Imitation Is The Highest Form Of Flattery. It's Also Cheaper. - Southern Fried Blog at - 284299

Southern Fried

Imitation is the Highest Form of Flattery. It's also cheaper. 
Sep. 17, 2012 11:43 am 
Updated: Nov. 24, 2012 4:26 am
We don't eat out a whole lot these days - partially because the recession is still smacking us around a little bit and partly because the words, "Oh, I could totally make this myself" slip past my lips so often my husband would turn it into a drinking game if he didn't have to drive home.  On a rare night out, we went to one of our favorite local restaurants (favorite for a few reasons - one being that it's good, another being that it's close to home, and  I think that's about it) and I got a pasta dish that caught my eye.  

This pasta dish soon caught my heart as well, and no sooner had my trademark, "Pfft.  I could totally make this at home" statement come out, the server came by to ask if we needed anything.  After an incessant grilling about the techniques used in my lovely dish, I felt confident in my abilities to recreate this loveliness in the sanctity of my own kitchen (and for what I felt was going to be incredibly cheaper, FOR THE WIN!)  

After a few batches of burned garlic (bah to burned garlic, I say - BAH!) I finally started to really pay attention to what I was doing (instead of my normal "toss something on, clean off the table, empty out the dishwasher, yell at a cat and then resume cooking" method) and holy macaroni, Batman - I had it!  
The garlic infused with the olive oil to make a silky sauce that coated each piece.  The tomatoes reduced perfectly to add just the right amount of acidity.  The fact that I added chicken sausage?  Pfft.  The restaurant didn't even offer that as an option!  And those cashews crumbled on top?  The icing on the "my pasta is better than your pasta" cake.  I had not only recreated my sought-after pasta dish - I had surpassed it.  

And now I could add shrimp, sausage, or whatever my heart desired because it's in MY kitchen.  Rosemary about to go bad?  Add it to the olive oil.  Leftover spaghetti?  Use that as the pasta.  It's my new catch-all recipe - it's quick, it's versatile, it's tasty, and it's cheap.  All words that are welcome in my house at any point and all words that I will relish saying in relation to a dish I just made.  My pasta with chicken sausage and shrimp is my new obsession...and it tastes better with the words "I DID make it better myself" rolling off my tongue.  

Link to the deliciousness:<

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The Dish in Question
Photo Detail
Sep. 17, 2012 4:02 pm
I could eat pasta every night! This sounds great! Thanks!
Sep. 17, 2012 4:49 pm
Enjoyed reading your humor infused blog. You are quite a wordsmith.
Sep. 17, 2012 6:02 pm
I've got to find that sausage. Everyone seems to making some really good recipes with it!
Sep. 18, 2012 4:38 am
I do this all of the time...we go out to dinner and if I have something awesome I go home and duplicate it. My husband loves it!
Sep. 18, 2012 10:30 pm
Sounds good,thanks for the good read.
Sep. 19, 2012 10:34 am
Great blog. I am guilty of saying "I could make this ....." Isn't burnt garlic the pits? Dang, it ranks right up there with burnt garlic bread. So glad you mastered the recipe it sounds wonderful.
Sep. 20, 2012 9:01 am
Thanks for the comments y'all - glad you liked it!
Sep. 22, 2012 9:39 am
This looks SO yummy. Love the combo of flavors here and Feta makes everything better!
Sep. 23, 2012 4:09 pm
Love your blog and your attitude! You go, girl!
Sep. 25, 2012 11:52 am
I would put feta cheese in my coffee if it was socially acceptable! Thanks, y'all!! 
Nov. 24, 2012 4:26 am
would like the recipe for the kraut, lost my grandads who died
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Nashville Nosher

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Springfield, Tennessee, USA
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Sep. 2007

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Baking, Stir Frying, Slow Cooking, Mexican, Italian, Southern

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About Me
I grew up on a farm in Tennessee learning how to cook what we grew in the garden. I'm definitely a Southern girl at heart and love Southern cooking. I like to say there isn't a recipe I won't try...unless it involves beets. Ha!
My favorite things to cook
Southern food! You can't go wrong with it when you cook for guests - who doesn't like macaroni and cheese? Plus, i know most of the recipes by heart, so I don't have to drag out a cookbook. It also proves the theory that enough cheese can make anything taste good.
My favorite family cooking traditions
My sister and I get together each Thanksgiving and go absolutely crazy. It wouldn't be Thanksgiving without someone making pink gravy, or potatoes turning black, or completely forgetting the squash in the I suppose I would say "Thanksgiving Mishaps" would be our tradition.
My cooking triumphs
I got my husband to enjoy salmon. Granted, we had just started dating when I made it for him and he HAD to enjoy my salmon, but I'm calling it a "W" anyway.
My cooking tragedies
Well, there were the peanut butter noodles that I made with Worschestershire sauce (note to self: just because soy sauce and Worschestershire sauce come in similarly-shaped bottles does NOT mean they are similarly-flavored.) There is also the blackened catfish that turned out more "blackened" than "catfish." My husband still teases me about that (it even made an appearance in our wedding vows!)
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