The Indonesian in me does not like skiing.
We like warm weather. We do not like wearing big heavy bulky clothing. We like things (and ourselves) to move at a slower pace. And we certainly do not like to crash land on our behind going downhill at 40 mph on a slippery slope.
And to do it all when you're 'not as young as you used to be' certainly makes the whole experience a lot more excruciating.
Last week, the whole family decided that a ski trip was called for.
And while we as a family, had so much fun, I (whose skiing skills are nothing to write home about) suffered most pain and bruises from all of the falling and tumbling.
So here I am, a few days after the fact, sore muscles and bruised ego still linger, trying to get back to my regular schedule.
Kids are back to school, and family still needs to be fed. It's time to whip up one of my 'quick, easy but delicious' meals.
The sauce is absolutely wonderful mixed with cooked pasta and grated parmesan cheese. Double or triple the recipe to make a big batch, store in an airtight container and freeze up to one month for later use.
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 large sweet red peppers
- 4 links Italian sausages, casing removed
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon red chili flakes
- 1 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, minced
- salt and pepper
- Preheat the oven to 400 degrees F. Half the red peppers lengthwise, remove the seeds from the cavities. Line a baking sheet with a piece of aluminum foil, place the peppers on the baking sheet facing up. Drizzle with 1 tablespoon of olive oil and roast in the oven for about 15 minutes. Flip over the peppers and continue roasting for another 15 minutes, or until the peppers are soft and nicely charred. Remove from the oven and cool down.
- Place the roasted peppers in a food processor and pulse until smooth. Set aside.
- In a heavy pot, heat the remaining of olive oil over medium heat. Add loose sausage and cook until golden brown, breaking them up with the spatula. Add minced garlic and chili flakes, mix and continue cooking for another 3 minutes.
- Add canned tomatoes, red pepper puree, basil and oregano. Season with salt and pepper. Reduce the heat to low, cover the pot with lid, and continue cooking for about 20-30 minutes, stirring occasionally. Remove from the heat.