Italian Stew-erole

Ingredients

• ½ cups Ditallini Or Other Miniature Pasta, Uncooked
• ½ pounds Italian Sausage, Bulk Or Removed From Casing
• 1 Tablespoon Olive Oil
• ½ cups White Or Yellow Onion, Chopped
• 2 cloves Garlic, 3 If They Are Small
• 1 cup Zucchini (a Whole Medium Or Large Zucchini), Diced Into Big Chunks
• ½ cups Red Bell Pepper, Diced
• 14-½ ounces, weight Canned Tomatoes, Crushed Or Stewed
• 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Italian Seasoning Mix
• 1 pinch Red Chili Flakes (optional)
• Salt And Pepper, to taste
• Parmesan Cheese

Preparation Instructions

Note: I do not eat meat—I eat faux meat. So I will include directions for both options.

Cook pasta according to package directions. Make sure not to overcook. Set aside.

If using real sausage, cook in your large saucepan over medium heat (just like you would ground beef). When cooked through, set aside.

Heat oil in a large saute pan over medium heat.

Cook onion and garlic until onion begins to soften, about 2 minutes. Add zucchini and red bell pepper; cook for about 5 more minutes.

Add cooked sausage to the pan, or crumble veggie Italian sausage into the pan and cook through. (If you’re using frozen veggie sausage, let it thaw to fridge temperature and it will crumble up nicely.)

Add the entire can of tomatoes, including all of the liquid. (I used crushed tomatoes, but I think stewed would have worked out better because there are more big chunks in stewed tomatoes.)

Add the basil, oregano, Italian seasoning mix, a pinch of salt, a good shake of pepper and red chili flakes if adding them. Mix thoroughly.

Drain and rinse cannellini beans. Mix in. (At this point, you may to increase the heat a bit).

Fold in cooked pasta. Taste and add more salt and pepper if necessary.

Once everything is heated, serve topped with grated Parmesan cheese.