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

Home-made sausages

My mom and her former neighbour still continue to cook together. My mom will (have my father) drive to Brampton and the two friends will spend the afternoon in the kitchen baking cookies, making tomato sauce from scratch (using bushels of tomatoes), breading chicken fillets or pickling tomatoes.

Her friend's husband maintains a beautiful vegetable garden, roasts his own eggplants and grinds his own sausages. I was fortunate enough to get my hands on some of those sausages and used them in a great pasta dish with roasted vegetables. I was quite impressed with myself since Italian isn't exactly my specialty.

Recipe: Bow-tie Pasta with Sausages and Roasted Vegetables

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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Carrot Tzimmes

We were bound in Egypt

...and after eating all that matzah on the run, we were bound again. And that's why we eat matzah during Passover.

Then Moses said again "Let my people go!"

And we were given Tsimmes.

But seriuosly, Passover can be hard(er) on the digestive tract than other Jewish holidays. Thank gosh for tsimmes: a sweet mixture of vegetables and other fibrous fruits. My favourite is carrots and prunes.

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Carrot Tzimmes

by Daniel Saraga March 31, 2010

This standard Passover dish uses sweet flavours to remind us of the sweetness of freedom from Pharoh.

Ingredients

1 kg carrots, peeled3/4 cup (more or less to taste) dried prunes, chopped1/4 cup butter or margarine1/2 cup brown sugar1/2 tsp salt1/4 tsp cinnamon1/8 tsp nutmeg1 cup orange juice1-2 tsp potato starch

Instructions

1. Preheat oven to 350-degrees.2. Boil carrots until tender (not mushy), for 5 minutes and slice to 1/4"-1/2" rounds.3. Place carrots in a mixing bowl with prunes.4. In a small saucepan, melt butter, sugar, cinnamon and nutmeg and stir until smooth. 5. Stir potato starch into orange juice and then combine with butter and sugar and heat until just boiling.6. Pour mixture over carrots and prunes and mix thoroughly.7. Transfer everything into a covered baking dish and bake for 20-30 minutes. 8. Uncover and bake for an additional 20-30, or until carrots are soft and mixture is bubbling.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 10-12 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen