I have this problem that rears its ugly head every October. I hate Halloween. I mean I really hate it. I wish I liked it. October with all its candy, costumes, pumpkins, and beautiful weather…I should like it, right?
I have never had great experiences with dressing up or trick-or-treating so the whole Halloween thing is no big deal to me.
But, I feel like, in order to take part in some of the Halloween spirit, I like to watch scary movies and ghost hunting shows. I get scared so easily but still insist on watching these shows and movies every October. I am still scared from the first and only time I watched Paranormal Activity, in the day light with all the lights on.
This has to be one of Mike’s biggest pet peeves about me. I get scared. He falls asleep. I wake him up three minutes later claiming I just saw the bedroom door move open. He sleepily checks out whatever claim I made and reassures me there is no ghost in the house. He falls back asleep. I wake him up a few minutes later saying there was some noise by the back door. You get the gist. This goes on for quite some time.
Am I the only one that has this love/hate relationship with scary movies and shows?
I seem to have this love/hate relationship with a lot of things; carbs, sweets, spice. This is the perfect recipe if you too have a love/hate relationship with spicy foods. You can control the spice for days when you want it spicy or days when you don’t.
Curl up with a big bowl of pasta to your spice liking and then maybe watch a scary movie, if you (unlike me) can handle it.
- 1 Tablespoon Olive Oil
- 1 Shallot, minced
- 3 Cloves Garlic, grated
- 1 Pound Chicken Sausage, casings removed
- ½ Cup Chopped Roasted Red Peppers
- 1 Tablespoon Tomato Paste
- 1, 28-ounce Can Diced Tomatoes
- ¼ – 1 Teaspoon Crushed Red Pepper Flakes (depending on how hot you like it)
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Tablespoons Chopped Fresh Basil
- 1 Tablespoon Chopped Fresh Parsley
- 4 Cups Bowtie (Farfalle) Noodles
- Heat olive oil in a large skillet over medium/low heat for about a minute.
- Add the shallot to the hot pan and sauté for two minutes.
- Add the grated garlic to the pan and cook for one minute.
- Add the chicken sausage to the skillet. Use a wooden spoon or rubber spatula to break apart the sausage as it cooks. Increase the heat to medium/high. Cook the meat until it browns, seven to ten minutes.
- Add the roasted red peppers, tomato paste, and diced tomatoes. Mix and turn heat back down to medium/low. Add the seasonings, stir, and cook sauce for ten to twelve minutes.
- Bring a large pot of salted water to a boil, drop the pasta, and cook for seven minutes while the sauce cooks. Drain pasta and then add it to the sauce.
- Remove from heat and serve.