Urky Lurky

Makes 6 - 8 servings

This is a great dish to use up whatever’s in your refrigerator. You can substitute almost any veggies for the one in the recipe.

ingredients

1
Cook pasta in a large pot until it’s al dente, strain, then return to the pot and cover to keep warm.
2
While the pasta is cooking, bring another pot of water to a boil. Add cauliflower/broccoli and boil about 5 minutes, no longer (you want it to stay crisp). You can also microwave it for a few minutes in a container with a small amount of water. Strain the steamed/boiled cauliflower/broccoli and toss it into the pot with the pasta.
3
Meanwhile, in a skillet over medium-high heat, crumble the Italian sausage and cook until browned and cooked through, about 4 minutes. Add the pepperoni and cook for 2 minutes, just to release a little of the fat. Transfer the meats to the pot with the pasta and veggies and cover to keep warm (you can drain the meat on paper towels before adding to the pasta mix, if you like).
4
Add 1 1/2 tablespoons of the olive oil to the hot pan along with the onions and bell peppers and cook until the vegetables are soft, about 4 minutes. Add the garlic, basil, oregano, and crushed red pepper and cook for 1 minute, stirring. Using a spoon, transfer the sauteed onion mixture to the pasta pot.
5
Add the remaining olive oil, green and black olives, and parsley to the pasta pot and, using 2 large wooden spoons, toss to thoroughly combine.
6
Serve with Parmesan cheese.