Spaghettini ratatouille with italian sausage
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spaghettini; uncooked |
| ½ | pounds | Italian sausage; casings removed and crumbled |
| 3 | Zucchini; diced | |
| 1 | small | Eggplant; diced |
| 2 | cups | Garlic pasta sauce |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Basil |
| ¼ | cup | Black olives; pitted and sliced |
| 1 | tablespoon | Chopped fresh parsley |
| Grated parmesan cheese | ||
Directions
Cook spaghettini according to directions on package. Drain. Meanwhile in a saucepan, cook sausage until brown. Drain off fat. Add zucchini, eggplant, sauce, oregano and basil. Stir and bring to a boil, cover and simmer until vegetables are tender, about 25 mins. Stir in olives and top with parsley.
Serve over spaghettini and pass the parmesan cheese.
Source Catelli Spaghettini package Recipe by: Catelli Spaghettini Package Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997