Kitchen Sink Sauce

Ever have one of those nights where you’re planning on making dinner and just have no idea what to do? Yeah, that was me last night. So I just grabbed a bunch of stuff out of the fridge and starting making things up. I tend to do this with a pseudo-Italian bent and it often consists of many of the same things. I decided that this is my kitchen sink sauce, which means I throw everything into a sauce except for the kitchen sink, and just go crazy from there.

This time around it came out really good. I did it with fusilli, but this would work well over grilled chicken (minus the sausage) or alongside potatoes. You can very easily just not use chicken sausage and go all veg with it. Go crazy. Add stuff, take stuff out. Use what you have. It’s fun.

This is what I did:

Makes at least 4 portions

5 cloves garlic
Handful fresh parsely
½ tsp. lemon juice
Large head of broccoli, cut into florets
1 small green pepper, cut into strips (any color will do. Mix it up and make it pretty!)
½ large sweet onion, cut into rings (Walla Walla, Vidalia, Maui)
2 cubes (about 3 oz.) vegetable stock (I used some I had already made and frozen into ice cubes)
2 chicken apple sausages, sliced
Olive oil
Parmesan cheese
Fusilli noddles (or penne)

Mince garlic and parsley together. Sprinkle with lemon juice and set aside.

Boil water and cook pasta. Drain and set aside, keeping it warm.



Place onions in a medium saucepan, toss with olive oil and cook over medium-low heat until transparent, but not browning, about 5-10 minutes. Add the green pepper and cook for about 5 minutes more, until onion is beginning to brown. Add the broccoli, vegetable stock and garlic-parsley mixture and cook, covered, for about 10 more minutes, or until green pepper has softened. If you want to broccoli less firm, add it sooner. Add the chicken sausage and cook for another 5 minutes or until sausage is warm.



Toss with pasta and parmesan cheese.

I think the veggie stock gave the sauce a nice depth. If I had had more stuff in the house, snap peas would’ve been a great addition. Just use lots of complimentary vegetables and you’ve got something great going on.