I recently had to cook extemporaneously, for an accomplished chef. This was intimidating and yet fun, because cooking from the hip is my favorite cooking style. I love experimenting to see how flavors and textures blend. Translating that ad hoc cooking to a recipe is the most challenging part.

For this dish, the chef put out ingredients from a big fridge cleanout and I was given free reign. I wasn't about to pass up the pomegranate, one of my favorite things, although I put it on the side of the dish. The chef said, "Let's try it with the sausage," and so we found out why she's called chef and I am the writing flunkie.

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed with the side of a knife
• 1 pound uncooked sweet Italian sausage
• 1 large red or orange pepper, seeds removed, cut into thin slices
• 1 or 2 large, fresh tomatoes, depending on your taste, chopped
• 6 ounces jarred red roasted pepper
• 1/2 cup halved hazelnuts, more if you like
• Arils from one large pomegranate (see pomwonderful.com for an easy way to remove them)

Heat oil in a large skillet. Add garlic and saute until oil is slightly browned.

Meanwhile, slice sausage into rounds and add to pan. Cook until slightly brown and done throughout, about 15 minutes. Add pepper slices and cook until al dente. Add tomatoes continue to saute until tomatoes are soft.

Add hazelnuts and heat through.

Place on serving platter and spread arils on top.

Serve with crusty bread, or cooked noodles.

Serves 4.

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