Tuesday, November 1, 2011
3 tbsp Fresh Basil
1 tbsp Fresh Parsley
4 cloves of Fresh garlic
4 Roma Tomatoes (you can use steak tomatoes but I'm partial to romas)
1/2 Whole Grain Spaghetti
3 Italian sausages
1 wedge slice of brie
1) Boil water in a Pot for the spaghetti noodles as cook until al dente - most people do tricks like adding salt or olive oil to prevent the noddles from sticking but I mesh around with your plain carb palate. Once you have drained the pasta - take the brie and slice off the wax out layer (you should be left with the mushy stuff) and place it in with the hot pasta so the cheese will melt.
2) In another pot heat water until it boils and place the whole tomatoes in for about 5 min - this will slightly stew the tomatoes and make it easier to peel the skins. Once this is done slice the tomatoes into bite size. Then add to the pasta.
3) For the Italian sausages, I like to bake them so they have a crusty outter layer without the extra oil from pan fry cause sausages have soo much fat on their own. I bake them at 325C for about 30 min or until the casing is brown. Slice these up and add this along with the remaining ingredients into the pasta.
There you have some yummy sharp creaminess! <3
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