Eggplant & Sausage Pasta
A comforting family-style pasta featuring penne coated in a velvety roasted eggplant and garlic crema. It is tossed with savory browned fennel sausage, sweet quartered cherry tomatoes, fresh parsley, and finished with grated ricotta salata.
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🍳 Cooking Flow
Roast eggplant and garlic, then blend with olive oil into a smooth crema. → Brown the sausage in a skillet and simmer with quartered cherry tomatoes. → Boil penne pasta until al dente. → Combine pasta, sausage, tomatoes, eggplant crema, and chopped parsley. → Finish with grated ricotta salata and serve.
Cooking Steps
Brief Cooking Order
Roast eggplant and garlic, then blend with olive oil into a smooth crema. → Brown the sausage in a skillet and simmer with quartered cherry tomatoes. → Boil penne pasta until al dente. → Combine pasta, sausage, tomatoes, eggplant crema, and chopped parsley. → Finish with grated ricotta salata and serve.
Introduction
A comforting family-style pasta featuring penne coated in a velvety roasted eggplant and garlic crema. It is tossed with savory browned fennel sausage, sweet quartered cherry tomatoes, fresh parsley, and finished with grated ricotta salata.
Step 1
Peel and scoop out the roasted eggplant flesh from the skin into a bowl, discarding the skin.
Step 2
Squeeze the roasted garlic cloves out of their skins and add them to the eggplant.
Step 3
Transfer the eggplant and roasted garlic to a blending cup, drizzle in olive oil, and emulsify with an immersion blender until smooth and creamy.
Step 4
Wash and quarter the cherry tomatoes.
Step 5
Cook the penne pasta in a pot of salted boiling water until al dente.
Ingredients List
Important Notes
Roast the eggplant ahead of time by poking holes in it, wrapping in foil, and baking for about 45 to 60 minutes.
A bit of starchy pasta water helps the sauce emulsify and cling perfectly to the penne.
Ricotta salata is a firm, dry, and salty Italian sheep's milk cheese that adds savory depth without overwhelming the delicate eggplant crema.
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