Ingredients
- 1/4 cup olive oil (extra virgin, 60 ml)
- 1 eggplant (aubergine, chopped)
- Sea salt
- Cracked black pepper
- 500 grams pork sausages (casings removed and torn, pork and fennel specified)
- 2 tablespoons vincotto
- 800 grams tomatoes (cherry tomatoes, canned 2 x 400 gram cans)
- 300 grams fresh pappardelle pasta
- 40 grams ricotta salata (finely grated, 1/2 cup)
How to Make
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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.
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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.
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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.
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Step 4: COOKS NOTE - We used fresh pasta varieties, which are available from selected supermarkets, specialty grocers and delicatessens.
We hope you enjoy this recipe!
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