This simple but delicious recipe, and variations on it, is a weeknight favorite in our house. And it’s good enough for a weekend meal, too! [level-members]
This version on Simply Recipes is a good jumping off point. And since the dish covers a lot of food groups, we frequently pair it with nothing more than a good crusty bread.
Well, a good crusty bread and a bottle of California Zinfandel, or a fruit-forward Shiraz or other Pinotage. Last night we paired with a Bordeaux-style Meritage that worked nicely.
Of course, if you opt for sweet sausage, that’s a whole ‘nother ball game …
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