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Pasta with Italian Sausage, Tomatoes and Eggplant
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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.
tablespoons extra-virgin olive oil, plus more to serve
pints cherry or grape tomatoes
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.