Lazy-Day Bruschetta Pasta

Last Saturday night, my parents were going out to dinner, so I had to make dinner for my sister and I. We had just gotten back from a trip the night before, so I was tired and not in the mood to spend hours cooking dinner. But of course, because it’s me;), I wanted something that tasted really good. We had had a ton of Asian food in Cambodia the week before, so I was craving something western, and more specifically pasta! Pasta is absolutely my go-to comfort food dish, but again, I didn’t want to spend a ton of time making the sauce. So I went into our fridge to find a super empty vegetable and meat drawer. We had half an onion, one tomato, garlic, and 3 sausages. Wow, that really wasn’t that helpful, but it was already 5:30 and I didn’t really want to go to the supermarket at that point. So I pulled those things out, along with some olive oil, salt and pepper, and came up with this: Bruschetta Pasta.


1/2 onion

10 cloves of garlic, minced

1 tomato, diced

3 sausages, smashed

Salt and Pepper, to taste



  1. Put 2 tablespoons of olive oil and the minced garlic in a big pan and fry. Add the onions and sausages.
  2. Add extra olive oil, salt and pepper and cover to simmer.
  3. Boil the pasta and add to the sauce. Add the tomato for the last minute and turn the heat off.
  4. Serve with an extra drizzle of olive oil and a crack of pepper.

Rocket Pasta Salad- Recipe

As the holiday season is coming to a close, I know that everybody is trying to start eating a little healthier, especially after the abundant amount of food that was devoured during Christmas. This morning, I was trying to figure out what to cook, when I came across a bunch of pasta recipes looking through cookbooks. I tried to think of a pasta recipe that also had delicious cooked as well as fresh veggies, so here’s what I came up with!


6-8 cloves of garlic, minced

1 red pepper, diced

1 onion, sliced

1 bunch of Shimeji mushrooms

5 slices of Salami cut into 3 pieces

5 sausages, taken out of the case and smashed

1 bunch of Italian Flat-leaf Parsley

Dried Oregano, to taste

Dried Thyme, to taste

Dried chili flakes

Olive Oil

½ cup Chicken stock

2 large handfuls of fresh rocket leaves

¾ box of penne or short pasta

Parmesan, to top


  1. Heat a large pan or wok over a medium fire with lots of olive oil. Add garlic and cook until fragrant. Turn the heat down a little, and then add the onions, peppers and shimeji mushrooms. Cook until starting to get soft.
  2. Cook the mashed sausages in a separate pan until brown. Add the cooked sausages and salami to the pan of veggies.
  3. Season with desired amount of parsley, oregano, thyme, chili flakes, salt and pepper. Make sure to keep enough oil in the pan.
  4. Once everything is cooked, add the chicken stock and cook on high heat until most of the liquid is evaporated.
  5. Cook the pasta and then add the pasta with a little bit of the water to the rest of the sauce.
  6. To finish, grate desired amount of Parmesan on top and drizzle olive oil.