Sausage-Shrimp Pasta

   When Don decided to take a year off from playing golf I feared that he would be restless, bored and unhappy; au contraire. The man has not been this busy in many years. He is involved in several different volunteer activities that center around his interests in public safety, emergency preparedness, and security. He is constantly on the phone with various management, law enforcement, suppliers, and television personnel. Some weeks there are more meetings than there are days. So much for that concern . . . .
   Occasionally my Chief Cook gets so busy that he has little time for meal preparation and so I fill in. I myself am involved for the foreseeable future in editing a book for one of my cousins. So earlier this week Don and I needed dinner and this one was pulled together from the pantry, freezer, and spice rack. Ordinarily it would serve 4-6 hungry people. For us it makes two dinners plus leftovers. I served it immediately after another one of ‘those’ meetings and never got a picture. By the time we had the second meal I totally forgot about it and now it’s all gone!

Ingredients
24 ounces of prepared GF pasta sauce from a jar*
1 – 1.25 lbs. very lean GF sausage**
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1 pound of small, cleaned, frozen cooked shrimp (optional)

8 oz. GF pasta***

Directions:
Wipe a 9X12 baking pan or 4-quart casserole dish with olive oil and set aside.

Sauté the sausage in the olive oil over moderate heat in a large saucepan. Add the pasta sauce and the seasoning. Allow it to simmer on low heat for about an hour if you have the time to blend the flavors. Defrost the shrimp (if necessary dump it in a colander and run hot water over it) and drain them – add to the sauce at the very last minute.

Cook the pasta according to package directions except undercook it somewhat because it will also bake in the oven. Drain well. Dump the pasta into the baking dish. Pour the sauce (with the shrimp) over the pasta and stir enough to distribute the sauce through the pasta.

Bake in a 375*F oven for 20-25 minutes just until the sauce is bubbling.

    * Classico Tomato-Basil Pasta Sauce
  ** Honeysuckle White Ground Turkey with Italian Seasoning.
*** Tinkyada Brown Rice Pasta

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1 Comment »

  1. atxglutenfree said

    This looks really yummy!!!! 🙂 And thanks for the compliment about the GF list! I am glad to help 🙂 Jess

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