CHICKEN SAUSAGE SPAGHETTI

Take spaghetti night to the next level with this recipe for chicken sausage spaghetti. Easy peasy...and healthy too!

INGREDIENTS:

1 package spaghetti noodles, cooked according to package instructions 
1 tbsp olive oil
12 oz Boars Head chicken sausage (or your favorite Italian sausage), sliced
1 cup diced tomatoes
1 serrano pepper, diced
1 cup cubed eggplant
1 cup sliced summer squash
Salt and pepper, to taste
¼ cup shredded parmesan cheese

Marinara
4 lbs ripe tomatoes, quartered
1 small yellow onion, quartered
4 cloves garlic, minced
1 tbsp extra virgin olive oil
Salt, to taste

Tools
Cutting board 
Knife
Baking sheet
Blender
Large skillet 

DIRECTIONS:

1. Preheat oven to 450°F.
2. Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
3. Roast for 30-40 minutes.
4. Remove from the oven and transfer everything to a large bowl.
5. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the eggplant, squash, and serrano pepper and sauté for 3-4 minutes, until slightly softened.
8. Add the diced tomatoes and sliced sausage. Season to taste with salt and pepper and sauté for 2-3 minutes.
9. Stir in the marinara and simmer for about 5 minutes, until everything is bubbly and heated through.
10. Serve over spaghetti noodles and enjoy!