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Almost Instant Past Dinner

Necessity is indeed the mother of invention.  We were running especially late one cold Saturday night.  We had spent the day outside working with the pigs, and things had not gone smoothly.  A few of them had decided to leave their pens and take a stroll down the road.  It took us a few hours to repair their fence and get them back where they belonged.  When we finally got inside to our warm kitchen, we realized we were late for a friend’s pot luck supper.  We hadn’t prepared anything, and the cupboard was almost bare.  So we grabbed a package of our sausage (which, of course, is always available in the freezer in this house), and found a can of tomatoes and a box of pasta in the pantry.  We put just these three simple ingredients together and presented the dish at the party.  To our surprise, people loved it.  They thought we had been cooking all day.  The sausages are so flavorful, that there is no need to add garlic, oil, herbs, or anything else.  So now we make this all the time.  The ingredients are readily available, and it takes no time at all to get a hot meal on the table.


1 lb Flying Pigs Farm Sun-Dried Tomato and Chardonnay Sausage
Reserved Sausage Fat
1 28oz can tomatoes (any kind)
Pasta of your choice


  1. Thaw Flying Pigs Farm Sun-Dried Tomato and Chardonnay Sausage in the microwave.
  2. Use a knife to slit the sausage casing, remove the meat from the casing and put the meat in a medium-sized skillet.  
  3. Heat the frying pan on medium low and sauté the sausage filling until brown.  
  4. Pour off only about 1 tablespoon of fat and keep the rest in the pan.  
  5. Add a half can or whole can of tomatoes.  Use more for a thin sauce, and less if you like a thicker sauce.  
  6. Simmer on low for about 10 minutes.  
  7. Pour sauce over cooked pasta and serve.

Serves about 3 people.