Pasta Series Part 2: Pasta a la Mimi


Pasta Series Part 2: Pasta a la Mimi

So basically this is pasta made with regular buy-at-the-store pasta sauce that I kind of made into my own by simply adding a few veggies and meats. It doesn’t really have a name or anything, so I’m just being narcassistic I suppose. Just a quick run down of what’s in the pasta: orange bell peppers, sausage, onions, mushrooms, pasta sauce, celery, and it’s topped with bacon and parmesan cheese. You essentially take any left overs or whatever you want from your fridge and toss it together with pasta sauce. It’s simple and really delicious. So let’s get started!


-Pasta (of your choice)
-Orange bell pepper
-Sausage (we used sweet Italian)
-Celery (2 or 3 stalks)
-Pasta sauce (about half a jar)
-salt and pepper to taste
-1 clove garlic


  1. Dice the onion, bell pepper, and garlic. Set aside. Slice the mushroom, celery, and sausage. Set aside. Slice the bacon and cook until nice and crispy. Remove the bacon and drain on paper towels. Discard (or save in a jar) the left over bacon fat leaving about a tablespoon’s worth in the pan.
  2. Meanwhile, bring a well salted pot of water to boil. Once the water has boiled, add in the pasta, cooking until it is tender yet firm to the bite. Depending on the pasta I would say cook it between 5 to 8 minutes. Unless you like mushy pasta, I advise you to refrain from over cooking. You want the pasta to be al dente (remember carry-over cooking)! Once the pasta is cooked, drain and toss with a little bit of olive oil to prevent them from sticking together.
  3. Cook the sausage pieces until they are brown on the outside and thoroughly cooked. Remove from the pan. Add the diced onions and the garlic to the pan and cook until they become translucent. Add in the celery and the mushrooms, cooking until they are fork tender. Add in the bell peppers.
  4. Once the veggies are all cooked, add the sausage back into the pan along with the pasta sauce. Season the sauce to fit your tastes (salt, pepper, basil, thyme, oregano, have some fun with the spices in your spice rack).
  5. Add the pasta to the sauce and mix until the pasta is coated. Dish into pasta bowls, top with the bacon pieces and parmesan cheese and you’re good to go!

While I made the pasta, Pat made some quick and easy garlic bread to go with it. It’s super simple.


-1 garlic clove


  1. Make a garlic paste by mincing the garlic, sprinkling salt on top and mashing it with the blade of your knife. If you have a mortar and pestle, feel free to use that as well.
  2. Mix the garlic paste and paprika with softened butter. Again feel free to add spices of your choice be it rosemary, thyme, oregano, peppercorns, basil, sage, cardamom, etc.
  3. Spread the butter onto slices of toast or french bread or whatever bread you’re using (Challah bread might be really good. Same with ciabatta) and toast the bread under the broiler until it’s nice and golden brown.

And that’s all. Pasta and garlic bread in under an hour 🙂

Hugs and puppies!



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