Bucatini with Sausage and Eggplant Sauce
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Bucatini with Sausage and Eggplant Sauce
Photography by Jodi Pudge
- Preparation time: 15 minutes
- Cook time : 25 minutes
- Total time : PT40M
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 697697 cal |
| pro | 25 g25g pro |
| total fat | 18 g18g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 112 g112g carb |
| fibre | 12 g12g fibre |
| chol | 26 mg26mg chol |
| sodium | 1,466 mg1,466mg sodium |
| potassium | 863 mg863mg potassium |
| % RDI: | - |
| calcium | 1010 calcium |
| iron | 5252 iron |
| vit A | 33 vit A |
| vit C | 5252 vit C |
| folate | 124124 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 2 large eggplants 2 large eggplants
- 2 tsp salt 2 tsp salt
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 2 mild Italian sausages 2 mild Italian sausages
- 1 can (28 oz/796 mL) whole tomatoes 1 can (28 oz/796 mL) whole tomatoes
- 1/4 cup red wine , (optional)1/4 cup red wine, (optional)
- 1/4 tsp dried Italian herb seasoning 1/4 tsp dried Italian herb seasoning or dried basil
- 1 pinch salt 1 pinch salt
- 1 pinch granulated sugar 1 pinch granulated sugar
- 1 lb bucatini pasta 1 lb bucatini pasta or spaghetti
- shaved Parmesan cheese shaved Parmesan cheese
- Hot pepper flakes Hot pepper flakes
Preparation
Peel eggplants; cut into 1-inch (2.5 cm) cubes. Place in colander and toss with salt. Let stand for 10 to 30 minutes to release bitter juices. Squeeze and pat dry.
In Dutch oven, heat oil over medium-high heat. Remove sausages from casings; fry, breaking up with spoon, just until starting to brown. Add eggplant; cook, stirring, until softened and sausage is no longer pink.
Add tomatoes, breaking up with spoon, wine (if using), herb seasoning, salt and sugar; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, cook pasta according to package instructions; drain and serve with sauce. Sprinkle with cheese and hot pepper flakes.
In Dutch oven, heat oil over medium-high heat. Remove sausages from casings; fry, breaking up with spoon, just until starting to brown. Add eggplant; cook, stirring, until softened and sausage is no longer pink.
Add tomatoes, breaking up with spoon, wine (if using), herb seasoning, salt and sugar; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, cook pasta according to package instructions; drain and serve with sauce. Sprinkle with cheese and hot pepper flakes.
Source : Canadian Living Magazine: April 2010
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