Hello everyone and welcome to the first in a series of recipes inspired by our current fresh ingredient shortage. I stood in Walmart yesterday and very nearly cried. I couldn’t believe how empty the shelves were due to people self quarantining themselves. I should’ve taken pictures. The thing that was so mind boggling to me…all the jalapeno peppers were gone. Where did they go? Who is making buckets of salsa?

Anyway here is the recipe I am calling Quarantine Pantry Pasta. A recipe that can be done with whatever you have in your pantry and whatever you can find in your local produce section. I chose smoked sausage for the protein because it’s the protein being left on my local grocery store shelf.

Ingredients

• 1 pound smoked sausage, sliced
• 1/2 a yellow onion, chunky chop
• an assortment of tomatoes, sliced (i used 2 roma and a handful of teeny weeny tomatoes I had from Trader Joes)
• 3/4 cup beef stock
• 3 tablespoon vegetable oil for cooking
• 2 sprigs of oregano, chopped
• 2 sprigs of rosemary,chopped
• 3-4 basil leaves, chopped
• 1/4 tsp. red chili flake
• 3 cloves garlic, minced
• salt/pepper
• Small pasta of any size cooked to box instructions. (I was only trying to feed three people so I used a half a bag of egg noodle I had in my cupboard.)
• 1/4 cup pasta water

Tip: If you don’t have any fresh herbs you can use dried italian herbs. What I had came out to about 2 tablespoons of fresh herb once it was chopped. You are going to want to use more if using dried though cause the flavor isn’t as strong. So I would up it to three tablespoons of dried herb at least.

Directions

1. Heat oil in a pan till it moves around the pan like water. Add onion and tomatoes. Cook for about 3-5 minutes until onions start to soften.
2. Start your water for pasta. SALT YOUR PASTA WATER!!! Until it tastes like the ocean. Bring it to a boil and add whatever noodle you chose.
3. While your pasta is going add your sausage to the pan and cook an for about five minutes. When it starts to pick up some color.
4. Add your beef stock and all your herbs and garlic. Simmer while your pasta cooks.
5. When the pasta is done drain all the water except about a 1/4 cup. This delicious salty water is going to be added to your pan. Dump the pasta and water into the pan.
6. Salt and pepper to taste and let it cook together for another five minutes. The stock should cook down and cover all your pasta like a thin sauce.

This recipe could serve roughly four people. I only have three people in my house and two of us had seconds. I hope this helps somebody.