B'sketti

Okay, here's the recipe:

2-3 Tablespoons olive oil
1/2 large onion leftover from making stuffed tomatoes, chopped
2 cloves garlic that have been in the crisper drawer too long, minced
4 chicken apple sausages leftover from making stuffed zucchini, pinched out of their casings to make meatballs
10 mushrooms in desperate need of eating, not yet slimy but well on the way
1 handfull of ripe olives, pitted
1 medium can tomato sauce
1 medium can chopped tomatoes
3 medium-sized zucchinis from the garden, coarsely chopped
2 teaspoons cinnamon
1 generous shaking of dried basil, oregano and thyme
1 blop of leftover tabouli with lots of parsley (or just fresh chopped parsley)
2 cups of leftover red wine that wasn't maybe your favorite but is still great for cooking - not rotgut!
2 portions of linguine noodles, cooked to package directions
1 generous grating of Parmesan cheese

I'll bet you already know what to do but, just in case:

Saute the onion, garlic and mushrooms in a large pot until nicely goldy-soft. Add the sausage in small dabs and cook with the rest until it's nicely browned. Add the rest (except noodles and Parmesan) and simmer together, covered, until it becomes richly brownish-red and scents the whole house with a come-hither invitation (in our house, that takes about 2 hours). Boil the pasta in salted water, drain. Ladle a little sauce in the bottom of your pasta bowl, add some pasta, top with more sauce and sprinkle with Parmesan.

Dig in.

Makes enough for 6 or 8 portions, depending on appetite which equals 2 or 3 days around here. Uses up 2/3 of the stuff in the fridge that might otherwise have gone to waste.