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 Pub date
2008-01-07

Macaroni with sausage eggplant sauce Recipe

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Macaroni with sausage eggplant sauce

1    large eggplant (about 2 lbs.)
3/4  lb. Italian hot sausage
3/4  lb. Italian sweet sausage
1/3  cup water
1    tbsp. olive oil
1/2  cup chopped onion
2    large cloves garlic, crushed
1    16 oz. can plain tomatoes
2    8 oz. cans tomato sauce
1    tsp. basil leaves, crushed
2    tbsp. salt
6    cups boiling water
4    cups elbow macaroni
     salt and pepper to taste

     Peel the eggplant and cut into 1/2 inch
circles.  Set aside.  Remove casing from
sausage and break into chunks.  In large
kettle cook sausage with 1/3 cup water,
covered, for 10 minutes.  Stir occasionally.
Drain off water, saute sausage until lightly
browned.  Remove sausage from skillet.  Add
olive oil and heat.  Stir in onion and garlic
and saute until lightly browned.  Add sausage,
egg plant, tomatoes, tomato sauce and basil.
Simmer covered for 45minutes, stirring
occasionally.  Uncover and simmer 15 minutes
longer.  Season to taste with salt and pepper.
About 15 minutes before the sauce is done, add
2 tablespoons salt to some rapidly boiling
water.  Cook the macaroni until tender.  Drain
in colander and serve the hot macaroni with
the sauce and top with grated parmesan
cheese if desired.  Serves 8.


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