Name: Andouille Sausage and Vegetable Ratatouille Pasta
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Cajun-French Fusion
Ingredients: 450g (1 lb) Penne Rigate pasta; 340g (12 oz) Andouille sausage, sliced into 1/4-inch rounds; 1 medium eggplant (approx. 350g), cut into 1/2-inch cubes; 2 medium zucchini (approx. 300g), cut into 1/2-inch cubes; 1 large yellow onion, diced (approx. 200g); 2 large bell peppers (1 red, 1 yellow), seeded and diced; 4 cloves garlic, minced (about 15g); 1 can (800g / 28 oz) crushed San Marzano tomatoes; 3 tablespoons (45ml) extra-virgin olive oil; 1 tablespoon (5g) fresh thyme leaves, roughly chopped; 1 teaspoon (6g) Diamond Crystal kosher salt, plus more for pasta water; 1/2 teaspoon (1g) freshly cracked black pepper; 1/2 cup (120ml) starchy pasta water (reserved after boiling); 1/4 cup fresh parsley, finely chopped (for garnish); 30g (1 oz) Parmigiano-Reggiano, finely grated; 4 sprigs fresh thyme (for garnish)

Magic Sous

Andouille Sausage and Vegetable Ratatouille Pasta — Magic Sous