Pasta w/ Italian Sausage & Eggplant

Name: Pasta w/ Italian Sausage & Eggplant
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small red onion, finely chopped; Kosher salt and ground black pepper; 8 ounces HOT Italian sausage, casing removed; 1 pound eggplant, peeled and cut into 3⁄4-inch cubes; 1 pound campanelle, gemelli or cavatappi pasta; 3⁄4 teaspoon grated nutmeg; 1 cup lightly packed fresh basil, torn if large; Finely grated Parmesan or pecorino Romano, to serve; 2 pints cherry or grape tomatoes

3 steps

Prep:10minCook:25min

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.

Updated at: Thu, 17 Aug 2023 02:49:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories596.7 kcal (30%)

Total Fat20.7 g (30%)

Carbs80.2 g (31%)

Sugars9.7 g (11%)

Protein23.2 g (46%)

Sodium463.3 mg (23%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

3 tablespoonsextra-virgin olive oil

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.