Rotini with Italian Sausage, Zucchini, and Squash

Ingredients:

1 lb. italian sausage
2 cloves garlic, minced
1 med. chopped onion
1 can tomatoes, undrained
1/2 tsp basil
1/2 tsp oregano
1 beef boulion cube
1 med zucchini, cubed
1 med yellow squash, cubed
6-12 oz tri-color rotini (for color, it is fall after all)

Step 1:

Fill a large pot with water, and begin to boil for the pasta later.

Chop the onion, and cube the zucchini and squash. Finely chop most of the onion to add flavor to the sauce, but leave a few large chunks of it to add some texture to the sauce.

Begin to brown the sausage.

Step 2:

When the sausage is half-way browned, add the garlic.

Step 3:

Once the sausage has finished browning, add the onion and cook for 5 minutes.

Step 4:

Stir in the tomatoes with the juice. Sometimes a bit more tomato sauce is needed, so if neccesary, add 1/4-1/2 a can of tomato sauce to the sauce. I had to add about 1/4 of a can to this. Add the garlic, oregano and boulion.

Step 5:

Stir in the zucchini and squash.

Step 6:

Bring the sauce to a boil. Reduce the heat to a low simmer for about 15 minutes, stirring every 5 minutes.

Add the rotini to the now boiling water.

Step 7:

After the pasta has cooked, and the sauce has simmered for 15 minutes, drain the water off the rotini.

Step 8:

Add the drained pasta to the pan with the sauce. Stir the pasta around to throughly mix the two. Cook the two together for about 5 minutes to let the pasta absorb some of the flavor from the sauce.

Step 9:

Serve the Rotini with Italian Sausage, Zucchini, and Squash.

If you like your food spicy, which I do, if you can find some, use spicy tomatoes instead to give the pasta a nice spicy kick to it. Spicy italian sausage will do the same, though I think spicy italian sausage doesn't have as good of flavor to it, nor will it add as much spice to the sauce as the tomatoes would.