LITTLE ROCK — It was a last-minute, late-evening dinner, thrown together with the sole purpose of squelching the rumbling in my belly. And I certainly wasn’t expecting my husband’s reaction: “If we have more dishes like that, I’m happy to eat pasta all the time.”
The dinner was simply a jar of pasta sauce enhancedwith a yellow bell pepper, a clove of garlicand andouille sausage over vermicelli and a loaf of roasted garlic-studded bread from the grocery store’s bakery.
The addition of a bottle of red wine transformed it into something special. The entire dinner was on the table in about 20 minutes. Not what I would normally consider fine dining. But it served as a reminder that sometimes the simplest meals, especially with the right company, are often the best.
Vermicelli With Sausage and Peppers
Olive oil 1 yellow bell pepper, cored and cut into 1- to
2-inch chunks 2 links andouille sausage, sliced 1 clove garlic, minced 1/2 (26-ounce) jar tomato and basil pasta sauce 1/2 pound dried vermicelli pasta Freshly grated parmesan cheese
Bring a large pot of water to boil.
Meanwhile, in large skillet, heat enough olive oil to coat. Add the bell pepper and sausage and cook, stirring occasionally until pepper begins to soften.
Add the garlic and pasta sauce and reduce heat to medium-low and simmer.
Add pasta to boiling water and cook according to package instructions.
Serve sauce over pasta topped with parmesan cheese.
Makes 2 (main dish) servings.
Food, Pages 34 on 10/27/2010