Eggplant Tomato Chicken Sausage Pasta Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

TOMATO, EGGPLANT AND SAUSAGE PASTA

Steps:

• In a medium/large bowl add the cubed eggplant toss with 1/2 teaspoon salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
• In a large frying pan on low to medium heat, add the olive oil, the eggplant, chopped sausage, fresh tomatoes*, spices, and water, stir and continue to cook on low to medium heat, (stirring often, so the mixture does not burn) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried). Toss with 3 -4 cups cooked pasta and 1/2 a ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. Enjoy!

EGGPLANT, TOMATO, CHICKEN SAUSAGE PASTA

Steps:

• Get out a large pot and heat the Olive Oil (1 dash) over medium-high heat. Add the Chicken Sausage (1 pound), and brown it as you break it up with a spoon. Once it is completely browned, remove it to a plate.
• In the same pot, add Eggplant (4) and Tomato (3). Let them soften and get fragrant for a few minutes. The tomatoes will release their juice and will form a fresh base for the sauce.
• Add Garlic (6 clove) and the chicken sausage. Season the mixture generously with Salt (2 pinch) and Crushed Red Pepper Flakes (2 pinch). Stir well, and let it simmer on medium-low heat for about 1 hour.
• After nearly an hour, take a pot and bring salted water to a boil. Add the Farfalle Pasta (1 pound) and cook for 8 minutes or until it's tender.
• Scoop 1/2 cup of pasta water and pour into the pot of sauce, along with the Grated Parmesan Cheese (1/2 cup). Stir well until everything comes together.
• Finally, drain the pasta and stir into the sauce.
• Transfer the mixture into the bowls and serve immediately.

EGGPLANT, TOMATO AND CHICKEN SAUSAGE PASTA

Steps:

• Get out a large pot and heat the olive oil in it over medium high heat. Brown the sausage in it as you break it up with a spoon. Once it is completely browned, remove it to a plate. Add in the eggplant and tomatoes. Let them soften and get fragrant for a few minutes. The tomatoes should start to let out their juices and start to form the base of a sauce. Add in the roasted garlic, and the browned chicken sausage. Season the mixture generously with salt and crushed red pepper to taste. Stir it all well, then let it simmer on medium low for an hour.
• When the hour is just about up, get a pot of water on to boil for the pasta. Salt it until it tastes like the sea, then cook the farfalle in it until tender. It should take about 8 minutes. Before you drain it, scoop 1/2 cup of the pasta cooking water and pour it into the pot of sauce, along with the parmesan. This will emulsify the sauce into pure gorgeousness. Finally, drain the pasta and stir it into the sauce. Scoop it into pretty bowls and serve immediately!