Sausage Eggplant Pasta Sauce Recipes

SAUSAGE EGGPLANT PASTA SAUCE

Steps:

• In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
• Pat dry with a paper towel and set aside.
• Remove the casings from the sausage.
• In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
• Brown the sausage, breaking up any large chunks.
• With a slotted spoon, transfer to a paper towel-lined plate.
• Drain the fat from the pan.
• Heat the remaining oil in the same pan over medium heat.
• Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
• Add the tomatoes, breaking up with a spoon.
• Return the sausage to the pan and bring to a boil.
• Reduce the heat and simmer until thickened, about 35 minutes.

SWEET SAUSAGE AND EGGPLANT PENNE

Steps:

• Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
• Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
• Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
• To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

BAKED RIGATONI WITH EGGPLANT AND SAUSAGE

Steps:

• Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.
• Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.
• Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.
• Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
• By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.
• Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

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!

SAUSAGE AND EGGPLANT FUSILLI

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
• Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
• Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
• Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

PASTA WITH SAUSAGE, EGGPLANT AND BASIL

Steps:

• Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
• Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.