Spaghetti with Andouille

P is leaving tomorrow, so I wanted to make a nice dinner for him. I'm going to miss cooking for him while he's in Brazil. A lot.

1 large yellow onion, sliced into 1/4" thick rings
6-8 large brussels sprouts, cleaned and quartered
3 large carrots, peeled and sliced into 1" bits
3 celery stalks, cut into 1" slices
12 whole garlic cloves
4 tablespoons oil; half olive, half vegetable
1/4 teaspoon dill
2 tablespoons balsamic vinegar
salt and pepper to taste

1 large red bell pepper, cut in half then sliced
8 ounces andouille, sliced on a bias

12 ounces spaghetti
2 tablespoons lemon juice

Preheat oven to 400. Mix the first group of ingredients together and put it in the oven. Roast for 30 minutes or until well caramelized. Boil the water and cook pasta according to package directions. Pour the oil (or maybe just 3/4 of it; up to you) into a large skillet. Heat it up (if it's cooled) on medium to medium-high heat, and add the peppers and sausage. Stir fry it for a minute or two, then put it out in a single layer (or as close to it as possible) and let it sit for three minutes. Turn the sausage and let it go another 3 minutes. Drain the pasta and add it, plus the roasted vegetables, to the sausage and peppers. Pour the lemon juice on and mix well. Allow to cook an additional 5 minutes together, then eat. Serves 4.

No picture today.


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