One night I was digging through my freezer meat shelf looking for some shrimp to throw into a spaghetti sauce. And then I spotted some chicken sausages just begging to be dinner. I nearly forgot that I had picked up a triple pack of Aidells Spinach and Feta Smoked Chicken Sausage at my local warehouse club and popped them in the freezer. The sausages had been pushed to the back for a few weeks, and now, it was as though I had hit the jackpot.
I pried a couple of frozen sausages out of the package and went to work making a sauce while the spaghetti cooked. The only prep needed was a zap in the microwave, a speedy slice and a quick saute. I added a bit of onion and some garlic. Next I pureed two roasted red peppers, topped them off with some half-and-half, and poured the concoction over the simmering sausages and onions.
By the time the spaghetti was done, my sauce was perfect. Even though I used spinach and feta sausage, there are all kinds of flavor choices; anything that sounds good to you will work. Grab some chicken sausage and get creative. All you need to round out dinner is a crisp romaine lettuce wedge with a simple balsamic vinaigrette and some dinner rolls. (Visit kitchenscoop.com for one of my favorite vinaigrettes.)
Suggested menu: Chicken Sausage and Roasted Red Pepper Spaghetti with romaine heart wedge with balsamic vinaigrette and Italian dinner rolls.
• Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" Write them at Desperation Dinners, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or email@example.com. More at kitchenscoop.com.