| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 medium firm eggplant
- Salt
- 2 tablespoons EVOO, plus some for drizzling
- 1 pound Italian sweet sausage with fennel
- 3 to 4 cloves garlic, finely chopped
- 1 rib celery from heart, finely chopped
- 1 small onion, finely chopped
- Pepper
- One 32-ounce can crushed San Marzano tomatoes
- A few fresh basil leaves, torn
- Chicken stock, optional
- 1 pound penne or whole grain penne
- Parmigiano-Reggiano, grated
Instructions
- Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
- Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
- Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
- To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 883 |
| Total Fat | 40 g |
| Saturated Fat | 10 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 22 g |
| Sugar | 17 g |
| Protein | 41 g |
| Cholesterol | 83 mg |
| Sodium | 1756 mg |
Reviews
Love this! I do add oregano, marjoram and red pepper.
Yummy and easy recipe! I added green peppers since I only had a little celery, a few extra cloves of garlic because why not, some serrano peppers for heat, and a large pour of white wine — super delicious.
I’ve made it. Good! I use all of the eggplant skin. Where can I get the sauce pot Rachel Ray has? I’ve got her 3-quart sauce pot, but that looks like a five, which I cannot find!
I gave this 5 stars but I did make a few substantial changes. I used seasoned ground turkey and added about a teaspoon of fennel seeds to mimic the flavor of sausage. Also I only used about a third of a pound of penne pasta and it was the perfect amount for us. I used all the other ingredients as shown in the recipe. Great taste!
Delicious! I used a fresh eggplant from my garden, and whole Mariano tomatoes that I crushed with my hands. After reading some reviews I also added some red pepper flakes while cooking the sausage. Will definitely be making again through the season!
Love it, but I use the hot sausage, more flavor if you like spicy.
Easy meal that comes together fast. I may never buy jarred sauce again.
Family loved this! No leftovers.
I used 10 oz whole wheat penne wish I used 8 oz. it was good but I’m sure it was the sausage I used
We are not huge pasta eaters but it is good and will freeze for future opportunity
We are not huge pasta eaters but it is good and will freeze for future opportunity
So easy and so good. Used premio sweet Italian sausage and removed the casing. Only had a 28 oz can of crushed tomatoes so added about 6 more ounces of regular sauce and about a half cup of
Pasta water. So good!
Pasta water. So good!