I’m trying to get ready for Maui which is totally unlike me. Planning for a trip that’s weeks away? My friends and family would have their jaw on the ground if they read this. (P.S. I’m hoping they read this/my blog.) I’m much more the type to pack the evening before or morning of.
More visible to my husband is the number of packages arriving at our door each day. Old Navy, Nordstrom Rack, Amazon, Zappos, and more Amazon. There may be more. But you see, much of it is being returned.
“Why do you buy so much only to return it?” asks the man who sees no need for a store beyond Kohls. “Because there is ZERO shopping near us, my dear. This is how I shop.” I respond. Literally, the last store in our “mall” (I’ll use that term loosely) announced its closing this week and the community is not shocked.
The reality for me is that the convenience and selection with online shopping will always trump going in person. I’m just not that girl, what can I say? All I’m hoping is that I can throw together some cute outfits in Maui while keeping in just 1 large, checked bag. That should be a challenge given how long we’re gone, but a blessing that our resort has free laundry service.
I’ve gotten increasingly more lazy when it comes to grocery shopping, too. Delivered groceries brings me such joy! Yes, my tomato paste never made it into my pantry (and subsequently not into my chili) after my last delivery (confirmed on the app as purchased and delivered), but my shopper was recently able to snag the dried mushrooms for this recipe which Mr. Prevention was just SURE they’d mess up.
This pasta was a hit with all the mushroom-y flavor, cheese, and savory sausage. As always, pasta is a hit in our house and this one satisfied the littles while offering knock-out flavor for the adults. A definite win-win!
- 1 oz dried porcini mushrooms
- ¾ cup hot water
- 1 Tbsp olive oil
- 1 onion, finely chopped
- 20 oz sweet Italian turkey sausages, casings removed
- 1 lb mushrooms, sliced
- 2 tsp chopped fresh rosemary
- ¼ tsp salt and freshly ground pepper, to taste
- ⅓ cup dry white wine
- 1 bay leaf
- ¾ cup low-sodium chicken broth
- 12 oz uncooked whole wheat penne
- 1 cup grated Parmigiano-Reggiano
- flat-leaf parsley, chopped (for garnish)
- Place the porcini mushrooms in a fine-mesh sieve and rinse well. Transfer to a small bowl. Pour the hot water over the porcini and let soak until softened, about 20 minutes. Drain the porcini, reserving the soaking liquid. Chop the porcini, discarding any hard stems.
- Heat olive oil in a large, deep skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the sausage and increase the heat to high and cook, breaking up the meat, until no longer pink, about 6-7 minutes. Add the mushrooms, rosemary, salt, and pepper. Stir until the mushrooms begin to soften, about 5 minutes. Add the chopped porcinis, wine, and bay leaf; boil until almost all of the liquid evaporates, about 4 minutes. Add the broth and the porcini soaking liquid and simmer, stirring occasionally, until the mixture becomes syrupy, about 10 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta, stir, and cook until al dente, about 11 minutes. Drain the pasta, add to the pan with the sauce and stir until the sauce coats the pasta. Remove from the heat and stir in the Parmigiano-Reggiano. Garnish with parsley, if desired.