Spicy Ratatouille With Sausage Spaghetti Recipes

SAUSAGE RATATOUILLE

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

RATATOUILLE WITH SAUSAGE

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

RATATOUILLE WITH ITALIAN SAUSAGE

Steps:

• Boil sausages in water until fully cooked.
• Cool and cut into slices.
• Prepare vegetables while sausage is cooking and cooling.
• In a large skillet or wok, heat oil.
• Add onion and garlic.
• After 5 minutes add eggplant.
• After 5 minutes add bell pepper.
• After 5 minutes add zucchini.
• After 5 minutes add mushrooms.
• After 5 minutes add can of tomatoes, seasonings, and sausage.
• Heat through and serve.

RATATOUILLE AND SAUSAGE POTPIE WITH CORNMEAL BISCUITS

Steps:

• For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
• For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
• Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
• Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
• Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
• Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

OVEN-BAKED RATATOUILLE & SAUSAGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
• Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
• Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

RATATOUILLE WITH SAUSAGE AND CHICKPEAS

Steps:

• In a large pot, heat olive oil over medium-high. Brown chicken sausage, turning often, 8 to 10 minutes. Remove; cut into 1/2-inch rounds.
• In same pot, bring Ratatouille, chickpeas, and chicken broth or water to a boil; reduce heat. Simmer until heated through, 5 minutes.
• Return sausage to pot; stir in basil.

EASY ITALIAN SAUSAGE SPAGHETTI

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. Simmer mixture until flavors infuse, about 30 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a serving bowl; top with tomato-sausage sauce and Parmesan cheese.

SPICY RATATOUILLE

Steps:

• Chop up the vegetables into, (bite-sized or slightly larger), pieces. The onion will add a nicer texture if you chop it into rings rather than dicing it.
• Heat up a large frying pan and add your olive oil, the chopped onion and the chopped garlic. Cook until slightly browned, but not cooked through.
• Add the carrots to the frying pan.
• Leave to simmer, covered, for about 5 minutes. You can add about half a glass of water to keep the vegetables from sticking and to steam them a bit.
• Add the capsicums, mushrooms and zucchini to the pan, as well as the tin of diced tomatoes and chilli sauce.
• Cover and simmer for about 15-20 minutes, or until all your vegetables are cooked. The sauce should reduce slightly. You can add some fresh tomatoes for added flavour here. They will cook quickly in the pot and shouldn't take more than 2 or 3 minutes.
• Add salt and pepper to taste and serve as a side dish with some plain steamed chicken or beef, or just by itself.