1 vegetarian sausage/bratwurst or real bratwurst, optional
1 jar sauce (I used organic Meijer brand mushroom)
½ c red wine
1 tbsp red wine vinegar
2 tbsp apple cider vinegar
1 ½ tsp dried basil, divided
Salt, to taste
Drizzle of olive or truffle oil, optional
Instructions
Start boiling water and cook pasta as directed while you prepare the sauce.
Cut all vegetables roughly the size of the pasta shells. I will typically remove about half of the peel from the squash and zucchini.
Mix squash with a drizzle of oil, spritz of nonstick spray, or a little water. Add ½ tsp basil and toss to coat.
Saute onion, pepper, and garlic until soft.
Add squash and zucchini and saute for about 5 minutes.
Add mushrooms, jar of sauce, chopped sausage, and remaining basil. Add red wine and vinegars. Cook sauce for about 10 minutes, until slightly thickened and a deep red color.
Add cooked, drained pasta. Stir gently and serve.
Notes
Additional wine can be added if you prefer a wine-y sauce. It can easily be omitted if avoiding alcohol-- I would add a few additional tablespoons of vinegar.