Wednesday, April 7, 2010

Bow-tie Pasta with Sausages and Roasted Vegetables

  • 3 roasted red peppers
  • 1 eggplant, sliced and roasted
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 6 sausages (450g), grilled or baked and sliced
  • 1 can crushed tomatoes
  • 1/2 cup red wine
  • 1/2 cup pitted olives
  • 1 tbsp dried basil
  • 1 tbsp dried parsley
  • 1 box whole wheat bow-tie pasta
  • Parmesan cheese
  1. Slice eggplant and roast peppers and eggplant, removing skin from peppers when done.
  2. Slice peppers and eggplant and set aside.
  3. Partially roast sausages, slice and set aside.
  4. Heat pan with 2 tbsp. olive oil and fry onions and garlic until soft.
  5. Add back sausages and continue frying until browned.
  6. Add crushed tomatoes, wine, olives, basil and parsley. Bring to a boil and simmer on medium-low for 15-20 minute, stirring frequently.
  7. Boil the pasta, strain and set aside.
  8. Add peppers and eggplant to the tomato sauce mix and simmer on low for another 5-10 minutes.
  9. Add pasta to the tomato sauce.
  10. Serve with Parmesan cheese.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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