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.

Serves 5

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