“Doing what you love is freedom. Liking what you do is happiness”
I am so excited to share this recipe with you largely because I feel very clever. I snuck many veggies into this dish then tested it on a 7 year old and a 40 year old and guess what?….
It was a smashing hit!
They had no idea what hit them. They knew nothing about the eggplant, the zucchini, the bell pepper and the onion lurking in the rich sauce made with both spicy and sweet italian sausages. They both licked their plates clean while I smirked happily. And that is how I measure success of a dish.
I was looking through my blog’s recipes and came to a realization that there aren’t that many pasta recipes. What a nuisance! That must be changed… immediately. It must be done while I am in the pasta adoration phase, which can pass as fast as it came.
I’m not going to lie I’m also in the “I don’t have much to write about” stage and just going to leave you alone with this incredible sauce.
Hoping writer’s block is gone by the next post.
- 1 small zucchini (about 1 cup) diced
- ½ medium eggplant (about 1 cup) diced
- 1 orange bell pepper, diced
- 1 small onion, diced
- 3 italian sweet sausages
- 2 italian hot sausages
- 1 24oz jar your favorite pasta sauce (I used Bertolli Organic Olive Oil, Basil and Garlic)
- 1 lb pasta, such as linguine, spaghetti or penne
- grated parmesan cheese
- 2 tbsp olive oil
- Heat olive oil in a deep skillet or a Dutch.
- Remove casings off the sausage, crumble and brown until no longer pink. Using a slotted spoon transfer cooked sausage to a plate.
- To the same pot add eggplant, zucchini, bell pepper and onion. Saute over medium heat until the vegetables begin to soften. Stir in sausage and cook another 5 minutes.
- Pour in the pasta sauce, stir, reduce heat to medium low and simmer gently for about 10 more minutes.
- Meanwhile cook pasta according to package directions. Serve topped generously with the sauce, parmesan cheese and a piece of garlic toast. Enjoy