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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 ... Read more

Total time: 25 minutes | Makes 1 main-course serving, 2 first-course servings
  • 1 cup uncooked penne
  • Salt
  • 1/4 pound Italian sausage (preferably spicy)
  • 1 cup packed well-seasoned Ratatouille
  • 2/3 cup bottled marinara sauce
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving

Step 1Cook pasta in boiling salted water according to directions until al dente.

Step 2Prick 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).

Step 3Wash 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.

Note: This can also be made without sausage.
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