Penne with Sausage and Eggplant is a flavorful first course rich in taste. This delicious pasta draws on Italian tradition, combining al dente penne with savory sausage and smoky eggplant. The sauce is enriched with onion, garlic, tomatoes, hot chili pepper and red bell pepper, which give notes of heat and sweetness. Oregano and fresh parsley complete the dish, adding a fragrant, aromatic touch. Serve with a generous sprinkling of Grana cheese for an irresistible taste experience.
Sauté the chopped onion in a couple of tablespoons of oil until golden, then add the boiled, peeled and crumbled sausage and let it brown for a few minutes; then pour in the wine and let it evaporate.
Add the eggplant cut into cubes that have been placed in a colander with a little salt to draw out the moisture.
Also add the bell pepper, already blanched, peeled and cut into strips, and the chili pepper; mix and let the flavors meld for 5 minutes. Add the chopped tomatoes, oregano, salt and pepper and simmer covered for 20 minutes over low heat.
Finally sprinkle with chopped parsley and garlic, cook for another 10 minutes and then toss with the pasta together with grated Grana cheese.
Frying pan
Saucepan
Knife
Italy
| Energy (kcal) | 149.61 |
| Carbohydrates (g) | 22.78 |
| of which Sugars (g) | 6.95 |
| Fat (g) | 3.35 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 6.35 |
| Fiber (g) | 4.31 |
| Sale (g) | 0.12 |
