Cajun Linguini alla Riccardo

- 1 eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 2 zucchini
- 8oz pasta (like Al Dente Brand Spicy Sesame Linguini or Red Chili Pepper Fettucini)
- 1 tbsp cajun spice
- 2 pounds of spicy andouille chicken sausage
- 4 tbsp olive oil
- 1/2 cup pasta sauce (any kind will do, I used Classico Tomato & Basil)

Cut the eggplant, zucchini, and peppers into bite sized pieces and set aside. You may want to remove the skin from the eggplant, but you don't have to. Cook pasta according to the directions, rinse, and toss in a bowl with a little olive oil, and set aside. Add a few tbsp of olive oil to the frying pan and heat over medium high heat. Add eggplant, peppers, zucchini, and sausage, and about 1/8 cup of water (my pan was quite full so adding the water helped to steam the vegetables a bit). Sprinkly on the cajun spice, and stir fry for about 8-10 minutes. I covered mine when I wasn't stirring to help keep in the heat and moisture. Add the pasta, and the tomato sauce, cook for another minute or two to make sure the pasta is heated nicely (in case it sat in your bowl for a while and got cold), and then serve.

Makes (at least) 8 servings.

Suggestions:

- Use the full 12oz of pasta if you've got more than 8 people to serve. The results will be a little less rich in veggies, but still good!
- Substitute or add other vegetables.
- Stir fry some diced chicken or shrimp in a separate pan and add at the end instead of or in addition to the andouille sausage.
- Top with grated parmesan cheese.
- If you can't get a spicy pasta like the two I mentioned, use regular pasta, but you may want to add more cajun or creole spices to the stir fry. I also wonder if maybe adding a little shrimp/crab boil to the water when cooking the pasta would help make the pasta spicy. Might be worth trying some time.

Number of Servings: 8

Recipe submitted by SparkPeople user RICKROOT.