Best 5 Spicy Ratatouille With Sausage Spaghetti Recipes

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Embark on a culinary journey with a tantalizing fusion of flavors in this Spicy Ratatouille with Sausage Spaghetti recipe. This symphony of taste combines the vibrant flavors of sautéed vegetables, succulent sausage, and tender spaghetti, all harmonized with a spicy kick. Alongside this star dish, you'll also discover a delectable array of accompanying recipes that are sure to elevate your dining experience. From the refreshing simplicity of a classic Tomato Salad to the zesty zing of Lemon Herb Chicken, each recipe is a testament to the boundless creativity and culinary artistry that await you within this collection. Prepare to awaken your taste buds and indulge in a feast that will leave you craving for more.

Here are our top 5 tried and tested 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

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.

RATATOUILLE WITH SAUSAGE



Ratatouille with Sausage image

"We've enjoyed this hearty and flavorful dish for years," relates Diane Halferty of Tuscon, Arizona. "I concocted it when we lived on a large farm and had lots of fresh veggies and sausage available." In a pinch, prepared spaghetti sauce can be used in place of the fresh tomatoes, she suggests.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 cups ratatouille and 8 sausages.

Number Of Ingredients 16

1 medium eggplant, peeled
4 small zucchini, cut into 1/2-inch slices
1/3 cup all-purpose flour
2 to 4 tablespoons olive oil, divided
2 large onions, sliced
3 garlic cloves, minced
8 uncooked Italian sausage links (about 2 pounds)
4 medium green peppers, julienned
4 medium tomatoes, coarsely chopped
1/4 cup water
1/2 cup minced fresh basil or 8 teaspoons dried basil
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 345 calories, Fat 22g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.

SAUSAGE RATATOUILLE



Sausage Ratatouille image

You'll feel like Ratatouille's great chef Remy when you serve this veggie-packed dish party guests will rave about. Don't let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. -Janine Freeman, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 18

2 pounds sweet Italian sausage links
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
2 medium green peppers, julienned
1 large onion, chopped
5 shallots, chopped
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
4 medium zucchini, quartered and sliced
5 plum tomatoes, chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground allspice
1/4 cup minced fresh parsley
1/3 cup grated Parmesan cheese
Hot cooked rice

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

Nutrition Facts : Calories 337 calories, Fat 26g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 752mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein.

OVEN-BAKED RATATOUILLE & SAUSAGES



Oven-baked ratatouille & sausages image

Roast onions, courgettes and red peppers, then serve in a tomato sauce alongside juicy pork sausages

Provided by Good Food team

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 onion , cut into 16 wedges
3 courgettes , cut into bite-sized pieces
1 red pepper , cut into bite-sized pieces
3 tbsp olive oil
8 large pork sausages
2 garlic cloves , crushed
400g can chopped tomato

Steps:

  • Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
  • Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
  • Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

Nutrition Facts : Calories 482 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium

RATATOUILLE WITH ITALIAN SAUSAGE



Ratatouille with Italian Sausage image

Categories     Bread     Sausage     Summer

Yield serves 10 to 12

Number Of Ingredients 10

3 zucchini (about 1 1/2 pounds)
3 summer squash (about 1 1/2 pounds)
1 onion
1 red bell pepper
1 yellow bell pepper
1 large eggplant
2 pounds Italian sausage
3 (14-ounce) cans crushed tomatoes
1 teaspoon Italian seasoning
Salt and pepper

Steps:

  • Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
  • Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
  • Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
  • Food Trivia
  • Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
  • VEG OUT
  • Do I even have to say you can leave out the Italian sausage?

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your ratatouille is packed with flavor.
  • Don't overcrowd the pan. If you add too many vegetables at once, they will steam instead of sautéing.
  • Cook the vegetables in batches. This will help to prevent them from becoming mushy.
  • Use a variety of spices. This will add depth of flavor to your ratatouille.
  • Don't be afraid to experiment. There are many different ways to make ratatouille, so feel free to adjust the recipe to your liking.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. It is also a great way to use up leftover vegetables. So next time you're looking for a healthy and flavorful meal, give ratatouille a try. You won't be disappointed!

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