Pasta With Grilled Sausage Peppers And Eggplant Food

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.

EGGPLANT PASTA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

GRILLED ITALIAN SAUSAGES WITH PASTA AND VEGETABLES

Steps:

• Heat coals or gas grill for direct heat. Grill sausages 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until no longer pink in center.
• Brush bell pepper pieces with about 2 tablespoons of the dressing. Add to grill for last 10 minutes of cooking time, turning frequently, until crisp-tender.
• Meanwhile, cook and drain pasta as directed on package.
• Cut sausages into 1/2-inch slices; cut bell peppers into 1 1/2-inch pieces. Toss pasta, sausages, bell peppers, tomatoes and remaining dressing. Sprinkle with basil.

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!

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!

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
• Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
• In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
• Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
• Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
• Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
• Simmer about 10 minutes.
• Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
• Serve with grated parmesan.
• Enjoy!

PASTA WITH GRILLED SAUSAGE, PEPPERS AND EGGPLANT

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Prick the sausage links in a few places with a fork. Brush the peppers and eggplant slices all over with olive oil and season with salt and pepper.
• Oil the grill grates, then grill the sausage over moderate heat, turning frequently, until browned and cooked through, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Meanwhile, grill the peppers over high heat, turning occasionally, until blackened all over, 10 to 15 minutes. Transfer to a bowl, cover with plastic wrap and let cool slightly.
• Grill the eggplant over high heat until dark brown grill marks form, about 4 minutes. Flip and grilled until charred and the eggplant is tender, 3 to 4 minutes longer. Transfer to the cutting board.
• Slice the sausages about 1/3 inch thick and transfer to a large serving bowl. Dice the eggplant and add it to the sausage. Peel the peppers, then discard the stems and seeds; slice into bite-sized strips and add it to the sausage and peppers.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Reserve 1/2 cup of the cooking water and drain. Add the pasta and the 2 tablespoons olive oil to the bowl and toss. Add the 1 ounce of cheese and toss again, adding pasta water, little by little, if you need to loosen the pasta sauce. Season with salt and pepper, add the basil and transfer to bowls. Serve the pasta, passing more cheese at the table.

GRILLED SAUSAGE KEBABS WITH PASTA SALAD

Steps:

• Heat a grill pan over medium heat and coat with cooking spray. Thread 2 sausage halves and 1 whole baby bell pepper onto each of 8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill, turning as needed and covering the pan halfway through cooking, until marked all over, about 20 minutes. Meanwhile, bring a large saucepan of salted water to a boil. Add the pasta and cook as the label directs. Combine the 2 sliced baby bell peppers, the spinach, olives, garlic, basil and the remaining 2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta and immediately transfer to the bowl with the spinach mixture; toss to combine. Season with salt and pepper and top with the cheese. Serve the pasta salad with the kebabs.

ONE POT EGGPLANT AND ITALIAN SAUSAGE PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook pasta according to package directions. Set aside 1 cup of pasta water, drain and set aside.
• Heat 3 tablespoons of olive oil in pot over medium-low heat. Add shallots and garlic to pan, cook for 1 minute until fragrant. Add sausage to the pan. Break into small pieces and brown until cooked through.
• Deglaze the pan with wine. Simmer for 2 minutes until reduced. If the pan is dry add remaining olive oil. Add eggplant to the pan. Turn heat up to medium and cook for 10 minutes, or until beginning to soften.
• Break up tomatoes with your hands. Add to pot. Season with salt, pepper and chili flakes. Cover and simmer for 15 minutes. Taste sauce and adjust seasonings if needed.
• Lower heat, add pasta and cheese to sauce. Stir together. Add pasta water to loosen as needed, I typically use 1/3-1/2 cup. Top with additional Parmesan cheese and enjoy!

EGGPLANT AND MUSHROOM RIGATONI

Steps:

• In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
• Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
• Season with salt and pepper.
• Add the tomato pasta and stir. Cook for one minute.
• Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
• Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
• Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
• While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
• Cook the pasta according to package direction.
• Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
• Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
• Taste and add more salt or pepper if needed.
• Serve with fresh herbs.

GRILLED SAUSAGE CASSEROLE

Steps:

• This is soooo simple.
• Start the grill!
• While you are warming your coals or starting your gas grill, lightly coat the bottom of a metal 9x13 cake pan with shortening or pam to keep the potatoes from sticking.
• Scrub potatoes (or peel if you don't like the skin on your potatoes), clean zucchini, egg plant.
• Cut potatoes into bite size pieces and toss into bottom of pan.
• Cut the zucchini and eggplant just larger than bite size pieces and toss onto potatoes, next, cut the smoked sausage and brats into bite size pieces toss onto veggies-- (see, isn't this easy?).
• Sprinkle salt and pepper, parsley, and garlic powder on top of the pile, it will probably be stacked over the top of of the pan, don't worry-- Cover the pan with aluminum foil, poke a couple of holes in the top for ventilation.
• Toss on the grill for 20-30 minutes, until the potatoes are done.
• I usually make rice or pasta with it.

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC

Steps:

• Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
• Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
• Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

PASTA WITH SAUSAGE AND PEPPERS

Steps:

• Heat oil in large skillet over med.
• high heat.
• Add sausage, peppers, and garlic, and saute about 4 minutes, until peppers are tender, but still crisp.
• Add water, basil, and bouillon cubes.
• Bring to boil.
• Stir spaghetti to liquid.
• Boil gently, uncovered, for 5 minutes.
• Stir in spinach, cover and reduce heat, simmer 4 minutes.
• Uncover, increase heat, boil gently for 6-8 min.
• ,stirring often until pasta is al dente, and liquid is nearly absorbed, but still saucy.
• Garnish with parmesan cheese.

PASTA WITH GRILLED EGGPLANT SAUCE

Steps:

• Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
• Light a barbecue or an oven broiler.
• After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
• Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
• Serve at once with Parmesan cheese on the side.

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.