INGREDIENTS:
* 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.
SERVES: 5
- 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 (16-ounce) can 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.
SERVES: 5
