Sausage and Eggplant Penne
Sausage and Eggplant Penne
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Sausage and Eggplant Penne

20 MIN
25 MIN



  1. In a small bowl, mix the ricotta and parsley together. Season with salt and pepper. Set aside.
  2. In a large pot of boiling salted water, cook the pasta until al dente. Drain.
  3. Meanwhile, in a large non-stick skillet over medium-high heat, cook the eggplant in 1/4 cup (60 ml) of the oil until golden, about 5 minutes. Season with salt and pepper. Set aside on a plate.
  4. In the same skillet, brown the sausage in the remaining oil, breaking it up with a wooden spoon. Add the eggplant, peppers, broth and tomato paste. Continue cooking for 3 minutes, stirring constantly. Add the pasta and cook for 2 minutes, stirring to coat with the sauce. Adjust the seasoning. Remove from the heat.
  5. Using two spoons, shape the ricotta mixture into 6 dollops and place on top of the pasta. Sprinkle with Parmesan and serve.


  1. Really simple. Reheats well. You can use a mix of mild and hot sausages. I peeled the eggplant.

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