1 eggplant, diced
1 zucchini, diced
1 cup baby bella mushrooms, diced
1 yellow onion, diced
4 hot Italian sausage links
2 12 oz. cans whole peeled tomatoes
5 cloves garlic, minced
1 tsp onion powder
1 tsp oregano
1 tsp crushed red pepper
1/4 cup fresh basil, chopped
2 tbsp olive oil
1 1/2 cups grated Parmesan
salt & pepper
1 lb box thick pasta (cavatappi, rigatoni, riccoioli, etc)


• Heat olive oil in large saucepan over medium heat. Add garlic and onion and cook until fragrant
 

• Add eggplant, zucchini, and mushrooms. Stir and season with salt and pepper
 

• While vegetables are cooking, in a small pan remove sausage links from casing and cook fully. Drain grease & set aside
 

• Add tomatoes to vegetables, along with onion powder, oregano, crushed red pepper, basil, and 1 cup Parmesan. Stir in cooked sausage. Simmer ~30 min.

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• Cook pasta according to package directions, reserving 1/4 cup pasta water. Add pasta water to sauce, then pasta and mix. Top with Parmesan