Penne with Sausage and Eggplant is a tasty and flavorful first course. This delicious pasta is inspired by Italian tradition and combines al dente penne with savory sausage and smoked eggplant. The sauce is enriched with onion, garlic, tomatoes, spicy chili, and red pepper, which give it a touch of spiciness and sweetness. Oregano and fresh parsley complete the dish, adding a fragrant and aromatic touch. Enjoy with a generous sprinkling of Grana cheese for an irresistible tasting experience.
Sauté the chopped onion in a couple of tablespoons of oil, then add the blanched, peeled, and crumbled sausage, allowing it to brown for a few minutes, then pour in the wine and let it evaporate.
Add the diced eggplant that has been placed in a colander with some salt to lose water.
Also add the already blanched and peeled red pepper cut into strips and the chili pepper, mix and let flavor for 5 minutes; add the chopped tomatoes, oregano, salt, and pepper, and boil covered for 20 minutes on low heat.
Finally, sprinkle with chopped parsley with garlic, cook for another 10 minutes, and then dress the pasta together with grated Grana.
Padella
Casseruola
Coltello
Italy
| Energy (kcal) | 184.75 |
| Carbohydrates (g) | 27.71 |
| of which Sugars (g) | 2.95 |
| Fat (g) | 4.8 |
| of which Saturates (g) | 1.59 |
| Protein (g) | 7.38 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.17 |
