Time to table: 40 minutes prep, 6 hours cook time
Modifications: We used ground andouille sausage instead of links because that’s all we could get at the grocery store. Not a big difference. We also topped ours with parmesan and added some garlic. Looking at the recipe now, I also realize that I forgot to use the red wine vinegar, whoops.
Servings: 8 adult meals
Annie: Like/Dislike (didn’t eat it at dinner, but then ate some for lunch next day)
Notes: If we make this again I would saute the collard greens as the slow cooker doesn’t seem to soften them up enough. Other than that this was a tasty meal that gave us tons of leftovers for work lunches next week. It was a little spicy for Annie I think, when I gave it to her for lunch the next day I added some yogurt and that seemed to help.
Date: August 20th, 2011
Modifications: The recipe is confusing a bit because the title says rotini and the picture is of rotini, but the recipe says to use rigatoni or penne. We prefer the rotini and this time (we’ve made it several times) I used less than a pound of pasta because it has always seemed a little too pasta-heavy and it turned out better, in my opinion.
Time to table: 30 minutes
Servings: 4 adult dinner, 2 toddler dinners
Notes: This is a great meal to use up our collard greens from the CSA as well as a lot of cheese Very tasty and has enough for an entire meal of leftovers, perfect!