RECIPE FROM "SANDY'S
Pasta With Italian Sausage and Vegetables
(From True Grits: Tall Tales and Recipes from the New South)
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.
Sauté 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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