St Georges Pasta

One of the best parts of living in Melbourne was the availability of fresh vegetables. Each neighborhood had their own permanent farmers market open 5 days a week with the freshest most delicious homegrown goodies. The perfect place to get spontaneous and creative with the freshest picks of the day.

  • Splash Olive oil
  • 3 links spicy Italian sausage- out of casing
  • 1 small onion –sliced
  • 3 corgettes (zuchinni)- peeled and sliced into thick chunks
  • 2 spicy Thai chiles(optional)- chopped very small
  • 1 small yellow bell pepper -sliced
  • 1 small red Bell pepper-sliced
  • Sea salt
  • Black pepper
  • ½  lb. Penne Pasta –  I like to use whole wheat for this recipe
  • fresh Cilantro handful –chopped
  • fresh grated parmesan

In a large sauté pan, heat olive oil. Add sausage and onions. Cook for 10 minutes.

Add onions, corgettes, chiles,and bell peppers and cook for 20 – 30 minutes on med heat.

Cook until sausage is nice and brown and veggies are cooked through and all is melded together.

Salt and pepper to taste.

Cook pasta. No need to drain the pasta, just use a slotted spoon and add the pasta directly to the sausage mixture.

Toss together and sprinkle with cilantro and Parmesan cheese.


About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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