Penne pasta with eggplant and sweet sausage

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 883, total fat 40 G., saturated fats 10 G., proteins 41 G., carbohydrates 104 G., fiber 22 G., cholesterol 83 mg, sodium 1756 mg, sugar 17 G.

This easy-to-make pasta with sausage and eggplant is packed with a whole host of flavors. The meat and eggplant sauce can be made ahead of time and refrigerated. Just before serving, reheat it and toss it with hot, cooked pasta. Serve generously sprinkled with grated Parmesan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium eggplant
2 tbsp olive oil + extra for serving
450 g raw Italian sweet sausage with fennel
3-4 cloves garlic, finely chopped
1 stalk celery from the middle of a bunch, finely chopped
1 small onion, finely chopped
1 can (900 g) of canned chopped tomatoes
A few fresh basil leaves, torn
Chicken broth, optional
450 g penne pasta (whole grain is fine)
Grated Parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: penne pasta, eggplants, minced sausage, tomatoes, basil

Cooking the dish according to the recipe:

Peel half an eggplant and cut into small pieces. Sprinkle the eggplants with salt and let them sit on paper towels for a few minutes to remove excess liquid.
Heat oil over medium-high heat and add the sausage. Crumble the sausage and brown it. Add garlic, celery, and onion to the sausage. Pat the eggplant dry and add it to the mixture. Season with salt and pepper. Cook the vegetables, covered, until tender, 6-8 minutes. Add the tomatoes and basil. Bring the sauce to a simmer and simmer until the flavors meld.

If making ahead, cool the sauce and store in the refrigerator. Reheat the sauce on the stovetop over medium heat. If it's too thick, add a little water or chicken broth.
Before serving, bring a pot of water to a boil. Salt the boiling water and cook the pasta until al dente. Add about 1 cup of the starchy pasta cooking water to the sauce.
Drain and toss the pasta with the sauce. Season to taste and serve sprinkled with grated Parmesan cheese and a drizzle of olive oil.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple pasta recipes / Summer dishes / Main courses / Pasta / Meat / Vegetables and mushrooms / Food Network - recipes