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Pasta with Italian Sausage, Tomatoes and Eggplant

Pasta with Italian Sausage, Tomatoes and Eggplant

By Courtney HillJune 8, 2020

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

This pasta dish, loosely based on a sausage and eggplant ragù we tasted on a recent visit to Sicily, is ideal for summer: it uses in-season tomatoes and eggplant, and because the pasta is cooked directly in the sauce, there’s no need to heat up the kitchen with a large pot of boiling water. Hot Italian sausage adds a little spiciness, but use sweet sausage if that’s your preference.

Tip

Don’t stir the tomatoes more than just once or twice after adding them to the pot. Uncovering to stir releases heat and slows the rate at which the tomatoes burst and release their juices. However, do make sure to stir regularly after the pasta is added to prevent the starchy noodles from sticking to the pot.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    pints cherry or grape tomatoes

  • 1

    small red onion, finely chopped

  • Kosher salt and ground black pepper

  • 8

    ounces hot Italian sausage, casing removed

  • 1

    pound eggplant, peeled and cut into ¾-inch cubes

  • 1

    pound campanelle, gemelli or cavatappi pasta

  • ¾

    teaspoon grated nutmeg

  • 1

    cup lightly packed fresh basil, torn if large

  • Finely grated Parmesan or pecorino Romano, to serve

Step 1

In a large pot over medium-high, combine the oil, tomatoes, onion and 1½ teaspoons salt. Cover and cook, stirring only once or twice, until the tomatoes begin to burst, 5 to 7 minutes.

Add the sausage and cook, uncovered and using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, 2 to 3 minutes.

Step 2

Stir in the eggplant. Add 1 quart water and bring to a boil. Stir in the pasta, nutmeg and ½ teaspoon pepper. Cover, reduce to medium and cook, stirring occasionally and maintaining a vigorous simmer, until the pasta is al dente, 10 to 12 minutes.

Step 3

Taste and season with salt and pepper, then stir in the basil. Serve drizzled with additional oil and sprinkled with cheese.