Tomato Pasta with Eggplant and Sausage (on the side)

By Alison Roman · alisoneroman.com

Serves 4

45 min

A rustic one-pot pasta with eggplant simmered in tomato sauce, sausage browned separately and served alongside.

prepBring a large pot of salted water to a boil for pasta
2 tablespoons / 30 ml olive oil, plus more	Brown sausage in oil, 10–12 min			Divide among bowls; top with basil & cheese, serve sausage on side
1 pound / 450 g sausage of your choosing
1 pound / 450 g eggplant, fennel or zucchini, chopped	Remove sausage; sauté eggplant & onion until browned, 10–15 min
1 red or yellow onion, sliced (not too thin)
Kosher salt, freshly ground black pepper
1 24-ounce / 680 g jar tomato sauce, puree, or can of crushed tomatoes	Add tomato, water, oregano & red pepper; simmer 10–12 min	Stir in garlic, cook until sauce thickens	Transfer al dente pasta to sauce, cook until fully cooked
Fresh or dried oregano, optional
Crushed red pepper flakes, optional
2 cloves garlic, very, very well crushed or finely chopped
1 pound / 450 g dried pasta such as casarecce or rigatoni
Basil, if you have it
Pecorino or Parmesan cheese, for grating

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