Sweet Sausage And Eggplant Penne Food

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.

PENNE WITH SAUSAGE AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
• Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.

PENNE WITH EGGPLANT AND SAUSAGE (PENNE CON MELANZANE E SALSICCIA

Steps:

• Saute eggplant and garlic in olive oil until the eggplant is tender. Remove to a plate.
• In the same pan, cook the sausage.
• Add the red wine, using it to deglaze the pan. Reduce slightly.
• Add the broth and the tomatoes, crushing the tomatoes by hand into the pan.
• Return eggplant to the sauce. Salt to taste.
• Simmer until flavors blend and sauce has thickened slightly.
• Serve over cooked penne or other pasta.

MOMOSITA'S SWEET SAUSAGE AND EGGPLANT PENNE

Steps:

• Preheat oven to 400.
• Add diced eggplant to a baking sheet and sprinkle with garlic powder, sea salt and about 1 tablespoon of olive oil.
• Bake at 400 for 20 minutes.
• While eggplant is roasting, prepare sauce.
• Add 1 tablespoon of oil to a large pan and heat over medium. Add onion and cook until translucent.
• Add garlic and saute for 2 minutes more.
• Add tomatoes, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp soy sauce and 1/4 tsp coriander. Simmer for a minute or two and add the diced sausage.
• While the sauce simmers, prepare penne according to box directions (usually boil 9-12 minutes).
• When pasta is just about done, add milk and basil to the pan and simmer until flavors meld.
• Drain pasta and add it back to the pan along with the eggplant, diced mozzarella and sauce. Mix and serve.

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.

SWEET SAUSAGE MEDITERRANEAN PENNE PASTA

Steps:

• Cook pasta per directions on package.
• Cut asparagus into 1 inch pieces.
• Slice sausage links. In large skillet (we use a wok), sauté sausage and asparagus until almost fully cooked (about 7 - 10 minutes). Remove from skillet / wok and set aside.
• In same skillet / wok, bring butter, garlic, tomatoes (with juices), black olives (drained) and artichokes (including marinade), to a boil.
• Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes.
• Place pasta in serving bowl and pour skillet / wok mixture over pasta.
• Sprinkle with fresh shaved parmesan cheese and serve.