Bucatini with Sausage and Eggplant Sauce
May 24, 2009
Evaporated milk delivers all the creaminess of whipping cream without the usual fat in this dish that mushroom lovers will adore.
This hearty dish can be as spicy as you want, depending on whether you use sweet or hot Italian sausages. Serve with a Caesar salad.
Green olives add a savoury flair to these classic meatballs.
This is chef Earl's version of the popular frozen pizza meals, and it is a generous serving with plenty of topping. At home, freeze the topping in convenient amounts to have on hand to satisfy pizza cravings.
With minimal time to prepare, this new take on a classic Bolognese ensures ample time to enjoy the company of friends and family while the flavourful sauce reduces to perfection. It also adds some French Canadian flare with fresh, locally sourced Quebec ground veal.
Spiral-cut zucchini makes a light and refreshing alternative to pasta and base for this dish. If you don't own a spiralizer, you can buy precut zucchini noodles in the produce section. You'll need about eight cups, or 600 grams, for this recipe.
