Recipe Archives->Pasta->Fusilli Sausage

Fusilli with Sausage and Summer Vegetables
Serves: 4

12 ounces Italian sausage
1 tablespoon olive oil
1 teaspoon salt
4 cloves garlic, finely minced
1 small onion, finely diced
1 eggplant, peeled and diced
1 medium zucchini, peeled and diced
1/2 cup red wine
1 1/2 cups chopped tomatoes
2 tablespoons dried oregano
1/4 cup freshly grated Parmesan cheese
12 ounces fusilli pasta

Slice the sausage into 1" pieces. Heat a large saute pan over medium
heat and add the sausage. Cook until the meat is no longer pink.
Remove the sausage from the pan with a slotted spoon and drain on
paper towels. Set aside. Heat the olive oil in the saute pan over
low heat and add the onions. Cook until the onions are translucent,
about 5 minutes. Add the garlic and cook 1 minute more. Add the
zucchini and eggplant and cook the vegetables until they begin to
soften, about 3 minutes. Turn the heat to medium, add the wine,
tomatoes and oregano and reduce by half. Meanwhile, place a large
pot of water on to boil. Add the pasta and cook about 12 minutes
until al dente. Drain. Add the sausage and pasta to the sauce and
toss until coated. Sprinkle with the fresh Parmesan.

Printable version: fusilli-sausage.txt.