In the meantime the Women’s Club of St. Marta’s in Churchville, USA finished tallying up the Halloween Festival book sales and they topped all others years. Sales nearly hit 800 total cook books. An very interesting thing occurred at Church Treat or Treat booth people were requesting the entire set of books for gifts or for there personal collections. Causing Sally Ray to have to send someone to pull a few cases of the old books out of storage.
Sarah and Sally Ray will be putting together 5 book gift sets online for the Holiday’s that will include a special gift wrap. The big discussion happening now will be do they need to reprint some of the old books? AND should they push back the 2013/2014 addition to be release right before the Halloween Festival which is perfect timing for the Holidays and will turn the set into 6?
Krissy the newest member and proprietor of “opening soon” Church Cooks restaurant in town was working in the booth all night and was said to have played a huge part in the large number of entire sets sold. Sarah was over heard saying “who in the world is the women that she knows so many people”.
Krissy also had several visit from Mark Brothers which caused great excited among the other members working the booth. A spark of romance was detected and this and this alone will create enough gossip in town for a week. Sarah asked Krissy about Mark but Krissy was tight lipped and said they are just good friends? Friends with benefits is the real question!
Mark made this dish for Krissy the night after the big event and they ate by pumpkin lighted candles.
Saucy, Italian “Drunken” Noodles
• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked
-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.
Thanks Grandma for the recipe!!!