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Penne with Pepper Sauce and Hot Italian Sausage


Tonight we are very lucky indeed: kind friends have shared a tub of homemade pepper sauce. It’s lovely, creamy, unctuous, with fresh parsley and a spicy kick. They made it from some beautiful bell peppers that they bought in the Hudson River Valley. Absolutely delicious. It was such a treat.

To this, we can only add the very best that we have. I took some of the hot Italian beef sausage from our CSA and roasted it in a 375° oven for about 20 minutes. Maybe it was less, but I lost track of time licking the remainder of the sauce left on the sides of the container.

After letting the sausage rest for a few minutes, we sliced it at an angle and tossed everything together.

Served with a side of local rainbow chard sautéed in minced garlic and olive oil. Does food get any better than this?

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