Sunday Night Garbage Pail Pasta

Once a week I make a “Garbage Pail Pasta” - the idea being to use up any leftovers that may be lurking in the fridge while disguising them so that I don’t recognize I am eating leftovers. Not a big fan of leftovers (unless they involve pizza, pasta or meatloaf). However, I am also not a fan of waste - Garbage Pail Pasta has become a fun solution!

This week there were no leftover meats to contend with – so I defrosted some pre-cooked hot-link sausages and made use of whatever fresh ingredients I had on hand.

Although the name "Garbage Pail Pasta" does not invoke mouth watering images - this conglomerate of ingredients often turns out to be amazingly memorable and my husband and I have come to look forward to this weekly tradition. Occasionally we’ll come across a combo of ingredients that must be recorded in my cache of recipes and tonight’s pasta is one of those rare beauties – simple, tasty and a hit on the Oo-Mm-Ah meter – which is my barometer for a culinary success.

Let me explain – you set out the meal and the response is "Oo” – which equals an impressive presentation. Then during the meal you hear “Mm’s” all around the table – which equals delicious eats. And last, but not least the “Ah’s” emitted after everyone has had their fill indicates total satisfaction was achieved. Oo’s-Mm’s and Ah’s = A perfect meal!


Today's Garbage-Pail Pasta:
1/2 red capsicum, sliced into 1" cubes
1/2 yellow capsicum, sliced into 1" cubes
1/3 large red onion, sliced into 1" cubes
1/3 cup pesto sauce
1/2 cup Kalamata olives, pitted and halved
4, pre-cooked, hot-link sausages (approx. 16 oz.), sliced
   diagonally into ¼ inch coins
1/2 cup Parmesano Reggiano cheese, grated
16 oz. dried pasta noodle of choice, for this dish I used Penne
1/4 cup olive oil + 1 tablespoon
Salt and pepper to taste

Set Panini press to high-grill. In medium bowl toss red pepper, orange pepper, yellow pepper, and red onion with ¼ cup olive oil. Sprinkle with salt and pepper. Place vegetables in single layer on preheated Panini press. Cook in batches for approximately 2 minutes at a time or until caramelized and striped.

Meanwhile bring large pot of salted water to a boil. Add 1 tablespoon olive oil and dried pasta. Cook per package instructions until past is al dente. Strain and place in large bowl. Toss hot pasta with pesto sauce and Kalamata olives - set aside.

Once veggies are grilled add to pasta and grill sausage 'coins' until done – again, approximately 2 minutes per batch or until caramelized stripes appear.

Toss meat and vegetables in with the pasta. Add cheese and toss again until well blended.

Bon appétit!