A Girl and her Mixer

I finally made dinner again last night! It's been awhile with the husband off at training, then off visiting his dad and it's HARD to cook for one when I don't eat leftovers. So, I made this with on-hand regular everyday ingredients.

3 cups rotini (we use smart taste!)
1 package Johnsville sausages, casing peeled
1 cup chopped mushrooms
1 cup chopped red onion
3 cloves garlic
1 jar of ragu sauce ( my newest fav is mushroom and onion) and normally I make my own sauce, but it was later for dinner
1 teaspoon italian seasoning
shredded mozzarella
4 slices whole wheat sourdough or italian bread
2 roma tomatoes sliced in half


In medium saucepan bring water with italian seasoning to boil. Over high heat, place sausages into a large fry pan with a splash of EVOO. Chop with spoon to bite size pieces, place lid over pan to steam them and cook faster. Meanwhile chop onion, mushrooms and tomatoes and peel garlic. Add one garlic clove to sausages. Preheat oven to 375. Place bread on pan and place into oven to toast.
When water is boiling, place pasta into pot and stir.  Remove sausages from pan into a paper towel lined bowl. Add a splash of EVOO and a pinch of brown sugar to pan and add in onions and mushrooms. Carmelize and cook, stirring often. Take bread out of oven and rub the cloves of garlic over the tops unto they turned yellow in color. Then rub tomatoes over the tops of the bread and sprinkle cheese sparingly over slices. Place pan back into oven and remove once cheese is melted.
Place sauce into the veggies pan to heat. Drain pasta and place into veggie pan. Stir to coat pasta. Add in sausage.
Or:::: place pasta in bottom of bowl add mushroom/onion mixture, then spoon sauce over top. Add sausage on top. :::: Slide piece of bread into side of the bowl and serve fresh. This makes roughly 4-5 servings.

Tonights will be leftovers, layered in a pan and baked like a lasagna, with just adding cheese on top and a salad on the side.