Ingredients
1 box farfalle pasta
6 spicy lamb sausages,casings removed, meat crumbled
6 ripe roma tomatoes
2 medium japanese eggplants, sliced in 1/2" pieces, then halved
2 medium green peppers,seeded and cut in chunks
2 medium red peppers,seeded and cut in chunks
2 medium yellow peppers,seeded and cut in chunks
8 oz. sliced fresh shitake mushrooms (about 6-8 medium mushrooms)
bunch of fresh basil,cut chiffonade-style (thin strips)
Bertolli extra virgin olive oil
1 tbsp. butter
sea salt and freshly ground pepper
freshly grated parmegano reggiano or gran padano
Preparation
Preheat oven to 350.
1.Toss eggplant and peppers in small amount of olive oil.Season to taste with sea salt and fresh ground pepper. Place in oven-proof baking dish.
2.Quarter tomatoes, put in their own baking dish and drizzle with olive oil, add dash of salt and pepper.
Bake vegetables for 30 minutes or so, until they are browned. Remove from oven and let stand at least 5-10 minutes.
While vegetables are roasting, saute sausage in a small amount of olive oil until thoroughly cooked. Carefully drain and set aside.
Saute mushrooms in butter and small amount of olive oil, over medium-high heat, until just browned (about 4-5 minutes). Set aside.
At the same time, boil water for pasta, and cook to desired tenderness. Drain, and remove to large mixing bowl.
Toss pasta gently with sausage and vegetables(including any accumulated juices). Finally, toss in basil.
Serve in individual pasta bowls, topped with freshly grated cheese.
Buono Appetito!!!
