It was a three-meeting day for my husband and the day after two multi-meeting days for me.
So, of course, it called for a quick but soothing meal.
Once again, bottled spaghetti sauce came to our rescue. This time we turned to Classico’s Sun-Dried Tomato Alfredo, a creamy and tangy sauce that provides the flavor and comfort we need after a long day in our respective cubicles.
I browned a half-pound each of mild Italian sausage and ground chuck, draining the meat. I used the drippings still in the pan to brown a half-cup each of red, green and yellow peppers cut into chunks. These I drained on a paper towl.
The meat and peppers went into a simmering pan of sauce.
Meanwhile, I used my new stockpot to cook two big handfuls of sun-dried tomato and basil fettucine. Into the toaster oven went two thickish slices of Italian boule bread from LaBrea Bakery, which had been buttered and lightly spread with The Silver Palate’s sun-dried tomato paste and Polaner pre-chopped garlic.
In five minutes it was all set to go.
“This is really good,” my husband said.
It was. We paired it with shiraz from the bottle of Yellow Tail we opened two nights ago, which seemed to retain its quality.
I could taste vanilla in the wine, something I have not tasted before when we have teamed it with pizza or sausage rustica.
Not bad for a doctored-up meal.
To make this meal, you will need:
• One jar Classico Sun-Dried Tomato Alfredo
• A half pound each Italian sausage and ground beef or ground chuck
• At least one pepper, any color
• Sun-dried tomato spaghetti or fettucine
• French or Italian bread
• Sun-dried tomato spread
• Minced or chopped garlic
• Olive oil (for browning) and butter
Of course, I'd prefer to make all this from scratch. Really. Even the bread. But I think you can still have a mighty good meal if you choose the best ingredients you can find, even if some are ready made.