From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 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.


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