I hope you had a lovely weekend. We did. I really was angling for a sleep-in but I gave both mornings to my husband who has been working late nights all last week and is a little overwhelmed with a massive project. But oh my, I could have really done with one. Especially with all my boot-scootin’ at the Barn Dance we attended on Saturday night. Maybe I’ll try to sneak in a nap today when Beau goes down? As if. I can’t seem to nap during the day unless I’m pregnant and since that ship has sailed, perhaps my daytime napping scenario is now just a pipe dream.
Since I haven’t fully fleshed out a couple of my bigger blog posts scheduled for this week, I thought I’d start off the week with this super quick mid-week dinner I whipped up a couple of weeks ago that was super tasty and used only a few ingredients.
If your kids are anything like mine, they’ll scoff it up and ask for more. I used L’Authentique sausages which are current favourites that come in our Foodbox delivery, but any good quality sausage will do.
You can start this twenty minutes before you want to serve the meal, it’s that quick. Serve with steamed broccoli or beans or a salad if you’re game enough to have a salad in these chilly conditions.
- 1 T olive oil
- 1 medium onion, diced
- 2 sticks celery, finely sliced
- 1 medium leek, washed and chopped
- 1/2 t fennel seeds, crushed
- 1 packet of L'Authentique Toulouse Sausages (or other good quality sausage)
- 1 C chicken stock
- 1/4 C cream
- sea salt
- freshly ground black pepper
- 3 T parsley, chopped
- Penne pasta, cooked according to penne directions
- In a pan over medium high, heat the oil and add onion. Saute until clear.
- Add the celery and leek and crushed fennel seeds and cook until soft, approximately 5 minutes.
- Remove the skin from the sausages and break into bite sized pieces and add to the pan. Cook for 5 minutes, stirring to ensure even cooking.
- Once the sausage pieces have browned a little, add the chicken stock and bring to the boil.
- Reduce the heat and simmer for two minutes.
- Add the cream, stir through.
- Season with salt & pepper and stir through parsley.
- Serve over penne.
- You can use any other shape of pasta that you like.
Sorry for the crappy photos. I didn’t actually expect this to be a bloggable dinner.