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Sausage and Pepper Pasta

2 Italian Sausages from CostCo 30-pack — $0.50
1/2 red bell pepper, chopped — $0.25
Parmesan cheese (1/4 oz of $3.50 8oz can) — $0.11
Any Dry Pasta like Macaroni(4 oz of $0.99 8 oz bag) — $0.50
Leftover corn (1/8 of 1 can) — $0.06
Olive oil (1 tbsp of $4.00 12 fl. oz bottle) — $0.17
Butter (1 tbsp of $1.00 4 oz stick) — $0.13
Chicken Stock (1/4 a $.50 can) — $0.12
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
Salt / pepper — negligible

Total: $2.43

 

Start boiling a large pot of water. Meanwhile, defrost the sausages a bit if necessary. Take off the outer skins of sausages (that’s right, squeeze out the sausage meat). Get a pan going on medium high and add sausage meat, breaking up with wooden spoon. Cook until well browned. If you have caraway seeds in the meat, you’ll have fun little pop explosions every so often!

Remove the sausage meat to a plate and set aside. Add 1/2 tbsp olive oil to hot skillet and add bell pepper and corn. Saute for about 3 minutes. Turn up heat to high and deglaze the pan with the chicken stock and about 1/4 cup water, scraping well. You can also use white wine here to deglaze. Just make sure to cook it out so the alcohol evaporates. Cook that for about 5 minutes or so, you want it to thicken.

When water boils, salt it and add macaroni. Cook till al dente then drain (don’t rinse or sauce won’t stick to pasta). Add pasta to skillet and toss well. Add sausage, parsley, parm cheese, butter and 1/2 tbsp olive oil. Cook for about 1-2 minutes more. Off heat add salt and pepper to taste and serve.