Sausage And Eggplant One Pot Pasta 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!

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.

EGGPLANT PARM ONE-POT PASTA



Eggplant Parm One-Pot Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 serving

Number Of Ingredients 15

2 tablespoons salted butter
1 cup seasoned panko breadcrumbs
2 tablespoons olive oil
2 cloves garlic, sliced
1 medium eggplant, cut into medium dice
1 small yellow onion, thinly sliced
1 teaspoon kosher salt
Two 14.5-ounce cans stewed tomatoes
12 ounces casarecce pasta
2 cups chicken stock
1/2 teaspoon red pepper flakes
8 to 10 fresh basil leaves, plus more for garnish
1 cup freshly grated Parmesan, plus more for serving
1/2 cup mozzarella pearls
Chopped fresh parsley, for garnish

Steps:

  • Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
  • Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
  • Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
  • Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.

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.

PASTA, EGGPLANT AND SAUSAGE CASSEROLE



Pasta, Eggplant and Sausage Casserole image

Another great recipe from McCall's cooking school. I always make this for my mil. So many great flavors in one dish, YUM. Enjoy.

Provided by ChefRaylene

Categories     Penne

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13

2 lbs sweet Italian sausage
2 tablespoons olive oil
1 medium eggplant, about 1 1/2 lbs
1 large Spanish onion, chopped
1 garlic clove, chopped
2 teaspoons paprika
28 ounces crushed tomatoes
6 ounces tomato paste
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
salt
1 lb penne pasta
15 ounces ricotta cheese
16 ounces mozzarella cheese, shredded

Steps:

  • Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
  • While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
  • Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
  • Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
  • Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.

EGGPLANT AND SWEET SAUSAGE BAKE



Eggplant and Sweet Sausage Bake image

This recipe can be quite salty so adjust the amount of salt to your own personal taste. Courtesy of Emeril Lagasse.

Provided by Irmgard

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1/2 lb sweet Italian sausage, casings removed
1 medium eggplant, peeled and cut into 1-inch cubes (about 1 lb.)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
1 cup onion, chopped
1/4 cup bell pepper, chopped
1/4 cup celery, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 tablespoons garlic, minced
2 cups chicken stock
2 tablespoons fresh parsley, chopped
1 cup fine dry breadcrumb
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the sausage and cook until brown.
  • Add the eggplant, salt, cayenne, and black pepper.
  • Saute for 2 to 3 minutes, or until slightly soft.
  • Add the onions, bell peppers, and celery and saute for 2 to 3 minutes, or until slightly wilted.
  • Add the thyme, oregano, and garlic.
  • Stir and cook for 1 minute.
  • Add the chicken stock and parsley and cook for about 3 minutes, stirring.
  • Remove from the heat and add the bread crumbs and cheese.
  • Mix well.
  • Spoon into a casserole dish and bake for about 45 minutes, or until bubbly and golden brown.
  • Serve hot.

Nutrition Facts : Calories 468.9, Fat 25.1, SaturatedFat 6.7, Cholesterol 31.6, Sodium 1767.5, Carbohydrate 39.8, Fiber 7.1, Sugar 9, Protein 22.9

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