Comfort Foodz: Sausage Mac

I have no idea what the real name is for this dish.  It is a result of one of those "my mom made this for us when we were kids, but I never get it anymore because no one makes it" conversations that lead to me making something with basic information. I always end up modifying recipes because I am so damn smart, I just know what will make them better.

 

That's me...              

I could google this and see if I can find it, but again, I am just too damn smart and I am sure I have it right.

 



Yep.

That's me.

So, what is this sausage mac? Well, once I got done, it was this:

• Breakfast sausage - HOT/spicy or medium or mild
• 1 onion - diced
• 1 bell pepper - diced
• 1 can tomato sauce
• 1 can diced (or petite diced) tomoto - undrained
• 2+/- cups uncooked macaroni

Follow directions on the pasta box for this. Or get fancy and google it. 
Put on the water for cooking the pasta.
I like to add a teaspoon or so of salt to the water - but that is just my choice.  You do NOT have to do this.
I follow directions for firm pasta.  I do not like it too squishy.
Once pasta is done, drain it really well. I use a collander for this - and I shake it around to get as much water out as possible.  I let it sit if I do it early in the recipe.  It does not matter if the pasta gets cold before adding it to the sausage/tomato concoction.
I sugget you use a timer for cooking pasta.  Just say'n.

Crumble up and cook the sausage of your choice.
When the sausage is nearly done, drain off the grease.
Stir in diced onion and pepper and let it cook a bit with the sausage - maybe 10 minutes.
Stir every couple of minutes.
once you are happy with the meat/onion/pepper, stir in the canned diced tomatoes - including the liquid. Heat to nearly boiling.
Stir in the tomato sauce and the well drained macaroni. Heat on medium until hot, not boiling.

You are done.  Easy comfort foodz.

*Notes:

• I like my sausage crumbled and cooked really well.
• While sausage is cooking:
• occasionally stir it around the pan and break it up more.
• wash the pepper, remove pith and seeds, dice.
• peel skin from onion and dice.
• pour sausage grease onto a papertowel or two wadded up in a bowl
• after grease cools a bit, toss the papertowel in the trash and wipe the grease residue from bowl before washing it.
• i suggest adding macaroni a little at a time until you are happy with the pasta to meat/sauce ratio.

This is NOT rocket science.  Add things, subtract things.  I like a little black pepper when I use mild sausage. I have added smoke flavoring, hot sauce, salt....  whatever I feel like at the time.  You can also serve up with mozzarella on top if you would like.

This is easy, not expensive, tasty...  You got a few food groups in there as well.

You can keep most of the ingredients on hand all the time for this recipe. I buy super cheap, already frozen sauage from UGO and keep it in the freezer.  UGO is the United Grocery Outlet local to me. You probably have your own cost contious grocery stores in your area. The only thing you cannot easily keep in your stockpile all of the time is the bell pepper.  I do not always use the bell pepper and I like it fine without it.