened, about 4 minutes.
Don't you worry, because this...
...turns into this in about 2 minutes!Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes.
Spoon sauce over pasta. Top with feta cheese if desired.