Eggplant Pasta

April 7, 2016

Ingredients

8 oz. Rigatoni

3 oz. Tantillo Extra Virgin Olive Oil

1/2 Medium Eggplant (cubed)

2 Sweet Italian Sausage Links

6 oz. Tantillo Marinara Sauce

2 Flat Italian Parsley

3 oz. Smoked Mozzarella

Directions

1Cook pasta according to directions on package, set aside 1⁄4 cup pasta water.

2In a medium sauté pan, on medium heat, cook sausage with 1 oz. Tantillo Extra Virgin Olive Oil until lightly browned. Remove from pan.

3Separately, add the eggplant and cook on low heat with remaining Tantillo Extra Virgin Olive Oil until lightly golden and translucent, adding in pasta water by the spoonful occasionally.

4Mix in Tantillo Marinara Sauce, sausage, parsley, and pasta.

5Serve with smoked mozzarella on top. Buon Appetito!

NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.

**Courtesy of Stephanie and Tony Tantillo’s Table

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