FOOD FRIDAY!

SPAGHETTI WITH GARLIC, PEPPERS AND SUN-DRIED TOMATO SAUSAGE

This recipe got its inspiration from my good friend at Zooey and Me who recently told me he's been feasting a lot on simple spaghetti with olive oil and lots of garlic and Parmesan cheese. That's a combination I love, too, and, never one to leave well enough alone, and always looking for ways to use those healthy and delicious Aidell's chicken sausages, (this is a free plug, I swear) I tossed this together one night last week. It was so good it had to be shared. It meets all my criteria for good food: it must healthy, simple, quick and, of course, delicious, and it should use as few dishes as possible. It's also versatile--throw in any veggie you may have in the fridge. (Note: thinly sliced, pre-cooked cabbage is one of my favorite secret ingredients in many things. Cabbage is very good for you, and it adds a certain sweet depth to anything it's part of. I think of it is the anchovy of the vegetable world: totally misunderstood, but irreplaceable when used right.)

1 12-oz. package Aidell's Sun-Dried Tomato and Parmesan chicken sausages

3-4 tablespoons olive oil, divided

as much garlic as you like, peeled and chopped fine

dried red pepper flakes, to taste

1 cup cabbage, sliced into very thin strands

1/4 cup parsley, chopped fine

1/4 cup fresh basil, chopped fine

3 tablespoons fresh rosemary leaves, chopped fine

2 large shallots sliced thin

1 large red bell pepper, sliced into medium sticks lengthwise and then halved crosswise

1/2 medium tomato, chopped

2 tablespoons tomato paste

salt and pepper to taste

12 oz. spaghetti

Cook spaghetti according to package directions

Place cabbage in a microwave-safe container and steam, covered, at high power 5 minutes. When cabbage is done, remove from microwave and set aside, still covered.

Heat 1 tablespoon of the olive oil in a wok or a deep non-stick skillet until it shimmers. Cut sausage into thin slices on the diagonal and lay in single layer in hot oil for 2 minutes without touching. When carmelized well on one side, turn sausage slices over and repeat. Remove browned sausage to a separate bowl and set aside.

Allow same deep skillet to cool and add 2 more tablespoons olive oil. While oil is still cold, add garlic and pepper flakes and slowly heat oil over low heat to infuse it with the garlic and pepper, but taking care not to brown the garlic. While infusing the oil, chop herbs and vegetables.

Raise heat to moderate and add chopped herbs, stirring to coat them with the garlic oil and to release their flavors.

Raise heat to moderately high and add bell pepper and shallots. Incorporate with other ingredients in the skillet and then stir-fry until pepper begins to soften, about 5 minutes. Add chopped tomato and continue stir-frying another 2 minutes.

Add reserved sausage and steamed cabbage, then add tomato paste. Stir to mix until all ingredients are heated through.

Drain spaghetti and add to ingredients in skillet, stirring to coat pasta evenly. Correct seasoning. Serve with Parmesan.