Saturday, May 7, 2011

Pasta with sausage and eggplant sauce

Recipe for 4

500grs penne pasta
2 tablespoons olive oil
2 cups cubed peeled eggplant
1 cup chopped Italian village sausage
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 cup freshly grated ripe tomatoes
1/2 cup crumbled feta cheese
1/2 cup dry white wine


Prepare the pasta according to package directions for aldente. Drain and place under running water to cool down and stop the cooking process. Return to pot and drizzle with some olive oil and toss.
In a large sauce pan add 2 tablespoons olive oil and place over medium heat. Sauté the sausage for 1-2 minutes and then add the eggplant and garlic. Continue sautéing for 3 more minutes until sausage is browned and eggplant is tender. Add the tomato sauce, oregano and black pepper. Salt might not be needed due to the sausage. We will taste it later for salt.
Cook the sauce over medium heat for about 8 minutes, stirring occasionally. Then add the wine, stir and cover. Simmer for 10 more minutes or until sauce thickens. Add the drained pasta and toss to coat with sauce. Let the pasta warm up and remove the skillet from heat. Add the feta cheese and toss.
Serve immediately with some dry white wine. Enjoy!