Sausage Eggplant Pasta Sauce Recipes

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 SAUCE

Steps:

• Toss the eggplant with the 2 teaspoons of salt and place in a colander.
• Let sit 20 minutes, then squeeze dry.
• Heat the olive oil in a heavy bottomed saucepan over medium heat and add the onion and sausage meat.
• Cook, using two forks to break up the meat as it cooks until it is no longer pink.
• Add the eggplant, and continue to cook until the eggplant has softened, about 8 minutes.
• Add the garlic and cook an additional minute or two.
• Add the tomatoes, paste, oregano, salt, pepper, and red pepper flakes if using and bring to a boil.
• Reduce the heat to a simmer, then cook for 20 minutes, stirring occasionally. (Add a small cup of water if sauce thickens too much).
• Stir in the parsley and basil.
• Taste, and adjust salt and pepper as needed.
• While the sauce is finishing cooking, cook the pasta in a large pot of lightly salted water until it is "al dente", following manufacturers instructions.
• Drain, and return the pasta to the pot.
• Add a large scoop or two of sauce to the pasta and toss to coat.
• Serve the pasta in individual bowls with an additional spoonful or two of sauce on top.
• Pass the grated cheese at the table, and enjoy!

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.

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.

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.

NOODLES WITH EGGPLANT-SAUSAGE SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic and sauté until brown, about 12 minutes. Add sausage, crushed tomatoes, wine, bay leaves and lemon peel. Cover pot, reduce heat to medium-low and simmer until flavors blend and eggplant is very tender, about 25 minutes. Uncover and simmer until sauce thickens, about 6 minutes. Add noodles to sauce; toss to coat. Season with salt and pepper. Transfer to bowl and serve.

SAUSAGE & EGGPLANT PASTA

Steps:

• Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add sauce, basil and remaining dressing; mix lightly.
• Sprinkle with cheese.

EGGPLANT PASTA SAUCE

Steps:

• Heat olive oil over medium-low heat in a large skillet. Add garlic.
• Add eggplant and bell peppers and toss.
• Stir in tomatoes, olives and capers.
• Add remaining ingredients, stir and cover.
• Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.