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Rigatoni with Spicy Sausage, Eggplant and Tomatoes
Rigatoni with Spicy Sausage, Eggplant and Tomatoes
(Rigatoni con Salsiccia Piccante, Melanzane e Pomodori)
 
 
Ingredients:

1 lb spicy Italian sausage, casing removed
One (28-oz.) can whole peeled San Marzano tomatoes, undrained and crushed by hand
1 medium eggplant, cut into 3/4-inch cubes
5 tbsp extra virgin olive oil
1 small yellow onion, minced
Kosher salt and freshly ground black pepper, to taste
1 tsp crushed red chile flakes
5 cloves garlic, minced
16 fresh basil leaves, torn by hand
8 oz rigatoni
2 oz Pecorino Romano cheese, grated

Directions:

Heat oven to 500F.

Put eggplant into a bowl and drizzle with 2 tbsp olive oil.

Toss to combine and season with salt and pepper.

Transfer eggplant to baking sheet and bake, turning occasionally, until soft and caramelized, about 20 minutes.

Transfer to a rack.

Set aside.

Heat remaining olive oil in a 6-qt saucepan over medium heat.

Add onion and cook, stirring, until soft, about 5-6 minutes.

Add chile flakes and garlic and cook, stirring, until garlic softens, about 3-4 minutes.

Add sausage and cook, using a wooden spoon to break up into small pieces until browned, 15-18 minutes.

Add tomatoes and half the basil.

Season with salt, and cook until heated through, about 5 minutes.

Bring a large pot of salted water to a boil.

Add pasta and cook, stirring occasionally, until just 'al dente', about 10 minutes.

Drain pasta and transfer to tomato sauce.

Stir in reserved eggplant and toss to combine.

Stir in remaining basil and season with salt.

To serve, transfer pasta to a platter and garnish with Pecorino cheese. Serves 2-4.

That's it!
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