Eggplant Pasta With Tomatoes And Sweet Sausage Food

EGGPLANT PASTA WITH TOMATOES AND SWEET SAUSAGE

Steps:

• Heat oven to 325 F°. Put diced eggplant into a bowl and drizzle with 2 tbsp. oil. Toss to combine and season with freshly ground pepper and a pinch or two of dry oregano.Transfer eggplant to a parchment-lined baking sheet and bake for about 20 minutes. Transfer to a rack; set aside.
• Heat remaining oil in a 3.5-qt. saucepan over medium heat. Add the onion and cook, stirring, about 2 minutes-season with sea salt. Add the garlic, a generous pinch of dry oregano, the bay leaf, the cinnamon stick, a pinch of chili flakes (optional) and cook, stirring, for about 3 minutes.
• Add the ground sausage. Use a wooden spoon to break it up into small pieces until browned, 5-10 minutes. Add half a cup of broth and simmer for 10 minutes.
• Add the San Marzano tomatoes. Break the whole tomatoes into smaller pieces. Add the cherry tomatoes(leave them whole), eggplant pieces, and half the basil, stir, and cover with the lid. Cook in medium heat for 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain pasta and transfer 3 cups to the eggplant sauce. Adjust seasoning to your liking; see if it needs a little salt. Add some fresh basil and a pinch or two of chili flakes (optional).Toss and serve in bowls with some chopped fresh basil on top and a generous amount of parmesan cheese.

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!

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.

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.

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.

EGGPLANT AND SWEET SAUSAGE BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large skillet over medium-high heat.
• Add the sausage and cook until brown.
• Add the eggplant, salt, cayenne, and black pepper.
• Saute for 2 to 3 minutes, or until slightly soft.
• Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
• Add the thyme, oregano, and garlic.
• Stir and cook for 1 minute.
• Add the chicken stock and parsley and cook for about 3 minutes, stirring.
• Remove from the heat and add the bread crumbs and cheese.
• Mix well.
• Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
• Serve hot.