Best Spicy Ratatouille Recipes

SPICY RATATOUILLE WITH SAUSAGE & SPAGHETTI

Spicy Ratatouille with Sausage & Spaghetti image

This spicy ratatouille recipe is hearty and delicious. We really like the addition of hot Italian sausage. It gives this recipe a definite bite. Your family will love this!

Provided by Terri Rountree

Categories Pasta

Time 1h10m

Number Of Ingredients 14

Ingredients

1 lb hot Italian sausage
1 medium eggplant
2 can(s) petite diced tomatoes (Italian), 14.5 oz.
1 can(s) tomato paste
1 medium onion
1 large zuchinni
8 oz baby bella mushrooms (cut in quarters)
1 Tbsp olive oil, extra virgin
1 tsp red pepper flakes
1 tsp salt
2 Tbsp Italian seasoning
3 clove garlic
1 1/2 c beef broth
1 can(s) stewed tomatoes, Italian-style, 14.5 oz.

Steps:

1. Heat 12" skillet over medium-high heat, add olive oil and Italian sausage (without casing).
2. Chop onion (rough chop) and add to skillet as sausage cooks. Add minced garlic, red pepper flakes, Italian seasoning mix and cook until sausage is done.
3. Meanwhile, chop zucchini, eggplant, and mushrooms into 1/2" to 1" pieces. Add to sausage mixture when sausage is done. Now add tomatoes and tomato paste. Add beef broth. Stir and bring to boil. When brought to boil and turn down to a simmer. Simmer for 30 minutes.
4. Make spaghetti according to directions. Drain and add olive oil or butter to pasta to prevent sticking. Serve sausage mixture over pasta.

SPICY RATATOUILLE

Spicy Ratatouille image

Make and share this Spicy Ratatouille recipe from Food.com.

Provided by Cheri 911

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 medium onion, chopped
2 medium bell peppers, cubed
2 small yellow squash, cubed
1 small eggplant, cubed
4 garlic cloves, crushed
2 medium tomatoes, cubed
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
3 tablespoons Burgundy wine
1/2 cup tomato juice
2 tablespoons tomato paste
2 teaspoons salt
black pepper
1/4 cup olive oil
fresh parsley, chopped

Steps:

Heat olive oil in large, heavy pot.
Add garlic, spices, and onion, and salt lightly.
Saute' over medium heat until onion egins to turn transparent.
Add eggplant, wine, and tomato juice.
Stir to mix well, then cover and simmer 10 - 15 minutes over low heat.
Add squash and peppers.
Cover and simmer 10 minutes.
Add salt and pepper, tomatoes, and tomato paste.
Mix well and stew until tender to taste.
Just before serving, mix in fresh parsley.
Serve over polenta or cous cous, topped with cheese if you like, and hot sauce.

Nutrition Facts : Calories 227.2, Fat 14.5, SaturatedFat 2, Sodium 1330.6, Carbohydrate 22.8, Fiber 8.4, Sugar 10.6, Protein 4.4

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