Eggplant, zucchini, mushroom, sausage pasta sauce
Below is my favorite vegetable forward pasta sauce. A handful or two of spinach is also welcome here in addition to, or in substitution of, any of the below veggies to your preference. I have been loving Banza chickpea pasta for an extra punch of fiber and protein, but this sauce works with any of your favorite pasta types.
Ingredients
2 tbsp olive oil
2-3 medium shallots, diced
3 cloves garlic
1 lb chicken Italian sausage (either loose, or small pieces)
1 tin (2 oz) anchovies
1 can (28 oz) whole, peeled tomatoes, drained
1/2 can (6 oz) tomato paste
1 cup sliced mushrooms (your favorite type works)
3 medium zucchini, sliced
1 medium sized eggplant, cubed
1/2 cup reserved, starchy, pasta water
Directions
Heat olive oil in your pan.
Add shallots and cook until soft/they start to caramelize
Add garlic and cook for another 1-2 mins
Add sausage. Cook until beginning to brown (~3 min).
Start boiling water for pasta at this point if you haven't yet.
Add anchovies and tomato paste and cook until anchovies break down and paste begins caramelize.
Add the tomatoes and cook until they begin to breakdown.
Add your vegetables (mushrooms, zucchini, eggplant) here and cook until soft.
While your vegetables are cooking, cook your pasta of choice.
Once the pasta is done (or is close to done), add ~1/2 cup of the starchy pasta water, and simmer sauce for another ~5 minutes for it to reduce a bit.
Serve on top of your pasta and enjoy!
