Tomato Pasta with Eggplant and Sausage (on the side)

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil, plus more); 1 lb Sausage (1 pound sausage of your choosing); 1 lb Eggplant (1 pound eggplant, fennel or zucchini, chopped); 1 piece Red Onion (1 red or yellow onion, sliced (not too thin)); 0 pieces Kosher Salt (Kosher salt, freshly ground black pepper); 1 piece Tomato Sauce (1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes); 0 pieces Oregano (Fresh or dried oregano, optional) — optional; 0 pieces Red Pepper Flakes (Crushed red pepper flakes, optional) — optional; 2 cloves Garlic (2 cloves garlic, very, very well crushed or finely chopped); 1 lb Pasta (1 pound dried pasta such as casarecce or rigatoni); 0 pieces Basil (Basil, if you have it); 0 pieces Pecorino Cheese (Pecorino or Parmesan cheese, for grating)

Tomato Pasta with Eggplant and Sausage (on the side) - Main Course (Italian)

Italian

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil2 tbsp · 2 tablespoons olive oil, plus more
Sausage1 lb · 1 pound sausage of your choosing
Eggplant1 lb · 1 pound eggplant, fennel or zucchini, chopped
Red Onion1 piece · 1 red or yellow onion, sliced (not too thin)
Kosher Salt0 pieces · Kosher salt, freshly ground black pepper
Tomato Sauce1 piece · 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes
Oregano0 pieces · Fresh or dried oregano, optional · optional
Red Pepper Flakes0 pieces · Crushed red pepper flakes, optional · optional
Garlic2 cloves · 2 cloves garlic, very, very well crushed or finely chopped
Pasta1 lb · 1 pound dried pasta such as casarecce or rigatoni
Basil0 pieces · Basil, if you have it
Pecorino Cheese0 pieces · Pecorino or Parmesan cheese, for grating

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Steps

1Heat olive oil in a large skillet or pot over medium heat. Add sausage and poke holes sporadically to allow fat and steam to escape. Cook, turning occasionally, until well browned and cooked through, 10–12 minutes.
2Remove sausage and set aside, leaving the fat in the pan. Add the eggplant and onion; season with salt and pepper. Cook, stirring occasionally, until eggplant is nicely browned and tender and onions start to fry at the edges, 10–15 minutes, adding more olive oil as needed.
3Add tomato (sauce, puree, or crushed) and season again with salt and pepper. Add about 2 cups water (rinse the jar or can to get all the bits) along with oregano and/or red pepper flakes. Bring to a simmer, occasionally crushing eggplant to encourage it to break down. Add the garlic and cook until the sauce thickens and eggplant is totally softened, 10–12 minutes.
4Meanwhile, cook pasta in a large pot of salted boiling water until just al dente. Using a slotted spoon, transfer pasta to the sauce and cook together until pasta is fully cooked, another few minutes.
5Divide pasta among bowls; top with torn basil and grated Pecorino or Parmesan.
6Serve sausage on the side with the pasta and, if you like, a simple salad.