Adventures of a Seattle Dad

I recently ordered Salsiccia at the Riverside Restaurant in Hood River, Oregon. It was really good, and I decided that I would try to make it at home. I searched the Internet and came up with a recipe that was rated at a "Beginner" level . Using a photo of the restaurant menu to double-check the ingredients, I made a few edits and came up with this recipe which is easy and crazy good. Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion or 1 shallot, diced 1 cup sweet peppers (chopped) kosher salt and Freshly ground black pepper 1 pound fresh (uncooked) Italian-style turkey or pork sausage, ground (not links) 1/3 cup dry red wine 4 garlic cloves minced 1 tsp dried rosemary  1 pinch crushed red pepper flakes (optional) 24 ounces can crushed or pureed tomatoes 12 ounces fusilli pasta 2 tablespoons unsalted butter Ricotta Salata or Pecorino cheese or parmesan or smoked Ricotta Salata or smoked Mozzarella or Scamorza, finely grated Shredde

This recipe is based on one that was on a can of mushroom soup. I modified it to add a bit more flavor and also to turn it into a one-dish meal. I also altered the directions. The result is simple to make, and yummy. Ingredients 1 lb package of extra-wide egg noodles, cooked and drained 3 Tbs Olive Oil 4 skinless. Boneless chicken breast halves 1 shallot, finely chopped 2 cloves chopped garlic 1 10 1/2 oz can Campbell’s Condensed Cream of Mushroom Soup 1 can green beans, drained, or any veggies 3/4 cup water 1/4 cup thinly sliced sun-dried tomatoes Ground pepper to taste 1 Tbs red wine vinegar (optional) 2 Tbs chopped basil 1/4 cup shredded parmesan cheese (optional) Chopped basil for topping (optional) Directions: Cook the noodles according to the instructions on the package. Heat 2 Tbs oil in a large skillet over medium-high heat. When hot, add the chicken and cook 10 min or until the chicken is well browned on both sides.