SAUSAGE AND EGGPLANT FUSILLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
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 AND EGGPLANT ONE POT PASTA
The easiest pasta you'll ever make!This one pot sausage and eggplant pasta is the perfect meal. It's healthy, delicious, and loaded with fresh veggies and just enough sweet Italian sausage to give it tons of flavor. The best part? You can make this dish in less than 30 minutes.
Provided by Lauren
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 Tablespoon of oil in a large, shallow pan over medium high heat. When the oil is hot but not smoking, add the sausage. Cook, breaking the sausage up with a spoon, until the sausage is browned - about 5.
- Add the garlic and red pepper flakes to the pan and cook for 1-2 minutes, or until fragrant.
- Stir in the zucchini and eggplant. Cook 2-3 minutes, or until lightly browned.
- Add the pasta and water. Bring to a boil, then reduce heat to medium and simmer 11-12 minutes, or until pasta is cooked al dente and most of the water is evaporated.
- Stir in the spinach and parmesan until the spinach is wilted. Season to taste with salt and pepper. If desired, drizzle with 2-3 Tablespoons of olive oil.
Nutrition Facts : ServingSize 1 serving, Calories 500 kcal, Carbohydrate 54 g, Protein 21 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 49 mg, Sodium 570 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 14 g
SAUSAGE EGGPLANT PASTA SAUCE
I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.
Provided by Irmgard
Categories Pork
Time 1h10m
Yield 4 cups
Number Of Ingredients 10
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.
PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
- Place tomato in large bowl and sprinkle lightly with salt.
- Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
- While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
- Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams
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.
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