Tomato, Eggplant & Sausage Pasta
Recipe: #32526
June 13, 2019
Categories: Cheese, Eggplant Italian, 5-Minute Prep, Non-Dairy, Canned Tomatoes, Italian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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