Guest post, kind of! Brian cooks dinner! Snooze update!

Tuesday, October 29, 2013

If you scroll through my inbox, there are probably hundreds of emails with the subject, "We've gotta make this!" or "OMG, let's make this?" or, used most often, "Make me this." Brian and I are always sending each other food and drink recipes, but never making them. It's a mixture of time and skill not allowing for it.

But a few weeks ago I sent Brian this recipe with the subject something like "Let's make this. No, really. Let's really make it. Not like how we always say we'll make things." And last Monday he IMed me asking if I could come over after work because he wanted to make the lasagna. Uh, duh.

Cooking really isn't Brian's thing (or mine), so this gesture (which isn't rare), means a lot. Especially when he texts me that he's taking pictures and "This blog post is going to be legit." And also because he doesn't even have the right equipment. I mean, look at his "skillet." But this was fantastic. Extra cheesy, the perfect sauce. I could go for it every Monday. Hint.

2 tablespoons olive oil
4 cloves garlic
1 1/4 lb. Italian sausage
1/2 cup red wine
3 ounces tomato paste
1 (15-ounce) can diced tomatoes
1/2 tablespoon Italian seasoning
1/2 cup water
8 ounces pasta
15 ounces ricotta cheese
1/4 cup grated parmesan
Salt and pepper to taste
1 cup shredded mozzarella
3 cups fresh baby spinach

Mince the garlic and cook it with olive oil in a large skillet over medium heat until softened (about two minutes). Squeeze the Italian sausage from its casing into the skillet. Break it up and cook until thoroughly browned.

Add the wine and tomato paste to the skillet. Cook and stir for two minutes. Add the diced tomatoes, Italian seasoning and water. Bring to a simmer, then reduce the heat to low.

As the sauce simmers on low, cook the pasta according to the package directions. Drain the pasta in a colander.

Stir the drained pasta into the sauce. Add the spinach and stir in until wilted.

In a small bowl, combine the ricotta, parmesan, a dash of salt and some freshly ground black pepper. Stir until everything is evenly combined.

Drop the ricotta cheese mixture onto the sauce and pasta by spoonfuls. Sprinkle one cup of shredded mozzarella over the top and cover with a lid or foil to allow the cheese to melt (about 10 minutes, heat should still be on low). Serve hot!

Snooze update: It's over. Never again. Can't wait to snooze tomorrow. I didn't set more than one alarm each day and never hit snooze, but I either accidentally fell back asleep instantly or nearly fell asleep in the shower. I didn't eat breakfast at home any day, and I didn't feel any more refreshed. Oops. Guess I'm not a morning person.

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