Pasta Melanzane e Salsiccia - Rina in Cucina

Italian sausage

🥗Healthier: chicken sausage

💰Cheaper: ground beef

Chicken sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can enhance flavor while crushed tomatoes are often cheaper.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced eggplants and cook until softened, about 8-10 minutes.

Remove the sausage from its casing and add to the skillet, breaking it apart with a spoon.

Cook until the sausage is browned and cooked through, about 5-7 minutes.

Stir in canned tomatoes and season with salt, black pepper, and red pepper flakes.

Simmer the sauce for 15-20 minutes, allowing flavors to meld.

Meanwhile, cook pasta in salted boiling water until al dente, according to package instructions.

Reserve some pasta cooking water, then drain the pasta.

Add the drained pasta to the sauce, tossing to combine.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Stir in fresh basil and adjust seasoning if necessary.

Serve hot, garnished with grated parmesan and chopped parsley.

Cooking Techniques

Spice Level:

Allergens