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Receta Penne with Sausage and Eggplant Bolognese
by Janet Sirko

Penne with Sausage and Eggplant Bolognese

The eggplant is infused with savoriness by cooking it in the sausage drippings. Serve this baked pasta with a salad.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Italia Italian
  Raciónes: 4

Ingredientes

  • I 500ml container of whole-milk ricotta cheese
  • 1/2 cup grated Parmesan Cheese
  • ! Large Egg
  • 1/2 cup Pesto
  • 1 to 2 clove Garlic finely chopped
  • 1 medium Onion chopped
  • 3 large hot or sweet Italian Sausage, casings removed
  • 1 medium Eggplant, cut into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 jar 650ml Marinara Sauce
  • 1 tsp fennel seeds
  • 1/2 tsp pepper
  • 1 box penne pasta1/2 cup black olives, halved and pitted (Optional)
  • 3/4 cup shredded mozzarella cheese
  • Fresh basil for garnish

Direcciones

  1. Preheat rack in the upper third of the oven broiler to high. Bring a large pot of salted water to boil.
  2. Combine Ricotta Cheese, Parmesan Cheese, Egg, and Pesto in a bowl.
  3. Cook sausage in an ovenproof skillet over medium-high heat, breaking up into small pieces, until no longer pink, approx. 5 minutes.
  4. Remove the cooked sausage from the pan. Pour in olive oil and saute onions and garlic.
  5. When onions are soft, add sausage back to the pan.
  6. Stir in eggplant until eggplant softens. About 2 minutes.
  7. Stir in marinara, fennel seeds, black olives, and pepper.
  8. Reduce heat and simmer, stirring occasionally for about 7 minutes.
  9. Cook Penne Pasta until al la dente in boiling salted water.
  10. When Pasta is ready drain, and transfer to the pan with sauce add Ricotta Mixture gently stir in to combine.
  11. Bring to a simmer, then remove from heat.
  12. Evenly sprinkle mozzarella cheese to the top of the mixture.
  13. Transfer to the oven broiler and broil until cheese starts to brown.