Cacciatore sausage, eggplant & tomato penne
Cacciatore sausage, eggplant & tomato penne
Ingredients   Directions
  • 2 large Eggplants
  • Olive oil
  • 3 fresh Cacciatore pork sausages
  • 2 tbspn olive oil
  • 1 brown onion, peeled and finely diced
  • 1 tbspn garlic, crushed
  • 3 fresh bay leaves
  • 6 Roma tomatoes, remove seeds, cut into dice
  • 1 tspn chopped chilli (add additional if like it hot)
  • 1x 410g tin crushed tomatoes
  • Salt & pepper
  • 500g San Remo Penne
  • Take the eggplants and place on an oven tray, lined with baking paper. Rub a little olive oil over them.
  • Place in a moderate oven (180c) and bake for 10 to 15 minutes until cooked.
  • Remove and set aside, allowing to cool. When cool, peel skin off and dice eggplant roughly.
  • Take sausages and split down the middle. Remove the skin and place the meat into a bowl.
  • In a large pan heat olive oil on a low heat, add onion, garlic and bay leaves.
  • Gently fry for 3 to 4 minutes, making sure not to colour the onions and garlic.
  • Then add sausage meat, stirring continually breaking up the meat, cook until sausage meat is lightly browned.
  • Add diced Roma tomatoes, eggplant and chilli, stir through and cook for 2 to 3 minutes.
  • Add the crushed tomatoes into pan and bring to the boil, reduce heat and simmer for a further 15 to 20 minutes or till sauce thickens, season with salt and pepper according to taste.
  • Cook pasta as per packet directions.
  • Once pasta is cooked, drain and add immediately to pan and toss through the sauce, sprinkle with the parmesan and mix through pasta.
  • Tear chunks of basil leaves and stir through pasta and serve immediately.