 |
| Avocado/Sausage Sauce Over Whole Wheat Penne Pasta. |
Since I've been following Chef Todd Mohr's Cooking Classes online., I have become much more likely to experiment with cooking and to combine flavors that I might not otherwise have done. Case in point, today I had leftover sauteed sausage and avocados from yesterday's Easter Brunch so I decided to make a different kind of pasta sauce.
I sauteed a cup of red onions with about 3 tablespoons of That Pickle Guys' Olive Muffalata. When I sauteed the sausage yesterday for the egg casserole, I had more than I needed so I refrigerated the remainder, and I added this to the onions and olives that had caramelized. The few slices of avocado left over from yesterday's salad were mashed with a few tablespoons of Guacamole to which I added a 1/2 cup of tomato salsa. The avocado blend was incorporated into the mixture, and voila a new kind of pasta sauce.
Before serving I stirred in 2 tablespoons of HP Sauce and after plated added a few grinds of black and white pepper. This was delicious over whole wheat Penne Pasta. And healthful.
 |
| Saute onions in Olive Muffalata. |
 |
| Add sauteed sausage. |
 |
| Stir in Avocado mixture. |
 |
| Ready to eat. |
