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| 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.
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| Saute onions in Olive Muffalata. |
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| Add sauteed sausage. |
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| Stir in Avocado mixture. |
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| Ready to eat. |
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