Pasta With Ratatouille and Sausage
Ratatouille is the treasure of the fall harvest. This Provencal vegetable stew is remarkably alluring and versatile.
Its recipe is not etched in stone. You can double the zucchini if you have a lot of it, or if eggplant isn’t a favorite, or vice versa. In fact, there’s no end of possible variations. Just taste it as you go so that the seasoning and tomato content can be tweaked as needed.
Serve it as a side dish with meat, poultry or seafood, then use the leftovers to make other dishes: a ratatouille omelet, say, or polenta or baked potato topped with ratatouille, a ratatouille “caviar” spread, ratatouille topped with bruschetta or ratatouille casserole made with rice, cooked ground beef or lamb.
Cook pasta in boiling salted water according to directions until al dente.
Prick sausage with fork and brown in nonstick skillet over medium-high heat, turning as necessary, about 4 minutes. Drain on paper towels. Cut into thin slices (remove casing if tough).
Wash out skillet. Add sliced sausage, Ratatouille and marinara sauce. Bring to simmer. When pasta is cooked, reserve 1 cup cooking liquid. Drain pasta; add to skillet along with cheese and some of reserved cooking liquid. Toss well. Taste and adjust seasoning and add more liquid if pasta seems too dry. Serve hot with additional cheese on the side.
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