When can you ever go wrong with pasta? Not only do you have endless options but you can be so creative with it! Friendly to all of our veggies out there, you can add meat, seafood, you name it and it will be a great pair!
Pasta is the best quick dinner, after a long day at work or running around with errands all day, pasta is that easy go-to staple always accessible in your pantry and fridge.
To get started, cut up your eggplant and zucchini. Preheat your oven to 425. Place olive oil on a baking dish and roll the vegetables around to coat evenly. Sprinkle with salt and pepper. Place in the oven for 15 minutes, re check and flip over with a spatula and place back in the oven for another 5-10 minutes until the veggies are browned and slightly crispy.
While these are roasting, cut up half an onion and mince 1 clove of garlic. Take a skillet and place a bit of olive oil in the pan until it’s hot on medium high. Take your sausage links and cut into slices or you can take the casing and remove it, then scramble the sausage into crumbles. Cook the sausage until almost fully cooked with slight pink to it. Add your onions and cook until translucent and slightly soft. Add the garlic and cook for about 1 minute. Pour your favorite spaghetti sauce in the skillet and turn the heat to low. Simmer to incorporate all of the flavors.
Add your veggies to the sauce, stir.
While simmering, start your pasta. Boil a large pot of salted water. Place noodles in boiling water and cook according to package directions. I chose angel hair pasta, it’s one of my favorites!
Once all is cooked, place your noodles, then sauce then sprinkle with parmesean cheese and a dash of parsley! Enjoy with your favorite glass of wine.
What you’ll need:
1 box of your favorite pasta (I used angel hair)
1 jar of your favorite pasta sauce (I used a mix of roasted red pepper and vodka sauce)
1 eggplant, cut into cubes
1 green zucchini and 1 yellow zucchini cut into slices
1 clove of garlic, minced
1 half yellow onion, diced
2-3 hot sausage links (or ground sausage)
Italian Flat leaf Parsley for garnish