I’m back – no, really, I mean it this time.

Gallivanting all across this great country has just about taken it all out of me. Including all of my daggum dough.

They opened a new H&M at home & my mother & I went ballistic. We were there as soon as they opened & it was one of those shopping trips where there were so many things traipsed over my arms that my twigs just about snapped off. The best feeling.

I don’t have any shopping buddies here so getting to shop with my mom is like Christmas Eve & my 5th birthday party wrapped all in one. When I was little, I used to love carrying all of the shopping bags because I thought it made us look rich. Like, don’t tell me to consolidate said bags either. No, no, the more bags, the more wealth. & we looked like billionaires this weekend – it was so fabulous.

& I was supes sad to leave so she bought me shoes, a skirt, some sweaters & a t-shirt with roller blades on them. Success!

 

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

• 1 package of pasta
• 1 fennel bulb, sliced thin
• 1 cup of grape tomatoes, rinsed
• 1 lb. of hot italian sausage
• 1 tbsp. of butter
• 1 tbsp. of garlic, minced
• 1 tsp. of crushed red pepper
• Parmesan cheese, if you so choose
• S+P, to taste

How to:

• Cook pasta to al dente, drain
• Meanwhile, heat a large skillet over medium heat
• Add sausage + cook until done, set aside on a paper towel-lined plate
• Add fennel + S+P to the skillet, cook for 3-4 minutes
• Add garlic, cook another minute
• Add tomatoes + S+P + crushed red pepper, cook until soft + starting to burst
• Add the sausage back in + stir
• Add butter to warm pot the pasta was cooked in
• Add the pasta + sausage mix into the pot with S+P, combine well
• Serve hot
• Drown in pot of leftovers