I followed the general intent of the recipe, but tailored it to make it work for me better. I guess I made a number of modifications, none of which changed things much. I didn’t grill the sausage, for example – just cooked it on the stovetop along with the onions, peppers and garlic. To give the dish extra mileage (and because I’m headed out of town tomorrow and wanted to make use of things in the fridge) I added mushrooms along with the peppers and onions, and tossed in some arugula with the tomatoes at the end, skipping the basil. I did use some chicken broth, but frankly, I didn’t want to mess with reducing a 14.5 ounce can of it, so I added enough to nicely moisten the vegetables and pasta. Rather than cutting the sausage in half, length-wise, I simply cut it into bite-sized chunks to make it easy to eat. This is a tried and true dinner for me, one that not only always pleases, but also one that’s easy to make in minutes with ingredients I always have available.
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I followed the general intent of the recipe, but tailored it to make it work for me better. I...