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| Public domain |
Ingredients:
2 pckg. Italian sweet sausage
1 onion, medium
1/2 small zuchinni
3-4 small, gold or red skin potatoes, or any color small potatoes
about 1 cup fresh green beans, ends snapped. Or, canned, or frozen, thawed and drained
1 lb. spaghetti or angel hair pasta
1/2 jar Bertolli or Newman's own vodka sauce, or any brand. If you make your own, go for it. As for me, I don't like the flammability of vodka or brandi when cooking. It's bad enough when the dry pasta falls into the burner and starts a fire, but that's another story :)
1 pckg. shredded mozzarella cheese
grated parmesan
| Public Domain |
pepper
Italian seasoning or oregano
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Spray bottom of a 13 x 9 inch glass baking pan. Preheat oven to 350 degrees.
In a Dutch oven, place sausages and cover with water. Bring to a boil, and let boil for half an hour.
Take out sausages, but reserve sausage water.
Cut up about 4 sausages, put the other six to the side, there are usually 5 to a package.
Slice onion, potatoes, zucchini. Combine with sliced sausage and green beans. Pour about half the vodka sauce in a coffee mug, about two cups, but leave room and fill with sausage water. Pour evenly over sausage and vegetable mixture. You could add other vegetables like mushrooms or peppers. Sprinkle lightly with salt, pepper, and Italian seasoning or oregano.
Bake about 45 mins, or till potatoes are tender. Cover with foil, but remove foil when ten minutes are left.
Meanwhile, cook pasta in sausage water, add some olive oil so it does not stick, and drain.
At about 35 mins of baking, add the drained pasta and the shredded cheese. Mix well.
Remove and let cool. Sprinkle with parmesan. Serve with salad, and if you like, add a whole sausage as the main dish.
