Hot Links & Pasta

I hope 2026 is treating you all well so far. Here for us, so far so good, albeit we have had a pretty quiet start to the new year.

Most of the time, the menu planning stems around whatever Larry takes out of the freezer at the time. I create with what I have. I usually only really “plan” a meal for special occasions or when I am having people over. Very rarely do I actively plan ahead for just the two of us. This time, I was creating something using some hot Italian sausage links. No problem. I can always create something with whatever I have. It’s like cooking from the mystery box. I can always come up with something.

Pasta is always a very forgiving and flexible “tool” to have in the “tool box”. It goes with everything. 🙂

Hot Links & Pasta

Being creative often means using up what you have. If you have little bits of this and little bits of that, use them in a deliciously fun way. See what you can come up with. 🙂

6 Italian hot link sausages, cooked and sliced

1-1 1/2 cups sliced mushrooms

1/4 red onion, sliced very thin

1/2 each red and green bell pepper, sliced thin

4-5 garlic cloves, sliced thin

1 cup grape tomatoes, cut in 1/2

1 TBSP Peruvian sweet peppers, optional

olive oil

1 TBSP lemon olive oil, optional

1 box bowtie or farfelle pasta, cooked

1/2 cup dry white or red wine

1-2 tsp dried basil or 1 TBSP fresh basil, chopped

1-2 tsp dried oregano, or 1 TBSP fresh oregano, chopped

1 tsp or to to taste red pepper flakes

2 cups tomato sauce – I used my yellow tomato sauce https://ajeanneinthekitchen.com/2025/09/07/make-it-saucy/

fresh ground black pepper to taste

salt to taste and/or lemon infused salt, optional

Cook the sausage until cooked enough to be able to slice. When it is done, and cooled enough to work with, slice. Set aside. While the sausage is cooking, prepare the vegetables.

When the sausage is cooked, remove from the pan and set aside. Add a little olive oil and lemon olive oil if using to the same pan, and saute the peppers, onions, mushrooms and garlic.

Cook for about 5-7 minutes, stiffing frequently, then add the cooked sausage. Continue to cook for an additional 5 or so minutes, to make sure the sausage is thoroughly cooked.

Add the wine and degalze the pan, then add the tomato sauce and seasonings. If you are using a yellow tomato sauce, use and serve with a dry white wine. If you are making it with red tomatoes, use and serve with red wine.

Bring to a boil, then reduce the heat to a simmer and let simmer for about 10-15 minutes, stirring frequently. Add the tomatoes and Peruvian peppers right at the end and mix together thoroughly. Serve over the cooked pasta, and add a little chopped basil and/or cheese on top if you like, and VOILA! Dinner is served.

For the most part, I don’t follow rules when I cook. I make my own rules, and I make them up as I go. Walk on the wild side, and be creative, or as I love to say, it’s OK to play with your food. Play around and have fun. It’s NOT rocket science. 🙂

Happy New Year. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.