SPIRALIZED SPICY EGGPLANT AND SAUSAGE ZUCCHINI PASTA

SPIRALIZED SPICY EGGPLANT AND SAUSAGE ZUCCHINI PASTA image

Yield 2-3

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 large cloves of garlic, minced
1/2 pound spicy Italian sausage, casings removed
1 14-ounce can whole peeled tomatoes, drained
1 large basil chiffonades
2 medium zucchinis
2 tablespoons Pecorino Romano cheese, to garnish
For the eggplant
1.5 cups diced eggplant (3/4" pieces)
1 tablespoon extra virgin olive oil
Salt and pepper, to taste

Steps:

Heat oven to 475 degrees. Place the eggplant in a bowl and drizzle in the olive oil. Toss the cubes to combine and season with salt and pepper. Transfer the eggplant to a baking sheet and bake, turning occasionally, until soft and browned, about 25 minutes. When done, set aside. While the eggplant is roasting, slice your zucchinis halfway lengthwise, careful not to pierce farther than the center. Spiralize the zucchinis, using Blade B. Spread out the zucchini noodles in a large serving bowl. Set aside. In a KitchenAid® Aluminum Nonstick Skillet 12" Skillet, heat the oil over medium heat. Once oil heats, add the red pepper flakes and garlic, cooking for 30 seconds or until garlic is fragrant. Then, add in the sausage and cook, breaking up the sausage into small pieces with a spatula or wooden spoon, until browned, about 10 minutes. Then, add in the tomatoes (crushing with your hands) and half of the basil. Season with salt and cook until mainly reduced, about 10 minutes. Once reduced, add the zucchini noodles to the skillet and toss to combine. Cook for 2-3 minutes, tossing occasionally, or until zucchini is cooked to al dente. Then, add in the cooked eggplant, remaining basil and toss to combine. Transfer to the large serving bowl and garnish with Pecorino Romano cheese. Serve immediately.