Happy Monday and for anyone who is doing Chicago, a very happy race week! I hope everyone had a great weekend. Here in Chicago, we had some dark and chilly weather mixed with some high winds and rain on Saturday morning for our final group run. Incredibly, we had a really great turn out.
Saturday was also awesome because Rock and I got to run together for the first time in months. We did about 5 miles at what I would consider my half marathon pace. With the wind at our faces and covered in a chilly rain, it felt great to be back and with my husband too!
Today I have a quick little recipe for you. It is perfect if you are looking for a little carb loading before race day (although you really don’t need pasta to take care of this). It is also a very quick recipe I threw together the other night. As you might have noticed with my recipes as of late, everything is about quick and easy. With a baby (and a dog who cries when the baby cries) I am all about trying to get back in the kitchen but also get something done before the crying begins.
Although I am generally not a huge fan of sausage, I love chicken sausage. The one I chose was a chicken and gouda sausage and it was delicious and a lighter take on the usual Italian version. We also made this a few nights later with some venison sausage that my brother gifted to us. It was amazing!
Chicken sausage (or any sausage) sliced into 1/2 inch pieces
1 Onion, diced
1 bottle of nice marinara (or two cans of diced Italian tomatoes)
1 bottle of left over red wine
Olive oil (I used some delicious truffle oil that my mom brought back from Italy…yum!)
Pasta of choice (we used Orecchiette and rotini)
Put a tablespoon of oil in a pan over medium high heat and cook sausage all of the way through. Add the veggies and continue to cook until slightly tender. Add the marinara. Then add a few tablespoons of left over red wine to the jar and swirl to get everything off of the sides. Pour into the marinara and allow to simmer for a few minutes. The red wine will give your jar of sauce a really great flavor!
Meanwhile, bring some water to a boil and cook your pasta of choice. I liked the orecchiette or rotini because it holds the sauce in each noodle just like a little spoon. Once done, drain. Add the sausage and sauce to the pasta and let simmer for a few minutes to allow the flavors to combine.