Last night I was tired and didn't want to make a fuss over dinner. I had some defrosted ground bison so I thought I'd make a quick and easy dinner, or as my Minnesota friend calls it, a Hotdish.
Let's get cookin'
I cooked some fusilli in heavily salted boiling water. I think it was Marcella Hazan that said the water you cook pasta in should be as salty as the Mediterranean. I've found that it really makes a difference with any pasta I cook.
When the fusilli was done, I drained it, returned it to the pot and added a can of diced tomatoes and some canned diced green chilis. I told you I didn't want to fuss, I wanted quick and easy.
The bison was browned with some onion and garlic and added to the pasta.
There wasn't much to deglaze, so I basically rinsed the pan out with some shiraz. See how lean that bison is, hardly any fat in the pan at all.
And that went into the pasta also.
Pretty darned good for quick and easy.
To the leftovers I'll add some chile spices and have another whole different dish.