|Pasta with Sausage and Vegetable Sauce|
Aug 31st, 2004
I haven't been cooking much the past few weeks, we've been crazy busy and much eating out has ensued. But last night I actually broke out the pots and pans and made a very quick delicious recipe from Jaques Pepins' cookbook "Jacques Pepin's Table: The Complete Today's Gourmet." The original recipe contains just pasta and veggies, but we had some sausage in the freezer and I knew it would make a few members of our household very happy, so in it went. To make the original vegetarian recipe, just eliminate the sausage and add 1/4 cup olive oil for sauteing the eggplant and onions.
Pasta with Sausage and Vegetable Sauce
This recipe is really good and a nice way to introduce eggplant to those who might be a bit wary of it. Jim even ate his. Six ounces is indeed a very small eggplant, it turned out to be only half of my fairly petite specimen. So I cut the remaining half in two, placed it cut side down on an oiled, foil-covered baking sheet and roasted it in the oven at 450 or so while we ate dinner. Eventually Jim found it in the oven and pulled it out. The eggplant then can be scooped out of the shell and mixed in with the leftovers for lunch the next day. It adds a nice roasted taste to the dish and ups the vegetable content.
Pasta with Sausage & Vegetable Sauce1 large red onion, sliced thinly
1 small eggplant (6 ounces), chopped into 1/2 inch pieces
2 tomatoes, seeded and chopped into 1/2 inch pieces
3 to 4 cloves garlic, smashed, peeled and minced
2 tbsp chopped flat-leaf parsley
2 tbsp grated parmesan
1/2 pound pasta (I used linguini)
a package of sausage from your freezer
Get everything chopped up and then put the water on for the pasta and heat up a big pan on medium high heat. Brown the sausage. Add the eggplant and onion to the pan using the oil from the sausage to saute. If the sausage is lean or you have ommitted it, add some olive oil. Saute for about 6 minutes, until the veggies are browned and soft. (Be sure to put the pasta in the pot of now boiling water sometime during all this).
Then remove your pan from the heat and add the tomatoes and garlic. Give it a good stir. Add 1/3 cup of the pasta cooking water to your pan, then drain the pasta and add it to your sauce. Stir everything around in your pan then put it all in a bit bowl and top with the chopped parsley and garlic.
-adapted from Jacques Pepin's Table: The Complete Today's Gourmet