Fusilli with spicy chicken sausage and ratatouille from the oven

Name: fusilli with spicy chicken sausage and ratatouille from the oven
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 eggplant; 2 Red onion; 2 Red pepper; 6 el (olive oil; 4 tl dried Provençal herbs; 300 g fusilli pasta; 4 chicken sausage; 540 g passata tomato sauce

Pasta with ratatouille of aubergine, red onion and paprika and pasta sauce with chicken.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Wash the aubergines, cut each aubergine lengthwise in quarters and slice the flesh into slices. Peel the onions and cut into thin parts.
Wash the peppers, remove the stalk and the seeds and cut into 2 cm pieces.
Spread the vegetables over a baking sheet covered with parchment paper, drizzle with the oil and sprinkle with the herbs, pepper and salt.
Roast the vegetables in approx. 25 minutes until done.
Meanwhile, bring a large pot of water to the boil. When the water boils, add the fusilli and some salt and cook for 9 minutes until al dente.
Meanwhile cut the skin of the chicken bodies. Heat a skillet with non-stick coating and put the chicken meat in the pan.
Press it with a wooden spoon into small pieces and fry in 4 min. Golden brown and done. Add the passata and heat for 4 min.
Drain the pasta and put the fusilli in the frying pan. Stir in the sauce and spread over the plates. Divide the ratatouille about it.