Chicken and Sausage Skilletini (Vegetarian Style)

Remember Carino's? Anybody? I think maybe they disappeared? That's unfortunate because I really did like that place. The good news is that I figured out the recipe to my favorite thing from there years ago. It's going to be entering our lives again this week so I figured I might as well re-post the recipe while I was digging it up.

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I know it's uncool to like a chain restaurant, but sometimes these things just can't be helped. Forgive me, people, for I love Carino's.

Before you lynch me, though, hear me out. Warm bread? IS ALWAYS A WINNER. And so is pasta. Seriously, I have never met a pasta I didn't like. Carbs are like little tiny molecules of joy and deliciousness. Mmmm....carbs.

Anyway, I have a habit of duplicating dishes from some of our favorite restaurants, but there's always a twist. I always turn them into true vegetarian dishes. This dish happens to be the husband's favorite thing to get at Carino's. He gets it full of real sausage and chicken when we eat out, but at home everybody is happy with the soy-based alternatives.  You could very easily un-vegetarianize this recipe if you want just be switching out those soy-based things.

Carino's Chicken and Sausage Skilletini.

At Carino's they deliver this to the table hot and sizzling in a cast iron skillet. Sadly, I'm not cool enough to have a bunch of little cast iron skillets lying around, so we have to slum it and eat it off of a plate. Please don't judge me for my slummy ways.

There actually isn't much to this dish. This is 85% of what you'll need:

Remember, you could easily substitute in real chicken and Italian sausage, if you want. If you like the lower fat fun that comes with the vegetarian twist, I tend to think Morningstar Chik'n Strips and Yves Italian Sausages work well (truth be told, the Morningstar Italian Sausages were better, but they are no longer being made). You'll also need some roma tomatoes (or canned tomatoes!), a large white onion, a green pepper, some spaghetti noodles, and several spices. We'll get into specifics in a bit.

You're going to start by making your very own tomato sauce. It's your choice whether you use fresh or canned tomatoes. Seriously. You pick. I won't be bothered by it no matter what you decide. You're just going to sauté some finely chopped onions in a little olive oil, add some garlic, throw in your tomatoes, and then season with basil, salt, pepper, and sugar. That simmers for a bit, you add some cream, and you'll end up with some really fantastic tomato sauce.

Pretend there is a photo of tomato sauce here, mmkay? I sort of forgot to take one. WHOOPS.

While the sauce is simmering, you'll cook your spaghetti according to the directions on the box. Once that is started, cook up your meats. I follow the directions on the backs of the packages.

Once the meats are cooked, set them aside and reuse the same skillet to cook up the onions and peppers.

Start by sautéing the green pepper for 3-5 minutes in a little olive oil. Then add a white onion and sauté until everything is nice and soft.

Then throw the meats in with the vegetables.

And finally, throw everything into one skillet and let it bond and have fun and all of that.

It's good. Very good. For otherworldly excellence, throw some parmesan cheese on top. You won't regret it.

Carino's Chicken and Sausage Skilletini

Sauce
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups chopped tomatoes (If using fresh, use Roma. Peel and de-seed them before chopping.)
1 teaspoon dried basil (If using fresh, use 1 tablespoon)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons heavy cream

Good Stuff
2 tablespoons olive oil
1 package Morningstar Chik'n Strips
1 package Yves Zesty Italian Sausage
1 green pepper, sliced
1 large white onion, sliced
1 tablespoon minced garlic
1/2 teaspoon Cajun spice

Optional
Red Pepper Flakes
Tabasco Sauce

1/2 box spaghetti noodles, cooked

Sauce

1. In a large skillet, heat the oil.

2. Sauté the onion until clear.

3. Add the chopped tomatoes, basil, salt, pepper, and sugar. Simmer on medium/low heat until the tomatoes break down completely, about 15-20 minutes.

4. Add the cream and stir thoroughly.

Good Stuff

(Note: Start cooking the spaghetti noodles after you start the sauce, but before you start the Good Stuff. The timing should come out pretty close.)

1. Prepare the sausage and chik'n in a large skillet according to the directions on the package.

2. Set aside.

3. Using the same large skillet, heat the oil over medium/low heat and then sauté the pepper for 3-5 minutes.

4. Add the sliced white onion and garlic. Sauté until the onion is clear and the peppers are soft.

5. Toss the meats back into the skillet. Stir to combine.

6. Add the Cajun spice. (If you want the dish spicy, this is when to add the pepper flakes and Tabasco sauce.)

7. Add the tomato sauce to your Good Stuff. Stir, stir, stir.

8. Drain the spaghetti noodles and then add to the big skillet. Stir, stir, stir.

9. Sauté the whole thing, spaghetti noodles and all, for 3 minutes. Serve with shredded parmesan cheese.

Comments

[Denise]

Interesting! We don't usually combine meat substitutes this way but I'm game to give it a try. (I might also try the non-vegetarian version the next time I have extra sausages that I'm trying to use up.)