Not quite sure what’s with the ridiculous weather these days but after 90 degree days in May and 50 degree days in June, I think I’m ready for snow in July. We even had a few tornados blow through and a good amount of hail! Nothing to see here right? Just your typical New England late Spring / early Summer.
Apologies in advance on the picture. As is with most of my cooking, I cook, then I eat. Sometimes I’m starving and dig in right away and sometimes I just plain forget to take a picture before putting everything away. Fortunately this time I remembered right before I chowed down (hence the hasty photo, I was famished!) but couldn’t be bothered to set up the table any better =P
About a month ago, I found myself reading a lot more about photography and chatting with some of the folks at work. Turns out there’s a photography club and they run workshops and assignments every other week. It’s always great to have another pair of eyes look at some of your shots and help you along the way, and my coworkers have been great in being patient with my questions and out-of-focus / off-balance photos. It’s definitely gotten me more interested in photography.
But…there’s a catch here. See, there’s a slippery slope when it comes to photography, especially the equipment. I got my first DSLR about 4 years ago, shot in auto-mode almost all the time. After about a year, I switched to Aperture priority mode and was wow’ed by the improvement in the pictures just by simply framing a shot. Last year I picked up a 5D from a coworker that upgraded his camera and started shooting manual mode most of the time. Now, I still suck but notice the trend here…the equipment is getting progressively more sophisticated and…expensive. Add in a tripod, external flash, and a padded bag, well…you get the idea.
…And then I went face first down the slippery slope. About a month ago, I picked up the Canon 24-70mm f/2.8L lens. It hasn’t left my 5D since. But it left my wallet looking quite a bit lean.
How deep is this rabbit hole anyway?
Spaghetti with Sausage and Peppers
Time : 30 minutes
Serves : 5-6
Recipe adapted from Marcella Hazan’s Essentials of Italian Cooking
- 3 – 4 Pork sausages (I usually like using sweet Italian), sliced
- 1 yellow bell pepper
- 2 red bell peppers
- 1 onion, chopped
- 4 tbsp extra virgin olive oil
- 1 12 oz can of plum tomatoes, chopped
- Salt + Pepper to taste
- 1 lb pasta (Spaghetti, Linguine, any kind of long noodle)
For tossing the pasta:
- 1 tbsp butter
- 1/2 cup parmesan cheese, grated
1) Peel the skin off the peppers. Remove stem and seeds, cut into 1 inch squares.
2) Add olive oil to a large frying pan. Add in the chopped onions, heat to medium high. Cook until onions start to become golden.
3) Add in the sliced sausages, cook about 2 minutes.
4) Add in the chopped peppers, season with a little salt and pepper. Give the pan a good shake/stir and then cook for another 5 minutes, stirring occasionally.
5) Add in the chopped tomatoes with liquid, bring to a simmer for 15-20 minutes.
6) While simmering the tomatoes, boil some water in a large saucepan/stockpot, add some salt, and cook the pasta until al dente.
7) After the pasta is finished, strain it in a colander and then pour into a serving bowl along with the butter and cheese. Toss well to get everything nice and coated. Then pour in the sauce, toss well, and serve.