Pasta with Eggplant and Sausage
Category: Main Course (Primi Piatti)
Serves: 4
This delicious Pasta with Eggplant and Sausage is an indulgent, yet simple dish that blends the rich flavors of sausages, tender eggplant, and a delicate, aromatic sauce. With a blend of sweet paprika and fresh basil, this recipe offers a perfect balance of flavors. The added crunch of sautéed vegetables and the hearty texture of the sausage make it a comforting meal perfect for any occasion. It’s easy to prepare, and the result is an incredibly satisfying dish. Here’s how to make it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti (whole grain, 5 cereals) | 320g |
| Eggplant (aubergine) | 320g |
| Sausage (preferably fresh) | 400g |
| Carrots | 120g |
| Celery | 60g |
| Leek (porro) | 100g |
| Fresh Basil | To taste |
| Sweet Paprika | 1g |
| Extra Virgin Olive Oil | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
1. Prepare the Eggplant:
- Begin by washing the eggplants thoroughly. Cut off the ends and then chop them into small cubes, approximately 1 cm in size.
- Place the cubed eggplants onto a baking sheet lined with parchment paper. Drizzle them with olive oil, add a pinch of salt and pepper, and scatter some fresh basil leaves on top. Toss everything gently to coat.
- Roast in a preheated static oven at 220°C (428°F) for about 10 minutes, or until the eggplants are tender and slightly golden. Once done, set them aside.
2. Prepare the Vegetables:
- Peel and trim the carrots. Slice them into thin strips, then dice them into small pieces.
- Clean the celery by removing the ends, then slice it thinly. For the leek, clean it thoroughly and slice it into thin rings.
3. Cook the Sausage:
- In a large frying pan or skillet, add a drizzle of extra virgin olive oil and sauté the leek and celery over medium heat. Let them soften for a few minutes, stirring occasionally.
- Add the sausage (remove the casing) and break it up into chunks with a wooden spoon. Brown the sausage, stirring often, until it’s fully cooked and crispy around the edges, about 25-30 minutes.
4. Boil the Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions, ensuring it remains al dente.
- Once cooked, reserve a cup of pasta water and drain the rest.
5. Combine Everything:
- Once the sausage is nicely browned, stir in the roasted eggplant. Add the sweet paprika and basil leaves, torn into small pieces.
- Pour in a ladle of the pasta water to loosen the mixture, and cook for another 2 minutes to allow the flavors to meld together.
6. Toss the Pasta:
- Add the drained spaghetti to the skillet with the sausage and eggplant mixture. Toss everything together until the pasta is well-coated with the sauce.
- Taste and adjust seasoning with salt and pepper, if needed.
7. Serve:
- Serve hot, garnished with additional fresh basil or a sprinkle of grated cheese, if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 22g |
| Carbohydrates | 50g |
| Fiber | 7g |
| Fat | 20g |
| Saturated Fat | 6g |
| Cholesterol | 35mg |
| Sodium | 700mg |
| Potassium | 950mg |
| Vitamin A | 70% of DV |
| Vitamin C | 35% of DV |
| Calcium | 8% of DV |
| Iron | 15% of DV |
This hearty and wholesome pasta dish is an excellent option for those seeking a fulfilling meal that incorporates a variety of flavors and textures. It’s the perfect blend of vegetables, savory sausage, and comforting pasta – ideal for weeknights or even special occasions.
