Two kinds of Italian sausage are mixed with pasta, tomatoes, onion, red pepper, zucchini and eggplant.
8 ounces hot Italian sausage
8 ounces mild Italian sausage
1 medium onion, sliced
1 small red bell pepper, sliced
1 large zucchini, sliced
1 small eggplant, peeled, chopped
2 tablespoons olive oil
1 can (16 ounce size) chopped tomatoes
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
12 ounces bow tie or corkscrew pasta, cooked
1/4 cup grated Parmesan cheese
Remove the casings from the sausage and crumble. Brown the sausage in a medium skillet over medium heat. Drain and set aside the sausage; wipe out the skillet.
Saute the onion, red pepper, zucchini and eggplant in heated olive oil in the skillet for 5 to 7 minutes or until tender-crisp.
Add the tomatoes and basil. Simmer for 30 minutes. Stir in the parsley and sausage. Add the pasta; toss to coat well.
Spoon into a serving bowl; sprinkle with the cheese.
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reviews & comments
October 11, 2012
A new family favourite and a crowd pleaser! Delicious recipe as posted but can also be personalized by adding additional ingredients such as mushrooms or extra eggplant and/or zucchini.
January 17, 2009
This was very tasty. It's not very saucy, so if you are looking for a sauce to cling to the pasta you might want to add some tomato sauce or pasta sauce. You can also make it healthier by using turkey sausage - with all those delicious veggies in it this can be a really healthy dish.