Sausage and Eggplant Penne

Sausage and Eggplant Penne

  • Preparation 20 min
  • Cooking 25 min
  • Servings 6

We wanted a new mid-week classic that would be as crowd-pleasing as an unctuous Bolognese but faster. Our cover recipe is built on sautéed sausage meat that coats the noodles in gentle spice, balanced with vegetable content from soft chunks of eggplant and marinated red peppers. Pillows of herbed ricotta go beyond the usual sprinkling of Parmesan for creamy forkfuls that everyone at the table will dream of.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 46)
  • Nut-free
  • Egg-free



    • 1/2 cup (130 g) ricotta cheese, drained
    • 2 tbsp finely chopped flat-leaf parsley
    • 3/4 lb (340 g) penne rigate or other short pasta
    • 1 eggplant, diced
    • 1/3 cup (75 ml) olive oil
    • 1 lb (450 g) Italian sausage, casing removed
    • 1 jar (340 ml) roasted red peppers, drained and cut into strips
    • 1 cup (250 ml) chicken broth
    • 3 tbsp (45 ml) tomato paste
    • Freshly grated Parmesan cheese, to taste


Personal Note