SWEET SAUSAGE AND EGGPLANT PENNE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.
- Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors.
- Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out.
- To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO.
PENNE WITH SAUSAGE, EGGPLANT, AND FETA
Categories Pasta Quick & Easy
Number Of Ingredients 10
Steps:
- Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally. Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well. Yield: 4 servings (serving size: 2 cups) NUTRITION PER SERVING CALORIES 535(31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); PROTEIN 25.5g; CHOLESTEROL 57mg; CALCIUM 141mg; SODIUM 884mg; FIBER 4.6g; IRON 4.5mg; CARBOHYDRATE 67.5g
PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
PENNE WITH BUTTER, SAGE, AND PARMESAN
This simple recipe makes a great accompaniment to grilled chicken. The quality of Parmesan really matters here; avoid the stuff in the green container for this preparation!
Provided by D. Todd Miller
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
- Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
- When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
- Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
- Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
- Season liberally with pepper, and salt to taste.
Nutrition Facts : Calories 545.3, Fat 14.1, SaturatedFat 6.1, Cholesterol 22, Sodium 368, Carbohydrate 91, Fiber 12.5, Sugar 0.2, Protein 16.1
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