Eggplant & Sausage Pasta
This Sausage & Eggplant Pasta is a great go-to when you want something filling without much effort. The sauce simmers while the pasta cooks, making it weeknight-friendly, and it’s a clever way to incorporate extra veggies into a hearty meal. Leftovers reheat well too, so it’s perfect for lunch the next day.
Serves
3-4
Prep time
20 minutes
Cooking time
45 minutes
Ingredients
- 250g pasta (I used rigatoni)
- 500g good quality Italian sausages, casings removed
- 1 eggplant, cubed
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 800g crushed tomatoes or tomato passata
- 1/4 tsp chilli flakes or a drizzle of chilli oil
- Salt and pepper, to taste
- 2-4 fresh basil leaves
- 1/2 cup frozen peas
- Parmesan cheese
- Extra basil leaves
Directions
- Cook the pasta according to the packet directions, but reduce the cooking time by 1-2 minutes. Drain and set aside.
- Heat olive oil in a large skillet over high heat. Add the sausages, breaking them up with a spoon. Cook until well-browned.
- Add the onion and garlic. Cook for 2 minutes, or until the onion is translucent.
- Stir in the tomato paste, crushed tomatoes, chilli flakes (or chilli oil), eggplant, basil leaves and a pinch of salt and pepper. Reduce the heat to medium and let the mixture simmer for about 25 minutes until the eggplant becomes soft, stirring occasionally.
- Add the peas and the cooked pasta, mix well. Cook for an additional 1 minute, then remove from heat.
- Serve immediately with a generous amount of Parmesan cheese.
Ingredients
- 250g pasta (I used rigatoni)
- 500g good quality Italian sausages, casings removed
- 1 eggplant, cubed
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 800g crushed tomatoes or tomato passata
- 1/4 tsp chilli flakes or a drizzle of chilli oil
- Salt and pepper, to taste
- 2-4 fresh basil leaves
- 1/2 cup frozen peas
- Parmesan cheese
- Extra basil leaves
Directions
- Cook the pasta according to the packet directions, but reduce the cooking time by 1-2 minutes. Drain and set aside.
- Heat olive oil in a large skillet over high heat. Add the sausages, breaking them up with a spoon. Cook until well-browned.
- Add the onion and garlic. Cook for 2 minutes, or until the onion is translucent.
- Stir in the tomato paste, crushed tomatoes, chilli flakes (or chilli oil), eggplant, basil leaves and a pinch of salt and pepper. Reduce the heat to medium and let the mixture simmer for about 25 minutes until the eggplant becomes soft, stirring occasionally.
- Add the peas and the cooked pasta, mix well. Cook for an additional 1 minute, then remove from heat.
- Serve immediately with a generous amount of Parmesan cheese.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Pasta
Dinner
Weeknight dinners
Pre-game Pastas
Pork
Mediterranean