Looking for something to warm you up on a cold winter day? Try this pasta dish with an easy tomato sauce. I selected red bell peppers both for presentation and flavor. Red, yellow, and orange bell peppers are all similar in flavor and referred to as “sweet” bell peppers, which is a nice contrast for the spice in this recipe. Green bell peppers have a slightly stronger, more bitter taste. Of all the colors, red peppers have the highest amounts of Vitamin A, Vitamin C, and Beta Carotene. Feel free to substitute which ever color or color combination  you prefer.

There are two options for adding heat to this recipe. The first is to use hot Italian sausages. The second is to use sweet Italian sausage or regular bulk sausage then add red pepper flakes to taste (from 1/4 tsp to 1/2 tsp, depending on your palate). The recipe below is shown using the hot Italian sausage. For the vinegar in this recipe, I used a flavored shallot vinegar, but nearly any variety will do: white wine, red wine, balsamic, or even apple cider in a pinch.

Spicy Sausage & Peppers Pasta

1 box (16 oz) short shaped pasta, such as penne
3/4 lb hot Italian sausage, casings removed
2 red bell peppers, seeded and cut into strips
1 pkg (8 oz) sliced mini bella mushrooms
1 yellow onion, diced
3 garlic cloves, minced
Olive oil
Sea salt
Cracked black pepper
2 tbsp vinegar
1 tsp dried oregano
1 can (15 oz) low-sodium tomato sauce

In a large pot, bring salted water to a boil and cook pasta according to package directions. Drain pasta, reserving about 1 cup of pasta water, and return to pot. Toss pasta with olive oil, set aside and keep warm.

Meanwhile, heat a large skillet over medium-high heat. Add sausage and break apart with a wooden spoon. Add mushrooms and a small amount of olive oil. Saute for 5 minutes, then add diced onion. Season with salt and pepper, then saute 3 minutes. Add red bell pepper and garlic (if using sweet or mild sausage, add red pepper flakes at this point). Saute 3-5 minutes, until peppers are crisp-tender. Add vinegar, oregano, and tomato sauce. Bring mixture to a boil and remove from heat.

Add sausage mixture to pasta and toss. If mixture is too dry, add pasta water a little at a time until sauce is desired consistency. Serve immediately.

This is actually a combination of two recipes from Real Simple magazine, along with my own personal twist. Ratatouille is usually thought of as a summer dish, given the use of produce such as eggplant, bell pepper, tomatoes, zucchini and summer squash. It also works well as an end-of-the-season dish, when the last of the summer produce arrives at the grocery store or farmer’s markets. For the past two weeks, my local grocery store has had the biggest, most beautiful zucchini, so I wanted to seize what it probably my last chance of the season to enjoy them!

Ratatouille is traditionally a meatless dish, comprised of vegetables and fresh herbs. One of the Real Simple recipes combined this dish with Italian sausage, which is a favorite in our house. It seemed like a winning combination, so I created this recipe for some dinner guests and received rave reviews. To complete the meal, I served this over warm egg noodles tossed with a drizzle of olive oil and a sprinkle of fresh basil.

Tip: Cut the eggplant first and place in a colander. Sprinkle with salt and allow to set while you prepare the rest of the vegetables. Rinse  and pat dry before adding to saute. This will remove most of the bitter flavor and improve the texture of the eggplant (prevents it from getting overly soggy and mushy).

Look for eggplants that heavy for their size. This indicates ripeness and also improves the texture and flavor of the dish.

Ratatouille w/ Italian Sausages
adapted from Real Simple

4 Italian sausages, 1 lb, halved if desired
Olive oil
Sea salt
1 sweet yellow onion, diced
2 garlic cloves, minced
1 large eggplant, about 1 lb, cubed
1 large zucchini, quartered lengthwise and sliced 1/4 inch thick
1 red bell pepper, seeded and diced
1 can (14 oz) petite diced tomatoes, do not drain
1/4 cup fresh basil, chopped
1 tsp dried oregano
1/4 tsp red pepper flakes
1/2 cup low-sodium chicken stock
Cracked black pepper, to taste

Preheat oven to 400F and coat a 13×9 baking dish with cooking spray.

In a large skillet, heat about 1 tbsp olive oil. Brown sausages on both sides, about 3 minutes per side (sausages do not need to be cooked through). Arrange in a single layer in prepared baking dish and set aside.

In the same skillet, add onion and garlic. Sprinkle with sea salt and saute 2-3 minutes. Add eggplant, dried oregano and red pepper flakes. If pan begins to dry out, add a little more olive oil. Saute 3 minutes and add zucchini and bell pepper. Saute an additional 3 minutes, then add tomatoes with liquid and chicken stock. Bring liquid to a boil and stir in chopped basil. Season to taste with black pepper.

Pour vegetable mixture over sausages in prepared baking dish. Turn sausages to coat (if desired, cut sausage in half). Bake, uncovered, for 25-30 minutes, until sausages are cooked through. Remove from oven and allow to set for 10 minutes before serving.

As the dish cooks, the vegetables should start to release liqiud and create a sauce in the pan. If the pan dries out, though, just add a little more chicken stock.

Originally, this recipe came from the local newspaper. When I started making it, however, it called for 1/4 cup butter and 1/2 cup cheese in the soup. That gave me pause because I have never used that much butter in soup, and it didn’t seem like a cheese-based soup. It seemed like the recipe was using butter and cheese to add flavor, rather than building the flavors of the soup with herbs, onions, and other healthy ingredients.

I started tinkering with the recipe, as I tend to do, and ended up with something very different from the original. I changed proportions, added and subtracted ingredients, and completely disregarded the use of butter or cheese. The end result was fantastic! James and I both enjoyed this hearty soup, packed full of vegetables and protein-rich great northern beans. A relatively small amount of sausage (1/2 lb) gives flavor and body to the soup.

Great Northern Bean & Sausage Soup

1/2 lb sweet Italian sausage
1 onion, chopped
3 garlic cloves, minced
sea salt
2-3 small or medium carrots, diced
1 can (14-15 oz) petite diced tomatoes, undrained
2-3 sprigs fresh thyme
1/4 tsp crushed red pepper flakes
2 cans (15 oz each) great northern beans, drained and rinsed
6 cups chicken stock or broth
6 cups fresh spinach, roughly chopped
black pepper, to taste

In a large stockpot over medium-high heat, cook sausage until browned, crumbling with a wooden spoon. Add onions, garlic, carrots and a pinch of salt. Saute until onions soften, about 3-5 minutes. Add tomatoes with liquid, thyme sprigs, and red pepper flakes. Bring to a boil and reduce heat to medium. Add beans and cook until most of the liquid has cooked off, about 5-7 minutes.

Add chicken stock to pan. Using wooden spoon, scrape any browned bits off the bottom of the pan. Bring to a boil and stir in chopped spinach. Reduce heat to low and simmer until spinach wilts, about 3-5 minutes. Remove from heat and add black pepper to taste. Let stand 5 minutes before serving.

Frugal Breakdown:
1/2 lb sausage: $1.48
1 onion: $0.50
3 garlic cloves: negligible
sea salt: negligible
2-3 carrots: $0.75
1 can diced tomatoes: $1.05
2-3 sprigs fresh thyme: $0.50
1/4 tsp crushed red pepper flakes: negligible
2 cans great northern beans: $1.78
6 cups chicken broth: $2.29
6 cups fresh spinach: $2.00
black pepper: negligible
TOTAL: $10.35

Verdict: So close! Though the sausage is not necessary, which would bring the total to $8.87. Some of the broth could be replaced with water, which would decrease the total as well. The total would probably increase even more with the original version including butter and cheese.

Regardless of the price, this was a huge hit. We also had couple rolls on the side from the local bakery, which added $1.50 to the meal. There are easily 6 servings of this soup, so even at the original price that is only $1.72 per serving, plus about $3 for rolls. The soup is even better the next day, after the flavors have a chance to mingle.

Here is a great dish to serve on weeknights when you want something quick, tasty, and satisfying. Use any small shaped pasta, such as rotini or penne, and toss with browned sausage, cubed eggplant, and a few pantry staples to make a great all-in-one meal. Basil adds some freshness and feta cheese gives the dish a touch of tang.

Pasta w/ Sausage, Eggplant & Feta
adapted from Cooking Light

1 large eggplant (about 1 lb), peeled and cubed
1/2 lb bulk sweet Italian sausage
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
1/4 tsp black pepper
1 can (14.5 oz) diced tomatoes, do not drain
8 to 10 oz (about half a box) small shaped pasta, such as rotini
1/4 cup chopped fresh basil
1/2 cup (2 oz) crumbled feta cheese

Cook pasta in salted water according to package directions. Drain and keep warm.

Meanwhile, brown sausage in a large nonstick skillet over medium-high heat, breaking into pieces with a wooden spoon. Add eggplant and garlic, cook until eggplant is tender, about 5 minutes. Reduce heat to medium and add tomato paste, oregano, pepper, and diced tomatoes. Cook for 5 minutes, stirring occasionally. Remove from heat and stir in basil.

Toss eggplant mixture with cooked pasta in a large bowl and top with feta. Serve immediately.

Here is the first recipe for Spring Fever, combining fresh asparagus with sausage, mushrooms, potatoes, and more. This is a relatively quick and easy one-dish dinner, perfect on those chilly spring nights (or, if you live in Michigan, snowy spring nights). This recipe is inspired by one in Simply in Season, but I added my own personal touch to give it a little more substance and flavor. If asparagus isn’t your vegetable, try broccoli, peppers, or sugar snap peas.

1 lb bulk sausage
1 medium onion, halved and sliced
8 oz sliced mushrooms
4-5 medium potatoes, any variety, cut into 1-inch chunks
3/4 cup water
1 lb asparagus, halved lengthwise and cut into 1-inch pieces
salt and pepper
cheese, for topping, if desired

In a large skillet over medium heat, combine sausage, onions, and mushrooms. Using a spatula, break sausage into smaller pieces (but do not crumble completely). Saute until sausage begins to brown, about 5 minutes.

Add potatoes and water to skillet. Season with salt and pepper. Cover and simmer for 10 minutes, stirring halfway through.

Add asparagus to top of mixture but do not stir in. Cover and simmer an additional 10 minutes, or until asparagus is crisp-tender and potatoes are tender. Stir and top with fresh ground pepper.

Serve immediately, topped with cheese if desired.

Cooking on the stove:

Ready to serve: