Quick, Easy, Feeds a Crowd...

This is a go-to recipe, here at the cottage. I am sure it, or something like it, is out there somewhere, in some official form, as a recipe. But this one, I made up myself. It is a perennial Atchley favorite, and couldn't be easier.

First, gather your ingredients, and take a picture of them, because you are a goober-blogger-geek:

2 or 3 large green peppers (I used 3); some red onion; a whole box of penne pasta; a sliced kielbasa; olive oil; a cup, give or take 2 or 3 cups, of Parmesan cheese (in other words, as much or as little as you want); and don't forget a bit of coarse salt and fresh cracked pepper. No table salt, please, because I am a salt snob. And a pepper snob. And a purse snob, but that's another post for another day. I buy most all my purses at Goodwill, and the only rule is that they had to have retailed for over $200 at one time.

gotta have the real deal...it's all in the parm...oh no. I am a parmesan snob, too! (Not really. I use the already grated, in the bag stuff, when I absolutely have to.)

make sure your cutting board is at least ten years old, a gift from your oldest son, and that it shows lots of "love". Because I am a cutting board snob. If there is no patina, there is no dinner.



Put your penne pasta on to boil. Cook it up according to package directions. While that is cooking away, heat up some olive oil, in your cast iron skillet. Cast iron is best, big and heavy, because I am a skillet snob. Get the oil screamin' hot, but not smokin'...

(see the pasta boiling? I wish to the moon that was a copper stock pot you see there, because I am such a copper pot snob. All my pots except my big stock pot, are copper. Alas, 6 or 8 quart copper stock pots don't come easily, because they are not found at thrift stores)

Toss in your green peppers and onion, and stir around for a minute or two. Find your newest, turquoiseyest utensil, because I am a utensil snob.

...some fresh ground pepper...

Toss in the kielbasa, and stir some more...careful now! Cast iron gets hottttt...keep it movin', girls, keep it movin'...

Toss in your cooked penne, your Parmesan, add another splash of olive oil, and break out the plates. Your tongue is going to beat your face to death trying to get to this. It is that good.