2 medium size sausages (e.g. bratwurst, polish, andouille)
3 cloves of garlic
1/2 of a white onion
1/2 of a bell pepper (mix up green, yellow, and orange for color)
1/2 of a yellow squash
1 small can of tomato paste or pasta sauce (about 8 oz. worth)
1 tsp. kosher or sea salt
10 button mushrooms
2 tsp. crushed red pepper
4 tomatoes
3 tbsp. tequila or vodka

Prep the vegetables first:

Making thin strips of the white onion and bell peppers. Slice the mushrooms and squash. Mince the garlic. Put these ingredients in 1 bowl.

Heat the pot:

Put a non-stick pot on the burner on medium heat.

Slice the sausage:

Slice sausage into rounds. When the pot is hot toss the sausage in. Let the sausage cook and generate oils.

Add the bowl of cut vegetables to the pot, add the salt, add the crushed red pepper, stir well. Cook at medium heat until vegetables are soft, about 8 minutes. Turn down the heat to medium-low temperature.

Cut the tomatoes into generous chunks. Add the chunks to the pot. Add the tomato paste or pasta sauce to the pot. Add the tequila or vodka. Simmer for about 8 minutes more.

Remove from heat and serve after a few minutes.

I had a whole bunch of veggies and a pack of sausage that I wanted to use up. Honestly, for the main part of the veggies you can use just about any kind that is hefty like squash or zucchini.

I simply had this by itself and it was hearty enough. But you can easily pair this with linguine, risotto, or quinoa.