Ingredients:
16 oz. penne pasta.
4 tbsp. oil.
4 garlic cloves, crushed.
1 lb.sausage (Italian or chicken with roasted red peppers).
2 green peppers, sliced.
2 red onions, sliced.
8 oz. sliced mushrooms.
16 oz. tomato sauce.
2 large tomatoes, chopped.
Parsley.
Oregano.
Basil.
Salt and pepper.
Parmesan cheese.
Preparation:
Cook pasta as instructed.
Saute garlic in oil.
Add sausage, onions, mushrooms and green peppers.
Sautee for five minutes or until heated through.
Add tomatoes, tomato sauce. Add herbs and salt and pepper according to taste.
Simmer until heated through.
Toss pasta with sauce.
Top with Parmesan.
Serve with garlic toast if desired.
Myron Chase, a trainee at 3rd & Eats Restaurant, created the above recipe in his first week with the program. He named this recipe after his daughter Nia. The restaurant, located at Judiciary Square, not only serves delicious food each day, but also contributes greatly to improving the community.
Unlike ordinary restaurants, the 10 to 15 trainees that make up the staff of 3rd & Eats are low-income or formerly homeless individuals who are clients of Community Family Life Services (CFLS), a nonprofit social service agency located next door to the restaurant. Trainees are enrolled in CFLS’s culinary arts training program for 18 weeks and participate in on-the-job training and classroom instruction. They are also simultaneously enrolled in the National Restaurant Association’s sanitation course, which when completed earns them a basic food supervisor’s license.
The goal is for trainees to obtain and retain positions in the culinary arts at an average wage of $8 to $10 per hour to help support and put their families back on the road to stability.
Stop by for breakfast or lunch at 3rd & Eats, located at the northwest corner of 3rd & E Streets, NW.
