Sausage + Peppers Pasta

I’ve said this before, but we generally don’t do leftovers in our household. This means that instead of eating something more than once or wasting food, I cut back on the portions so we have what we need for one meal only. However, pasta can be very good leftover and sometimes I forget I wanted to half a recipe, so here we are.

This sausage and peppers pasta was really great the first time. The flavors melded well together and I love an emulsified pasta water sauce. The broccoli is also a nice touch. But the real joy came from eating this leftover.

It’s fun when a recipe can compete with itself. The flavors had even more time to get to know each other and I decided to bake it in the oven with cheese on top so it felt like a slightly different dish.

NYT Cooking’s Sausage and Peppers Pasta With Broccoli

Served with Simple Green Salad (mixed greens, red wine vinegar, olive oil, salt, pepper, garlic powder, dried oregano)

The second time: Baked in the oven, topped with shredded mozzarella and grated Parm, drizzled with olive oil, red pepper flakes and dried oregano after it was done cooking.

The first time: Topped with grated Parm, red pepper flakes and a drizzle of olive oil.