Vidalia Onion & Italian Sausage Pasta

I found this recipe on the sack of Vidalia sweet onions I bought at the store before Hurricane Irma. I only buy sweet onions and a Vidalia is one of my favorite. Of course the recipe wasn't vegan but I broke out the trusty Field Roast Italian sausage and bam, we had a nice dinner over bow tie pasta and fresh sliced tomatoes.

• 6 links Field Roast Italian sausage
• 3 tablespoons extra virgin olive oil
• 1 large Vidalia sweet onion
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 2 bay leaves
• 1/2 teaspoon Creole seasoning
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 medium yellow summer squash
• 1 box of your favorite type of pasta (I used bow-ties)

Slice sausages on a bias (about 1/2" thick) and brown in a large skillet with a tablespoon oil. Remove and set aside.

Meanwhile, peel and trim onion; slice in narrow wedges , top to bottom. Heat 2 tablespoons olive oil and cook onions until they become clear, stirring often.

Add garlic and cook about 30-45 seconds.

Add tomatoes, spices and bring to a boil. Reduce heat and cover. Simmer about 15 minutes.

Meanwhile, wash and trim squash; slice into 1/4" slices. Add squash to sauce and lightly stir. Recover and simmer about 15 minutes (don't let the squash overcook.)

Add sausage and heat about 5 minutes.

Serve over your favorite pasta with some vegan parm.

Enjoy!!!!