Tonight, I cooked a meal with a single burner camp stove, partly to try out an idea for future camping trips. It’s a simple dish, using radiatore, fresh summer squash, garlic and a Gulf Coast favorite–Conecuh sausage. I did take photographs of each step and the finished dish, and my intention is to see about putting together a slide show with the audio description of what is being done. We’ll see if I can figure that out, and if I do, I’ll definitely attach a link to this page to it.
In the meantime, this worked really well and was a delicious and simple meal that would definitely satisfy hungry campers. This recipe serves 4, works well for doubling or tripling, and would even make an excellent choice to take to a potluck or church supper. Serving it to hungry campers, I’d suggest serving bread with it, whether its garlic bread heated up in foil on the campfire, or merely rolls served cold. At home, a nice green tossed salad would definitely go well with this as the main course.
My suggestion for those situations, which often mean being re-heated in an oven, is to make a triple or quadruple batch, and put it in a 9×13 pan, smoothing out the surface. Top it with Italian style breadcrumbs and then sprinkle the cheese on top of that. It will keep the pasta from drying out as it is being re-heated. More vegetables can also be added–some options would be things like additional squash, onion, and bell peppers.
Rustic Gulf Coast-Style Radiatore
- 3 cloves garlic, minced
- 3 small summer squash (scallop, zucchini, crook neck, or straight neck), cut into 1/2″ cubes
- 2 12″ strips of Conecuh sausage, sliced 1/4″ thick OR 1/2 lb. of Italian sausage, crumbled (with liquid smoke flavoring & cayenne pepper)
- 1 12 oz. diced Italian style tomatoes
- 8 oz. radiatore pasta
- 2 tbsp. vegetable oil
- 1/2 tsp. sea salt (optional)
- 1 tsp. Italian seasoning (optional)
- 1/2 c. mozzarella cheese, shredded (optional)
- 1/2 c. Parmesan cheese, grated (box kind is fine) (optional)
To make this on a single burner stove, cook about 8 oz. (usually half of the package) according to directions. Take it off of the heat when under-done because it is going to sit for about 5-10 minutes, and put a lid on it to keep it hot.
While the pasta is cooking, cut up the summer squash, slice the Conecuh sausage, and mince the garlic. When the pasta is done, put a large skillet or wok skillet (my personal favorite) on the burner. Add the oil, and put in the sausage & garlic. Cook the sausage until it starts to brown, stirring often. When sausage is brown, add the summer squash and cook it just until it begins to soften. Add the can of Italian style diced tomatoes, and bring mixture to a boil, stirring occasionally. Drain the pasta and add it to the squash mixture, stirring gently to combine. Remove from heat, sprinkle with mozzarella & Parmesan cheese, if desired. This recipe has no salt added, except what is added to the water for the pasta, as well as the salt in the ingredients themselves. If desired, add 1/2 tsp. sea salt to the squash while it is cooking. Italian seasoning may also be added to the cooking squash, about 1 tsp. would be appropriate. If Conecuh sausage isn’t available, break up or slice some Italian sausage, add about 1/2 tsp. of liquid smoke flavoring, and 1/8 tsp. ground cayenne pepper, and cook with the garlic until the sausage is done.