Sausage macaroni, eggplant & olives

A hearty Mediterranean-style pasta with savory pork sausage, eggplant, tomato sauce, fennel seeds, and black olives. Simple, flavorful, and ready in about 30 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the ingredients. Chop the onion and finely chop the garlic. Cut the eggplant into 1.5 cm cubes. Remove the sausage casings.

Step 2

Brown the sausage. Heat the olive oil in a large frying pan over high heat. Add the sausage meat and fry for about 3 minutes, breaking it into small pieces with a wooden spoon until lightly browned.

Step 3

Cook the vegetables. Add the eggplant and fry for 2 minutes. Then add the onion, garlic, and fennel seeds. Reduce to medium heat and cook for another 5 minutes, stirring regularly.

Step 4

Simmer the sauce. Add the tomato sauce and bring to a gentle boil. Reduce to low heat, cover with a lid, and simmer for 10 minutes. Meanwhile, bring a large pot of salted water to a boil.

Step 5

Cook the pasta. Once the water boils, add the macaroni and cook according to the package instructions, approximately 10 minutes, until al dente. While the pasta cooks, drain the olives and cut them in half lengthwise.

Step 6

Finish the sauce. During the last minute of simmering, stir the olives into the sauce. Season with black pepper. If the sauce becomes too thick, add a splash of pasta cooking water.

Step 7

Combine and serve. Drain the pasta, reserving a little cooking water, and add it directly to the frying pan. Toss everything together over low heat for about 1 minute until the pasta is evenly coated. Add a little reserved pasta water if needed. Finish with fresh parsley, if using.