Pasta With Sausage Eggplant Sauce Recipes

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PASTA WITH SAUSAGE & EGGPLANT SAUCE



Pasta With Sausage & Eggplant Sauce image

Provided by Deborah Mele

Categories     Dried Pasta

Time 1h10m

Number Of Ingredients 15

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)
Grated Pecorino Romano or Parmesan Cheese

Steps:

  • 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!

PASTA WITH EGGPLANT SAUCE



Pasta with Eggplant Sauce image

This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian bread and a tossed salad.-Jean Lawrence, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 large eggplant, cut into 1-inch cubes
1/2 cup finely chopped onion
2 tablespoons minced fresh parsley
1 garlic clove, chopped
1/4 cup olive oil
1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
1/2 cup dry red wine or chicken broth
1 can (6 ounces) Italian tomato paste
1 can (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
3/4 pound thin spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 385 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 782mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 7g fiber), Protein 11g protein.

SAUSAGE EGGPLANT PASTA SAUCE



Sausage Eggplant Pasta Sauce image

I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.

Provided by Irmgard

Categories     Pork

Time 1h10m

Yield 4 cups

Number Of Ingredients 10

1 lb eggplant, cubed
3/4 teaspoon salt
12 ounces hot Italian sausage
3 tablespoons extra virgin olive oil
1 onion, diced
1 celery rib, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
28 ounces whole tomatoes

Steps:

  • In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
  • Pat dry with a paper towel and set aside.
  • Remove the casings from the sausage.
  • In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the sausage, breaking up any large chunks.
  • With a slotted spoon, transfer to a paper towel-lined plate.
  • Drain the fat from the pan.
  • Heat the remaining oil in the same pan over medium heat.
  • Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
  • Add the tomatoes, breaking up with a spoon.
  • Return the sausage to the pan and bring to a boil.
  • Reduce the heat and simmer until thickened, about 35 minutes.

SAUSAGE AND EGGPLANT FUSILLI



Sausage and Eggplant Fusilli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

Kosher salt
1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice
1/4 cup olive oil
12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan
1 cup grated smoked provolone

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
  • Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
  • Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

SWEET SAUSAGE AND EGGPLANT PENNE



Sweet Sausage and Eggplant Penne image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 medium firm eggplant
Salt
2 tablespoons EVOO, plus some for drizzling
1 pound Italian sweet sausage with fennel
3 to 4 cloves garlic, finely chopped
1 rib celery from heart, finely chopped
1 small onion, finely chopped
Pepper
One 32-ounce can crushed San Marzano tomatoes
A few fresh basil leaves, torn
Chicken stock, optional
1 pound penne or whole grain penne
Parmigiano-Reggiano, grated

Steps:

  • Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
  • Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
  • Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
  • To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.

SUMMER PASTA WITH GRILLED EGGPLANT SAUCE



Summer Pasta with Grilled Eggplant Sauce image

Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that's perfect for dressing up little tubes of rigatoni. To make the most of summer's bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
Grated zest (about 1 teaspoon) and juice of 1 lemon
1 pound mezze rigatoni
1 large eggplant, about 1 1/4 pounds
11 ounces cherry tomatoes (about 2 cups), halved (quartered if large)
3 cloves garlic, thinly sliced
1 tablespoon olive oil
1 cup ricotta
1/2 cup grated Pecorino Romano cheese, plus more for serving
1 cup packed basil leaves, chopped, plus more for serving
1/2 cup packed parsley leaves, chopped, plus more for serving
Crushed red pepper flakes, for serving (optional)

Steps:

  • Prepare a grill for high heat.
  • Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
  • Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
  • While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
  • Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.

CROCK POT PASTA WITH EGGPLANT SAUCE



Crock Pot Pasta With Eggplant Sauce image

Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!

Provided by Sharon123

Categories     Vegetable

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 medium eggplant
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 (28 ounce) can Italian-style tomatoes, cut up
1 (6 ounce) can Italian-style tomato paste
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
2 garlic cloves, minced
1 -2 teaspoon sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
2 -4 tablespoons snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese (grated or shredded)
2 tablespoons toasted pine nuts (optional)
salt and pepper

Steps:

  • Peel eggplant, if desired; cut eggplant into 1-inch cubes.
  • In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
  • Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  • Stir in olives and parsley.
  • Season to taste with salt and pepper.
  • Serve over pasta with Parmesan cheese.
  • Garnish with toasted pine nuts.
  • Makes 6 servings.
  • Enjoy!
  • Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
  • In a hurry?.
  • Use canned spaghetti sauce!
  • (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
  • Enjoy!

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