I’ve been “under the weather” lately, and that means…I just plain don’t cook. We “make do” with sandwiches, canned soups, slow cooker soup, and frozen food. Probably not all that healthy, but…life happens, right?
So as soon as I start feeling sort of alive again…I’m craving healthier, home-made food. Something with vegetables even!
Surfing the “Eating Well” website…there were a LOT of yummy recipes. There were a LOT of delicious looking recipes, but I am never satisfied with copying someone else’s creating…I have to make it my own. And…that means I start off with a plan.
The original recipe was “Inside Out Lasagna”. In a way, it has almost nothing in common with my creation other than pasta, tomatoes, and maybe ricotta cheese! I’d never dream of slapping the name of “lasagna” on it either, at it’s a much ruder, cruder, and get-in-your-face dish than that. More rustic, more herbs, and more variety…I guess I’d call it just Rustic Italian-style Pasta with sausage.
Rustic Italian-style Pasta with Sausage
- 8 oz. pasta (radiatorre or penne)
- 1/4 c. olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 4 c. vegetables (cubed eggplant, cubed zucchini, sliced mushrooms, chopped bell pepper, or whatever is good)
- 1 can Italian seasoned diced tomatoes
- 1 lb. Italian sausage, regular or turkey
- 2 tbsp. Italian seasoning
- 1 tsp. anise seed
- 1/2 tsp. rosemary
Cook pasta according to package directions. Drain.
Saute crumbled or sliced sausage in a large skillet over medium heat until it begins to brown. Remove from skillet. Add oil and saute garlic and onions until they are limp and beginning to brown. Add remaining vegetables, stirring occasionally, cooking until vegetables are done. Add tomatoes and sausage, continuing to cook. Add pasta, and stir. Serve topped with mozzarella or ricotta cheese.