Ingredients
1 lb italian sausage
2 medium onions, cut in 1/4 inch pieces
1 clove garlic, minced
1 28oz can italian chopped tomatoes, undrained
1 16oz can kidney beans, rinsed and drained
2/3 C picante sauce
1/2 tsp basil
1/2 tsp oregano
1 large bell pepper, cut in 3/4 inch pieces
1 medium zucchini, sliced 1/2 inch thick & quartered
1 Tbsp cornstarch
1 Tbsp water
2 Tbsp parmesan (optional)
Directions
Cut sausage in 3/4 inch pieces.
Remove casing.
Cook in skillet over medium-low heat until slightly browned, about 4 minutes.
Add onion and garlic to skillet.
Cook until sausage is no longer pink.
Pour off drippings.
Add tomatoes, beans, picante sauce, basil, and oregano.
Bring to boil.
Reduce heat and simmer 15 minutes.
Add green pepper, zucchini, and cornstarch disolved in water.
Simmer 5 minutes or until vegetables are tender and sauce is thickened.
Sprinkle with cheese.
Notes
Recipe handed down by my Mom.
