Looking for a weeknight pasta supper? I have it right here for you! My Sausage & Eggplant Pasta will be on the table in no time flat. Enjoy! xo
This recipe serves four.
Extra Virgin Olive Oil (EVOO)
1 pound of bulk Italian sausage
1 onion, chopped
salt and pepper
3 cloves of garlic, chopped
1 (15 oz) can of cannelloni beans, drained and rinsed
1 cup of cubed eggplant (it was one large eggplant for me)
1 (28 oz) can of peeled tomatoes (I love San Marzano tomatoes!)
about a cup of torn basil plus more for garnish
1 pound of cooked pasta (I used a whole wheat elbow)
Grated Parmesan cheese to garnish
In a large pot over medium-high heat, brown up your sausage in a drizzle of EVOO. Once browned and crumbly, stir in your chopped onion along with a big pinch of both salt and pepper. Let your onion saute a few minutes and then add in your chopped garlic followed by your cannelloni beans, eggplant, can of tomatoes and basil. Bring everything up to a boil and then reduce heat to medium-low and allow everything to simmer together about 15 minutes. With your spoon, gently break up the tomatoes as it simmers. Add in another pinch of salt and pepper.
When you’re ready to serve, ladle this sausage mixture down over your cooked pasta and garnish with grated Parmesan cheese and some more torn basil.
That’s it. Dinner is done.