Fall is definitely here. Temperatures are starting to fall at night and the slugs and snails have returned to wreak havoc upon our garden. It was for this reason that I decided to make chow chow yesterday afternoon. I had some of this wonderful green tomato relish in Tennessee a couple of years ago and have been wanted to make it ever since. By far the best chow chow I had was at Martha's at the Plantation, at Belle Meade. Sadly Martha's has since closed but lucky for me I have the cookbook which has her amazing chow chow recipe. Because one kitchen project is just not enough for a Sunday afternoon I also embarked upon a huge pot of warm comfy fall soup for lunches this week, and while I was at it dinner also simmered on the stove.
Tomatoes from our garden turning red
Successfully canned chow chow
My favorite easy pasta, roasted red pepper and sausage pasta.
This is a great pasta recipe that I came up with a few years ago when my Mom bought me a huge package of Italian sausage at Costco.
Roasted Red Pepper and Sausage Pasta
3 links of Italian sausage, casing removed
1 onion chopped
4 cloves garlic, chopped
1 cup roasted red peppers chopped up
4 sprigs fresh thyme
1/2 tsp oregano
1/4 tsp red pepper flakes
2 cans tomatoes, or 4 cups fresh tomatoes chopped or combination
1/2 cup broth, red wine, or water
pasta of your choice
1/2 cup Parmesan cheese
Heat olive oil in pan, when hot add sausage and onion. Break up sausage while it cooks, when sausage is mostly brown add garlic, cook a few more minutes breaking up sausage. Add broth or wine, scrape all bits of bottom of pan, season with salt and pepper. Add tomatoes, roasted peppers, herbs and pepper flakes. Bring to boil, reduce to simmer, simmer 30-40 minutes. Add more broth or water if sauce gets too thick. Cook pasta according to directions, top with sauce and serve with Parmesan cheese. Enjoy!