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Categories:
hot Italian sausage onion green pepper garlic pesto sauce eggplant zucchini mushrooms red wine tomatoes tomatoes
Viewed: 47 - Published at: 4 years agoIngredients
- 1 lb hot Italian sausage link (I prefer Johnsonville)
- 1 large onion, diced
- 1 large green pepper, seeded and diced
- 4 large garlic cloves, pressed (or minced from a jar)
- 3 tablespoons pesto sauce, jarred (I use Classico Traditional Basil Pesto)
- 1 medium eggplant, peeled and diced
- 2 medium zucchini, diced
- 8 ounces fresh mushrooms, sliced
- 12 cup dry red wine
- 2 (15 ounce) cans crushed tomatoes, with juice
- 1 (10 ounce) canrotel tomatoes and green chilies
- 3 (24 ounce) jars spaghetti sauce (Use your favorite, I like Classico)
Method
- Remove casings from sausage links and slice.
- In a large stockpot over medium high heat, brown the sausage.
- Drain off grease if desired; I usually don't.
- Reduce heat to medium.
- Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms.
- Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened.
- The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird!
- Add the wine, tomatoes, and spaghetti sauce.
- Stir until all ingredients are blended.
- Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors.
- Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce!
