Spicy Sausage Ratatouille
Ingredients of Spicy Sausage Ratatouille
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL whole-wheat penne pasta 3 cups 750 mL Hot Italian sausage 3/4 lb. 340 g Olive (or cooking) oil 1 tbsp. 15 mL Chopped red onion 1 cup 250 mL Chopped zucchini 2 cup 500 mL Chopped red pepper 1 cup 350 mL Chili powder 2 tsp. 10 mL Garlic powder 1/2 tsp. 2 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp 1 mL Can of diced tomatoes (with juice) 19 oz. 540 mL Can of tomato sauce 14 oz. 398 mL Grated Italian cheese blend 1 1/2 cups 375 mLHow to Spicy Sausage Ratatouille
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 5 minutes, stirring occasionally. Drain. Transfer to gresed 9 x 3 inch ( 22 x 33 cm ) baking dish.
Heat large frying pan on medium. Add sausage. Cook for about 10 minutes, turning saveral, until browed on all sides. Remove to paper towel-linred plate to drain. Let stand for 10 minutes. Cut into 1/4 inch (6 mm) slices. Add to pasta.
Heat olive oil in same frying pan on medium. Add onion. Cook for about 5 minutes, stirring occasionally, until softened.
Add next 7 ingredients. Cook for about 10 minutes, stirring occasionally, until eggplant is softned.
Add tomatoes with juice and tomato sauce. Stir. Add to padta mixture. Toss. Sprinkle with sheese. Cover with greased foil. Bake in 350 F (175 C) oven for about 45 minutes until bubbling and cheese is melted. Serves 6.
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