Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Italian Sausage, Tomatoes and Eggplant
This pasta dish, loosely based on a sausage and eggplant ragù we tasted on a recent visit to Sicily, is ideal for summer: it uses in-season tomatoes and eggplant, and because the pasta is cooked directly in the sauce, there’s no need to heat up the kitchen with a large pot of boiling water. Hot Italian sausage adds a little spiciness, but use sweet sausage if that’s your preference.
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
2
pints cherry or grape tomatoes
Directions

Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT