Penne with Sausage Eggplant and Feta
Get the Recipe:
Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.
Yield: 4 servings (serving size: 2 cups)
Ingredients
* 4 1/2 cups cubed peeled eggplant (about 1 pound)
* 1/2 pound bulk pork breakfast sausage
* 4 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 1 (14.5-ounce) can diced tomatoes, undrained
* 6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
* 1/2 cup (2 ounces) crumbled feta cheese
* 1/4 cup chopped fresh parsley
Preparation
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.
Nutritional Information
Calories:
535 (31% from fat)
Fat:
18.9g (sat 7.6g,mono 7.5g,poly 2.1g)
Protein:
25.5g
Carbohydrate:
67.5g
Fiber:
4.6g
Cholesterol:
57mg
Iron:
4.5mg
Sodium:
884mg
Calcium:
141mg
Lia Huber, Cooking Light, APRIL 2005
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Penne Arrabbiata with Aubergines • 5 Ingredients Recipe by Gorenje
PENNE ARRABBIATA WITH AUBERGINES
5 ingredients or less
300 g penne
2 aubergines
400 ml chopped plum tomatoes
3 garlic cloves
2 Chillies
Cut aubergines and blanch in boiling water for 5 minutes. Blanching will soften the aubergines, making them more tender. Cook penne according to the packet instructions. Slice chillies into thin slices, discard the seeds for less heat. Peel and finely slice garlic cloves. Heat up the pan, add 2 tablespoon olive oil. Fry the aubergines and the garlic, add salt and pepper. Add chillies and chopped plum tomatoes. Finally add cooked penne, stir and fry for 5 minutes.
Bon apetite!
Roasted Eggplant Penne
It's been a few weeks since my last post. The Jewish community is grappling with one of the most significant tragedies since the Holocaust, and as a Jewish person myself, I needed that time to reflect and mourn. However, I also realized that life goes on, and in times like these, food can be a source of comfort and a way to bring us together.
Ingredients:
½ lb Penne
1 eggplant (cut in half lengthwise)
2 heads of garlic
3-4 shallots
28 oz can of San Marzano Whole Peeled Tomatoes
Olive oil (about ½ cup for the entire recipe)
¼ cup grated Parmesan cheese
2 teaspoons chili flakes
¼ cup heavy cream
1 tablespoon tomato paste
¼ cup fresh basil (if unavailable, you can use dried)
Salt and black pepper, to taste
Instructions:
Preheat the Oven: Preheat the oven to 450°F.
Line a Baking Sheet: Line a baking sheet with parchment paper.
Prep Garlic and Shallots: Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil.
Roast the Eggplant: Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil. Roast for about 45 minutes or until soft.
Let It Cool: Remove the eggplant, garlic, and shallots from the oven and let them cool.
Prepare Eggplant and Garlic: Peel the eggplant and squeeze the garlic out of its skin.
Process Tomato Mixture: In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined.
Cook the Pasta: Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water.
Prepare Tomato Sauce: Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute. Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste.
Combine Pasta and Sauce: Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked.
Serve and savor the rich flavors of this Roasted Eggplant Penne! ???????? #ComfortFoodMagic #FlavorsOfTradition
HOW TO COOK PENNE PASTA WITH EGGPLANT ViennaVlog.
Hi welcome my channel ViennaVlog.TO MAKE PASTA WITH EGGPLANT Penne Pasta-3 cups;(250 gm.
Chicken Breast -3pcs
Tomato - 3 TBsp Oil -1 TBsp
Garlic - 8 Cloves
Onion - large
Mushroom -10 Cloves
Eggplant-1 large
Knor cube -1
Salt-Tsp
Pepper 1 -Tsp
Cheese Slices 5 nos
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Sicilian penne with eggplant and mozzarella (penne alla siciliana / norma)
See how simple to cook this dish :-)
Eggplant Penne Home Style Pasta | Simple, Easy and Quick
This is one of my favorite type of eggplant pasta.
I really like how simple yet delicious this recipe is and how little time cooking it all takes (if you have 3 stoves)
Ingredients:
Pasta penne 400gram
Eggplant 300gram
Tomato 1kg
chilly 2 pc
Basil 10 gram
olive oil 80gram
Butter 30gram
Asafetida 5 gram
Dry oregano 5 gram
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