The Pot Roast

Skilletini

Ingredients

1 lb. Italian sausage links

1 yellow bell pepper

1 red bell pepper

1 onion

1 clove of garlic, minced

1/2 cup cry red wine

1/4 cup tomato paste

1 14 oz can diced tomatoes

1/4 cup pesto

1 lb. penne pasta

1Begin by browning your sausage. Place your sausage in a 12-inch skillet with water about a 1/4 of the way up the sausage and a drizzle of olive oil. Cook on medium until water evaporates and the sausage links brown on each side.

Remove sausage from skillet and set aside. While the sausage cooks, slice the peppers and onions into strips about the size of the penne pasta.

2

5Slice your sausage and put back in skillet with the sauce, add the cooked pasta and toss to combine. Enjoy with shaved Parmesan over the top and some good crusty bread!

3

As you are working on the sauce, cook your pasta to al dente. In the same skillet the sausage was in, sauté your peppers, onions and garlic, using the moisture from the vegetables to begin deglazing the pan. Cook the vegetables until they begin to soften, but try to keep them a little crisp or “al dente”.

4

Stir in the tomato paste and cook out about a minute. Add the wine and deglaze the pan further if needed. Add in your tomatoes and pesto. Bring to a simmer and allow to thicken slightly into a nice sauce.

Thank you to Arturo and Wrenn Pacheco for sharing your recipe and pictures. Arturo and Wrenn are custom grazers located in the Flint Hills of Kansas. Their grazing operation consists of grazing double stock steers and custom heifer development for their clients. Arturo has his PhD in ruminant nutrition and owns and operates his own nutrition consulting business, Pacheco Cattle Services. Wrenn is a professional photographer and operates Wrenn Bird Photography. Together they have two little cowboys, Leo and Ross. You can find more of their recipes at cookingwiththecowboy.com. pacdvms.com

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