Wednesday, October 1, 2014


16 oz mild Italian sausage
1 medium onion, chopped
16 oz penne pasta
2 tbsp olive oil
2 cups sliced mushrooms
1 red bell pepper, chopped
1 small unpeeled eggplant, chopped
1 can (16-oz) Italian-style tomatoes
2 tsp dried basil
2 tsp dried oregano
1/2 tsp red pepper flakes
1/3 cup grated Parmesan cheese

In a large deep skillet, cook sausage and onion over medium-high heat until the sausage is browned and crumbly; drain.

Meanwhile, cook pasta according to the package directions; drain and rinse.

Heat the oil in a large skillet over medium-high heat; add mushrooms, bell pepper and eggplant. Cook until tender, about 5 minutes. Stir in the undrained tomatoes, basil, oregano and red pepper flakes.

Simmer vegetables, stirring occasionally, for 30 minutes. Stir in sausage mixture and simmer, stirring occasionally, for 5 minutes. Remove from heat. Add the pasta; mix well.

Spoon the pasta mixture into a serving bowl and sprinkle with the Parmesan cheese.

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