Tomato, Eggplant & Sausage Pasta

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (442.7 g)
  • Calories 570
  • Total Fat - 25.3 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 118.5 mg
  • Sodium - 484.7 mg
  • Total Carbohydrate - 51.6 g
  • Dietary Fiber - 3 g
  • Sugars - 6.1 g
  • Protein - 35.1 g
  • Calcium - 65.4 mg
  • Iron - 4 mg
  • Vitamin C - 29.5 mg
  • Thiamin - 0.6 mg

Step 1

Heat the oil in a large heavy-based saucepan over high heat and add the eggplant, salt and pepper and cook for 1 minute and then add the sausage and cook for 5 minutes or until golden brown and now add the vincotto and cook for 1 minute.

Step 2

Add the tomatoes, bring to a simmer and cook for 4 minutes or until slightly reduced and wile the eggplant mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente.

Step 3

Drain, add to the eggplant mixture and toss to combine and then divide between bowls and sprinkle with the ricotta salata and pepper to serve.

Step 4

COOKS NOTE - We used fresh pasta varieties, which are available from selected supermarkets, specialty grocers and delicatessens.

Tips & Variations


No special items needed.

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