Catching Up

I feel like there’s so much to post–all of the awesome New Englandy things I experienced and was inspired by during my last travel trip, the gorgeous fall weather we’ve been having here in VA, and the local apples that were phenomenal this weekend, and the like.  But as we sit here in front of the first fire of the fall, I figured I’d start with dinner tonight–turkey sausage, pasta and (probably) the last tomatoes of the season.

I whipped this together in between grinding our own hamburger and making a couple of different casseroles for later this week.  I used fresh late season tomatoes and some beautiful basil combined with some turkey sausage–it was savory and perfect for the cool weather, but it still had the bright, fresh flavors that we’ve grown accustom to this summer.  The end result was delicious, and probably will have JGL and I jockeying for who will get the leftovers tomorrow.

Turkey Sausage with Pasta and Tomatoes
 
2 Turkey Sausage Links, casings removed
1 Tablespoon whole wheat flour
White wine
Lemon Juice
Tomatoes
Basil
Salt and pepper to taste
Pasta
 
Before starting with sauce, bring a pot of water to a boil, add pasta.  Take sausage and brown in pan.  Once cooked through, work flour into sausage and let the fat get absorbed by flour.  While the sausage cooks, dice tomatoes and cut basil into ribbons.  Add about a 1/4 cup of wine and about a 1/4 cup of lemon juice into sausage mixture and let get thick.  Drain pasta, but leave a little bit of pasta water in the bottom of the pan;  add to sausage mixture and stir.  Just before serving, add the tomatoes and basil and salt and pepper to taste.  
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