Sausage and Eggplant Pasta Recipe

Update Servings
  • 1 pound Premio Sweet or Hot Italian Sausage (may use 1/2 lb. of each)
  • 2 medium eggplants, peeled and cubed
  • 1 large red pepper, cored, seeded, and diced
  • 1 large red onion, quartered and thinly sliced
  • 4 garlic cloves - sliced
  • 2 large tomatoes, chopped (may use canned tomatoes, but drain well)
  • Olive oil for frying
  • 1 cup dry white wine
  • Salt and pepper, to taste
  • sprinkle of dried red pepper, to taste
  • 1 1/2 pounds pasta - fusilli, rigatoni, penne, or farfalle or pasta of your choice
  • NOTE: You should use a heavier pasta with a thick sauce like this to enjoy the full flavor .
45 mins
  • In a large fry pan, heat olive oil.
  • Remove sausage from casing and brown until cooked well.
  • Add eggplant, pepper, onion and garlic. Saute until eggplant and peppers are soft and onion is transparent (about 10 -15 minutes). Add more oil if necessary.
  • Add chopped tomatoes and seasonings.
  • Add wine and cover. Reduce heat to low and simmer for 20-30 minutes.
  • Cook pasta in a large pot during the last 7-8 minutes of the sauce simmering. Pasta should be al dente.
  • Serve with a salad of red leaf lettuce with an olive oil/fresh lemon juice dressing.
  • Add salt and pepper to taste.
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