It all started with pineapples. I had never been a huge pineapple fan, but then I spent my honeymoon in Thailand and fell in love with the fruit. Ate it constantly. My favorite breakfast (for this sweet toothed Westerner) was a Thai crepe stuffed with grilled pineapple and drizzled with sweet coconut cream. I am fairly sure it was their idea of dessert, but this chick needs some sugar in the morning, not a curry! Anyway… the point being a fresh picked local pineapple really bears no resemblance to the fruit we get here in Ohio. After a while I forgot about it, because you just cannot get a fresh-picked pineapple in Ohio (I know that’s a shock).
Then we went on the cruise. And pineapple was served at almost every meal (along with melons), and I ate pineapples nonstop. So now I have been craving pineapple–and so of course I tried buying some pineapple here. Because apparently I need to learn that lesson more than once! Alas. Which is how I ended up with 2/3 of a pineapple that needed to be used. But if the pineapple was not perfect for eating out of hand, it was at least good for cooking.
I think just about anything can be tossed with pasta–rather like just about anything can be put on a pizza. No it is not super traditional, but it sure was super tasty. My initial inspiration came from finding this Pineapple Bacon Chicken Sausage from Aidell’s at Jungle Jim’s. Then when I had the remaining pineapple sitting in my fridge and the newly purchased sausage in my freezer it just seemed like a sign. And it was a beautiful sign. This was absolutely devoured. Both children pouted when they realized it was an unusual (for us) one night only meal, no leftovers to be had.
- 1 lb dried farro pasta
- 1-2 T fruity extra virgin olive oil (not expensive though)
- 1 lb smoked sausage, sliced into half moons (I used Aidell's pineapple bacon chicken sausage)
- 1 small-medium onion, thinly sliced
- 1 heaping T minced garlic
- 2 sweet bell peppers, thinly sliced
- 2-3 cups pineapple chunks (bout ⅔ of a small pineapple)
- 2-3 T chopped flat leaf parsley
- 2-3 oz crumbled goat cheese
- Cook pasta until al dente, reserving half cup of the cooking liquid.
- While the pasta is cooking, heat the olive oil over medium high heat. When it is hot, add the sausage and brown it, about 10 minutes. Remove the sausage with a slotted spoon to a bowl and set aside.
- Add the onion with a pinch of salt to the heated pan. Cook, stirring occasionally, until the onion starts to caramelize, about 10 minutes.
- Add the garlic and bell pepper. Cook for another 5 minutes, stirring occasionally. If at any point it starts to stick or scorch, add a tablespoon or two of water.
- Add the pineapple chunks. Toss for 1 minute.
- Add the pasta and reserved pasta cooking water. Toss and cook all of the water off.
- Turn off the heat and toss in the parsley and 2 ounces of the crumbled goat cheese.
- Serve with a few extra crumbles of goat cheese on top.