Today I went to work, got there late due to a stalled car in the fast lane on the highway (how utterly annoying), was incredibly tired, left my cappuccino at home, and wanted to fall asleep most the day. Around 2 p.m. I got a much needed burst of energy and worked non-stop until my husband called at 5:00 because he was there to pick me up. The day flew by.
I didn’t get anything prepared for dinner tonight, so I threw a dish together. It ended up being surprisingly delicious.
Salsiccia Summer Stew
1 lb ditalini pasta (Barilla)
1.5 lb ground salsiccia (Schnuck’s)
1 medium red bell pepper, chopped into 1/2 inch pieces
1 small yellow onion, chopped into 1/4 inch pieces
1 can (14.5 oz) fire roasted diced tomatoes, do not drain (Muir Glen)
2 tbsp onion powder (Tone’s)
4 tbsp granulated garlic powder (Tone’s)
4 tbsp Italian seasoning (Spice Islands)
1 tbsp sea salt (Spice Islands)
1 tbsp black pepper (Durkee)
4 cups beef broth (I make my own using water and McCormick beef base)
4 tbsp McCormick beef base
-Fill pot with water for 1 lb dialini pasta, put on stove medium-high.
-Brown salsiccia in large nonstick skillet (this one is perfect). When half-browned, add bell pepper and onion. Continue browning, constantly moving meat and vegetables.
-Water should be boiling, add pasta to water, set kitchen timer for pasta. Stir in 2 tbsp beef base, stir occasionally until dissolved.
-When browned, add fire roasted tomatoes, stir two minutes.
-Sprinkle onion powder, garlic powder, Italian seasoning into skillet. Stir gently to incorporate, about 2 minutes.
-Sprinkle sea saltand pepper over dish, stir to incorporate.
-Drain noodles. Return to pot.
-Add meat mixture to noodles. Stir over low heat.
-Add beef broth to dish. Stir.
-Add remaining 2 tbsp beef base. Stir until dissolved.
-We enjoyed ours with the new Premium Round Saltines.