spicy ratatouille with sausage and spaghetti

Name: Spicy Ratatouille with Sausage & Spaghetti
Prep time: 10 min
Cook time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 1 pound(s) hot Italian sausage, casing removed; 1 medium onion, chopped; 3 clove(s) garlic, minced; 1 teaspoon(s) red pepper flakes; 2 tablespoon(s) Italian seasoning; 1 teaspoon(s) salt; 1 large zuchinni; 1 medium eggplant, peeled; 8 ounce(s) Baby Bella mushrooms, cut in quarters; 1 can(s) stewed Italian-style tomatoes (14.5 oz); 2 can(s) Italian petite diced tomatoes (14.5 oz each); 1 can(s) tomato paste (6 oz); 1 1/2 cup(s) beef broth; 1 tablespoon(s) extra virgin olive oil; 1 pound(s) spaghetti

(1 rating)

A bowl of Spicy Ratatouille With Sausage and Spaghetti.

review

Blue Ribbon Recipe by

Terri Rountree

@Nana2anz

Whitewright, TX

I came up with this recipe using a classic ratatouille recipe, adding hot Italian sausage and serving over spaghetti. Enjoy!

Blue Ribbon Recipe

This spicy ratatouille with sausage and spaghetti is surprisingly good and a twist on the traditional recipe. It's like a thick stew filled with textures and spices. The eggplant becomes tender and soaks up the spice flavors. The hot sausage adds heartiness to the meal and a little kick. Served over spaghetti, this is a comforting meal.

— The Test Kitchen @kitchencrew

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(1 rating)

yield 6 serving(s)

prep time 10 Min

cook time 1 Hr

method Stove Top

Ingredients For spicy ratatouille with sausage and spaghetti

1 lb

hot Italian sausage, casing removed
1 md

onion, chopped
3 clove

garlic, minced
1 tsp

red pepper flakes
2 Tbsp

Italian seasoning
1 tsp

salt
1 lg

zuchinni
1 md

eggplant, peeled
8 oz

Baby Bella mushrooms, cut in quarters
1 can

stewed Italian-style tomatoes (14.5 oz)
2 can

Italian petite diced tomatoes (14.5 oz each)
1 can

tomato paste (6 oz)
1 1/2 c

beef broth
1 Tbsp

extra virgin olive oil
1 lb

spaghetti

How To Make spicy ratatouille with sausage and spaghetti

Test Kitchen Tips

We started preparing this recipe in a skillet, but the skillet was too full. We switched to a Dutch oven.

1
Heat 12" skillet over medium-high heat. Add olive oil and Italian sausage (without casing).

2
Chop onion (rough chop) and add to skillet as sausage cooks.
3
Add minced garlic, red pepper flakes, and Italian seasoning. Mix and cook until the sausage is done.
4
Meanwhile, chop zucchini, eggplant, and mushrooms into 1/2" to 1" pieces.
5
Add to sausage mixture when sausage is done.
6
Now add the tomatoes and tomato paste. Add beef broth. Stir and bring to a boil.
7
When brought to boil turn down to a simmer. Simmer for 30 minutes.
8
Make spaghetti according to directions. Drain and add olive to pasta to prevent sticking. Serve sausage mixture over pasta.
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