Pasta With Sausage & Eggplant Sauce Tarifi

Malzemeler

• 1 Large Eggplant, Peeled & Cut Into 3/4 Inch Dice, 2 Teaspoons Salt, 3 Teaspoons Extra Virgin Olive Oil, 1 Medium Onion, Peeled & Diced, 3 Spicy or Mild Italian Sausage, Meat Removed From Casings, 3 Garlic Cloves, Minced., 1 (28 Ounce) Can Diced Tomatoes, 2 Tablespoons Tomato Paste, 1 Teaspoon Dried Oregano, Salt & Pepper To Taste, 1/2 Teaspoon Hot Red Pepper Flakes (Optional), 1/4 Cup Chopped Fresh Parsley, 1/4 Cup Chopped Fresh Basil, 3/4 Pound Pasta of Choice (See Notes Above). To Serve: Grated Pecorino Romano or Parmesan Cheese

Hazırlanışı

1. Toss the eggplant with the 2 teaspoons of salt and place in a colander. Let sit 20 minutes, then squeeze dry. Heat the olive oil in a heavy bottomed saucepan over medium heat and add the onion and sausage meat. Cook, using two forks to break up the meat as it cooks until it is no longer pink. Add the eggplant, and continue to cook until the eggplant has softened, about 8 minutes. Add the garlic and cook an additional minute or two. Add the tomatoes, paste, oregano, salt, pepper, and red pepper flakes if using and bring to a boil. Reduce the heat to a simmer, then cook for 20 minutes, stirring occasionally. (Add a small cup of water if sauce thickens too much). Stir in the parsley and basil. Taste, and adjust salt and pepper as needed. While the sauce is finishing cooking, cook the pasta in a large pot of lightly salted water until it is “al dente”, following manufacturers instructions. Drain, and return the pasta to the pot. Add a large scoop or two of sauce to the pasta and toss to coat. Serve the pasta in individual bowls with an additional spoonful or two of sauce on top. Pass the grated cheese at the table, and enjoy!

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