Sweet Sausage and Eggplant Penne
- 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
- 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, salt, evoo, italian sweet sausage, garlic, celery from heart, onion, pepper, tomatoes, fresh basil, chicken, penne
Taken from www.foodnetwork.com/recipes/rachael-ray/sweet-sausage-and-eggplant-penne.html (may not work)