If you follow our Facebook page, you know that we were at the Owosso Farmers Market this past weekend. This recipe is based on some beautiful produce we picked up there, as well as some local specialty store finds. We would like to thank the produce vendor across from our booth, Roger Hall for incorporating our Tuscan Blend into his weekly gift to the market leaders tent as a sample. His beautiful heirloom tomatoes combined with our spices were such a hit that we sold out of this blend (and we are so glad everyone loved it!). Heirlooms were not the only amazing produce he was offering, the sweet corn, zucchini, summer squash and his amazing heads of cabbage were equally as beautiful.
Inspired by the market beauty, we developed this dish. We hope you enjoy it and if you are in the area this Saturday, please stop by and see what the market has to offer. All of your local growers and producers appreciate your support!
Without further ado….Pasta La Bella Donna
The Pasta Base:
2 Cups Your favorite rotini cooked al dente, strained and shaken dry in the colander
1 TBSP Unsalted butter
1/3 Cup Freshly grated parmesan cheese
Kosher Salt & Fresh Ground Pepper to Taste
3 Links chicken sausage with sundried tomato and basil (grilled to perfection)
1/3 Cup Sundried tomatoes packed in olive oil (homemade are preferred)
1/2 Cup Red bell peppers (Julian sliced)
1 Cup Button mushrooms (the smaller, the better)
4 tsps. Spice Chicks An Offer You Can’t Refuse Minced Garlic
2 tsps. Spice Chicks La Bella Donna Tuscan Blend
Kosher Salt & Freshly Ground Pepper to Taste
8 Fresh Basil leaves, finely sliced
Zucchini & Summer Squash Side Dish
1 Small zucchini (sliced)
1 Small summer squash (sliced)
1 tsp. Butter
1/2 tsp. Spice Chicks Vampire Slaying Garlic
1 TBSP. Spice Chicks Femme Fatale Herbs of Provence
Kick up your grill to high heat, scrape your burners and then turn down to low heat. Add the chicken sausage and roll frequently to brown on all sides. Bring pasta water to a boil, add salt and a splash of olive oil to prevent the pasta from clumping.
In a large skillet over a medium-high flame, add a splash of olive oil and a tablespoon of butter. Once the butter is melted and bubbling, toss in the mushrooms, sundried tomato, red bell pepper and spices. Sauté until lightly browned on the edges. Pull your sausage off the grill, slice into 1/2 inch pieces and add to the veggie mix.
Slice the zucchini and summer squash into 1/3″ pieces, heat olive oil to high heat and add the veggies to the pan. Sprinkle with Spice Chicks Vampire Slayer, granulated garlic to taste and 1 tablespoon of Spice Chicks Femme Fatale, Herbs of Provence that has been ground in your palms (to release the oils and flavors). Sauté until lightly cooked (tender crisp).
We hope you enjoy!