Have you seen the memes that say “I can’t adult today. Please don’t make me adult.” usually with an exhausted puppy laying face up on the ground or something similar? That’s how I feel most days about making dinner. By the time 5pm rolls around I am so exhausted from the day that the last thing I want to do is stand over a hot stove. We are nearing the end of summer, and I am so ready to get back in the usual routine of things.
Do you ever have those days where you feel like you do nothing but cook and wash dishes? I think part of it is making lunch for Isabella while she’s out of school. You wouldn’t imagine adding in one additional meal a day would make that much of a difference! When it was just Sophia she would usually have a “toddler smorgasbord” of finger foods and I would eat leftovers… or chips and salsa… or a cupcake, you know, something really healthy. With three of us to feed, I feel the need to make an actual meal. Which means by the time I finish cooking breakfast and cleaning up all of those dishes, it’s time to make lunch. Just in time to start thinking about dinner. Apparently my family likes to eat, it’s a never ending cycle!
In an attempt to regain some control of the chaos, I tend to gravitate toward simple recipes like this Parmesan and Sausage Bolognese. It’s easy to throw together, reheats really well, and is great for a crowd. I love subbing the spicy sausage for traditional hamburger meat, it really adds another element of flavor to the dish. I used to not be a big fan of Parmesan but we are besties these days. Just promise me you will buy a good quality Parmesan and that you will always (always) grate your own fresh.
- 12 oz spicy Italian sausage casing removed
- 3 cloves garlic pressed
- 2 tbsp tomato paste
- 28 oz can crushed tomatoes
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 cup Parmesan finely grated
- 1/4 cup heavy cream
- 1 lb rigatoni cooked as directed on package
- Brown the sausage over medium-high heat, breaking up the meat with a spoon, until fully cooked.
- If necessary, drain the meat, and discard all but 1 tbsp of the fat in the skillet.
- Return the sausage to the skillet with garlic. Cook for 30 seconds, stirring frequently.
- Stir in the tomato paste, mix well to incorporate, and cook for 2 minutes.
- Add the crushed tomatoes, red wine vinegar, and salt.
- Simmer for 5-7 minutes, or until sauce has slightly thickened.
- Stir in Parmesan and heavy cream.
- Serve over cooked rigatoni with more Parmesan cheese on top.
Find more delicious pasta recipes here.