This super-quick meal can be made with italian sausage or without, making it vegetarian. This recipe feeds 6-8 people so adjust if your family is smaller or eats less.
Elbows on the Table
Yield: 8 cups Prep & cook time: 15 minutes
1/2 lb or 3 cups dry elbow macaroni
1 lb bulk sweet Italian sausage (optional)
2 garlic cloves, minced (or 2 tsp pre-minced garlic)
1 tsp ground cumin (optional - we've never used this since I don't like spicy foods)
2 cups marinara sauce (your favorite)
1/4 cup water
1 can chickpeas (garbanzos), drained & rinsed
1 can kidney beans, drained & rinsed
1-2 cups shredded mozzarella cheese
2 Tbs. chopped fresh parsley (optional)
- Cook macaroni according to package directions.
- While macaroni is cooking: Brown sausage well in heated large skillet. Reduce heat to medium & add garlic & cumin; cook 2 minutes, stirring occasionally.
3. ** if you're not using sausage, just add garlic & cumin to step #4 **
4. Stir in marinara sauce, water, chickpeas & kidney beans. Reduce heat to low
& cook 5 minutes, stirring occasionally.
5. Drain pasta & transfer to large bowl. Toss with sausage (or marinara)
mixture. Sprinkle with cheese & parsley.
Serve & enjoy!
We like this with a green salad. SUPER yummy!
1 comment:
Lame-O us, as I tried this recipe tonight and went to leave a comment, I see that we forgot to add the mozarella cheese and parsley at the end. Anyways we like this. I added the cumin and I want to say that the flavor reminded me of taco soup. I will try this recipe again, but next time I will add red pepper flakes to the sausage that I use, and try it without the cumin like you, AND REMEMBER the cheese and parsley. :)
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