Last May Shaun and I took a vacation to Italy. We spent 10 days there traveling to Venice, Florence and Rome. It was so serene there to say the least. Everyone has a different mentality than in the US and it’s a slower paced system. You know the saying, “We live to work and they work to live.” It’s about wine at dinner, fresh bread, fresh vegetables and fruits from the local market or vendor, gelato, history, walking and just breathing the fresh air.
Unfortunately this Summer we knew we couldn’t afford to go overseas again so we ventured a little closer to home. We drove 3 hours to stay outside of San Antonio at the JW Marriott in the Hill Country. I had been a couple years back but wanted to bring Shaun and Olivia this go around. We also extended the invite to my family just to have some bonding and healing time. My mom is still improving each and every day and we will know more on her upcoming appointment in the next couple of weeks.
This hotel might not be in Italy but it is absolutely gorgeous. The reasons we picked this hotel was because it’s close to all of our homes, it sits between the rolling hills of the hill country, spa and a HUGE water-park. I can’t wait to give you the full review of this hotel. Shaun and I love to travel even with a little baby. I will start to incorporate travel reviews on this blog just for anyone who likes to travel.
While we are soaking up the sun in the Hill Country I decided to share a wonderful pasta dish that reminded me of our trip to Italy this past Summer. One night Shaun and I devoured a huge plate of homemade pappardelle pasta covered in a wild boar tomato sauce. Not sure why we haven’t made this dish sooner but I finally got around to it this last week and it won’t be our last time to make it.
ENJOY – Meagan
Wild Boar Pappardelle
Yield: 2-3 servings
12oz. wild boar sausage
12 oz. crushed tomato
1 Tbsp tomato paste
1/4 tsp garlic salt
1/2 tsp dried oregano
8 oz. pappardelle pasta
pecorino romano and basil for topping
Heat a skillet over medium heat.
Cook the sausage until brown and crumble into bite size pieces. Drain the fat out of the pan. Add the crushed tomatoes, tomato paste, garlic salt and oregano and cook for 30 minutes on low.
Cook the pasta according to the package directions. Drain and plate the pasta. Pour the sauce over the top of the pasta and top with basil and pecorino romano cheese.