This pasta was kind of a fluke (I think most of my meals are). I found a recipe on the internet (when is that not my method of recipe finding?) and just kept tweaking it to fit my taste-bud’s needs and expectations. Originally, when I was cooking it, I kept wanting it to end up as a southwest pasta. You know, the pasta that is creamy, but full of a Cajun flavor? Well, this pasta is not quite southwestern in that sense. I figure that that is mostly due to the Italian style sausage, but my husband and I both agreed that the Italian seasoning really added a unique twist and couldn’t be switched out for a plain sausage. Because of this decision, I was faced with a new dilemma: what should it be called? Upon announcing this query, my husband immediately suggested: Gladiator Pasta. I agreed at once and the more I think about it, the more pleased I am with the name.
Gladiator Pasta fits the pasta precisely and here’s why.
Gladiator Pasta fits the pasta precisely and here’s why.
1. When someone says, Gladiator, you usually think fighting and blood shed (and by you, I really mean me). This pasta has some exciting, and bold flavors and they just keep coming. The taste sensations are every changing and it’s kind of like witnessing a battle in your mouth
2. Unlike the gladiators, this pasta is not that hot! I promise. I really wanted it to have a bold kick at first but decided against it. Much like my visual of gladiators, it’s got this ever burning heat that doesn’t burn you tongue off, but rather keeps reminding you that this isn’t your every-day, run of the mill pasta dish. A persistent heat, much like those daring fighters.
3. Gladiator warriors were usually not from Rome, Italy. More often than not they were prisoners of war that were brought into venues (like the Coliseum) to be used as entertainment as their slavery. This pasta dish has pasta and Italian sausage, but that's as Italian as it goes. It is a pasta dish in a foreign place. The use of peppers and cream cheese and cayenne pepper give it almost a southwestern feel (as mentioned above) but in the end it just creates something completely unique, much like the gladiator warriors of old.
4. Lastly, this dish is a ONE SKILLET DISH! That’s right, all the ingredients go to one place to die. No survivors! Ok, a little bit of a stretch but come on! The gladiators were all herded into their arenas to face whatever horrors and there was usually one survivor – a champion who would have to face the same fate again!
Sick of my reasons for naming it yet? Ok, I get the point. But I did use it to explain the virtues of the dish. It is fun, unique, tasty, and easy! One dish to clean and only 30 min to make and it reheats very well. Honestly this dish is a dream come true, and like the Roman spectators of old, you too can be entertained by this food version of the brave, Gladiator warriors (too far?).
Another virtue of this dish is that it has every food group included in it, if you count tomato as a fruit. The proportions of the respective groups are off, but they are all there and it wouldn’t hurt the pasta any to pump up the veggies a bit if you wanted, just make sure you have enough liquid to ensure the pasta gets cooked well.
2. Unlike the gladiators, this pasta is not that hot! I promise. I really wanted it to have a bold kick at first but decided against it. Much like my visual of gladiators, it’s got this ever burning heat that doesn’t burn you tongue off, but rather keeps reminding you that this isn’t your every-day, run of the mill pasta dish. A persistent heat, much like those daring fighters.
3. Gladiator warriors were usually not from Rome, Italy. More often than not they were prisoners of war that were brought into venues (like the Coliseum) to be used as entertainment as their slavery. This pasta dish has pasta and Italian sausage, but that's as Italian as it goes. It is a pasta dish in a foreign place. The use of peppers and cream cheese and cayenne pepper give it almost a southwestern feel (as mentioned above) but in the end it just creates something completely unique, much like the gladiator warriors of old.
4. Lastly, this dish is a ONE SKILLET DISH! That’s right, all the ingredients go to one place to die. No survivors! Ok, a little bit of a stretch but come on! The gladiators were all herded into their arenas to face whatever horrors and there was usually one survivor – a champion who would have to face the same fate again!
Sick of my reasons for naming it yet? Ok, I get the point. But I did use it to explain the virtues of the dish. It is fun, unique, tasty, and easy! One dish to clean and only 30 min to make and it reheats very well. Honestly this dish is a dream come true, and like the Roman spectators of old, you too can be entertained by this food version of the brave, Gladiator warriors (too far?).
Another virtue of this dish is that it has every food group included in it, if you count tomato as a fruit. The proportions of the respective groups are off, but they are all there and it wouldn’t hurt the pasta any to pump up the veggies a bit if you wanted, just make sure you have enough liquid to ensure the pasta gets cooked well.
Gladiator Pasta
servings: 4-6 Time to make: 30 min
Ingredients:
· 2 t. olive oil
· 1 red bell pepper
· 1 orange bell pepper
· 1 small red onion
· 3 cloves garlic, minced or crushed
· 1 lb Italian style sausage
· 2 c. chicken broth
· 2 c. water
· ½ t. cayenne pepper
· 3 c. penne pasta
· Salt to taste
· 4 oz. cream cheese (reduced fat is fine)
· ½ c. parmesan cheese
· 1 c. sliced tomato/grape tomato
· 4 green onions, sliced
Instructions:
1. Add olive oil to a 12" skillet or dutch oven, and heat over medium-high heat. Add bell peppers, onion, garlic, and sausage. Sauté 10 minutes, crumbling meat as it cooks.
2. Add chicken broth, water, cayenne, salt, and pasta. Bring to a low boil, and cook until the pasta is al dente, stirring often and taking care that the pasta is covered by some liquid. If you’re worried about the liquid level waning too much, you can always cook it with the lid on to prevent evaporation or add more broth/water.
3. Reduce heat to medium, and stir in cream cheese and parmesan. Stir frequently until melted.
4. Turn off heat, and add tomatoes and green onions, garnish with extra cheese if desired.
servings: 4-6 Time to make: 30 min
Ingredients:
· 2 t. olive oil
· 1 red bell pepper
· 1 orange bell pepper
· 1 small red onion
· 3 cloves garlic, minced or crushed
· 1 lb Italian style sausage
· 2 c. chicken broth
· 2 c. water
· ½ t. cayenne pepper
· 3 c. penne pasta
· Salt to taste
· 4 oz. cream cheese (reduced fat is fine)
· ½ c. parmesan cheese
· 1 c. sliced tomato/grape tomato
· 4 green onions, sliced
Instructions:
1. Add olive oil to a 12" skillet or dutch oven, and heat over medium-high heat. Add bell peppers, onion, garlic, and sausage. Sauté 10 minutes, crumbling meat as it cooks.
2. Add chicken broth, water, cayenne, salt, and pasta. Bring to a low boil, and cook until the pasta is al dente, stirring often and taking care that the pasta is covered by some liquid. If you’re worried about the liquid level waning too much, you can always cook it with the lid on to prevent evaporation or add more broth/water.
3. Reduce heat to medium, and stir in cream cheese and parmesan. Stir frequently until melted.
4. Turn off heat, and add tomatoes and green onions, garnish with extra cheese if desired.