Enjoy a flavourful Italian-inspired dish with juicy sausage, tender eggplant, and perfectly cooked penne pasta.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
Medium
Ingredients
Main Ingredients
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10 minutes. Drain and set aside.
Pro tip: Reserve a cup of pasta water to adjust sauce consistency if needed.
Sauté the eggplant
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and cook until golden and tender, about 8-10 minutes. Remove from the skillet and set aside.
Pro tip: Ensure the eggplant is evenly diced for uniform cooking.
Cook the sausage
In the same skillet, add the remaining olive oil. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 minutes.
Pro tip: Make sure the sausage reaches an internal temperature of 160°F (71°C).
Add aromatics
Add the chopped onion and minced garlic to the sausage. Cook until the onion is translucent, about 4 minutes.
Pro tip: Stir frequently to prevent the garlic from burning.
Simmer the sauce
Add the canned tomatoes, oregano, and chili flakes to the skillet. Return the eggplant to the skillet and stir to combine. Simmer for 10 minutes, allowing the flavours to meld.
Pro tip: Adjust seasoning with salt and pepper to taste.
Combine pasta and sauce
Add the cooked penne to the skillet and toss to coat in the sauce. If needed, add reserved pasta water to reach desired consistency. Stir in the fresh basil.
Pro tip: Serve immediately for the best texture and flavour.
Tips & Tricks
Serving Suggestions
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