Best Noodles With Eggplant Sausage Sauce Recipes

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PASTA ALLA NORMA RECIPE



Pasta alla Norma Recipe image

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

2 eggplants ((about 2 pounds in total))
Kosher salt
Extra virgin olive oil
5 garlic cloves, (minced)
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata

Steps:

  • Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
  • Heat the oven to 425 degrees F.
  • Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
  • Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
  • When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
  • Add chopped parsley and grated ricotta salata cheese to finish.

Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving

TOMATO, EGGPLANT AND SAUSAGE PASTA



Tomato, Eggplant and Sausage Pasta image

A delicious Italian pasta dish, tomato, eggplant and sausage pasta.

Provided by Rosemary Molloy

Categories     Pasta

Time 50m

Number Of Ingredients 10

2 medium eggplants (skinned and cut into cubes)
2 tablespoons olive oil
2 -3 Italian sausages (skinned & broken into pieces)
14 grape or cherry tomatoes (halved)*
1/2 teaspoon oregano
4-5 fresh basil leaves (or 1/4 - 1/2 teaspoon dried)
1-2 pinches hot pepper flakes if desired
1/4 cup water ((60 grams))
freshly grated parmesan cheese for topping
3-4 cups cooked pasta of choice

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!

Nutrition Facts : Calories 119 kcal, Carbohydrate 13 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 151 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

PASTA WITH SAUSAGE & EGGPLANT SAUCE



Pasta With Sausage & Eggplant Sauce image

Provided by Deborah Mele

Categories     Dried Pasta

Time 1h10m

Number Of Ingredients 15

1 Large Eggplant, Peeled & Cut Into 3/4 Inch Dice
2 Teaspoons Salt
3 Teaspoons Extra Virgin Olive Oil
1 Medium Onion, Peeled & Diced
3 Spicy or Mild Italian Sausage, Meat Removed From Casings
3 Garlic Cloves, Minced.
1 (28 Ounce) Can Diced Tomatoes
2 Tablespoons Tomato Paste
1 Teaspoon Dried Oregano
Salt & Pepper To Taste
1/2 Teaspoon Hot Red Pepper Flakes (Optional)
1/4 Cup Chopped Fresh Parsley
1/4 Cup Chopped Fresh Basil
3/4 Pound Pasta of Choice (See Notes Above)
Grated Pecorino Romano or Parmesan Cheese

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



Sweet Sausage and Eggplant Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 medium firm eggplant
Salt
2 tablespoons EVOO, plus some for drizzling
1 pound Italian sweet sausage with fennel
3 to 4 cloves garlic, finely chopped
1 rib celery from heart, finely chopped
1 small onion, finely chopped
Pepper
One 32-ounce can crushed San Marzano tomatoes
A few fresh basil leaves, torn
Chicken stock, optional
1 pound penne or whole grain penne
Parmigiano-Reggiano, grated

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



Sausage and Eggplant Fusilli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice
1/4 cup olive oil
12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan
1 cup grated smoked provolone

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



Sausage Eggplant Pasta Sauce image

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

1 lb eggplant, cubed
3/4 teaspoon salt
12 ounces hot Italian sausage
3 tablespoons extra virgin olive oil
1 onion, diced
1 celery rib, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
28 ounces whole tomatoes

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 WITH GRILLED SAUSAGE, PEPPERS AND EGGPLANT



Pasta with Grilled Sausage, Peppers and Eggplant image

Provided by Kristin Donnelly

Categories     Pasta     Sausage     Eggplant     Bell Pepper     Summer     Grill     Grill/Barbecue

Yield Makes 4 servings

Number Of Ingredients 9

1 pound sweet or hot Italian sausage links
1/2 pound sweet red peppers, such as frying peppers, cubanelles or bell peppers
1 medium Italian eggplant (about 8 ounces), sliced lengthwise 1/2- inch thick
2 tablespoons extra-virgin olive oil, plus more, for brushing
Kosher salt
Freshly ground black pepper
8 ounces farfalle, cassarecce or other short pasta
1 ounce freshly grated Parmigiano-Reggiano cheese (about 1/3 cup), plus more for serving
1/4 cup basil leaves, torn

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.

NOODLES WITH EGGPLANT SAUCE



Noodles with Eggplant Sauce image

The hearty sauce is also great over couscous.

Yield Serves 4 to 6

Number Of Ingredients 10

6 tablespoons olive oil
2 1-pound eggplants, cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons chopped garlic
1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
2 cups canned crushed tomatoes with added puree
1/2 cup dry red wine
3 small bay leaves or 1 large leaf, minced
2 teaspoons grated lemon peel
12 ounces egg noodles, freshly cooked

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.

NOODLES WITH EGGPLANT-SAUSAGE SAUCE



Noodles with Eggplant-Sausage Sauce image

Categories     Pasta     Pork     Sauté     Quick & Easy     Sausage     Eggplant     Summer     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10

6 tablespoons olive oil
2 1-pound eggplants, cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons chopped garlic
1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
2 cups canned crushed tomatoes with added puree
1/2 cup dry red wine
3 small bay leaves or 1 large leaf, minced
2 teaspoons grated lemon peel
12 ounces egg noodles, freshly cooked

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.

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