Olsson Recipes

Alison Roman 2025

Italian Sausages served on the side.

INGREDIENTS

2 TBs Olive oil +

1 lb Italian sausage

1 lb eggplant, fennel or zucchini chopped

1 red or yellow onion SLICED (but not too thin)

Kosher salt & pepper

1 24oz jar tomato sauce, pureee or can crushed tomatoes

fresh or dried oregano

crushed red pepper flakes

2 cloves garlic crushed or finely chopped

1 pound dried pasta casarece or rigatoni

Basil Pecorino or Parmesan for grating.

DIRECTIONS

Cook sausages (grill, roast …)

1. Sauté onion and eggplant , season with S&P 10-15 minutes until eggplant browned and onions start to fry at the edges.
2. Add tomato, add 2 Cups water!, oregano, pepper flakes. Simmer, crushing eggplant occasionally with wooden spoon. Add raw garlic. Continue to cook until sauce thickened 10-12 minutes
3. Cook pasta in salted water until al dente. using slotted spoon remove pasta and transfer to pot with sauce and continue to cook until pasta totally cooked (another few minutes).
4. Serve pasta in bowls finish with torn basil & grated cheese.
5. serve with sausages and green salad.