I'm in a comfort food mood. (The real question is when am I not in a comfort food mood?) Yesterday my mom asked me to prepare something hearty for a late lunch and as the dutiful house-daughter, I was happy to oblige. Afterwards, Lauren and I hit up the Anaheim Packing District for ice cream sandwiches and girltalk. Quite a nice day all in all.
I sort of threw this together and it turned out surprisingly well. *Pats self on the back*.
The recipe:
*for three to four people
- 1 zucchini, chopped up in bite sized pieces
- 4 garlic cloves
- 1 eggplant, peeled and chopped up in bite sized pieces
- 1 red onion, sliced
- a couple of tablespoons of butter
- one large hot italian sausage, removed from casing
- one can of diced tomatoes
- 2 anchovies (optional, but yum)
- olive oil
- four or five big basil leaves, julienned
- a small, small handful of parsley, minced for garnish
- penne pasta, 3-4 large handfuls (for three people)
- chili flakes, thyme, oregano, black pepper, salt
Directions:
1. Throw the sliced onion on low-medium heat with salt and pepper and butter in heavy saucepan until caramelized (15-20 mins)
2. Roast garlic cloves, zucchini and eggplant with olive oil, salt, pepper and chili flakes (400 degree until soft, about 20-30 mins) -> you may have to flip over the veg halfway through to cook evenly
3. In a large saucepan, put in about three tablespoons of olive oil with basil on low heat. Let the basil infuse into the oil for about 10 minutes.
4. Toss in Italian sausage and anchovies and sear with basil oil on medium/high heat.
5. Once this is done, add the can of tomatoes and cook for 3-4 minutes (medium heat)
6. Toss in caramelized onions and roasted veg and garlic and a few dashes of chili flakes, oregano, and thyme. Add salt and pepper to taste. Simmer for 10-15 minutes on low heat.
7. Toss with penne and garnish with parsley.
*My family eats more sauce than pasta, so you may need to adjust the recipe to fit that. :)
The recipe:
*for three to four people
- 1 zucchini, chopped up in bite sized pieces
- 4 garlic cloves
- 1 eggplant, peeled and chopped up in bite sized pieces
- 1 red onion, sliced
- a couple of tablespoons of butter
- one large hot italian sausage, removed from casing
- one can of diced tomatoes
- 2 anchovies (optional, but yum)
- olive oil
- four or five big basil leaves, julienned
- a small, small handful of parsley, minced for garnish
- penne pasta, 3-4 large handfuls (for three people)
- chili flakes, thyme, oregano, black pepper, salt
Directions:
1. Throw the sliced onion on low-medium heat with salt and pepper and butter in heavy saucepan until caramelized (15-20 mins)
2. Roast garlic cloves, zucchini and eggplant with olive oil, salt, pepper and chili flakes (400 degree until soft, about 20-30 mins) -> you may have to flip over the veg halfway through to cook evenly
3. In a large saucepan, put in about three tablespoons of olive oil with basil on low heat. Let the basil infuse into the oil for about 10 minutes.
4. Toss in Italian sausage and anchovies and sear with basil oil on medium/high heat.
5. Once this is done, add the can of tomatoes and cook for 3-4 minutes (medium heat)
6. Toss in caramelized onions and roasted veg and garlic and a few dashes of chili flakes, oregano, and thyme. Add salt and pepper to taste. Simmer for 10-15 minutes on low heat.
7. Toss with penne and garnish with parsley.
*My family eats more sauce than pasta, so you may need to adjust the recipe to fit that. :)
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