Sausage and Eggplant Pasta Recipe
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1 pound Premio Sweet or Hot Italian Sausage (may use 1/2 lb. of each)
2 medium eggplants, peeled and cubed
1 large red pepper, cored, seeded, and diced
1 large red onion, quartered and thinly sliced
4 garlic cloves - sliced
2 large tomatoes, chopped (may use canned tomatoes, but drain well)
Olive oil for frying
1 cup dry white wine
Salt and pepper, to taste
sprinkle of dried red pepper, to taste
1 1/2 pounds pasta - fusilli, rigatoni, penne, or farfalle or pasta of your choice
NOTE: You should use a heavier pasta with a thick sauce like this to enjoy the full flavor .
In a large fry pan, heat olive oil.
Remove sausage from casing and brown until cooked well.
Add eggplant, pepper, onion and garlic. Saute until eggplant and peppers are soft and onion is transparent (about 10 -15 minutes). Add more oil if necessary.
Add chopped tomatoes and seasonings.
Add wine and cover. Reduce heat to low and simmer for 20-30 minutes.
Cook pasta in a large pot during the last 7-8 minutes of the sauce simmering. Pasta should be al dente.
Serve with a salad of red leaf lettuce with an olive oil/fresh lemon juice dressing.
Add salt and pepper to taste.
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