By Eileen Latimore
Pasta w/ Italian Sausage, Tomatoes & Eggplant
4 steps
Prep:10minCook:25min
Updated at: Mon, 21 Aug 2023 21:54:31 GMT
Nutrition balance score
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Ingredients
4 servings
3 tablespoonsextra-virgin olive oil
plus more to serve 2 pints rry grape es
1red onion
small, finely chopped
kosher salt
ground black pepper
8 ouncesHOT Italian sausage
casing removed
1 poundeggplant
peeled and cut into 3/4-inch cubes
1 poundcampanelle pasta
gemelli, or cavatappi
¾ teaspoonnutmeg
grated
1 cupfresh basil
lightly packed, torn if large
Parmesan
Finely grated, or pecorino Romano, to serve
2 pintscherry tomatoes
or grape
Instructions
Step 1
In a large pot over medium-high, combine the oil, tomatoes, onion and 1½ teaspoons salt. Cover and cook, stirring only once or twice, until the tomatoes begin to burst, 5 to 7 minutes. Add the sausage and cook, uncovered and using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, 2 to 3 minutes.
Step 2
Stir in the eggplant. Add 1 quart water and bring to a boil. Stir in the pasta, nutmeg and ½ teaspoon pepper. Cover, reduce to medium and cook, stirring occasionally and maintaining a vigorous simmer, until the pasta is al dente, 10 to 12 minutes.
Step 3
Taste and season with salt and pepper, then stir in the basil. Serve drizzled with additional oil and sprinkled with cheese.
Step 4
Don’t stir the tomatoes more than just once or twice after adding them to the pot. Uncovering to stir releases heat and slows the rate at which the tomatoes burst and release their juices. However, do make sure to stir regularly after the pasta is added to prevent the starchy noodles from sticking to the pot.
