So if you’ve heard of ratatouille it was probably preceded by ‘Disney presents’. I don’t know about you, but when I saw that mouse making that boy dance around the kitchen more graceful than Natalie Portman in a tutu, I said to myself “Damn, I need to cook that shit!”.
I wanted to stray a bit from the idea of this dish being a side since when I first made it as a side it was a tedious pain in my ass. So here it is, the main course. Ratatouille!
Delicious as leftovers, this says 6 servings, but it usually feeds 3 people because it’s so friggin amazing everyone always wants more!
In a large skillet, sautee spicy sausages.
When browned on all sides, remove from pan and slice evenly, slightly thicker than the vegetables.
Place back in pan, creating a crisp browning on either side of the sausages.
Remove from pan and set aside.
In a 9x13 pan, empty 2 cans of tomato sauce.
Spread chopped onion and whole garlic cloves over sauce.
Stand chopped vegetablePeppers not in this one.s and sausage up right in the pan, creating a consistent pattern over the sauce.
When you have covered the walls of the pan, work your way inward in a spiral motion.
Spread 3rd can of tomato sauce over the completed vegetable/sausage masterpiece, and top with parsley. Ratatat
Cover with aluminum foil and bake for 30 minutes. Remove foil, and continue baking for 15 minutes, or until vegetables are soft.
Top with sour cream (this helps tone down the spicy sausage but without missing the flavor)
Delicious as leftovers, this says 6 servings, but it usually feeds 3 people because it's so friggin' amazing everyone always wants more!
ITEMS WE USED TO MAKE THIS RECIPE