Difficulty:
Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Penne
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Preparation Time: 10 mins
Cooking Time: 20 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Penne
| Substitute Shape: | Zita Penne, Rigatoni |
Ingredients
olive oil
3 fresh Cacciatore pork sausages
2 tbspn olive oil
1 tbspn garlic, crushed
3 fresh bay leaves
fresh basil leaves
1 brown onion, peeled and finely diced
2 large eggplants
6 Roma tomatoes, remove seeds, cut into dice
1 tspn chopped chilli (add additional if like it hot)
½ cup grated parmesan
salt & pepper
1 x 410g tin crushed tomatoes
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Method
- 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.
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