Sausage Eggplant Pasta Sauce Recipes

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SWEET SAUSAGE AND EGGPLANT PENNE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Sweet Sausage and Eggplant Penne image

Steps:

  • 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.

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

SAUSAGE AND EGGPLANT FUSILLI

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10



Sausage and Eggplant Fusilli image

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray.
  • Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes.
  • Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta.

Kosher salt
1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice
1/4 cup olive oil
12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan
1 cup grated smoked provolone

PASTA WITH SAUSAGE, EGGPLANT AND BASIL

Categories     Dairy     Herb     Pasta     Pork     Sauté     Basil     Sausage     Eggplant     Spring     Family Reunion     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14



Pasta with Sausage, Eggplant and Basil image

Steps:

  • Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saut until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
  • Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese

PASTA, EGGPLANT AND SAUSAGE CASSEROLE

Another great recipe from McCall's cooking school. I always make this for my mil. So many great flavors in one dish, YUM. Enjoy.

Provided by ChefRaylene

Categories     Penne

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 13



Pasta, Eggplant and Sausage Casserole image

Steps:

  • Using a sharp knife, cut sausage diagonally into 1" wide pieces. In large skillet heat oil over medium heat. Add sausage and cook for 8 minutes or until browned, stirring frequently.
  • While sausage browns, cut eggplant into 1/2" cubes. Add eggplant, onon and garlic to sausage in skillet; cook 5 minutes longer until eggplant is tender; stirring frequently. Stir in paprika; cook 1 minute longer.
  • Add tomatoes, tomato paste, basil and 1 tsp salt to eggplant mixture; bring to a boil over medium heat. Reduce heat to low, partially cover pot and simmer 35 minutes or until sauce is slightly thickened, stirring occasionally.
  • Preheat oven to 350. In large saucepan, cook pasta according to package. Drain; stir into sauce.
  • Spread half of the epplant-pasta mixture in a shallow 2 1/2 qt baking dish. Top mixture with ricotta cheese, spreading the cheese evenly. Sprinkle with half the mozzarella cheese. Top with remaining eggplant-pasta mixture; sprinkle with remaining mozzarella cheese. Bake on center rack for 40 minutes or until heated through. Remove from oven; let stand 10 minutes before serving.

2 lbs sweet Italian sausage
2 tablespoons olive oil
1 medium eggplant, about 1 1/2 lbs
1 large Spanish onion, chopped
1 garlic clove, chopped
2 teaspoons paprika
28 ounces crushed tomatoes
6 ounces tomato paste
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
salt
1 lb penne pasta
15 ounces ricotta cheese
16 ounces mozzarella cheese, shredded

SAUSAGE EGGPLANT PASTA SAUCE

I made this last night to serve over fusilli and my husband just scarfed it down, which is very rare for him. This make enough for two or three meals so is good for putting in the freezer.

Provided by Irmgard

Categories     Pork

Time 1h10m

Yield 4 cups

Number Of Ingredients 10



Sausage Eggplant Pasta Sauce image

Steps:

  • In a colander, toss the eggplant with 1/2 teaspoon of the salt and let stand for 10 minutes.
  • Pat dry with a paper towel and set aside.
  • Remove the casings from the sausage.
  • In a large, shallow Dutch oven, heat 1 tablespoon of the oil over medium-high heat.
  • Brown the sausage, breaking up any large chunks.
  • With a slotted spoon, transfer to a paper towel-lined plate.
  • Drain the fat from the pan.
  • Heat the remaining oil in the same pan over medium heat.
  • Cook the onion, celery, garlic, oregano, pepper, eggplant and remaining salt, stirring occasionally, until the eggplant is very soft, about 15 minutes.
  • Add the tomatoes, breaking up with a spoon.
  • Return the sausage to the pan and bring to a boil.
  • Reduce the heat and simmer until thickened, about 35 minutes.

1 lb eggplant, cubed
3/4 teaspoon salt
12 ounces hot Italian sausage
3 tablespoons extra virgin olive oil
1 onion, diced
1 celery rib, diced
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
28 ounces whole tomatoes

SAUSAGE & EGGPLANT PASTA

Got a beautiful eggplant that's ready right now? We highly recommend using it in this awesome chicken Italian sausage pasta.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 4 servings, 2 cups each

Number Of Ingredients 9



Sausage & Eggplant Pasta image

Steps:

  • Cook and stir eggplant in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 5 min. Add sausage; cook 4 min. or until evenly browned, stirring frequently and adding garlic for the last minute. Stir in pasta sauce and crushed pepper. Bring to boil; cover. Simmer on medium-low heat 10 min. or until eggplant is tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
  • Drain pasta; place in large bowl. Add sauce, basil and remaining dressing; mix lightly.
  • Sprinkle with cheese.

Nutrition Facts : Calories 380, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 21 g

1 eggplant (1 lb.), cut into 3/4-inch cubes
1/3 cup KRAFT Lite Zesty Italian Dressing, divided
2 fully cooked chicken Italian sausage links (6 oz.), thinly sliced
3 cloves garlic, minced
1 jar (24 oz.) light tomato-basil pasta sauce
1/4 tsp. crushed red pepper
2 cups whole wheat penne pasta, uncooked
1/4 cup loosely packed fresh basil leaves, coarsely chopped
1/4 cup KRAFT Grated Parmesan Cheese

NOODLES WITH EGGPLANT-SAUSAGE SAUCE

Categories     Pasta     Pork     Sauté     Quick & Easy     Sausage     Eggplant     Summer     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 10



Noodles with Eggplant-Sausage Sauce image

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic and sauté until brown, about 12 minutes. Add sausage, crushed tomatoes, wine, bay leaves and lemon peel. Cover pot, reduce heat to medium-low and simmer until flavors blend and eggplant is very tender, about 25 minutes. Uncover and simmer until sauce thickens, about 6 minutes. Add noodles to sauce; toss to coat. Season with salt and pepper. Transfer to bowl and serve.

6 tablespoons olive oil
2 1-pound eggplants, cut into 1-inch pieces
2 medium onions, chopped
2 tablespoons chopped garlic
1 pound fully cooked smoked sausage, cut into 3/4-inch pieces
2 cups canned crushed tomatoes with added puree
1/2 cup dry red wine
3 small bay leaves or 1 large leaf, minced
2 teaspoons grated lemon peel
12 ounces egg noodles, freshly cooked

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