Tested till perfect Bucatini with Sausage and Eggplant Sauce
Bucatini with Sausage and Eggplant Sauce
Photography by Jodi Pudge

Bucatini with Sausage and Eggplant Sauce

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Portion size 4


  • 2 2large eggplants
  • 2 tsp 2tspsalt
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2mild Italian sausagemild Italian sausages
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)whole tomatoes
  • 1/4 cup 1/4cupred wine, (optional)
  • 1/4 tsp 1/4tspdried Italian herb seasoning or dried basil
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchgranulated sugar
  • 1 lb 1lbbucatini pasta or spaghetti
  • shaved Parmesan cheese
  • hot pepper flakes
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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.

Nutritional Information Per serving: about

cal 697 pro 25g total fat 18g sat. fat 5g
carb 112g fibre 12g chol 26mg sodium 1,466mg
potassium 863mg

% RDI:

calcium 10 iron 52 vit A 3 vit C 52
folate 124
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