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    **Ingredients:**

    – 1 Zucchini
    – ½ Eggplant
    – ½ Red Bell Pepper
    – ½ Orange Bell Pepper
    – ½ onion
    – 8 cloves garlic
    – 8 – 10 grape tomatoes
    – 4 Italian Sausages
    – 15 oz can tomato sauce
    – 1 bunch parsley
    – fresh basil
    – 1 cup white wine
    – ¼ cups olive oil

    **Steps:**

    1. Preheat oven to 400F.

    2. Soak eggplant in heavily salted water for at least 30 minutes. Then drain and rinse.

    3. Brown sausage in dutch oven or cast iron skillet with olive oil until it’s about 75% done. Remove to cutting board and set aside.

    4. Put veggies in dutch oven or cast iron, stir to coat in oil + fat from sausage, then put lid on pan and place in oven for 10-15 minutes.

    5. Remove veggies to plate and set aside.

    6. Slice sausage and brown in dutch oven.

    7. Deglaze pan with white wine. Let that cook down by half.

    8. Add tomato sauce and herbs. Let simmer.

    9. Prepare pasta according to package directions. Reserve 1/2 cup of pasta cooking water.

    10. Add veggies to sauce, along with the reserved pasta water. Simmer until veggies tender.

    11. Toss pasta in sauce and serve.

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