Rating
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 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
1

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

2

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

3

Separately, 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.

4

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

5

Serve with smoked mozzarella on top. Buon Appetito!

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

1

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

2

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

3

Separately, 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.

4

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

5

Serve with smoked mozzarella on top. Buon Appetito!

Eggplant Pasta