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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.
4-6
Servings
Tip
Don’t stir the tomatoes more than just once or twice after adding them to the pot. Uncovering to stir releases heat and slows the rate at which the tomatoes burst and release their juices. However, do make sure to stir regularly after the pasta is added to prevent the starchy noodles from sticking to the pot.
35 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
2
pints cherry or grape tomatoes
Directions
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01In a large pot over medium-high, combine the oil, tomatoes, onion and 1½ teaspoons salt. Cover and cook, stirring only once or twice, until the tomatoes begin to burst, 5 to 7 minutes. Add the sausage and cook, uncovered and using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, 2 to 3 minutes.
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I made half a recipe, was a tad shy on the 8 oz. pasta, and a little heavy on the eggplant (about 12 oz, not 8 oz.). It was excellent - fewer dishes to wash (NICE!) and good flavor. Make again! Made enough for dinner for two plus a lunch for one.